Tofu, a traditional Chinese food cherished for its delicate taste and outstanding nutritional value, is often called "plant-based meat." Rich in protein, iron, calcium, magnesium, zinc, phosphorus, folate, and multiple B vitamins (including B1, B6, and niacin), it is a healthy choice for all ages, available year-round. Our latest fully automatic tofu machine is designed for both home and commercial use. It features a versatile 2-in-1 design that makes fresh soy milk and silky tofu with just one touch. The user-friendly control panel supports fully automatic operation, while the large-capacity heating tank ensures fast and even cooking, significantly improving production efficiency. Constructed from high-quality stainless steel, all food-contact parts meet international hygiene standards, ensuring safe, additive‑free, and delicious results every time. With multiple heating options and stylish configurations to choose from, this machine is ideal for restaurants, hotels, school canteens, hospitals, and small food businesses looking to offer healthy, freshly made soy products. Experience the authentic taste of traditional tofu – made easy, clean, and efficient.

Parameters:

Model: XZ-61
Working Voltage: 220V
Grinder Power: 1.1kW
Cooking Power: 12kW
Total Power: 13.5kW
Output Capacity:
Soy Milk Output: 30 kg/h (66 lbs/h)
Tofu Output: 15 kg/h (33 lbs/h)
Drive Mode: Manual operation with stirring
Material: Stainless steel

Working Principle:

The soaked soybeans are first processed by a grinder to separate the soybean milk from the okara. The extracted soybean milk is then transferred to the cooking tank, where steam generated by the steam generator heats it to a high temperature to remove the beany flavor, homogenize, and emulsify the liquid, producing fresh soy milk base. Following this, a coagulant is added to curdle the soy milk into soybean curd (tofu pudding), which is then pressed and formed into tofu.

Details:

Manual Pressing Structure
By rotating the handwheel to raise and lower the pressing plate, the tofu forming pressure can be precisely controlled. Made of stainless steel, it is corrosion‑resistant and easy to clean, ensuring food production safety.

Molding Frame
The perforated forming frame with evenly distributed draining holes can quickly discharge the tofu slurry and excess water. With a detachable structure, it facilitates demolding and cleaning, improving tofu forming efficiency and finished product appearance.

Drain Outlet
The handle operates smoothly to quickly discharge wastewater generated during soymilk boiling or pressing. It features excellent sealing performance to prevent leakage, making the daily maintenance of the equipment much easier.

Soy Milk Outlet
By turning the soy milk outlet switch, the prepared soy milk can be precisely dispensed with flexible control over the flow rate. The smooth pipeline design minimizes material residue, meets food‑grade hygiene standards, and is easy to clean and sanitize.

Control Panel
It integrates functions including power indicator, alarm, temperature display and pulping switch, enabling real-time monitoring of equipment operation status and temperature. The operation is intuitive and convenient, and the alarm will give timely reminders in case of abnormalities to ensure production safety.

Grinding Core
It delivers fine and uniform grinding, efficiently crushing soybeans to produce mellow-tasting soymilk. The grinding disc is wear-resistant and corrosion-resistant, extending the service life of the equipment.

Speed Regulator
It supports 0-100% stepless speed regulation, which can adjust the pulping speed according to material characteristics. Equipped with a RUN/STANDBY switch, it offers flexible operation to meet different production demands.

Cooking Tank
Large‑capacity stainless steel cooking tank with clear scale markings for precise measurement. The smooth inner wall makes cleaning easy. The sealed electronic ultra‑high temperature steam heating process ensures thorough cooking, effectively removing harmful substances and extending the shelf life.

