Continuous Butter Churning System

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Secure production profitability and standardization through continuous mechanical processing that optimizes moisture retention, reduces fat losses in buttermilk, and guarantees the structural stability of the final product for immediate packaging.

The system receives ripened cream and initiates phase inversion through mechanical agitation (churning), continuously separating and draining the buttermilk to maintain a consistent fat balance. The butter mass advances through working sections equipped with integrated cooling, where its structure is consolidated and moisture is adjusted through precise water dosing. The inclusion of a vacuum chamber in the working stage extracts trapped air, delivering a dense, uniform product ready to be seamlessly integrated into inline mixing systems, intermediate storage silos, or direct packaging lines.

Continuous Butter Churning System

•Scalable industrial processing capacity: Configurations available to process from 200 to 10,000 L/h of cream, achieving production of up to 5,000 kg/h of butter, allowing the operation to be adapted to the exact volume demands of your plant.

•Efficient butter grain recovery: A dedicated system minimizes fat loss, keeping the fat content in residual buttermilk below 0.5%. This directly increases yield per batch and process profitability.

•Moisture control and thermal management: Ice water cooling zones in the separation and working stages stabilize product texture. An automatic moisture control ensures ±0.10% precision in water content, avoiding formulation deviations and cost overruns.

•Working with vacuum chamber: Extracts occluded air from the mass during mechanical working. This significantly improves product appearance, extends shelf life by reducing oxidation, and facilitates stable downstream handling in packaging machines.

•Hygienic design for Clean-In-Place (CIP): Stainless steel construction with internal sections subjected to corundum treatment. Combined with silicate-rich alkaline CIP routines, a non-stick operating surface is created that prevents product build-up, ensuring smooth flow, product safety, and reduced maintenance downtime.

System Components

•Cream churning section: Achieves an optimized phase change through the implementation of multiple friction points.

•Granulation section: Designed for gradual and gentle growth of butter grains.

•Separation section: Separates butter grains from buttermilk using a rotating hexagonal mesh drum in a horizontal and conical configuration.

•Working station 1: Performs final buttermilk extraction through gentle working with two counter-rotating augers. Operation occurs inside an ice-water-jacketed casing equipped with mixing elements, perforated plates, and dosing connections for water, salt, and cultures.

•Vacuum chamber: Guarantees low air content in the final product, extending shelf life and ensuring impeccable butter appearance.

•Working station 2: Final butter working using two counter-rotating augers in an ice-water-jacketed casing. Includes mixing elements and perforated plates with dosing connections for homogeneous moisture distribution.

•Cooling system: Independent refrigeration systems for the churning section and working stations, ensuring precise thermal control at each stage.

•Optional: Automatic moisture control system for water content adjustment of ±0.10%.

Available Models

CHARACTERISTIC	SII-BMML	SII-BMM1	SII-BMM2	SII-BMM4	SII-BMM5	SII-BMM8	SII-BMM10
CREAM FEED CAPACITY	100 L/h	1,000 L/h	2,000 L/h	4,000 L/h	5,000 L/h	8,000 L/h	10,000 L/h
BUTTER OUTPUT CAPACITY	100 kg/h	500 kg/h	1,000 kg/h	2,000 kg/h	2,500 kg/h	4,000 kg/h	5,000 kg/h
CREAM FAT CONTENT	35 – 42 %
BUTTER FAT CONTENT	72 – 82 %
APPROX. CREAM TEMPERATURE	+8 … +12 °C
CLEANING	CIP
LENGTH (A)	2.98 m	3.62 m	4.29 m	5.10 m	5.10 m	6.51 m	6.51 m
WIDTH (B)	1.34 m	1.43 m	1.46 m	1.65 m	1.65 m	1.94 m	1.94 m
HEIGHT (C)	2.13 m	1.46 m	2.57 m	2.93 m	2.93 m	3.49 m	3.49 m
POWER SUPPLY	220 VAC 3P 60 Hz or 440 VAC 3P 60 Hz

Continuous Butter Churning System

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