10
TECHNICAL SPECIFICATIONS
Item
Milky FJ 32
Voltage
(V/Hz)
230/50, 115/60
Motor Power
(W)
230/370, 450
Working rotation speed (RPM)
70 (1), 140 (2), 140 (1)
Recommended Capacity
(l)
6 - 12
Maximum Capacity
(l)
13
Net weight
(kg)
26
Protection Type
(ip)
23
UNPACKING
• Open the cardboard box and carefully remove the container including the cover, the
pasteboard box and accessories.
• Place the container on a table or other stable surface in a clean dry working area.
• Open the other pasteboard box and remove the driving group.
• Unscrew two black colored nuts on the container and put driving group with holder on it.
If connection part is not in same direction as axe of reduction gear on container, change
the position of axe with rotation of mixer. Then fix driving group with black colored nuts.
• Put the cover on the container and connect the cover to the container with the fixing de-
vices, that contact is made with the motor.
• Check to make sure the cork is on cover.
• Connect bottom valve on outlet.
• Connect upper valve on cold water.
CREAM
For producing qualitative butter, it needs adequate physical ripening. Time for optimal
ripening is three days (in no case less than 1 day). Ripening temperature in summer is 5°C
to 8°C (41 F to 46 F), in winter time 8°C to 10°C (46 F to 50 F). The cream can be stored in
the container of the butter churn. The preparation of the cream for churning is import-
ant, because it can affect the taste, aroma and quality of the butter. Remove a quantity
of skimmed milk, that the fat content of the remaining liquid is 40% to 45% fat for sweet
cream and 30% to 35% fat for sour cream. Pasteurization of the cream is recommended.
A PROPERLY GROUNDED ELECTRICAL SOCKET IS REQUIRED TO OPERATE THIS
CHURN. BASE OR TABLE MUST BE STABLE. MAKE SURE, THAT THE DRIVING
GROUP IS FIXED ON THE CONTAINER.
