Intelligent PLC Controlled Butter Making Line

Product Description

Product Description

Butter Production Line: From Pasture to Premium Delight 

Centered on the core principles of premium natural raw materials, precision-controlled processing, and full-process quality assurance, our butter production line delivers top-tier end products through a seamless, traceable workflow from pasture to finished goods.
Selected high-quality cream with a fat content of 35%-40% serves as the raw material. Undergoing a series of sophisticated procedures including pasteurization, low-temperature concentration, centrifugal purification and vacuum drying, the line achieves a milk fat purity of over 99.5% while controlling the moisture content to below 0.1%, thus locking in the natural milk aroma and nutritional value right from the source.

Dual-process Compatibility & Flexible Production

Full-process Controllability & Flavor Freshness Locking

The production line supports free switching between traditional and modern processes. It is not only suitable for the sophisticated fermentation-ripening process of European-style cultured butter, but also capable of efficiently completing the rapid processing of regular butter. A single production line can simultaneously meet the requirements of multiple product types such as "salted/unsalted" and "traditional forming/modern packaging". It enables flexible switching between small-batch customization and large-scale mass production, improving capacity utilization by more than 30%.

From pasture milk source traceability, to cream sterilization precision (±0.5℃ temperature control) and churning intensity adjustment, and then to the accurate salt ratio in draining and washing, the parameters of the entire process are digitally controlled. Combined with the "low-temperature fermentation + gradient ripening" technology, it can not only lock in the natural milk aroma, but also stabilize the fermented flavor of cultured butter, with the consistency of the finished product flavor reaching over 98%.

Butter (Including Cultured Butter) Production Process

Raw Material Sourcing
Milk is obtained from the pasture area.
Initial Processing
Milk is separated via centrifugation to produce cream, which then undergoes pasteurization or high-temperature sterilization.
Cultured Butter Branch (Common in Europe)
The sterilized cream is fermented to make cultured cream.
The cultured cream is chilled and ripened for 12-15 hours to form crystallized cream.
Core Processing (General Steps)
(Crystallized) cream is churned (using traditional or modern methods) to produce butter granules.
The butter granules are drained, washed (and optionally salted) (traditional or modern methods) to form butter blocks.
Finalization
Butter blocks are shaped and packaged (traditional or modern methods) to yield the final butter product.

Specification

Butter processing equipment mainly includes the following:

• Milk pretreatment equipment: including sterilizers, separators, etc., used to pre-treat milk and extract cream.
• Fermentation tank (optional): used for fermenting cream to enhance aroma and flavor.
• Mixer: used to mix cream, turning it into solid butter.
• Cooler: used to cool solid butter, bringing it to the appropriate temperature and consistency.
• Forming machine: used to form solid butter into regular blocks or sheets.
• Packaging machine: used for dividing, weighing, and packaging butter to meet factory standards.

Equipment Name	Specifications
Cream Storage Tank	Volume: 2000L; Overall Dimensions: 205015001500mm; Unit (Copeland, USA): 800*800mm (External), 5P 1 unit; Total Power: 4.5KW; Cooling Capacity: 10000 kcal/h; Refrigerant: R22; Thermal Insulation Performance: ≤1℃/3h; Mixer: 0.75KW, Rotating Speed 36r/min; Voltage: 380V/50Hz; Plate Material: SUS304 3mm; Insulation Material: Polyurethane Foam
Centrifugal Pump	Flow Rate: 3T/h; Lift: 24m; Material: SUS304L
Filter (3T/h Dual Parallel)	Material: SUS304; Filter Screen: 200-mesh Integrated Type; Filtration Area: 0.16; Type: Parallel Connection
Cream Sterilization & Fermentation Tank	Volume: 500L; Material: SUS304 2mm (3-Layer with Insulation, Interlayer for Ice Water Cooling); Surface Treatment: Wire Drawing Outside, Mirror Polishing Inside; Mixing Motor: 0.37KW; Heating Method: Electric Heating 24KW; Configuration: Manhole, Cleaning Device, Breather, Temperature Control; Installation Dimensions: φ900*1800mm
Rotor Pump	Flow Rate: 1T/h; Material in Contact with Materials: SUS304; Power: 0.75KW
Butter Mixer	Raw Material Container: 500L; Feed Volume: ≤300L; Speed Control: Frequency Control; Power: 4.5kw; Operation Time: 20-25min; Floor Space: 180013001800mm; Weight: 800kg; Material: SUS304 (Mirror Polishing Inside & Outside)
Butter Extruder	Production Capacity: 500kg/h; Power: 1.5kw; Rotating Speed: 60r/min; Overall Dimensions: 1.2m0.6m1m; Material: SUS304 (Parts in Contact with Materials + Outer Package)
Bag Type Vacuum Packaging Machine (600-2S)	Power Supply: 380v/50HZ; Average Power Consumption: 0.8kw; Vacuum Chamber Dimensions: 520460110mm; Effective Sealing Dimensions: 500*(8-10)2mm; Seal Center Distance: 415mm; Absolute Negative Pressure: ≤200pa; Overall Dimensions: 540515*910mm; Weight: 96kg

Packing & Delivery

Our Shipping & Packaging Advantages

√ Damage-Proof Packaging: Safe for Global Transport
Custom solid wood/plywood packaging (moisture/rust/shock-resistant) + compliant labeling, protecting precision equipment across sea/land/air freight.
√ Fast & Predictable Shipping: On-Time Delivery Guaranteed
3-5 day warehouse dispatch post-order confirmation; real-time global logistics tracking for full timeline control.
√ Hassle-Free Protection: Secure From Start to Finish
Professional handling (no rough treatment) + logistics insurance; fast issue response for safe, worry-free cargo arrival.

Company Profile

One-Stop Food Processing Equipment Solutions

Dear Client,
Choose us for professional, efficient, reliable end-to-end service—powering your production line for success!
√ 20 Years of Expertise
Trusted by 1,000+ global clients. Leading adaptability for starch, sauce, and various food production lines.
√ Tailored Full-Cycle Service
Custom non-standard solutions for your raw materials, capacity, and site. No more ill-fitting equipment.
√ Certified Quality & Stability
ISO 9001/CE certified, top components, 3 pre-delivery tests. Stable operation right after installation.
√ 24/7 Global After-Sales
1-year full warranty + lifetime spare parts. Local overseas teams resolve issues within 24 hours to minimize downtime.
√ 15-20% Cost Savings
Energy-saving designs cut operating costs. Balance efficiency with long-term profitability.
We're not just suppliers—we're your long-term food processing partners.

FAQ

Q: What is the capacity range of a single production line? 
A: It supports flexible adjustment from small-batch customization (minimum batch size: 50kg) to large-scale mass production (maximum capacity: 500kg/h) based on requirements.
Q: What types of butter can the production line produce? 
A: It can produce regular unsalted/salted butter and European-style cultured butter, suitable for products in baking, catering, household and other scenarios.
Q: What are the requirements for the raw material (cream)? 
A: It is recommended to use high-quality cream with a fat content of 35%-40%. The milk source must meet food-grade standards, free of impurities and peculiar odors.
Q: What is the core temperature control accuracy of the production line? 
A: The temperature control accuracy of key processes (sterilization, fermentation) is ±0.5℃, ensuring stable product flavor.
Q: Does the equipment material comply with food hygiene standards? 
A: All parts in contact with materials are made of SUS304/SUS304L stainless steel, which is corrosion-resistant, easy to clean and compliant with international food hygiene regulations.