Instant Chiller

• Fully Automatic
• Wide Capacity : 2 Tr to 200 Tr
• Temperature Range :15c to -35c
• Hermetic Sealed / Semi Hermetyic Scroll, Reciprocating, Screw Compressor with Compressor Protection Facilities

Applications

• Milk Pasteurising & Dairy Products
• Dairy Industry
• Mineral Water Industry
• Food Processing Unit
• Chemical & Pharmaceutical Processing
• Plastic Product Processing
• Hydraulic & Laser Machines
• OIl Distrillation Plant

Type Of Compressor

• Hermetic Sealed Reciprocating
• Hermetic Sealed Scroll
• Semi Sealed Reciprocating
• Semi Hermetic Screw

Condensing Option

• Air-Cooled
• Water-Cooled (Shell & Tube/PHE)
• Evaporative Type

Evaporative Option

• Shell And Tube
• Coil in Tank
• Plate Type Heat Exchanger(PHE)

The Churning Process

Agitation of Cream: The fundamental operation of a butter churner is based on the principle of agitating cream until the fat molecules (butterfat) coalesce. As the cream is churned, the agitation causes the fat to separate from the liquid (buttermilk).

Formation of Butter Grains: Continued churning results in the formation and subsequent clustering of small butter grains. Eventually, these grains combine into a mass of butter.

Separation and Washing: Once the butter forms, it is typically removed and washed with cold water to eliminate residual buttermilk, which is crucial for prolonging the shelf life and flavor of the butter.

Key Functional Components

Paddle/Beaters: In manual churners, a hand-cranked paddle or rotating mechanism provides the necessary agitation. In electrically operated models, a motor-driven paddle or beaters perform this function.

Containers and Gauges: Many modern churners come with sight glasses or transparent containers (often made of high-quality glass like Kilner® models) so that users can monitor the progress of churning.

Input/Output Features: An effective design includes sealed input/output doors and drainage systems that help separate buttermilk from the final butter product.

Electrically Operated Butter Churners

Motorized Churns: These machines use electric motors to rapidly and efficiently churn large volumes of cream. They are widely used in commercial dairy processing due to their speed and consistency.

Small-Scale Models: Home and artisanal producers may find small capacity models (ranging from 5 to 20 liters) ideal for regular butter making.

Large-Scale Equipment: In industrial settings, churners with capacities varying from 60 liters to 1000 liters and beyond are common. These models often feature advanced options like variable speed drives, reversible operations, and automated drainage systems to optimize butter yield.