FOOD TECHNOLOGY

FT21/21A Butter Churn and Butter Making Accessories - Provisional

The Armfield Butter Churn is designed to provide practical training in the preparation of butter by the traditional method.

Process Capabilities

> ‘phase inversion’ of the oil/water emulsion which occurs in churning
> investigation of process temperature and agitation time in the agitation process
> production of butter by various methods for quality and analytical determinations
> mass balance quantitative yield of butter from various types of raw milk

Description

The churn paddle is electrically driven. An electric motor and paddle agitator are incorporated in the lid of the vessel making the unit compact and easy to operate. A batch charge of up to only 4 litres of cream allows production of more than 1kg of butter, and all of the important stages of this ‘colloid inversion’ process can be adequately observed.

Technical Specification

Total churn volume: 5 litres
Batch size:
5 litres (max)
4 litres (recommended)
1 litre (min)

requirements

Electrical supply:

FT21-A: 220-240V/1ph/50Hz
FT21-B: 120V/1ph/60hZ

Essential Ancillary Equipment

Hydrogen gas cylinder of 99.75% purity or better

Accessories

Butter Making Accessories - FT21A

The accessories have been selected to enable a finished product to be produced in conjunction with the butter churn.

The cream setting pan and dairy thermometer in combination will produce cream from 4 litres of milk. Depending on the fat content of the milk, approxiamately 0.5 litres of cream can beobtained from this and the minimum churn charge of 1 litre can be quickly separated. This can be used if no automatic cream separator such as FT15 (Disc Bowl Centrifuge) is available.

Approximately 0.5kg of butter can be made from 1.5 litres of cream in the churn. During the churning process it is necessary to drain of the buttermilk and washing water and a sieve is provided to strain out any butter particles to be returned to the churn. Scotch Hands are required to ‘work’ the butter into a solid mass after churning. Water exuded duringthe working process is removed by the use of muslin cloth.

In order to carry out these proccesses, the following accessories are supplied:

• 1 x 4 litre capacity cream setting pan
• 1 x dairy thermometer
• 1 x nylon sieve
• 1 x pair of Scotch Hands
• 1 x roll butter muslin

Shipping Specification

Overall volume: 0.03m³
Gross weight: 10kg

Extended 2 year Warranty on all Armfield Products

DATA SHEET

PRODUCT CATEGORY:
Engineering Education