The machine is designed for the continuous production of butter from sweet or sour cream according to the Fritz process. The butter produced in this machine meets the high requirements of the German Butter Standards. Besides sweet and sour cream butter, the dosing facility for three liquid additives enables the production of lactic or salted butter.
The cream is precisely heated to a constant temperature and churned to butter granules in cylinder 1. In cylinder 2, the granules are cooled down in a chilled butter milk bath before the butter milk is drained from the conglomerating butter lumps.
In texturizer 1, the butter is kneaded to drain more butter milk. Then water, buttermilk, dairy culture, salt brine or other liquids can be dosed and a multiple stage mixer evenly blends all ingredients. In the vacuum chamber the enclosed air is extracted. Subsequently, in texturizer 2 the butter once more is thoroughly kneaded and mixed and an integrated butter pump ensures a continuous discharge.
The machine is completely CIP-cleanable. The cleaning concept of GEA provides a product recovery with almost no losses.
The butter discharge port has a DIN 11851 union, all other product connections are designed according to ISO 2852 (TriClamp). All machine drives are frequency-controlled.
The machine has a complete stainless steel housing. Big doors on all sides give good access to all parts. All product-contacting parts are made of stainless steel. FDA approved materials are available for the seals. The hygienic design of the machine is certified by USDA.
Feed: 3600 kg/h - 26,000 kg/h
Final product: 1800 kg/h - 13,000 kg/h
Today, whey and whey derivatives are highly valued co-products of the cheese and casein production processes. Healthy and rich in protein, lipids, carbohydrates, vitamins and minerals, a wide range of whey and whey-derived products are meeting the ever-changing demands of the food, dairy and nutritional supplement markets.
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