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Brand Name : | BEYOND |
Model Number : | BYSYJ |
Certification : | ISO9001-2000 |
Price : | USD 6000-22000 per set |
Payment Terms : | L/C, T/T, Western Union |
Supply Ability : | 15 sets per month |
Delivery Time : | 45 days |
500L 1000L SGS standard SUS304 SUS316 tilt type butter making machine for milk plant
BENEFIT Presentation of Butter Line
DESCRIPTION
Figure schematically shows both batch production in a churn and
continuous production in a butter making machine.
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 95C or higher. The high
temperature is needed to destroy enzymes and micro-organisms that
would impair the keeping quality of the butter. The heat treatment
releases strongly anti oxygenic sulphhydryl compounds, which
further reduce the risk of oxidation.
Vacuum deaeration can also be included in the line if the cream has
an undesirable flavour or aroma, e.g. onion taste. Any flavouring
will be bound in the fat and transmitted to the butter unless
removed. After this the cream is returned to the pasteuriser for
further treatment – heating, holding and cooling – before
proceeding to the ripening tank. In the ripening tank, the cream is
subjected to a temperature program which will give the fat the
required crystalline structure when it solidifies during cooling.
The program is selected to match factors such as the composition of
the butter fat, expressed for example in terms of iodine value,
which is a measure of the unsaturated fat content. The treatment
can also be modified to produce butter with good consistency
despite a low iodine value, e.g. when the unsaturated proportion of
the fat is low. Ripening usually takes 12 – 15 hours. Where
possible, the acid producing bacteria culture is added before the
temperature treatment. The quantity of culture added depends on the
treatment program selected with reference to the iodine value.
From the ripening tank the cream is pumped to the continuous
butter-maker or the churn. In the churning process the cream is
agitated violently to break down the fat globules, causing the fat
to coalesce into butter grains. The cream is split into two
fractions: butter grains and buttermilk. In traditional churning
the machine is stopped when the grains have reached a certain size,
and then the buttermilk is drained off. Buttermilk drainage is
continuous in continuous butter making machines. After drainage the
butter is worked to a continuous fat phase containing a finely
dispersed water phase. If the butter is to be salted, salt is
spread over the surface in batch production, or added in slurry
form during the working stage in continuous butter making. After
salting, the butter must be worked further to ensure uniform
distribution of the salt. The working of the butter also affects
the characteristics by which the product is judged – aroma, taste,
keeping quality, appearance and colour. The finished butter is
discharged into the packaging unit and thence to cold storage.
General process steps in batch and continuous production of butter
1.Milk reception 2.Preheating and pasteurisation of skimmilk 3.Fat
separation 4.Cream pasteurization 5.Vacuum deaeration (when used)
6.Culture preparation (when used) 7.Cream ripening and souring
(when used) 8.Temperature treatment 9.Churning/working (batch)
10.Churning/working (continuous) 11.Buttermilk collection 12.Butter
silo with screw conveyor 13.Packaging machines
1.Opportunity to realize products with customized recipes.
2.Opportunity to produce more than one product with the same
processing line.
3.High quality of the final product keeping an elevated nutritional
value.
4.Wide customization of the final product.
5.Maximum yield, minimum production waste.
6.Highest energy savings thanks to the most advanced technologies.
7.Complete line supervision system through monitoring of every
process phase.
8.Recording, visualization and printing of all daily production
data.
CONSTRUCTION FEATURES
Working capacity from 1 tons/d up to 50 tons/d
Products - Sweet butter
- Sour butter
- Salted butter
- Package in bulk container, small box
Milk butter processing diagrama:
No | Name | Model | Qty | |
1 | Butter Churner | 200L | Material is SUS304 stainless steel; Steel frame support, with view window easy for inspect inside; from manhole to take out the ready butter,with manual brake, electric power cabinet etc; Working speed: about 35-45RPM; Power supply: 380V 50hz, 3phases; Power: about 3kw Machine Size: 1740mm(L)×1100mm(W)×1600(H)mm; Packing size: 1840mm(L)×1200mm(W)×1700(H)mm; Weight: 560kg; EXW Shanghai factory price | 1 |
2 | Butter Churner | 500L | Material is SUS304 stainless steel; Steel frame support, with view window easy for inspect inside; from manhole to take out the ready butter,with manual brake, electric power cabinet etc; Working speed: about 35-45RPM; Power supply: 380V 50hz; Power: about 4kw Machine Size: 2120mm(L)×1500mm(W)×1900mm(H); Packing size: 2220mm(L)×1600mm(W)×2000(H)mm; Weight: 930kg; EXW Shanghai factory price | 1 |
3 | Butter Churner | 1000L | Material is SUS304 stainless steel; Steel frame support, with view window easy for inspect inside; from manhole to take out the ready butter,with manual brake, electric power cabinet etc; Working speed: about 35RPM; Power supply: 380V 50hz; Power: about 5.5kw Machine Size: 2700mm(L)×1600mm(W)×1560mm(H); Packing size: 2800mm(L)×1700mm(W)×1660(H)mm; Weight:1400kg; EXW Shanghai factory price | 1 |
Terms: | 1 Payment terms: 40%T/T as downpayment;60% T/T before delivery. | |||
2 Price be valid:30 days since the price date. | ||||
3 Delivery period:60 working days from the downpayment and confirmation on drawing. | ||||
4. Note:The above price does not include the value added tax. |
Photos of butter production machines:
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