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Product group description
Machines for turning cream into butter and (re)processing butter.
Butter churning can be done in batches or continuously (also called a Continuous Butter Machine (CBM)). The European standard for butter is 82% fat, but in Eastern Europe you also find butter containing 72% fat.
Range description of butter machines
- Batch churning or continuous churning (CBM)
- Butter silos (for butter buffering and storage between churn and packing machine)
- Butter reworker to prepare chilled bulk butter for packing and small packaging
- Butter pumps, but also lobe pumps and extruder pumps can be used partly for this
Main butter machine manufacturers
- Simon Freres (Frace)
- APV (formerly: Pasilac and DDMM kolding now SPX) (Denmark, UK and USA).
- Gea Ahlborn and Westfalia (Germany)
- Egli (Switzerland)
- Pietri Biassi (Italy)
- Tecnal (France)
Options in addition to normal refurbishment
The modernisation of continuous machines with frequency regulators on the electric motors and flow transmitters on cream and buttermilk pipes. The integration of cream handling (recipe-controlled), cream warmer, buttermilk cooler and injection of (salt)water, culture and other ingredients.
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If you are looking for a butter machine, go to Machines wanted.
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