Technical Specifications; Placing; Cream; Production Of Butter - Janschitz FJ 10 Notice D'utilisation

TECHNICAL SPECIFICATIONS

Item
Operating voltage
Motor power
Rotation speed
Recommended Capacity
Net weight
Protection type

PLACING

Place the card board box on a table and take out the container and place it on a clean and
dry place. Open the cover and take out the power group, remove the packaging. Wash the
container, mixer and cover with water. This procedure has to be made before every use.
Clean the container, mixer, cover and sealing clip with a dry cloth. Put the cover on its
place in direction, that hand of cover is on the security switcher on the housing of the dri-
ving group. Place the black rubber cork on the cover. Put the sealing clip into the rubber
outflow and the butter churn is ready to use.

CREAM

For producing qualitative butter, it needs adequate physical ripening. Time for optimal
ripening is three days (in no case less than 1 day). Ripening temperature in summer is 5°C
to 8°C, in winter time 8°C to 10°C. The cream can be stored in the container of the butter
churn.

PRODUCTION OF BUTTER

The container has to be cleaned with water before being filled with cream.
Container filling:
• normally: 1 liter – 3,5 liter of cream
• maximum: 3,8 liter of cream
The container fills from 10% to 40% of the full volume of the container.
The optimal cream temperature before processing should be between 12°C and 15°C. If
the temperature is less than 12°C the max. capacity of cream is 3 liters.
When the butter churn is assembled and filled with adequate prepared cream (max. 3,8
liters) you can start to work with it. Usually in at the beginning of production it is recom-
mended to take high speed of mixer – switcher on position 4 or 3. Low speed is used for
kneading of butter – switcher position 1 or 2.
8
(V/Hz)
(W)
(l)
(kg)
(ip)
Butter Churn FJ 10
230/50, 120/60
550
30, 60, 90, 150
1 - 3,5
8,2
23