The cream can be supplied by a liquid milk dairy (surplus cream). From the intermediate storage tank the cream continues to pasteurisation at a temperature of 95 degree or higher. The cream is subjected to a temperature program which will give the fat the required crystalline structure when it solidifies during cooling.Working principles: Through butter churner vibrating, the cream and fat molecules collide and result in cream-fat layer separation and the fat particles gather to form a large piece of butter.
 

1.Material:SUS304                                                                                                                                                                                                       
2. 220V;50HZ;three phases;                                                                                                                                                                                   
3.  Rotary speed 35rpm, speed is adjustable by frequency convertor, including stainless steel cabinet, drain valve, tight manway, CIP spray ball and  glass cover.