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REASONS FOR TOO LONG BUTTER PRODUCTION
• Too much cream in the container.
• The temperature of the cream is too low for making butter. Generally higher fat should
be at a lower temperature, and lower fat should be at the higher end of the recommended
temperature level.
• The preparation, storage, or ripening of the cream was not done correctly.
• The milk and also the cream have not been treated correctly.
• The cream was too old.
• The selected speed was wrong, too high or too low. The acidity (PH) of the cream was too
high.
SPARE PARTS ORDERING PROCESS
Fast and reliable shipment of spare parts is only possible when you send us following
information:
• Type of butter churn
• Serial number on the device (found on the type blade on the body on the driving group)
WARRANTY
• In case of trouble, please consult your salesman, dealer or call the authorized service
organized by your distributor.
• Equipment is warranted to damages in material, faulty components and workmanship
for a period of 12 months.
• The given technical specifications are only valid when all conditions in this operational
manual are fulfilled.
WARRANTY IS NOT VALID IN FOLLOWING CASE:
• Defects of the butter churn and injuries, which result of improper assembly, use, connec-
tion or maintenance are not covered by warranty.
• if instructions for use are not considered
• if reparation is done by non-authorized personal
• if non original spare parts are built in
• damage, which is made for mechanical beat, or if water comes in the driving group.
• Other claims, which are not mentioned in above obligations of the manufacturer, especi-
ally respond – suability for personal injuries, are excluded.
Reparations in warranty time:
All repairs in warranty time can be enforced only with correctly full-filled bill from seller
where this product was bought.
