Milky Butter churn FJ 32, 230V

Milky stainless and automatic butter machine for small producers. Stainless tank 32L (cream quantity 4-13L, ideal quantity 8-12L); automatic termination of the work process after 20 min. Power 370W, 2-step speed control (70/140rpm). Production process: 1. The product is heated to +10... +15C degrees. 2. Then the inside of the butter machine is washed and cooled down with cold water (cold water cools the metal and helps the product not stick to the metal wall). 3. The container is filled to the extent of 10-40%. The product must not cover the mixer. (Processing the product at a lower temperature takes longer, but the result is of higher quality). The minimum quantity for one work process is 4L. 4. Close the lid of the container and the safety hooks. 5. Start the engine from the switch. If the amount of fat in the product is small - set max. speed. You can also use a slower speed when cleaning the final product with water later. The time of the work process is usually 12-15 minutes. but it can also last less or a little longer depending on the fat content of the product, the amount of the product, the temperature, etc. 6. When the product is ready, open the lower valve and let out the residual milk. A working mixer accelerates the ejection of residual milk. 7. Open the upper valve and clean the product with cold water (+6...+12C) ... turn the speed of the mixer to the lowest. When the product has reached a compact mass, it is ready. 8. Open the top lid and take out the butter mass. Remove the mixer using two hands: holding the mixer with one hand and removing the safety hook and cotter pin from the other side of the wall with the other hand./ Nb! Translation has been made by automatic program and mistakes can be possible. We are sorry