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Butter production line. Still located in the factory in Germany. Working principle of the production line: 1) Cream reception set, the cream flows by gravity out of the milk truck to the balance tank, and is pumped to the raw cream reception tank of capacity of 110.000 liter. After the reception the line has an option to pasteurize the cream. The pasteurizer has an capacity of 20.000 liter per hour (with new plates end 2023). 2) Cream treatment system. This has been done to make the butter softer. Working principle: plate heat exchanger to heat up the cream keep it warm in the 110.000 liter holding tanks. Cooling the cream in a heat exchanger and pumping it to 2x cream buffer tanks 125.000ltr. 3) Continuous butter making machine. a cream pump pumps the cream from the buffer tanks to the CBM. The CBM is able to convert 4.000 up to 9.000 liter cream into max. 4.500kg butter (upgraded for higher capacity). With recirculation system to cool and inject butter milk, vacuum section, automatic humidity control system (make:Wall), injection pumps of culture and brine. A butter milk cooler, butter milk- and CIP pumps. Collecting tank, valves, piping and the complete controls. After the butter has been made in the CBM it will be pumped into the Butter silo (make Egli). The silo has a capacity of 4.000 kg. Including: 3 outgoing pumps (up to 3.000kg/h each) to pump the butter to the filling machines. And a butter remelting tank of approx. 2m3, and 2 CIP tanks to clean the butterlines (not the tanks). Line still running till March 2024. |
