Continuous Butter Churning System

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Secure production profitability and standardization through continuous mechanical processing that optimizes moisture retention and reduces fat losses. Up to 10,000 L/h.

High-performance industrial system for uninterrupted butter production from ripened cream. Integrates churning, buttermilk separation and vacuum working in a single line, processing up to 10,000 liters of cream per hour with excellent product standardization. The process begins in the churning section, where multiple friction points optimize phase inversion. Butter grains are separated from buttermilk through a rotating hexagonal mesh drum and then worked through stations with counter-rotating augers. The integrated vacuum chamber reduces trapped air, improving appearance and extending shelf life by reducing oxidation. An optional moisture control system can automatically adjust water content with ±0.10% accuracy. Demonstration videos available by model: SII-BMM1 (500 kg/h), SII-BMM4 (2,000 kg/h), SII-BMM5 (2,500 kg/h) and SII-BMM10 (5,000 kg/h).

Main Features and Advantages

Continuous processing without batches: Unlike batch churns, the continuous system transforms cream into butter without interruption, eliminating dead time between batches and maximizing plant efficiency.
Capacity 200–10,000 L/h of cream: Wide capacity range covering small productions to large industrial facilities, with the ability to adjust processing speed based on cream availability.
Automatic buttermilk separation: Automatic buttermilk separation system integrated in the continuous process guarantees the specified final moisture content without manual intervention, reducing operating cost.
Compact high-performance configuration: The compact design of the continuous churn concentrates all process stages (churning, phase inversion, washing and working) in a single unit, optimizing plant footprint.

Continuous Butter Churning System

Product Video

CONTINUOUS BUTTER CHURN

AUTOMATIC WHEY SEPARATION AND COMPACT DESIGN