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Soaked soya beans in water are ground without air and the resulting slurry is pressure cooked with culinary steam. The soya milk is separated from the undissolved solids (okara) in a filter press. The basic soya milk thus obtained is easily formulated into tasty cold or hot drinks, or further processed to produce tofu, yogurt, frozen desserts, and a variety of other products.
Cleaned and rinsed soya beans are soaked in water until tender and are put into the machine through the hopper in a measured quantity. Water is added to achieve the desired bean-to-water ratio. The motor is then run for 3 minutes to grind the soya beans using the patented air-less grinder. The two-stage grinder gives a very high soya milk yield. The steam supply valve is opened for the direct injection of steam into the ground soya bean slurry. The steam flow is continued until the slurry temperature reaches 115 degrees Celsius. The motor is run and the slurry outlet valve is opened gradually to empty the machine into a filter press.
A video showing VS 40 operation is available for US$9.95 plus applicable shipping and handling charges.
FEATURES:
Sanitary, easy to clean machine
Two-stage bean grinder for high soya milk yield
Direct-coupled motor for quiet operation
Pressure cooking for quick inactivation of trypsin inhibitor
Pressure gauge, safety relief valve, thermometer
Wash-down duty high-speed motor and stand
Light and compact for one person handling
SPECIFICATIONS:
Pressure vessel - 21 l Stainless Steel
Cooked slurry - 18 l/batch
Soya milk base - 15 l/batch
Max. working pressure - 1.5 kg/cm2
Electric power - 1 HP,1 Ph,50/60 Hz,208-230/110 VAC,5/10 A
Culinary steam - 10 kg/h at 2 kg/cm2 pressure with Electric Automatic Boiler (Manual propane boiler also available at reduced capacity)
Batches/hour - 3
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