Butter Churner
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Explanation
Task : After the maturation/ageing step, the cream is transferred to the GULER Butter Churner. Churning is the mechanical agitation of the cream at 10–15 0C. Significant changes to the microstructure of the dairy emulsion take place during this process, as the emulsion undergoes a process of phase inversion from the initial cream oil-in-water-type emulsion to a water-in-oil-type emulsion. Capacity : 100 Kg (200 Lt) – 500 Kg (1000 Lt) per batch Material : AISI304/316 Stainless Steel Control Pannel : PID (Analog) or PLC (Touch Screen) Control Option Rotating Speed : 0-50 rpm ( Electronic Speed Control)
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