Continuous Butter Making Machine Contimab Proflex: Capacity Between 200 and 13,000 Kg/hour of Butter
Continuous Butter Making Machine Contimab Proflex: Capacity Between 200 and 13,000 Kg/hour of Butter
Continuous Butter Making Machine Contimab Proflex: Capacity Between 200 and 13,000 Kg/hour of Butter
CONTIMAB PROFLEX®
Capacity between 200 and 13,000 kg/hour of butter
1 OBJECTIVE
Designed in 2015, the CONTIMAB PROFLEX® is particularly adapted for the production of premium quality
butter.
This new generation of machine is designed to produce butter from fresh cream, recombined cream or
whey. It offers also the possibility to churn cream with high fat content (till 55%).
2 DESCRIPTION
2.1 General design
Open frame for easy cleaning.
Satin polished stainless steel AISI 304 L cladding.
2.2 Churning
Thermo-friction beater®, 2nd generation, equipped with double jacketed multiflex cylinder.
2.3 Working
Working device consisting of:
Working canon 1
Buttermilk separation section with a self-clarifying filter and nozzle for re-injection of chilled
buttermilk
SIMON exclusivity: easy observation of butter grains through a sight glass
Extraction section with chilled water circulation in the double jacket
Two sets of Archimedes augers
Working section made of 4 blocks with winglets and draw plates and 1 injection block with
specific winglets for liquid injection (brine, starters, ...)
Working canon 2
Independent vacuum section,
Chilled water circulation in the double jacket
Two sets of Archimedes augers
Final working section made of 4 blocks with winglets and draw plates and 1 injection block with
specific winglets for liquid injection (brine, starters, water, buttermilk ...)
Outlet nozzle
2.4 Control system
The machine is controlled by a PLC with color screen HMI, for fully automatic operation.
Fast and easy adjustment at the beginning of the production.
According to selected options, several levels of automation are available.
3 ADVANTAGES
Produce of premium quality butter (Markenbutter, beurre gastronomique, lactic butter)
Maximum butter yield owing to:
a) churning at low speed, thus minimizing buttermilk fat losses
b) perfectly stable butter composition resulting from low basic moisture
Ability to process any kind of cream, fresh, recombined from melted butter or liquid AMF
Possibility to include any type of vegetable oil at various percentages to produce any type of butter
High flexibility allowing to churn cream from 32 % till 55 % fat content, in excellent conditions
Robustly designed for long term durability
Easy to use fast adjustment with a high degree of automation
Bacteriological guarantee due to its design and very efficient CIP system
Easy maintenance incorporated at the design stage.
4 OPTIONAL EQUIPMENT
Recycling of butter grains
Re-injection of chilled buttermilk
Butter washing
Dry ingredients dosing system
Moisture control unit
Société SIMON Atelier Composites Tel. +33 (0)2 33 43 09 18 SAS au capital de 1 000 000 €
Base Navale - BP 540 Fax +33 (0)2 33 44 26 32 Siret 479 894 081 00021
50105 Cherbourg en Cotentin [email protected] RCS Cherbourg : 479 894 081
France www.simon-sas.com Code NAF 2893Z - TVA: FR 10 479 894 081