BUTTER CHURN
Butter Churn – for traditional butter batch production from ripened cream.
MAIN FEATURES
Butter churn volume up to 3 000 l.
Butter churn capacity up to 1 200 l of cream per batch.
Butter capacity up to 600 kg per batch.
Cream fat content 35 up to 42 %.
Material – stainless steel.
Cleaning – manual.
Drum made of stainless steel, sandblasted inside, glassblasted outside.
Large rectangular opening with cover and central closure (single-lever system) with possible positions for churning and for dry kneading.
Bacteriologically safe cover seal of special rubber.
Sight glass.
Drain valve.
Gear box: fitted in a frame with cladding.
Consisting of:
Drive gear-motor;
Special mechanical clutch.
