Izaemon Takai, the founder of Takai opened its tofu shop in the beginning of Meiji era. His strong will to deliver tasty tofu to many people has been handed down from generation to generation. One of his offsprings, Kamejiro Takai started the mechanical manufacturing of tofu in 1917.
Now, Takai is a leading tofu manufacturer in the world. We offer our customers all over the world the best solution for their tofu production. With our over 100 years of expertise, we can propose a tofu production line of any size.
Our exclusively designed SUS steel belt, caterpillar, and other unique mechanisms enable you to cut and pack tofu in a uniform and hygienic way at the world's fastest speed. With these advantages, we have delivered tofu production lines to over 48 countries in the world.
Compact and simple, yet offers high performance.
Extremely low water content compared to the competitors
※ Depends on various conditions
Miracle eight can operate continuously for a long period
Both circulation cleaning and overhauling cleaning is possible
Need More Detailed Specifications?
Our English, Chinese, Korean, and Vietnamese technicians can’t wait to talk to you!
99% of questions are solved right away
We’ll go with time convenient for you.
While large-scale production lines are our signature product, small-scale production lines have considerable value also. Small-scale lines are good for manufacturing many kinds of tofu in small quantities. If you are in the product development stage, these lines are great options.
We can set up your entire equipment line.
We will answer every question to solve any issues arised.
Our staff will train you how to use our custom-made equipment.
We diagnose equpiment remotely and will solve defects
Competitor’s average tofu production: 2,000 packs/h
TAKAI's tofu production: Max. 10,000 packs/h
Competitor's average equipment operation time: 8h/day
TAKAI's equipment operation time: 20h/day
years of service
countries and served
We provide extensive support to ensure food safety and the delivery of tasty and safe tofu to customers, including the selection and cleaning of raw materials, proper heating, removal of contaminants, cleaning and sterilization of equipment, and prompt cooling to prevent the growth of bacteria.
A minor difference of water, know-how in processing,
and where soybeans are produced can drastically change
the taste and texture of tofu.
Takai, with our over 100 years of experience and 72 tofu-related patents,
we offer you a new manufacturing method
and new tofu/bean curd products.