On basis of traditional raw material , if adding  vegetable and fruit juice per reasonable percentage , the white bean curd would become colorful also with rich nutrient. 

Flowchart  

1.soak the soybean (4 hours in summer , and 6 hours in winter) to guarantee the high rate of thick liquid

2.seperate the soya milk and dregs automaticlly

3.cooking the soya milk

4,filling and packing

Remark: if you wanna to further process for bean curd shin and dried bean curd , any other equipment need to be added , if you have interests , pls contact with me as following info

Features

1. streamline production from grinding to make bean curd , no extra cooking equipment being added

2. full SUS304 stainless steel raw material , clean and convenient , can be eaten once made well

3. beautiful appearance , large capacity

Model

 




Best Regards Suyee.Li 

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GENYOND MACHINERY INDUSTRIAL GROUP LIMITED
NO.1328 Hengnan Road Minhang District 200000 Shanghai
TEl: +86 2134796177 
Mob +8615001843692
 
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