11
PRODUCTION OF BUTTER
• The container has to be cleaned carefully and rinsed with cold water before being filled
with cream. This process cools the container and creates a water film on it, which helps to
prevent the butter from sticking.
• The container should be filled approximately 10%-40% of the container capacity. The
cream should never cover the axe of the mixer.
• If you would like to process 14-16 liters of cream, we suggest filling the device 2 times
with 7-8 liters, rather than processing it 1 time. You will receive butter with higher quality.
• The temperature of the cream should be between 12°C and 14°C (53,6F and 57F). At
the lower end, the cream produces better quality butter, but takes a little bit longer to be
produced. If temperature of cream is less than 14°C then the max. capacity of cream is 10
liters.
Capacity recommendations for Butter Churn
Maximum: 13 liters of cream
Minimum: 6 liters of cream
Ideal: 8 - 12 liters of cream
The cream should never cover the axe of the mixer.
• Make sure that the driving group is in the right position and fixed on container.
• Put the cover for container in the right position. Inox lamella on plexi cover must cover
red safety button on driving group.
• Fasten the cover with fixing devices and make sure there is contact with the motor. Inox
lamella must press on red button on driving group.
• Put on the main switch II for higher speed or I for lower speed.
Normally the production of butter takes less then 15 Minutes, but it could take a little lon-
ger or shorter. This depends on the amount of cream, fat content, temperature and other
characteristics.
Butter production should not take longer than 20 minutes. If the butter production takes
longer than 20 minutes, it could mean, that the cream has not been prepared properly or
content of fat is less than 35 %.
THE PRODUCTION TIME OF BUTTER IS LIMITED ON MAX. 20 MINUTES. THE
BOWL SHOULD BE FILLED APPROXIMATELY 10% TO 40% OF ITS VOLUME. THE
CREAM SHOULD NEVER COVER AXE OF MIXER.
