Basic equipment information
core structure
Drum body
Accommodates cream ingredients, with no dead corners inside, easy to clean;
01
Electric control box
Frequency conversion display screen, start stop button, speed control knob, can be set for forward and reverse rotation, duration;
02
Transmission system
The motor reducer drives the drum to roll and fall at low speed;
03
Sealed manhole
Quick opening and closing, sealing ring to prevent leakage;
04
Stainless steel frame
Stable load-bearing capacity, suitable for humid environments in workshops.
05
Core use (specifically for dairy processing)
working principle of 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.
Suitable for processing raw materials
Fermented fresh milk with cream, yak milk, cow milk, and sheep milk, used to make edible butter, butter, Tibetan butter, and baked butter.
Applicable customer scenarios
(1) Small dairy farms and butter processing households in pastoral areas;
(2) Dairy processing plants, baking raw material factories;
(3) Milk tea, dessert, and pastry raw material production enterprise.
Contact now
Processing Advantage
Commercial Butter Churn can replace manual wrestling, significantly saving manpower;
01
The impact force is uniform, the butter oil yield is high, and the finished product is delicate and well formed;
02
All stainless steel food hygiene standards comply with food production standards;
03
Variable frequency controllable speed and timing, can match different degrees of cream fermentation;
04
One machine dual-use: It can be used to make butter and oil spills, as well as small drum mixers and meat product pickling and rolling machines.
05
