Butter churn Motor Sich MBE-6 consists of a tank where the cream is poured and an impeller built into a lid. The cream bowl closes tightly - there will be no splashing. This capacious container is designed for 2-6 liters.
If you have a farm or at least a few cows, you probably wonder what you should do with the milk. Now you can easily make not only cottage cheese or sour cream, but also butter for sale or for home use.
We present indispensable assistant of any stock farmer – the electric butter churn Motor Sich MBE-6. The device can be used both: for its intended purpose (butter churning from fat cream), and for similar operations: mixing cocktails, producing even blends of fruit and vegetable puree. The butter churn is easy to operate and is designed for home use.
The butter churn Motor Sich MBE-6 consists of a tank where the cream is poured and an impeller built into a lid. The cream bowl closes tightly - there will be no splashing. This capacious container is designed for 2-6 liters. The bowl with the scale is made of transparent plastic especially so that you can watch on the stages of butter churning.
Despite the fact that the cream bowl is made of plastic, and the blades of the impeller rotate at high speed, the churn Motor Sich MBE-6 is very stable on the table and doesn’t need additional fastening. Stability is provided by the apparatus size and the accurately balanced position of the rotational mechanism.
The shape of the propeller blades and the ribs inside the bowl facilitate the qualitative separation of milk fat and getting the fatter butter. The butter ratio relative to the initial amount of cream is 35-45%.
The churn Motor Sich MBE-6 can process as naturally separated cream as high-fat cream, got with the help of a separator.
The manufacturer provides blocking of the impeller when you open the lid with a working churn. This option makes the use of the device even more secure.
The membranes that surround the milk fat are destroyed in the process of kneading butter.
Fats begin to stick together with each other, forming lumps, which are then easily separated from buttermilk.
Intensive automated churning allows you to get a more homogeneous mass of butter with almost no air bubbles included in it.
First of all, of course, it is not recommended to use cream from the supermarket. You should use cream obtained by separating raw milk from the farm (cow/goat in the village).
Such cream has a rich aroma and has a more useful composition than cream from the supermarket, which has been pasteurized, passed numerous cleanings, etc. For churning butter, you must use fat cream.
For a cream that is ideal for kneading butter, you need to purchase a manual or electrical cream separator.
- Supply Voltage: 220 V
- European standard electric plug
- Frequency: 50 Hz
- Rated Consumed Power: 350 W
- The bowl capacity: 10 Liters / 2.6 Gallons
- The bowl minimum filling volume: 2 Liters / 0.52 Gallons
- The bowl maximum filling volume: 6 Liters / 1.6 Gallons
- Time in min. for making butter:
From Cream: 10-15 min
From Sour Cream: 15-30 min
- Butter outcome from input product: 35-50%
Height: 551 mm / 21.7 inches
Length: 271 mm / 10.7 inches
Width: 284 mm / 11.2 inches
Weight: 7.1 kg / 15.43 lb
In the USA, Japan, and UK an adapter will be needed
A NOTE for US customers: you will need to convert US voltage from 110V AC to 220-240V AC
+ Detailed Instruction in English
|Country of Manufacture||Ukraine|
|Tank capacity, l||10|
|Minimum filling volume with initial product, l||2|
|Maximum filling volume with initial product, l||6|
|The time required to obtain butter, min||8-30|
|The yield of butter on the volume of the initial product,%||35-50|
|Power consumption, W, not more than||350|
|Supply voltage, V||220±10%|
|Supply voltage frequency, Hz||50|