Butter churn, 45 l

The churn is equipped with an asynchronous electric motor with a rotor speed of 1400 rpm and is protected from overloads by thermal protection.

Manufacturer: Minisan, Turkey

Rated network voltage, - 220 (V)

Buttermilk drain hose

Automatic shutdown timer (optional)

Rated power consumption - 350 (W)

Rotation speed - 1400 (rpm)

Oil yield from the volume of the original product, - 40 (%)

Volume: 45 l

Dimensions: 45*45*70

Weight: 9 kg

Warranty: 12 months.

Instructions in Russian

THE BUTTER CHURN IS USED IN THE PRODUCTION OF BUTTER IN HOME CONDITIONS BY PERIODICALLY CHURNING CREAM UNTIL BUTTERY BUTTERMILK IS FORMED

Very fatty and thickened cream must be diluted with milk or warm boiled water to the state fluidity.

ATTENTION: Do not pour thick undiluted cream or sour cream into the churn, this will stop the engine and cause it to fail. If the engine speed slows down, the product must be additionally diluted with warm (no more than 27 C) water.

It is not recommended to use low-fat cream purchased through a retail network for churning butter. 

Pour the finished cream or sour cream into the tank, the nominal load is 15 cm below the lid. 

ATTENTION: Minimum load is 5 liters. 

Then turn on the electric drive, which rotates the shaft with the impeller. During operation, churning occurs, leading to the formation of butter grains and the release of a liquid phase - buttermilk.  

 During the churning process, it is necessary to periodically (every 15-30 minutes) visually assess the readiness of the butter. To do this, turn off the churn, remove the lid. If the butter grain has collected into a homogeneous granular mass, and the buttermilk has a transparent white color, then the process is considered complete.

If the air temperature is above average, you can use ice. After churning is complete, disconnect the churn from the mains and drain the buttermilk from the tank into a separate container using a hose. (Buttermilk is a valuable food product.) Then, to remove the remaining buttermilk, cold water is poured into the tank with the remaining mass and the butter grain is processed by stirring the mass with a spoon or wooden shovel. For better cleaning of the oil grain, the washing is repeated.

After washing, clean paper or oilcloth is spread on a flat surface with a slight slope and, having wrung out slightly, the resulting oil is spread on it in a thin layer to remove residual water. To speed up the process of removing water, the oil is stirred and kneaded with a wooden spoon. After removing the residual water, the oil is collected in a lump, the product is ready for use or storage.

After finishing work, the churn must be washed. To do this, disconnect from the power supply, unscrew the impeller retaining screw, remove it and wash everything with hot water and detergents, then wipe with a dry cloth, dry and assemble in the reverse order.