Description:
A butter churner is designed for churning cream to obtain and process a mass of butter. Butter churner is widely used in dairy production. Butter churners are available in various batch volumes from 10 to 500 litres.
Working principle:
The operator fills the butter churner drum with 25 to 50% of its volume. The drum has a special leak-proof lid with clamps. Then, the operator turns on the butter churner with the “START” button, adjusts the drum rotation speed in the control panel using a potentiometer, and churns the cream until butter grains and buttermilk are obtained.
The churning duration depends on the technological process and the maturity of the cream. When the butter grain is ready, the operator switches off the motor with the “STOP” button, pulls the handle of the fixing device and rotates the drum. Next, the operator opens the faucet and drains off the excess buttermilk. After draining the buttermilk, the operator closes the valve, turns on the agitator, and treats the resulting butter layer to distribute moisture in the butter evenly.
After processing, the operator measures the moisture content in the butter. If necessary, add a calculated amount of buttermilk into the butter to standardize moisture and fat content.
After the end of the technological process, the operator switches off the motor with the “STOP” button and opens the lid. Next, the operator rotates the drum to the unloading position until the locking device automatically locks the drum position. In the end, the product is unloaded into the vat trolley.