Product name

                     Specification

1. Automatic washing & soaking Tanks

<Volume 460kg*5tanks>

2. Automatic Soybean Grinding& Separating machine

<F1402>

3.Continuous cooking system (with anti-deformer agent)

Capacity: 1500L/HR>

4. Buffer tank (Included sanitary pump)

<Volume:2,000L>

5. Self Circulation Cleanness system

6.  Tofu Coagulating Machine

<Volume 60L*22 tanks>

7. Automatic Tofu Mold Stacking Machine

8.Continuous Tofu Pressing Machine

<10 Pressors station>

9.Manual Mold Turn Over Machine with cylinder

10.Manual Tofu Cutting Machine

<W water spray & Fix cylinder>

11.Hygiene SUS304 Tofu Mold (Including Top board)

<Quantity: 50sets>

12.Packaging (Water Pack or Vacuum pack)

<Optional> 

13.Packaging (Water Pack or Vacuum pack)

<Optional> 

Dry bean washing and soaking system

Auto control the soaking time to ensure bean soaking quality and stable on bean soaking ratio, to ensure we can get stable soymilk extracting yield during extraction process. Yung Soon Lih Food Machine PT100】, to avoid over soaking of soybean or high temperature soaking, when the soaking temperature is higher than setting up, will automatic start the cooling function by suppling NEW water to cooling down the soaking bean to ensure high quality of soaking bean of each batching.

【High & Low water Level detecting sensor】, to reach using low level of water for washing, High level of water on beans soaking to save water consumption. We concentrate to control the soybean soaking performance at every beginning steps.

Continuous Type Cooking system

(Non-anti-foaming agent needed cooking system)

To physically remove soymilk foam. No foam waste, and no need deformer agent to make your soymilk Tofu health and Unique.Now a days, people desire having a good health, so the consumer to purchase a food, their 1st step will be see the labeling in Ingredients and Nutrition facts, they don’t want to have too much food additivities in food, instead consumer desire and love a very Natural ingredient, Let stay our Label only Yung Soon Lih Food Machine Tofu Ingredients:

Water Soybean Calcium sulfate（or magnesium chloride）
Shelf clean circulation on cooking machine design with 2 inches of soymilk & steam mixing pipe and holding pipe, and cooperate with high speed centrifugal pump to ensure the flow rate of SCC chemical is enough to cause the spoiler and friction to the pipe and remove the sticky protein to ensure the cleanness.

International Brand steam ratio valve to control steam injection volume to soymilk and cooperate temperature control sensor, soymilk temperature raising is stage by stage to make sure to get precise temperature of cooked soymilk.
Holding Tube stabilize the soymilk matured design with several stage of holding pipe to make sure soymilk temperature raising stage by stage, ensure the matured of soymilk.

Pressure releasing tank ensure safety
Hygiene design of Safety defense EHEDG principal design of SUS304 Safety defense, easy to clean with High pressure water, Strong and Durable.
Small Size, Smaller space required

With automatic temperature detecting & insulation buffer tank help to keep cooked soymilk had best temperature, together with density stable and level control to ensure good coagulating performance of rear process. 

Why cooked soymilk buffer tank so important? We insist on No use on deforming agent method to produce Tofu, so soymilk after cooking, the liquid of soymilk is coming with a little bit air inside, so we need to well control the Liquid level, make soymilk density stable, and soy protein stable. Then using Rotary pump to pumping soymilk to destination coagulating machine doing coagulating process.

We concerning about the Tofu making quality, so the cooked soymilk transportation pipe is special design for temperature remaining, together with uninterrupted cooked soymilk circulation, to ensure soymilk have good coagulating temperature to get Good / stable quality of Tofu. 

To well control critical parameters, such quantitative of soymilk volume, coagulant adding volume, curd break time, Tofu water sucking time, total coagulating time to make sure your Tofu High quality & stable & uniform.

Traditional hand-made Tofu, you will need a Rich-experience worker to see and monitoring the coagulating process, to control soymilk temperature mixing with coagulant, how long should making Tofu curd break? Even need to control a precise time from coagulating to fill curd into Tofu mold. Too quick you will lose protein from coagulating, Too long your Tofu quality will become too hard, to dry…Even the rick-experience of worker is out of work, you will have BIG problem on making Tofu.

Yung Soon Lih Food Machine automatic coagulating machine, use PLC to meｍorize all-important Tofu production parameters to be The Brain of Rich-experienced worker, equipped automatic device to be the hand of rich-experienced.

 l  PLC Program functional l 

 1. Soymilk filling volume adjustable
 2. Agitation time set-able
 3. Coagulant mixture adding time set-able (Determine the volume)
 4. Curd break Counter clock wise / Clock wise (CCW/CW time set-able)
 5. Whey sucking time set-able
 6. Total coagulating time set-able 
 7. 5 sets of Tofu production parameters module set-able