Butter churn, blender, mixer, 20l stainless steel Türkiye

Blender, mixer, butter churn 20l stainless steel Turkey

Description:

Compact  multifunctional machine: blender, mixer, butter churn is designed for making butter, paste, puree, sauces, cocktails, creams and much more. The kit includes two attachments for a blender and mixer with which you can easily make tomato paste from tomatoes, fruit juices and puree from soft and juicy fruits, from milk - cottage cheese and butter. When preparing butter, for better whipping, dilute the cream with cold water to a liquid consistency.  The butter churn, despite its volume of 20 liters, has a very compact design and ergonomics. Powerful 350 watt engine. Replaceable attachments made of food grade stainless steel, with which you can quickly and efficiently chop or whip products. Minimum load 3 l, maximum 20 l. This device is made entirely of food grade stainless steel and its reliability and durability will serve you for many years.

Technical specifications:

Model: AR-Y-011

volume - 20l

Minimum load 3 l, maximum - 20 l

Nominal network voltage - 220-240V 50/60Hz

Power: 350 watts

Material: stainless steel

Size - 35 * 35 * 37

Weight: 8.2 kg

Description

Very fatty and thickened cream must be diluted with milk or warm boiled water until liquid.

ATTENTION: Do not use thick undiluted cream or sour cream in the churn, this will cause the engine to stop and 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 whipping butter.

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

ATTENTION: The minimum load is 3 liters.

Then turn on the electric drive, which causes the shaft with the impeller to rotate. During operation, whipping occurs, which leads to the formation of butter grains and the release of a liquid mass - buttermilk (whey).

  During the process of whipping the butter, it is necessary to periodically (every 10-20 minutes) visually assess the readiness of the butter. To do this, turn off the churn and remove the lid. If the butter has collected in 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 whipping is complete, disconnect the churn from the network and drain the buttermilk into a separate container. Then, to remove the remaining buttermilk, cold water is poured into the tank with the remaining oil and the butter grain is washed while stirring the mass with a spoon or wooden shovel. For better cleaning of the oil grain, the washing is repeated.

After washing is complete, spread clean paper or oilcloth on a flat surface with a slight slope and, after slightly squeezing, spread it on it in a thin layer to remove residual water from the resulting oil. To speed up the process of removing water, stir the oil and knead it with a wooden spoon. After removing the remaining water, collect the oil in a lump. The product is ready for use or storage.

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