Butter Churn

The Rothenburg butter churn turns cream into butter using a not continuous batch system. The standard sizes for the Butter churns are 150 L or 250 L cream per batch, but can also be designed for the individual request of the client.

  • System has a continuously variable drive for buttering and kneading process.
  • Multiple discharge openings: quick-clamp cover, buttermilk-drain, lateral mounted sight glass
  • Process can range from 7.9 min to 39 min.
  • Standard sizes of 150L and 250L but are also available in costume sizes.
  • Compact design