Butter Manufacturing Equipment

  1. Introduction

Butter is a dairy product made from the fat and protein components of churned cream. It is semi-solid at cold room temperature. Butter can taste different, ranSalt, and yellow to white solid. Butter manufacturing involves types of equipment like – Pasteurizer, Separator, Butter Continuous Making Machine, Butter Storage Tank, Butter Balance Tank, Butter Churn, Butter Trolley, etc.

The below table depicts the composition of Butter

  1. Principle of Butter Making

The process of butter making is principally an inversion of the fat-in water type emulsion of cream to the water-in fat type of emulsion in butter. Butter systems are different types.


  • Traditional batch Method – Churning from 25-35% milkfat cream.
  • Continuous floatation – Churning from 30-50% milk-fat cream
  • Concentration process – Plastic cream of 82% milk-fat is separated from 35%

milkfat cream at 55°C and this oil-in-water emulsion is inverted to water-in

oil emulsion butter with no further draining of buttermilk.


  1. Requirement of Hygienic Equipment

Materials of construction. Materials used for the construction of a food processing plant must full fill certain specific requirements for Surface roughness. Cleaning is defined as the removal of product residues and foreign material. It is required for hygienic, technical.


  • All equipment should be non-corrosive, made from food-grade materials that do not impart any toxic substance to food.
  • No equipment and containers made up of iron or galvanized iron are to be used in food handling, preparation, and storage.
  • Equipment to be suitably designed and placed to permit ease.
  • A food establishment shall be located away from environmental pollution and industrial activities that produce obnoxious odor, fumes, smoke, chemical or biological emissions, and pollutants that may pause the threat of contaminating food.
  • The surroundings shall be clean, free from infestation of pests, wastes- solid or liquid
  • Manufacturing premises should not have direct access to any residential premises/area


  1. Process Flow Sheet



  1. Butter Manufacturing Process equipment

5.1. Raw Milk Silo Tank

Stainless Steel Tanks are used for storing the milk at 4 Deg. C for long durations. The tank provided insulation in the outer jacket. The milk inlet should be non-foaming type at the top.

5.2. Centrifugal Pump for Transfer Milk

A Centrifugal pump is a mechanical device. Design to move fluid using the transfer rotational energy from one to more driven rotors. The pump transfers liquid form is called a centrifugal pump.

5.3. Milk Pasteurizer

Milk pasteurization is the process of heating the milk to a pre-determined temperature for a specified period without re-contamination during the process. Heating milk to 71.7°C for 15 seconds to kill Coxiella. The milk to between 72°C to 74°C for 15 to 20 seconds.


5.4. Cream Separator

Cream Separator Machine for separating and removing cream from milk. Its centrifugal operation process is two-phase since skim milk and milk with no butterfat cream.

5.5. Cream Balance Tank

The cream Balance tank keeps the product at a constant level above the pump inlet. The balance used some product storage.

5.6. Cream Chiller

A cream Chiller is a mechanical device for chilling the product. Before further processing or storage to prevent microbial growth. The cream is chilled to around 4ᵒc chiller using a plate.

5.7. Cream Pasteurizer

The cream pasteurizer in Heating and Cooling arrangement for cream pasteurizer. Pasteurized cream has comparatively more shelf life due to a reduction in microbial load. Pasteurizer internal components like – Steam control valves, Manual valves, Electrical panel, PLC-based system, Holding tube, etc.

5.8. Cream Storage Tank

Cream storage tank used for the Pasteurizer Cream 4℃ temperature for a butter churn. These tanks often have conical bottoms are cooled using a dimple jacket & are completely insulated.

5.9. Butter Churn

A device used to convert cream into butter. This is done through a mechanical process is called butter churn. The pole is inserted through the lid of the churn, or via a crank used to turn a rotating device inside the churn. Butter Churn rotator shaft with the electrical motor gearbox.

5.10. Butter Trolley

Butter Trolleys are used for the transportation of butter from one section to the other section is called butter trolleys.

5.11. Continuous Butter Making Machine

Butter Continuous making machine is a new technology. CBM machine proper mixing of cream and convert to butter. Cream storage tank to flow via a balance tank and is fed using a positive displacement pump to the rear of the primary churning section. Fill the butter continuous making machine. The residence time for cream in the section is only 1- 2 min very short time.


5.12. Butter Cutting Machine

Butter cutting Butter block cutting M/C is designed to cut butter blocks into small pieces before homogenizing, re-packaging processes.

5.13. Butter Packing Machine

The butter wrapping machine is designed for filling and wrapping butter etc. into Al. foil, parchment paper, or ecocline (with memory).

5.14. Butter Cold Room

Butter cold room temperature required – 18 Degree. for storage till intended use or dispatch. During dispatch, it is still kept at -20 to – 18 Deg. C

  1. P & I Diagram for Butter Manufacturing Equipment

    1. Reference



Cold Room Designing and Installation

  1. Introduction

PUF Panel are made of Polyurethane which is usually between two metal sheets. PUF panels are widely used in steel structures in the present day due to their various advantages.

Made as per required (thick in mm) and composite PUF sand the wall panels between Pre-Painted Galvanized Iron Sheet. PU foam of density as per your required of (40±2 kg/m3) as insulation. Pre-Painted Galvanized Iron Sheet shall have minimum coating of 4–5-micron epoxy primer and 25-micron polyester topcoat on the finish surface & 7–8-micron primer alkyl base on reverse.

