Stainless steel Continuous Butter Making Machine (CBM) for the continuous production of sweet or sour cream butter as well as for cultured butter (salted or unsalted). Output of 1.200- 1.750 kg butter per 16% water, 82% fat, 2% protein/salt. Input of 2.400/ 3.500 liter of cultured or / and sweet cream per hour (40% fat) There are 2 injection points for (salt) water and culture. Complete electric driven. Speed controlled large volume and long buttering cylinder with double cooling system. Cylindrical buttering drum whose principle is based on thermal friction (patented process) with adjustable, short blow bars. Complete kneading area existing out of extra-long buttermilk separating section with circulation cooling and double buttermilk clarifier (patented), injecting iced buttermilk to intensively cool the butter grain, pressing tunnel in which the buttermilk is literally squeezed out of the butter mass, which ensures the production of butter with a very low water content in order to enable the use of certain new production processes, kneading under vacuum (patented) and an end kneading zone. Churning motor: 22 kW. Screw conveyor (kneading) motor: 7.5 kW.
When the cream is converted to butter in the CBM, it will be transferred to the open butter silo. This butter silo functions as a buffer in between the CBM and the filling machine. Butter silo with 2 augers. Including Simon Frères R72VU3HS lobe outfeed pump.
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