Continual butter making machines
Specification
The continuous butter churners of the BUM series are designed for a capacity of 1,000–6,000 kg of butter per hour, depending on the type of churner. The design of the churners is based on proven technical solutions and enables two-stage butter kneading, with options for ingredient dosing and automatic regulation of water content.
Technical parameters
- Outupt according to the type and cream quality:
- type BUM 1.0 … 1.000 – 3.000,- kg/hour
- type BUM 2.0 … 3.000 – 6.000,- kg/hour
- Fat content in cream: 35-44 %
- Water content: 14 – 18 %
- Fat content in buttermilk: max. 0.6 % – depending on the cream quality
- The temperature of the butter leaving the butter churn: 15 °C
- Cream temperature: – 9 – 14 °C
