Butter Churns
Also called butter making machines.
A butter churn converts cream into butter and buttermilk by working the cream until the fat phase inverts. Capacity is set by cream volume per batch and how many batches you run.
What decides the result
Butter is often added to an existing dairy plant rather than built from scratch, so the churn usually has to fit around a cream supply you already have. Tell us where the cream comes from and at what fat content.
Equipment in this category
Standard construction
- Rotating drum churn, made entirely of 304 stainless steel with a mirror-polished interior
- Variable-frequency drive to adjust churning speed
- Cooling jacket to hold the cream at churning temperature
- Butter and buttermilk discharged through separate outlets
- Control box with speed setting, emergency stop and discharge controls
Butter churns are built to order. Contact surfaces are SUS304 finished to Ra 0.6 μm. Send your cream volume, its fat content and your target batch cycle.
Send my requirements →Butter Churns built in our workshop
How to choose
- Cream per batch
A batch churn is filled to roughly 40–50 % of its drum volume. Size the drum from your cream per batch, not from butter output.
- Fat content and temperature
Cream of roughly 35–45 % fat churned cold gives the best yield; the cooling jacket keeps it there through the batch.
- What happens upstream
Most plants need a cream separator and cream ageing before the churn. Tell us what you already have.
Not sure which model fits your throughput?
Send your daily volume and your site conditions. We will recommend a model and explain the reasoning — including a smaller machine than you asked for, if that is what makes sense.
Where this equipment fits in your line
Downstream
Information we need to quote
- What cream volume per batch, and how many batches per day?
- What is the cream fat content?
- Where does the cream come from — your own separator or bought in?
- What do you do with the buttermilk?
- Local voltage and frequency?