Buttermaking
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.
Features & Benefits
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.
Standard scope of delivery
- 3-phase AC motors
- Stainless steel housing
- Gear oil
Options
- Cream treatment
- Feed flow control
- Cream heater
- Butter milk tank
- Dosing unit
- Vacuum unit
- Butter milk cooling
- Butter silo
- CIP plant with butter oil recovery
- Continuous moisture analyzer
- Process control (PLC)
- Motor control (MCC)
Capacity
Feed: 1,600 kg/h - 26,000 kg/h
Final product: 800 kg/h - 13,000 kg/h
Downloads
GEA Insights
The breakthrough that changed spray drying
In 1976, NIRO engineers responded to a competitive challenge by rethinking what spray drying could do. Their idea became the multi-stage dryer MSD. Fifty years later, the same fundamental principle helps turn liquids into the powders used in essential nutrition products and important medicines around the world. Refined through decades of engineering expertise, customer insight and continuous development, MSD is a story of innovation with lasting impact.
Beyond the machine: unlocking better plant performance
An efficient machine does not automatically make an efficient factory. Real improvement often starts by looking beyond individual equipment and understanding how processes, energy systems and operating decisions affect one another. It’s a holistic approach designed to uncover opportunities that might otherwise be missed.
How a valve reshapes the way food and drinks are made
In food and beverage plants, valves are commonly operated using compressed air. GEA Hydract® Actuation Technology moves valves with water instead, in a closed, digitally controlled circuit. The result is a valve that can be held exactly in place and steered in fine-tuned steps. This results in lower energy use and greater control.
