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: 1,600 kg/h - 26,000 kg/h
Final product: 800 kg/h - 13,000 kg/h
With modern sensor technologies, cloud connectivity and advanced analytics firmly in place, GEA is now adding a layer of intelligence to its hard-working machines. The results demonstrate the power of AI to take production processes...
GEA is one of the world’s largest systems suppliers for the food, beverage and pharmaceutical sectors. Our portfolio includes machinery and plants as well as advanced process technology, components and comprehensive services. Used across diverse industries, they enhance the sustainability and efficiency of production processes globally.
GEA is listed in the German MDAX and the STOXX® Europe 600 Index and is also among the companies comprising the DAX 50 ESG and MSCI Global Sustainability Indices.
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