Brief Introduction：

Cornell's Law: The research results of Cornell University show that soybean crushing at room temperature produces enzymes (antitryptase and lipid oxidase) which are not suitable for human body. These two enzymes not only destroy the flavor of soybean milk, but also affect the absorption of nutrients by human body. At about 86 C, these enzymes will decompose. At the same time, protein and other nutrients can be more fully spilled, soymilk emulsification effect is better, the soymilk produced is more fragrant and sticky, this is the "Cornell" rule.

That is to say, the main principle of Cornell's law is 86 degree water grinding. The traditional soybean milk machine is cold water grinding. After putting the soybean milk in two minutes, the top began to settle down. Half an hour later, the bottom was mixed and the top was clear. Our soybean milk is not like that. It can be put there for ten days. It does not deposit, just like milk, nor does it deposit. It's because of Cornell's Law and Axial Flow Fine Grinding. Plus pasteurized temperature control, also called slow fire, like cooking soup. So it tastes good. This is called professional soymilk machine.
 

Feature：

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          Made of stainless steel: Outer shell SS201, inside part SS304

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    Full automatic processing system : including automatic water filling, soyamilk grinding, milk cooking, and automatic cleaning.

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          Colloid mill and axial flow fine grinding.
  

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          Cornell's law adopted.