Butter press, butter churn, butter mill 10l, Türkiye

Stainless steel butter churn 10 l

We have churns of 7 l, 10 l, 15 l, 20 l, 25 l, 40 l, 45 l, 55 l

New model! Compact body with a beautiful design. The body of the churn is made entirely of food grade stainless steel, which completely eliminates the reaction with milk. Wide legs provide good stability. Glass lid, through which you can see the entire whipping process. The churn has two speeds. 1-a for ayran, 2-nd for butter. Modern design, quiet operation. There is a drain tap. Grounded electric plug. Gift wrapping.

The butter churn is equipped with a modern asynchronous electric motor with a rotor speed of 1400 rpm. It is protected from overload by thermal protection.

On our you can find other models from 7 to 55 l.

Technical specifications:

volume - 10 l (working volume 8 l)

Rated network voltage - 220 (V)

Cord length - 2 m.

Special new engine

Special 3-blade propeller system

Size - 22 * 22 * 40

Two speeds

Crane

Switch

Country of origin: Turkey

Warranty: 12 months.

Description:

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 until it becomes fluid.

ATTENTION: Do not pour thick undiluted cream or sour cream in a butter 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. 

Ready cream or sour cream is poured into the tank, the nominal load is 15 cm below the lid. 

ATTENTION: Minimum load is 3 liters. 

Then turn on the electric drive, which causes the shaft with the impeller to rotate. 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 15-20 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, spread clean paper or oilcloth on a flat surface with a slight slope and, having wrung it out slightly, spread the resulting oil on it in a thin layer to remove residual water. To speed up the process of removing water, stir the oil and knead it with a wooden spoon. After removing the residual water, collect the oil in a lump, the product is ready for use or storage.

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

Tags: Butter press, butter churn, butter mill 10l, Türkiye