The butter maker is designed for production of all existing types of butter from high-fat cream by their transformation method.
Working principle
High-fat cream with the temperature of 60...70C is fed first into the lower cylinder of the butter maker, then successively moved through the middle one to the upper one. In each cylinder the cream is picked up by radial perforated blades during rotation of the displacing drum, mixed and thrown to the periphery.
During the movement high-fat cream is cooled by the coolant coming into the jacket, scraped from the heat-exchange surface of the cylinder by knives and intensively mixed, passing under the knives through the grooves and holes of textural helical combs. The cooled product is further mechanically processed by passing through the area of rotating perforated blades and holes of two parallel discs located at the outlet of the cylinder.
During the passage through the three cylinders of the apparatus, the high-fat cream is converted into a ...
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