Stainless steel butter churn 25 l, Türkiye

Stainless steel butter churn 25 l, Turkey

The butter churn body is made of food grade stainless steel, which completely eliminates the reaction with milk.
The butter churn is equipped with an asynchronous electric motor with a rotor speed of 1400 rpm and is protected from overloads by thermal protection.

Technical specifications:

The churn body is made of food grade stainless steel, which completely eliminates the reaction with milk.
The churn is equipped with an asynchronous electric motor with a rotor speed of 1400 rpm and is protected from overloads by thermal protection.

Technical specifications:

Rated network voltage, - 220 (B)
New powerful 350 Watt motor
Nominal power consumption - 350 (W)
Rotation speed - 1400 (rpm)
Oil yield from the volume of the original product, - 40 (%)
Manufacturer: Minisan, Turkey

Volume: 25l
Dimensions: 36 * 37 * 55
Weight: 9 kg
Warranty: 12 months.
Instructions in Russian

THE BUTTER CHURN IS USED IN THE PRODUCTION OF BUTTER IN HOME CONDITIONS BY PERIODIC CHURNING OF CREAM UNTIL BUTTERY BUTTERMILK IS FORMED
Very fatty and thickened cream must be dilute with milk or warm boiled water until fluid.
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.
Ready cream or sour cream is poured 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 causes the shaft with the impeller to rotate. During operation, churning occurs, leading to the formation of oil grains and the release of a liquid phase - buttermilk.
During the churning of the butter, it is necessary to periodically (every 15-30 minutes) visually assess the readiness of the butter. To do this, turn off the churn and remove the lid. If the butter grain has collected into a homogeneous granular mass and the buttermilk is transparent and white, 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, pour cold water into the tank with the remaining mass and process the butter grain by stirring the mass with a spoon or wooden shovel. For better cleaning of the butter grain, repeat the washing.
After washing, spread clean paper or oilcloth on a flat surface with a slight slope and, after slightly squeezing it, spread the resulting butter on it in a thin layer to remove residual water. To speed up the process of removing water, stir the butter and knead with a wooden spoon. After removing the remaining 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 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.