working principle
Commercial Butter Churn:
Pour The Fermented And Matured Cream Into A Drum, Which Rotates Back And Forth At Low Speed While Continuously Beating The Cream. Use Physical Impact To Break The Fat Ball Film Of The Cream, Causing The Cream To Condense And Precipitate Solid Butter, Separating Liquid Butter And Achieving Automatic Separation Of Cream And Butter.
Meat Food Oil Slinger
High speed rotation generates centrifugal force and rubber stick friction, which peels off butter, oil, and fascia attached to the surface of poultry feathers (chicken feathers, duck feathers); Relying on the difference in specific gravity to separate free oils and fats.
Applicable Materials
Commercial Butter Churn:
Fermented Fresh Milk With Cream, Yak Milk, Cow Milk, And Sheep Milk, Used To Make Edible Butter, Butter, Tibetan Butter, And Baked Butter.
Meat Food Oil Slinger
Chicken gizzards, duck gizzards and other poultry organs; A few versions are used for removing surface oil from fried foods.
Process location：
After thawing/cleaning of raw materials → meat food oil slinger → blanching/pickling
Contact now
Applicable customer scenarios
Commercial Butter Churn
Small dairy farms and butter processing households in pastoral areas;
Dairy processing plants, baking raw material factories;
Milk tea, dessert, and pastry raw material production enterprise.
Meat Food Oil Slinger
Used for degreasing and removing surface fat butter in raw material pretreatment
Peel off butter and oil impurities from the outer wall of the chicken gizzard;
Clean and separate the grease to reduce the oil content of the finished product; It belongs to the preliminary raw material cleaning process.
