Industrial Butter Churn

Churns size by batch: 100 kg per batch for artisan makers, 500 kg mid-scale, and 2,000 kg industrial, where the CHN-201 works as a continuous butter line. At 30 to 45 minutes per batch including draining and washing, count the batches that fit your cream day, and the right capacity falls out of that arithmetic.

Cream at 30 to 40% fat is the working window. Thinner cream churns slowly and leaves fat behind in the buttermilk; thicker cream will not agitate properly. Temperature matters as much as fat content, so standardize both upstream. Get the cream right and the churn does the rest mechanically.

Buttermilk drains separately and is suitable for drinking or animal feed, so treat it as a second product rather than waste. If you salt, an optional dosing pump meters 1-3% salt during working. One limit to know: ghee needs its own clarification process, this machine makes standard butter.

Plan 30 to 45 minutes per batch including churning, draining buttermilk, and washing. The operator’s real work is loading cream and catching the drain point, not standing over the drum, so one person can run packing in parallel. Drain timing is covered in commissioning training with your own cream.

A daily wash, without exception. Cream residue goes rancid fast and taints the next batch, so the stainless drum and its internal baffles get washed every production day, with a monthly baffle inspection for damage or buildup. Daily discipline here is what keeps butter flavor clean lot after lot.

Yes. We provide installation and commissioning support, and 12 months of after-sales service, including spare parts help and technical response.