FJ 10 Butter churn

A butter churn that is perfect for churning butter at home and in small processing farms.

All parts that come into contact with cream are made of stainless steel and are very easy to keep clean.

High-quality Austrian production, certified and approved; we do not sell low-quality Ukrainian or Chinese products.

Thanks to the transparent cover, you can observe the entire butter making process.

A multi-stage switch allows you to shorten the churning time.

After the churning is finished, the buttermilk can be easily drained using the drain valve.

Filling the churn: 1 liter – 3.5 liters of cream

The churn container is filled from 10% to 40% of its full volume.
The optimal temperature of the cream before processing should be from 12°C to 15°C. If the temperature is lower than 12°C, the maximum capacity of the cream is 3 liters.

After preparation and filling with cream (max. 3.8 liters), you can start working. Usually, at the beginning of production, it is recommended to set a high speed – switch in position 4 or 3. Low speed is used for the final kneading of butter – switch in position 1 or 2.e.

550 Watt, 230 V

1. Cream placed in a butter churn.

2. After 10 minutes, the butter grain begins to form.

3. Butter after 20-25 minutes.

4. Butter rinsing.

5. Ready butter.

6. Removing butter from the butter churn.

7. Butter forming.