CONTINUOUS BUTTER CHURN
ROTARY FILLER BUTTER IN TUBS
BUTTER TUBS 100 – 250 G | 300 – 500 G 750 – 1000 G
BUTTER BAR WRAPPER
BUTTER BARS 9 – 25 G | 100 – 250 G 200 – 500 G | 500 – 1000 G
BUTTER BAR CASE PACKER
BUTTER BARS 9 – 25 G | 100 – 250 G 200 – 500 G | 500 – 1000 G
This solution represents the definitive transition to world-class manufacturing in fat-based products. This continuous line does not only process cream; it manages the profitability of your most expensive raw material.
Unlike batch systems, where quality depends on the operator, this solution automates critical variables: crystallization temperature, moisture distribution and air removal. The result is butter with zero oxidation, premium texture and exact weight in every unit sold.
The integration of Vacuum Kneading with high-precision volumetric dosing systems (whether in bars or tubs) directly addresses the two most common sources of lost revenue in the plant: giveaway from overfilling and returns from premature spoilage.
Designed for those looking to scale operations, this engineering allows you to process your product with flawless standardization, ensuring your brand meets international regulations and end-consumer expectations from the first production cycle.
This line configuration is designed to transform butter production from a batch operation to a continuous, stable, and highly profitable industrial process. With a processing capacity of up to 10,000 liters of cream per hour, this solution focuses on three critical pillars: maximizing fat yield, strict waste control, and packaging flexibility.
The system integrates the physical transformation of matured cream (phase inversion) with versatile end-of-line options, allowing the plant to adapt to retail (bars and tubs) or institutional market demands without sacrificing production cadence.
1. Process Core: Continuous Churning and Vacuum Working — The heart of the line is the Continuous Churning system, which replaces the variability of traditional processes with absolute standardization. The equipment receives matured cream (35-42% fat) and executes phase inversion through high-friction churners and a rotary whey separation drum.
The competitive advantage of this equipment lies in its Vacuum Working section. By eliminating air trapped during the mechanical process, we achieve a butter with dense, uniform texture, drastically reducing lipid oxidation. This translates directly into longer shelf life and superior visual appearance.
Profitability Control: The (optional) moisture control system allows a precision of ±0.10%. This ensures the product always stays at the maximum moisture limit permitted by regulation, maximizing yield per ton of processed fat.
2. End-of-Line Versatility (Packaging Options) — The line offers two output configurations to cover different market segments:
Option A: Bar Format (Retail and Food Service) — This configuration aligns a Rotary Wrapper with a Semi-automatic Boxing Machine.
Precision: Volumetric dosing minimizes product give-away, handling from hotel portions (9 g) to 1 kg blocks.
Automation: The system groups and stacks up to 100 bars per minute, eliminating the manual bottleneck in secondary packaging and reducing operational labor costs.
Option B: Tub Format (Spreads) — For products aimed at the modern consumer who prefers ready-to-serve presentations. The Rotary Filler handles preformed containers (100 g - 1000 g) with a hermetic sealing system. Its sanitary design with UV decontamination and laminar flow guarantees the food safety required for high-turnover supermarket products.
FROZEN BUTTER BLOCKS
BUTTER BLOCK CUTTER
BUTTER HOMOGENIZER
ROTARY TUB FILLER AND SEALER
BUTTER TUBS 100 – 250 G | 300 – 500 G 750 – 1000 G
BUTTER BAR WRAPPER
BUTTER BARS 9 – 25 G | 100 – 250 G 200 – 500 G | 500 – 1000 G
BUTTER BAR CASE PACKER
BUTTER BARS 9 – 25 G | 100 – 250 G 200 – 500 G | 500 – 1000 G
BULK BUTTER CASE FILLER
BULK BUTTER CASES 5 – 10 KG | 15 – 20 – 25 KG
Line designed to turn frozen butter blocks of 10 to 25 kg into consumer-ready portions. The process includes cutting, homogenization, filling and wrapping, and case packing, ensuring that the butter recovers its original properties after freezing.
Once homogenized, the butter is wrapped in bricks and grouped according to the desired configuration (layers, rows and count per row), then placed in cardboard cases ready for shipping.
The line consists of four different machines: SII-SLP + SII-SHG + SII-ARM + SII-DSU.
Each machine performs a specific function and is designed to work together as a complete system.
This line can also be configured with Tub packaging lines or bulk presentations from 10 to 25 kg.
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Specialized equipment for producing homogeneous batch butter from matured cream. Its stainless steel design and adjustable speed system guarantee efficient sanitary processing, handling up to 1,200 liters of cream to yield up to 600 kg of butter per work cycle.
Industrial production of traditional butter with maximum control over texture and fat yield.
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Robust equipment designed for the mechanical and continuous phase inversion of matured cream into butter. Integrates churning, whey separation, vacuum working, and dosing in a single stable operation. Guarantees homogeneous texture and processes up to 10,000 L/h of cream with minimal fat losses.
Maximize your dairy cream yield with efficient whey separation and precise moisture control for uninterrupted, profitable industrial-scale production.
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Comprehensive solution for industrial butter rework. Integrates block cutters (SII-SLP) that section 10-25 kg raw material to reduce mechanical load, followed by homogenizers (SII-SHG/SII-BH) designed to restore rheological properties after storage. Offers capacities up to 2,000 kg/h with automatic CIP cleaning and PLC control to maximize food safety.
Condition frozen or refrigerated blocks and restore optimal product plasticity to guarantee efficient, continuous, waste-free packaging.
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Comprehensive system designed to process butter blocks of 10-25 kg and convert them into consumer portions of 50 g to 1,000 g. The line integrates cutting, homogenization to restore properties, wrapping in paper/aluminum, and semi-automatic case packing, reaching production of up to 1,200 kg/h.
Transform bulk inventory into high-margin commercial product, restoring original texture after freezing.
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Rotary equipment designed for the efficient filling and sealing of butter, margarine, ricotta and edible fats in preformed containers. Offers a dosing range of 100 g to 1,000 g with direct or hopper feeding, guaranteeing hygienic and continuous operation under PLC control.
Optimize your packaging line with fast format changes and precise waste control for pasty products.
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Continuous operation equipment designed to dose and wrap butter, margarine and edible fats in aluminum foil or parchment paper. Offers precise volumetric dosing for formats from individual portions (9 g) to consumer bars (1,000 g), reaching speeds of up to 80 units per minute by model. Includes PLC control and stainless steel construction.
Guarantee product integrity and weight precision with a proven rotary packaging solution designed for high demand.
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Semi-automatic equipment designed to group and stack butter, margarine or curd bars in preformed cardboard boxes. With a capacity of up to 100 bars per minute and PLC control, it integrates easily with primary packaging machines to optimize secondary packaging flow.
Reliable, cost-effective end-of-line solution to automate grouping and stacking of dairy products.
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Equipment designed for the precise filling of butter and margarine in preformed boxes (5 to 25 kg) through volumetric extrusion. Reaches production of up to 150 boxes/hour, integrating double auger feeding and pneumatic cutting systems to guarantee continuous and efficient plant operation.
Cost-effective automation to standardize weight in industrial blocks, eliminate manual variability, and optimize secondary packaging flow.
