Stainless steel butter churn 45 l, Türkiye, discount

Stainless steel butter churn 45 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:

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

Volume: 45l
Dimensions: 42 * 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 until it becomes 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: The 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 a butter grain 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 and remove the lid. If the butter grain has collected into a homogeneous granular mass and the buttermilk is transparent-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 using a hose into a separate container. (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, spread the resulting butter on it in a thin layer to remove residual water. To speed up the process of removing water, the butter is stirred and kneaded with a wooden spoon. After removing the remaining water, the butter 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 reverse order.