Product Overview
This automatic soy milk cooking system consists of multiple interconnected cooking tanks, each equipped with an independent steam heating pipeline. Steam is directly injected into the tanks, allowing soy milk to be heated rapidly and evenly, ensuring thorough and efficient cooking.
The open-top tank design enables operators to easily monitor the cooking process. By operating multiple cooking tanks simultaneously, the system significantly improves production efficiency and guarantees consistent soy milk quality.
This fully cooked soy milk is ideal for the production of tofu, tofu skin (yuba), dried tofu, and other soy-based products.
Key Advantages
Uniform Steam Heating
Direct steam injection prevents scorching and sediment buildup, ensuring even heating throughout the cooking tank.
High Production Efficiency
Multiple cooking tanks can operate continuously, supporting large-scale and high-capacity soy milk processing.
Operator-Friendly Open Design
The open-top structure allows easy monitoring, stirring, and process adjustments during operation.
Thorough Soy Milk Cooking
Ensures improved texture, smoothness, and stability of the final soy products.
Easy Cleaning and Maintenance
Open tanks reduce residue accumulation and simplify daily cleaning and maintenance.
Flexible Configuration
The number of cooking tanks can be customized according to production capacity and process requirements.
Operating Procedure
1. Preparation Before Cooking
Before starting soy milk cooking, the system must be thoroughly cleaned. Soy milk residue often adheres to the inner walls of the cooking tanks, and insufficient cleaning may introduce residues into subsequent production, affecting product quality.
Check whether:
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Steam pressure meets the required specifications
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Water supply, power supply, and valves are functioning properly
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The required soy milk concentration for the current production batch is confirmed, as different soy products require different concentrations
2. Soy Milk Cooking Operation
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Open the discharge valve and pump raw soy milk into the cooking tank
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To prevent overflow during boiling, the soy milk volume should not exceed three-fifths (3/5) of the tank capacity
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Open the steam valve to allow steam to rapidly enter the tank and heat the soy milk
3. Cleaning After Each Production Shift
After each working shift, clean the cooking tank thoroughly using an alkaline cleaning solution to remove residues and remaining liquid from the inner walls.
Clean the surrounding working area and complete operation and sanitation records.
Important Operating Notes
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Before injecting steam into the soy milk, make sure the steam generator’s steam cylinder is completely drained.
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Carefully monitor soy milk temperature, as soy milk may exhibit false boiling, which can be misleading if not properly observed
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During daily cleaning, do not overlook the cleaning of the discharge pipeline beneath the cooking tank, where residues can easily accumulate
