BMM – Continuous Butter Machine

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BMM – Continuous Butter Machine

Product catalog summary

Technical Specifications:

Designed for butter production from ripened cream with a capacity of up to 7,000 liters per hour.
Butter milk fat content is maintained at up to 0.5%.
Equipped with a CIP cleaning system and operates at a pneumatic pressure of 6 bar.
Drive motors have FU controlled speed, with a voltage of 400V and frequency of 50Hz.
Constructed from stainless steel, suitable for cream fat content ranging from 35-42%.
Controlled via a touch panel interface.

Machine Types and Dimensions:

Various models available (BMML, BMM1, BMM2, BMM4, BMM5, BMM8) with capacities ranging from 200 to 7,000 liters per hour and corresponding dimensions.

Materials and Construction:

Beater Section: Features improved phase change due to multiple friction points.
Churning Section: Gradually increases butter grains.
Separating Section: Utilizes a conical horizontal rotating hexagonal meshed drum for separating butter grains and buttermilk.
Working Station 1: Final buttermilk processing through gentle kneading with counter-rotating augers in a cooled, jacketed housing.
Vacuum Chamber: Reduces air content in butter for longer shelf life and improved appearance.
Working Station 2: Final kneading for optimal moisture distribution.
Cooling System: Separate systems for churn and working stations.
Optional Feature: Automatic moisture control with a precision of +0.10% water content.

Catalog excerpts

BMM Continuous Butter Making Machine [3 FAS A PROCESSING & PACKAGING TECHNOLOGY SINCE 1959

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MATERIALS AND CONSTRUCTION: ■ Beater section: Improved change of phase because of multiple friction points. ■ Churning section: Gently increasing of butter grains. ■ Separating section: Separating of butter grains and buttermilk in the conical horizontal rotating hexagonal meshed drum. ■ Working station 1: Final working out of buttermilk by gentle butter kneading with two counter rotating augers in an ice water cooled, jacketed housing with mixing elements, perforated plates and dosing connections for water, salt, cultures etc. ■ Vacuum chamber: Achieving of low air content in the butter for...

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