Sauce Cup Market Demand in Vietnam
Vietnam's food processing industry grows at 8-10% annually, with condiment and sauce packaging expanding rapidly alongside the country's foodservice, instant noodle, and food export sectors. Vietnamese manufacturers produce billions of small sauce cups (15-60 mL) for soy sauce, chili paste, fish sauce, and dipping condiments used in both domestic consumption and export to Asian and Western markets. Major Vietnamese food companies including Masan, Acecook, and Cholimex require high-volume sauce cup supply. The country's growing quick-service restaurant sector and convenience store chains (Circle K, GS25, FamilyMart) drive additional demand. Vietnam's competitive manufacturing costs and FTA access to EU, RCEP, and CPTPP markets make it an attractive production base for sauce cup exports. Local converters are scaling from semi-automatic equipment to fully automated thin-wall injection molding to meet volume and quality requirements. The growing demand across both traditional retail and modern foodservice channels creates a sustained need for high-volume, cost-efficient sauce cups production equipment. Local manufacturers who invest in high-speed thin-wall injection molding gain competitive advantage over both imported finished products and local competitors using slower conventional equipment.
Key Specs
- •Vietnam's food processing industry grows at 8-10% annually, with condiment and sauce packaging expanding rapidly alongside the country's foodservice, instant noodle, and food export sectors.

32-cavity high-speed sauce cup mold — 3 second cycle time
Recommended Machine: HMD 270M8-SPV (270-280T)
The HMD 270M8-SPV delivers 2700-2800 kN clamping force in a compact footprint optimized for high-cavitation sauce cup production. With injection speeds exceeding 400 mm/s, the machine fills 32 tiny cavities simultaneously within 0.2-0.3 seconds. The servo-hydraulic system consumes just 3.0-4.0 kWh/kg processed, providing excellent energy efficiency at Vietnamese electricity rates of VND 2,000-3,000/kWh. The machine operates reliably at ambient temperatures up to 42 degrees Celsius common in Vietnamese factory environments, with tropical-specification oil cooling and dust-filtered electrical cabinets. Platen size of 680 x 680 mm accommodates 32-cavity molds with efficient layout. Dry cycle time of 1.3 seconds maximizes throughput for lightweight sauce cups. The PLC system features recipe storage for different cup sizes and configurations, with Vietnamese language support available on the HMI touchscreen. The machine's robust construction includes a hardened steel platen surface with T-slot pattern for secure mold clamping, precision-ground tie bars for uniform force distribution, and a centralized automatic lubrication system that extends component life while reducing maintenance labor requirements. The servo pump controller provides real-time hydraulic pressure feedback for closed-loop shot control accuracy.
Mold Configuration: 32-Cavity for Vietnam
HWAMDA's 32-cavity sauce cup mold is engineered for ultra-high-speed production of 15-60 mL condiment cups at wall thicknesses of 0.35-0.5 mm. The valve-gate hot runner manifold uses 32 precision nozzles with individual thermal control to ensure balanced fill across all cavities. At 1.5-3.0 grams per cup, total shot weight ranges from 48-96 grams per cycle. H13 steel cavity inserts hardened to 50-52 HRC with mirror-polished surfaces deliver sauce cups with food-safe finish quality. Beryllium copper cooling inserts achieve rapid heat extraction enabling sub-2-second cooling times. The mold design includes automatic degating and air-blast ejection for clean part separation at high speed. For Vietnamese operations, HWAMDA also provides 16-cavity and 24-cavity alternatives for customers starting at lower volumes or producing larger sauce containers up to 60 mL. HWAMDA's mold engineering team provides comprehensive DFM (Design for Manufacturability) analysis before mold production begins, optimizing gate location, cooling channel layout, and ejection strategy for the specific sauce cups geometry. All molds undergo full dimensional inspection and trial production at HWAMDA's factory before shipment.
Key Specs
- •HWAMDA's 32-cavity sauce cup mold is engineered for ultra-high-speed production of 15-60 mL condiment cups at wall thicknesses of 0.35-0.5 mm.
- •H13 steel cavity inserts hardened to 50-52 HRC with mirror-polished surfaces deliver sauce cups with food-safe finish quality.

