100 LPH BUTTER CHURNER

FUNCTIONAL REQUIREMENT
The Churn would be loaded with approximately 40 L of cream having 40-45% Cap. The output of butter per batch would be approximately 16 kg.
DESIGN REQUIREMENT
CAPACITY : 100 LTR.
SERVICE REQUIRED
Chilled water (from 100 bank system)- at 1.5 Deg. Cent.
Pasteurized chilled water- at 5 Deg.Cent.
Electricity – 440 V, AC.
FINISH: All welding joints will be ground smoothly. Interior surface of the butter churn would be sand blasted. Exterior surface would be circle-polished.
JOINTS CURVATURE : The inside radii of all welded and permanent attachment joints would be at least 6mm where the cone portion or the dished end joints the cylindrical portion of the drum of butter churn, the radii would be less than 25mm.