Operation Method:

I. Soy Milk Grinding Operation
1. Start the grinder: Turn on the grinder switch. Evenly feed the soaked soybeans and an appropriate amount of clean water into the grinder feed inlet at a ratio of approximately 1:3 (soybeans : water).
2. Pulp and residue separation: The grinder automatically separates the soybean milk from the okara. The soy milk flows into the cooking tank, while the okara is discharged through the residue outlet.
3. Monitor the discharge: The soy milk should be fine and uniform. If the flow is poor, clean the grinder core promptly.
4. Finish grinding: Turn off the grinder switch. Add an appropriate amount of clean water into the cooking tank to rinse any residual soy milk from the grinder.
II. Soy Milk Cooking Operation
1. Start steam heating: Turn on the steam heating switch or ignite the heat source (depending on the equipment heating type) to begin cooking.
2. Stirring: Start the stirring device and stir continuously during the cooking process to prevent scorching or overflow.
3. Monitor temperature: Check the temperature via the display or observation window. After the soy milk boils (approximately 95–100℃), maintain heating for 5–8 minutes to ensure it is fully cooked.
4. Remove the beany flavor: During boiling, foam will form on the surface. Skim off the foam with a strainer to remove the beany taste.
5. Turn off heat and cool: After cooking is complete, turn off the heat source and allow the soy milk to cool naturally to 80–85℃ (the optimal temperature for curdling).
6. Manual stirring: Continue stirring manually during cooling to prevent a skin from forming on the surface.
III. Curdling Operation
1. Prepare the coagulant: Dissolve the coagulant (gypsum or GDL – glucono‑delta‑lactone) in an appropriate amount of warm water according to the ratio, and stir evenly.
2. Add the coagulant: Slowly and evenly pour the coagulant solution into the soy milk while gently stirring.
3. Let it set: Stop stirring, cover with a lid, and let it stand for approximately 15–20 minutes until the soy milk coagulates into tofu pudding (soybean curd).
4. Check the setting effect: Inspect whether the curd has set properly. If it has not fully set, extend the standing time or add a small amount of additional coagulant.
IV. Pressing and Molding
1. Prepare the mold: Place the perforated molding frame on the pressing platform and line it with cheesecloth.
2. Transfer the curd: Evenly ladle the set curd into the mold frame and wrap it flat with the cheesecloth.
3. Apply pressure:
Manual pressing: Turn the handwheel to lower the pressing plate and apply pressure to the curd.
Gradual pressing: First apply light pressure to drain most of the whey, then gradually increase the pressure until the tofu is formed.
Pressing time is approximately 15–30 minutes. Adjust the time and pressure according to the desired firmness of the tofu.
4. Drain the whey: During pressing, the whey is drained through the drainage holes in the mold frame and the drain valve.
5. Demold and remove: After pressing is complete, raise the pressing plate, open the mold frame, and remove the cheesecloth to obtain the finished tofu.

Precautions:

1. After each use, thoroughly clean the refiner, steam pipes and soymilk boiling bucket in time. Otherwise, residual slurry dregs will breed bacteria and produce peculiar smell. Extra timely cleaning is required especially in summer to ensure the hygiene of the machine.
2. Turn off the power supply and water valve immediately after using the machine.
3. Small stones, metals and other foreign objects must not be mixed into the electric grinder, otherwise the grinding wheel, filter screen will be damaged, or even the motor will be burnt out.
4. Adjust the upper and lower grinding wheels slowly. Never adjust them too tightly, which will cause motor overload and burnout. Besides, too tight contact between grinding wheels will reduce the motor speed, leading to unsmooth and undried residue discharge.
5. When cleaning the pulping cylinder, do not flush water too hard to prevent water from flowing into the motor through the motor shaft and damaging it. Never rinse the whole machine with strong water flow. Keep electrical components away from water to avoid failures.
6. The height of the raw slurry in the soymilk boiling bucket must not exceed 2/3 of the total bucket capacity.
7. During the operation of stirring and pulping, never put your hands or tools into the grinding chamber or soymilk boiling bucket to prevent mechanical injury.
8. The inside of the equipment is in a high-temperature steam environment during the soymilk boiling process. Take anti-scald protection when opening the lid to avoid scalds caused by high-temperature steam and hot slurry.

Item Included:

220V Commercial Soybean Milk Maker Tofu Forming Machine (191073)