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50-liter butter
churn is a batch-type drum butter maker designed for churning cream, previously obtained by separation in a separator, into butter. Cream with a fat content of 25 to 40 percent is poured through a hatch into the drum of the butter maker, filling approximately 0.4–0.5 (up to half) of the total geometric volume.
For high-quality butter churning, the filling of the churn with cream should be within 0.4–0.5 of the total volume. For example, in a butter churn with a geometric volume of 100 liters, 40 to 50 liters of cream are poured in at a time for optimal churning. The churning duration ranges from 40 to 120 minutes and depends on the temperature, composition of the raw material, and degree of pasteurization. Inside the drum, there are blades that lift the cream, and as it falls under its own weight, it breaks up inside the drum.
Repeated impacts and mixing lead to the consolidation of the butter, resulting in a product with a plastic consistency. The drum stops once butter grains are formed, after which the buttermilk is drained into a can through the discharge valve. The butter grains are churned until a continuous layer of butter is formed.
Construction of the butter churn:
Structurally, the butter churn consists of a cylindrical horizontal tank (drum) (1), which is mounted on a frame (2). Inside the tank, there are four special blades positioned at a specific angle. The gearmotor (3) is also mounted on the frame and connected to the tank via a coupling. It enables the rotation of the tank around its own axis. The tank is equipped with a hatch for loading cream (4) and a valve for draining buttermilk (5). On the end of the tank, there is an inspection window with a diameter of 50 mm (6), which is used to observe the butter churning process.
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IKR GROUP.
