9
PRODUCTION OF BUTTER
• The container must be cleaned carefully and rinsed with cold water before filling with
cream. This cools the container and creates a water film on the container which helps
prevent the butter from sticking.
• The cream should never cover axe of mixer
• The temperature of the cream,
before butter production, has to be around 10 ºC.
Quantity of Cream
Maximum
25 liter
Minimum
10 liter
IF THE TEMPERATURE OF CREAM IS LOWER THAN 7 °C, THEN MAXIMAL
QUANTITY OF CREAM IN THE CONTAINER SHOULD NOT BE MORE THAN
20 LITERS.
• Put cover in right position. Inox lamella on cover must cover button on security switch.
• Fasten the cover with fixing devices and make sure there is contact with the security
switch.
• Before connecting to main power supply, check the main switch to be in OFF position,
then connect the butter churn to power supply.
• Turn ON the main switch to start working. With bottom on the box choose and set up the
speed. Small display shows the speed.
• If the cream has a lower fat content, choose higher speed.
• Small revolution of mixer are usually used for cleaning butter
Normally the production of butter takes approx. 15 - 20 minutes, but it can take a little
longer or shorter time, that depends of the amount of cream, fat content, temperature,
etc. Butter production should take no longer than 20 minutes, but if the butter produc-
tion takes longer than 20 minutes, it could mean that the cream has not been prepared
properly.
