Butter Malaxer

Butter Kneading Malaxer; It is mainly preferred in the production of butter with traditional flavor and consistency. milk cream that has been pasteurized  and completed the pre-ripening process in a tank or cold storage; After reaching the prescribed acidity value, it is transferred to the butter malaxer. Here, as a result of the kneading process, the desired consistency and aroma formation in the butter is achieved. As a result of kneading, the fat globules in the milk cream's structure attain a crystalline structure and push the water out, and the butter formation process thus begins. The kneading time varies depending on the fat and water ratio in the milk cream.

Since the top of the Butter Malaxers is open, the product can take in air during the kneading process and the gas formed is directly removed from the product. During the kneading process applied in the equipment, the water separated from the cream is removed from the product through the outlet channel of the kneading chamber.

In the Butter Kneading Malaxer, both product feeding and product discharge are performed manually by the operator.

Butter Malaxer is produced in the capacity range of 100 Liters to 500 Liters. For higher capacities, it is more appropriate to prefer drum churning models.

Units are manufactured completely from AISI304 stainless steel (3 mm). The kneading arms are connected to the kneading motor via a stainless shaft. Here, the butter kneading process takes place in a speed-controlled manner. In order for a healthy kneading process to be possible, half of the unit volume is required at one time, giving successful results .