Made in knock down four piece configuration, these tofu boxes of proprietary design are available in two sizes: 8″ x 12″ and 12″ x 18″. Tofu can be pressed to any desired height up to 3″. Tofu boxes have highly sanitary design – all stainless steel.
Made entirely in stainless steel, these tables are sanitary in design. A standard table has three pressing stations equipped with air presses. Air presses swivel around a stainless steel column for easy handling of tofu boxes under the presses. Height of each press is also adjustable to facilitate stacking of tofu boxes.
Fabricated in stainless steel, these tanks have polished welds and rounded edges and corners to meet sanitary design standards. Water flow is such that maximum cooling is achieved with minimum water flow. The standard tanks size is 36″ x 24″ x 16″. However, cooling tanks can be custom built in any size and capacity.
ConTofu is a patented tofu curding system suitable for producing a variety of tofu curds. It has a continuous curdling system that heats or cools soymilk continuously to the curdling temperature, injects the coagulant in the gently flowing soymilk through a holding tube, and then partially removes the whey. The curd is now ready to direct to the tofu forming boxes and pressed Tofu curd is produced in this sanitary stainless steel system untouched by human hand. Ask for our VCT system that integrate soymilk and tofu curd making in a single continuous set up starting from soybeans. Available in capacities ranging from processing 100 – 600 kg of dry soybeans per hour. Smaller and larger systems can also be built.
In these systems the soymilk is first pasteurized and then cooled. ProSoya’s proprietary culture and other ingredients are then added and well mixed. The cultured milk is then packed and sealed in appropriate containers. The containers are placed in an incubation chamber or room for 4 to 5 hours during which time the soy-yogurt sets in-situ. For “fruit at the bottom” type of product the desired fruits, duly processed, are placed in the bottom of the containers before filling in the cultured milk. After the setting time the containers are moved to a cold room. The equipment supplied for production of this type of soy-yogurt comprises a jacketed/insulated agitated tank of appropriate capacity. Two such vessels may be supplied for larger production facilities. The agitating and heating arrangements are designed so as to avoid protein burn-on and for intimate mixing of the culture. The filling/sealing and incubation facilities are not normally within the scope of supplies.
The operation of these systems is similar to that of set style yogurt except that after mixing of the culture the agitation is stopped and the soymilk is allowed to set to yogurt in the vessel. After incubation is completed (8-10 hrs) the product is simultaneously cooled and stirred. After which it is withdrawn using a positive displacement pump and packaged. For drinkable yogurt the stirred yogurt is thinned to the required consistency by adding sterile water with agitation. Other ingredients may also be added at this stage. After packaging the soy-yogurt is stored in a cold room. The equipment for the production of this variety of yogurt is similar to that for the set-style yogurt except that the size and number of vessels required is larger and an additional chilled water tank and heat exchanger are needed.
This proprietary culture makes great tasting soy-yogurt and does not require the addition of sweetener for the curding process. If you have been repeatedly disappointed with the cultures for making soy-yogurt, you will be pleasantly surprised with ours.
Automatic UHT sterilizers and HTST pasteurizers are manufactured in a range of capacities up to 20,000 liters per hour. These meet the European and American quality standards for operations throughout the world.
These are manufactured in capacities ranging from 250 L/H to 20,000 L/H, some up to 700 bar (10,000 psi) maximum pressure or 560 bar (8,000 psi) operating pressure. The pressure may be manually controlled, or hydraulically controlled. The rate of flow can be varied by using a variable frequency drive offered as an option.
These fully automatic machines are manufactured in single head and double head configurations with filling speeds up to 8000 pph. Pouch capacity ranges from 100 ml to 1333 ml.
Used for extracting soymilk from cooked soya slurry and simultaneously for washing okara to obtain thin soymilk for grinding soybeans instead of water. Greatly improves soymilk yield. Capacities are suitable for 1000 L/H and 2000 L/H soymilk plants.
These are fabricated in capacities ranging from 1000 L to 10,000 L and larger. Insulated, jacketed, high-shear mixing and automated options are offered.
These are available in capacities ranging from 5,000 L to 20,000 L and higher, vertical and horizontal configurations. These are insulated and have dimple jacket in 15% to 30% surface are of the tank for cooling. One ort more stirrers are provided to maintain even temperature and keep the product inside homogeneous. Chiller is optional.
The automatic and manual CIP systems are built in various capacities from 1000 L to 20,000 L, 2 tank and 3 tanks arrangements. Smaller system are fully skid mounted.
Used for intermediate storage of soymilk and dairy products under commercially sterile conditions prior to delivering to an aseptic filler – 5000 L to 20,000 L.