45 Years of Experience
Dairy Industry Solutions
Integrated lines for industrial butter processing and margarine production.
Butter
Butter: Churning Technology and High-Precision Packaging
In industrial butter production, profitability is determined by two technical factors: precise moisture control (to maximize legal yield) and minimization of fat losses in buttermilk. Sanchelima International offers solutions covering everything from cream transformation to final case packing, designed to handle the crystalline fat structure without breaking the emulsion.
For the primary phase-inversion process, we offer scalability according to your business model. Our Batch Butter Churns allow artisanal control of the grain and washing, ideal for premium productions. For industrial volumes, the Continuous Butter Churn ensures uninterrupted production, integrating churning, separation and vacuum kneading sections to eliminate occluded air and ensure a dense, uniform texture.
A critical segment is reprocessing. For plants that purchase raw material in bulk, we implement robust Repackaging Lines. These begin with Block Cutting and Homogenization, where texturizer equipment mechanically plasticizes cold blocks (even at sub-zero temperatures) to make them pumpable without generating free oil (oiling off) from excessive friction.
The packaging stage defines the consumer presentation and cost control. Our offering is modular and precise in weight:
1. Bar Format: The Butter Bar Wrapper handles high speeds with micrometric folding, ideal for 90g to 250g presentations.
2. Spreadable Format: The Rotary Filler and Sealer for Tubs allows dosing of butter or margarine with softer textures.
3. Industrial Format: For B2B sales, Bulk Butter Fillers automate the filling of 25 kg blocks with dynamic weighing.
We close the production cycle with the Bar Case Packer, eliminating the secondary manual packaging bottleneck and ensuring efficient logistics from the plant to the distribution center.
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 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.
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.
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.
Margarine
Margarine
In the industrial production of margarine and vegetable shortening, profitability and final product quality depend on rigorous thermal and mechanical control to stabilize the emulsion.
Margarine requires a uniform dispersion of microscopic water droplets within a stable fat phase. Sanchelima International designs and implements process lines that master subcooling and shearing variables, guaranteeing exact consistency without phase separation.
The process begins with precise lipid handling. Fats, which represent up to 85% of the formulation, require temperature-controlled storage and automated dosing to manage multi-component blends.
Subsequently, the aqueous and fat phases are integrated in preparation units where mechanical force at 1,450 rpm produces water droplets of approximately 3 microns.
After pasteurization, which eliminates pathogens to ensure food safety, the emulsion enters the critical crystallization zone.
Our scraped surface heat exchangers generate rapid nucleation through severe cooling, while the pin rotor workers apply the mechanical work needed to promote the beta-prime crystal form, ideal for softness and optimal aeration. A single line is capable of producing table margarine, puff-pastry bases or low-fat spreadable formulations.
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