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PRODUCTION OF BUTTER
• The container must be cleaned carefully and rinsed with cold water before filling with
cream. This cools the container and creates a water film on the container which helps
prevent the butter from sticking.
• The cream should never cover axe of mixer
• The temperature of the cream, before butter production, has to be around 10 ºC.
Maximum
Minimum
IF THE TEMPERATURE OF CREAM IS LOWER THAN 7 °C, THEN MAXIMAL
QUANTITY OF CREAM IN THE CONTAINER SHOULD NOT BE MORE THAN
20 LITERS.
• Put cover in right position. Inox lamella on cover must cover button on security switch.
• Fasten the cover with fixing devices and make sure there is contact with the security
switch.
• Before connecting to main power supply, check the main switch to be in OFF position,
then connect the butter churn to power supply.
• Turn ON the main switch to start working. With bottom on the box choose and set up the
speed. Small display shows the speed.
• If the cream has a lower fat content, choose higher speed.
• Small revolution of mixer are usually used for cleaning butter
Normally the production of butter takes approx. 15 - 20 minutes, but it can take a little
longer or shorter time, that depends of the amount of cream, fat content, temperature,
etc. Butter production should take no longer than 20 minutes, but if the butter produc-
tion takes longer than 20 minutes, it could mean that the cream has not been prepared
properly.
Quantity of Cream
25 liter
10 liter
9
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