History of PUF Panel – Polyurethane chemistry was first studied byte German chemist, Friedrich Bayer in 1937. From In 1940, the first polyurethane produced. These compounds gave millefleurs that could be used as an adequate alternative to rubber. When stretchable garments. Polyisocyanates became commercially available in 1952.

Chemistry Of PUF Panel – Polyurethanes, also known polycarbamate’s, belong to a larger class of compounds called polymers. Polyurethanes are characterized by carbamate groups (-NHCO2). A variety of raw materials are used to produce polyurethanes. These include monomers prepolymers

  1. Types of PUF Panel 
  • Single Groove: These are suitable for general purpose and application in buildings and shelters.
  • Double Groove: These are suitable for cold room and cold chamber applications, as groves helps in retaining the inside temperature via less heat transfer.




Single Groove                                                                                                                     Double Groove


  1. Production step for PUF Panel

3.1. De – Coiling System

Decoiling System is to feed the colour steel sheet (PPGI: Pre-Painted Galvanized Iron) to the sandwich panel production line continuously.

3.2. Roll Forming System

Rolling Forming System also spelled roll-forming is a type of rolling involving the continuous bending of a long strip of sheet metal.

3.3. Polyurethane Foaming System

Polyurethane Foaming System Polyurethane foams (often referred to as urethane foams) are prepared by the reaction of a Polyisocyanates with a polyol.

3.4. Double Belt Conveyor System

Double Belt Conveyor System transport system for the highly flexible inter linking of different production areas.

3.5. Cutting System

The cutting system is a machine that is used for separating materials. There by a variety of materials, such as aluminium, tin, wood, ceramics or plastics etc.

3.6. Cooling System

The cooling system is designed to load the panels in vertical position inside a conveyor system that allow an efficient heat dispersion.

3.7. Stacking System

Stacking system is to stack the cooled sandwich panels automatically with input quantity by operator. It can be manufactured as a vacuum pad type or a mechanical lifter type.

3.8. Wrapping System

The wrapping system as a last process in sandwich panel production line, it is necessary to prevent pollution on panel surface, rust at cut surface.

  1. Design Data of Cold Storage Room

4.1. Major component in cold storage room.

    1. Puf Panel – Polyutherane Foam Puf Panel
    2. Insulation Door: Can be sliding, swing or any type
    3. Refrigeration System – Indoor + Outdoor Unit.
    4. Electrical Panel to Control Refrigeration System
      • 7℃ to 25℃ (60 mm)
      • 0℃ to 7℃ (80 mm)
      • -15℃ to 0℃ (100 mm)
      • -30℃ to -15℃ (120 mm)
      • -40℃ to -30℃ (150 mm)

4.2. How the calculate refrigeration Capacity (Heat Load) of Storage Cold Room?.

To calculate the heat load first, following details shall be required

      1. Storage application or blast freezing application
      2. Room Size – Required Size (L x W x H)
      3. Required Room temperature
      4. H required for the product. (Relative Humidity)
      5. Product – Like, Milk and Milk Product, fruits, Vegetables, Meats Etc
      6. Product Quantity – Required total Quantity
      7. Puf Panel Thickness
      8. Ambient Temperature
      9. Daily Loading Quantity
      10. Product Incoming Temperature
      11. Pull Down Time (If Any)
      12. No of People working in the cold room.
      13. People working for how many hours in the cold room.


  1. Types of Cold Storage Room

5.1. Bulk Cold Storage Room

These stores are generally used for storing a single commodity that operates on a seasonal basis for example, stores for potatoes, apples, chillies, etc

5.2. Multi-Purpose Cold Storage Room

These are designed to store various commodities and products used throughout year and include different types of meat like lamb and chicken.

5.3. Frozen Food Storage Room

These food stores are design with processing and freezing facilities, optional for food items such as fish, meat, poultry, dairy products and processed food and vegetables. They are typically store around a temperature of -18C, most frozen food products are stored between 0 to minus 30ºF.

5.4. Mini Units / Walk-in Cold Storage Room

These are located at distribution centres. Walk-in cold stores can be utilised for multiple applications in the pharmaceutical, cosmetic, food and beverages, dairy & other industries for all They have a temperature range of -18 C to -22 C.

  1. Installation of Cold Storage Room

6.1. Bottom C – Channel

C – Channel used for Bottom & roof panel consist of top trapezoidal sheet with light profile. It has easy to fit male and female panel are joint supported by in built C – Channel.

6.2. Wall Panel

PUF insulation panel for the used cold rooms. So not heat losses. Suitable for diverse application. Puf panel consists of a rigid core between two metal sheet structural boards.

6.3. L – Angle for Corner

L – Angle Corner are used for Both panels are supported. Angles are used in various construction. Angles are most commonly used steel.

6.4. Roof / ceiling Panel

Ceiling Puf panel are used for roof. Puf panel insulation between two metal sheets.

6.5. Silicon

Silicon sealant for leakproof construction and for strong bonding. And not losses for heat.

6.6. Evaporator Unit / Indoor Unit.

The evaporator coil is the component in your AC system that absorbs the heat from the air inside your home.

6.7. Condensate Unit / Outdoor Unit.

Condensate unit mean outdoor unit for the used cold room. This generates refrigeration media.

6.8. Indoor & Outdoor Unit Interconnection for Copper Pipe.

Indoor and outdoor unit interconnection copper pipe used for the refrigeration system media.

6.9. Electrical Panel with Cabling & Wiring

Electrical panel used for the control the indoor and outdoor unit and interconnection cables and wiring used the for electrical current pass for both units.


    1. Reference