Detailed Product Description

WORKING INSTRUCTION

1cleanout: Put some high quality soy together with water in the clean box ,beated up with a board so that the send and mud and some floater can be removed.

2marination: Spring and Autumn temperature  15-24  6-8 hours

             Summer temperature          Above 24 4-6 hours

             Winter temperature           under 15 12-14 hours

The marinated soy should be washed in clean water one more time before being abraded.

3Milling bean milk: put the matinated soy into the hopper,than turn on the switch for milling,and than, startup the machine ,open up the tap,(the first time milling ,the prorate between water and soy is 2:1, water and dregs is 3:1 ,normally ,10kg dry soy should be followed within 100kg water ,if the prorate is upper than the prorate above mentioned ,it will be the sitiation of depressed dregs) When ajusting the stickness screw should be processed slowly,to avoid that when the grinding wheel rubing would cause the overtake load of the machine.

After finishing , washing the strain net of the hopper make sure that the dregs can be flushed and swing it dry,than turn off.

Cook bean milk: after finishing the milling,srart up the sucking so that the bean milk can be take out into the cooking pan.Than move the temperature controler to 100.When the pan boils to 100,it will stop work automatically.When the temperature gets to 70,put in the foam removing (the quantity you used please according to the manual.),and than when the temperature gets to 100,please stay 2-5mins till you let out the hot bean milk.

4the production process for this bean curd mechine is just to exchange the ready-make bean milk.( With eco-coagulant, with fat, brine can be), Breaking up the curd, and put bean curd into the box, wrap cloth bean into compression molding machine about 10-15 minutes later, the higher platen to complete the shaping process of bean finishing products.