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Whole Systems

Whole systems allow you to purchase all the equipment you will need on exactly the scale to fit your needs at a reduced price. Pieces of equipment with numbers less than♯100 are described in the Takai Catalog of Small and Medium♯Sized Equipment. All stainless steel systems are available.

WHOLE SYSTEM 6OB (W6OB) :

Includes all item in SUB‐SYSTEM 60B (S60B) and SUB‐SYSTEM 60Y (S60Y) : Makes about 240 kg of tofu per hour.

SUB-SYSTEM 60B (S6OB) :

Makes about 400 liters of soymilk per hour. lncludes (from right to left) : a ♯111 automatic pressure cooker plant with soaking tank, a ♯14 roller extractor and three ♯21 straining bags.

SUB-SYSTEM 60Y (S60Y) :

Includes (from right to left) : five ♯16 curding barrels and ♯17 support platforms with casters, two♯19 dippers, two ♯18 mixing pIates, three ♯35 air cylinder presses and tables with air compressor, ten ♯23 forming boxes, fifteen ♯25 forming　box cloths, three ♯37 cooling tanks and two ♯26 knives.

WHOLE SYSTEM 60C (W60C) :

Includes all items in SUB‐SYSTEM 60C (S60C) and SUB‐SYSTEM 60Z (S60Z) : Makes about 240kg of tofu per hour.

SUB‐SYSTEM 60C (S60C) :

Makes about 400 liters of soymilk per hour. Includes (from right to left) : a ♯103 soaking tank (it hoIds 240 kg (120kg×2) of dry soybeans), a ♯111 automatic pressure cooker plant without soaking tank with vacuum conveyor and a ♯14 roller extractor.

SUB‐SYSTEM 60Z (S60Z) :

Includes (from right to left) : a ♯131 carousel curding machine, a ♯141 continuous air press, fifteen ♯23 forming boxes, twenty ♯25 forming box cloths, a ♯151 continuous tofu cooling tank and two ♯26 knives.

WHOLE SYSTEM 120A (W120A) :

Includes all items in SUB‐SYSTEM 120A (S120A) and SUB-SYSTEM 120Y (S120Y) : Makes about 480 kg of tofu per hour.

SUB‐SYSTEM 120A (S120A) :

Makes about 800 liters of soymilk per hour. Includes (from right to left) : a ♯112 tandem semi-automatic pressure cooker plant, a ♯122 extra large roller extractor and five ♯21 straining bags.

SUB‐SYSTEM 120Y (S120Y) :

Includes (from right to left) : eight ♯16 curding barrels and ♯17 support platforms with casters, three ♯19 dippers, three #18 mixing plates, a ♯141 continuous air press (return type), twenty five ♯23 forming boxes, thirty ♯25 forming box cloths, a ♯151 continuous tofu cooling tank and three ♯26 knives.

WHOLE SYSTEM 120 (W120) :

Includes all items in SUB-SYSTEM 120 (S120) and SUB‐SYSTEM 120Z (S120Z) : Makes about 480 kg of tofu per hour.

SUB‐SYSTEM 120 (S120) :

Makes about 800 liters of soymilk per hour. lncIudes (from right to left) : a ♯103 soaking tank (it holds 720 kg (24Okg×3) of dry soybeans), a ♯113 tandem automatic pressure cooker plant, a ♯122 extra large roller extractor, and ♯124 okara rotary feeder with air blower.

SUB‐SYSTEM 120Z (S120Z) :

Includes (from right to left) : a ♯133 conveyorized bucket curding machine, a ♯141 continuous air press (return type), twenty five ♯23 forming boxes, thiry ♯25 forming box cloths, a ♯151 continuous tofu cooling tank and three ♯26 knives.

WHOLE SYSTEM 180 (W180) :

Includes all items in SUB‐SYSTEM 180 (S180) and SUB‐SYSTEM 180Z (S180Z) : Makes about 720kg of tofu per hour.

SUB‐SYSTEM 180 (S180) :

Makes about 1200 liters of soymilk per hour. lncIudesn (from right to left) : a ♯102 air conveyor, a ♯103 soaking tank (it holds 1200kg (300kg×4) of dry soybeans), a ♯115 automatic continuous cooker plant (CC180), a ♯122 extra large roller extractor and a ♯124 okara rotar feeder.

SUB‐SYSTEM 180Z (S180Z) :

Includes (from right to left) : a ♯133 conveyorized bucket curding machine, a ♯141 continuous air press (return type), thirty ♯23 forming boxes, forty ♯25 formin box cloths, a ♯151 continuous tofu cooling tank and four ♯26 knives.

WHOLE SYSTEM 300 (W300) :

lncludes all itmes in SUB‐SYSTEM 300 (S3OO) and SUB-SYSTEM 300Z (S300Z) : Makes about 1200kg of tofu per hour.

SUB‐SYSTEM 300 (S300) :

Makes about 2000 liters of soymilk per hour. Includes (from right to left) : a ♯102 air conveyor, a ♯104 elevated soaking tank (it holds 2000kg (400kg × 5) of dry soybeans), a ♯115 automatic continuous cooker plant (CC300), two ♯122 extra large roller extractors and a #124 okara rotary feeder.

SUB‐SYSTEM 300Z (S300Z) :

lncludes (from right to left) : ♯133 conveyorized bucket curding machine, a ♯141 continuous air press (return type), fifty ♯24 forming boxes, a #142 tofu cutting machine and two #151 continuous tofu coolng tanks (sliding pIate automatic return type).

NOTE: Large whole systems are available by special order.

Ingredients & Literature

See the Takai Catalog of Small and Medium‐Sized Equipment for description of calcium sulfate, defoamer, natura nigari, industrial soap powder, and packing materials. The following literature is relevant to tofu and soymilk production:

Tofu & Soymilk Production : The Book of Tofu, Volume Ⅱ, a detailed and profusely illustrated technical manual by William Shurtleff and Akiko Aoyagi, describing how to start a tofu shop or soy dairy, choose ingredients and equipment, and produce thirteen types of tofu plus foods made from tofu, soymilk, and yuba, on every scale from a small community shop to a large factory. Order from Soyinfo Center, PO. Box 234, Lafayette, CA 94549 USA. Phone: 925-283‐2991.

The Book of Tofu by William Shurtleff and Akiko Aoyagi. (Ten Speed Press, 1983; $12.95 order from The Soyfood Center)

The Book of Tofu by William Shurtleff and Akiko Aoyagi. New revised and condensed , Americanized mass market paperback edition by Ballantine Books, 1979; 432 page $3.50.