INOVA controller with precision process monitoring
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Production Capacity and Output Planning
With 32 cavities at 3-4 second cycle times, the HMD 270M8-SPV produces 28,800-38,400 sauce cups per hour. Running 22 hours daily yields 633,600-844,800 cups per day, reaching 190-253 million cups annually per machine at 300 working days. This extraordinary output makes single-machine installations viable for mid-size Vietnamese operations. For major producers targeting 500+ million cups annually, HWAMDA designs 2-3 machine cells with shared automation and packaging systems. Material consumption is modest at 45-100 kg/hour PP per machine due to the small cup weight. PP resin supply in Vietnam comes from domestic Nghi Son Refinery and imported grades from South Korea and Thailand. HWAMDA's production planning for Vietnamese operations accounts for 88-92% OEE, with maintenance schedules aligned to Vietnamese factory practices. HWAMDA provides a detailed production capacity spreadsheet customized for each customer's operating schedule, accounting for planned maintenance windows, shift changeover time, and mold change frequency. The capacity model includes sensitivity analysis showing output variation across different cycle time scenarios to help customers plan their commercial commitments accurately.
Investment Budget and ROI for This Market
A complete HWAMDA sauce cup production line for Vietnam, including the HMD 270M8-SPV, 32-cavity mold, and auxiliaries, costs approximately $120,000-155,000 CIF Ho Chi Minh City or Hai Phong. This compact investment delivers exceptional production volume per dollar invested. At 200 million cups annually and conversion margins of VND 15-25 per cup ($0.0006-0.001), annual gross revenue reaches $120,000-200,000. Vietnamese operating advantages include labor at $250-400/month per operator, competitive electricity, and growing domestic PP resin supply. Equipment payback is achieved within 12-18 months at target utilization. HWAMDA accepts USD wire transfers and LC at sight through Vietnamese banks including Vietcombank, BIDV, and VietinBank. Vietnamese government incentives for food processing investment may provide additional tax benefits. HWAMDA's competitive pricing reflects the company's focused specialization in thin-wall injection molding rather than general-purpose machinery, enabling manufacturing efficiencies and application expertise that reduce total cost of ownership for sauce cups production applications. The entire system is designed for 24/7 continuous operation with minimal operator intervention, reducing labor requirements while maximizing production consistency and quality output.

Optimized cooling channel design for rapid heat extraction
Logistics and Local Support
HWAMDA ships to Vietnam through Ho Chi Minh City (Cat Lai) and Hai Phong ports, with transit from Ningbo averaging just 5-8 days, one of the shortest routes in HWAMDA's export network. The compact HMD 270M8-SPV and mold fit in a single 20-foot container, minimizing freight cost. Vietnamese customs clearance is straightforward for production machinery with import duty of approximately 5%. HWAMDA maintains strong Vietnamese market presence with local agent support in Ho Chi Minh City and Hanoi. Two HWAMDA engineers provide 5-7 days of installation and training. Spare parts delivery from China takes just 3-5 days to Vietnamese addresses. HWAMDA's proximity and frequent shipping to Vietnam ensures responsive support for Vietnamese customers. HWAMDA assigns a dedicated project manager to each order, providing weekly status updates during manufacturing and coordinating all logistics milestones from factory testing through delivery and installation completion. Post-installation support includes a 90-day production optimization period with priority remote engineering access.
Frequently Asked Questions
The HWAMDA 32-cavity sauce cup mold running on the HMD 270M8-SPV produces 28,800-38,400 cups per hour at 3-4 second cycle times. This translates to over 600,000 cups per day at 22-hour operation. Annual capacity exceeds 190 million cups from a single machine. The actual cycle time depends on cup size and wall thickness, with smaller 15 mL cups running closer to 3 seconds. HWAMDA maintains comprehensive technical files and test reports for all machines and molds, available upon request for regulatory and quality audit purposes.
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