Fully Automatic Soya Paneer (Tofu) Machine is a complete "Integrated Production Line" that handles everything from the soaked soybean to the final compressed block of paneer. For an industrial setup, the Steam Heating system is preferred over electric heaters because it prevents the milk from sticking or burning (no "beany" or burnt smell).

1. The Full Automated Process (Grinding to Press)

1. Automatic Grinding & Separation: Soaked beans are fed into the SS Grinder.  The machine automatically separates the "Okara" (fiber/residue) from the "Soya Milk" in one step.
2. Vacuum/Steam Cooking: The milk is pumped into a Steam Jacket Cooker. Steam is injected at high pressure, which deactivates the enzymes (eliminating the raw bean taste) and sterilizes the milk at 100 C
3. Coagulation (Ordering): The hot milk is moved to a mixing tank where a coagulant (like GDL or Magnesium Chloride) is added to turn the milk into curds.
4. Automatic Pneumatic Press: The curds are poured into molds. A Pneumatic (Air-Powered) Press then applies uniform pressure to squeeze out the whey, forming perfect, firm blocks of Tofu.

2. Technical Specifications (Industrial 100–250 LPH)

Why Steam Heating is Essential

If you use direct electric coils, the protein in the soya milk sticks to the coil and burns, creating black spots in your tofu. Steam Heating (using a double-jacketed vessel) provides "indirect heat," ensuring your tofu stays pure white and has a silky texture with no burnt aftertaste.