Electric Butter Churn for Efficient Butter Making


How Our Butter Making Equipment Works
Our Electric Butter Churn transforms cream into high-quality butter through a simple, efficient process:
1. Load the Pasteurized Cream
Start by filling the churn’s stainless steel drum with pasteurized cream. The food-grade, 3-A compliant design ensures a safe and sanitary environment for your butter production.
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Tip: Use cream with a fat content of around 35% for optimal results.
2. Set the Churning Speed
Select the desired rotation speed using the easy-to-use control panel.
Adjusting the churning speed allows you to control the size and texture of the resulting butter grains, giving you flexibility based on your product goals.
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Slow speed = smoother, softer butter.
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Higher speed = firmer, denser butter grains.
3. Controlled Churning and Separation
As the drum rotates, the cream undergoes continuous tumbling and gentle agitation.
This motion causes the fat molecules to collide and merge, separating the butterfat from the liquid buttermilk.
Within minutes, you’ll notice the transformation as visible butter grains begin forming.
4. Drain the Buttermilk
Once the churning reaches the optimal point, the liquid buttermilk is easily drained from the drum through a hygienic stainless steel outlet valve.
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Important: Proper buttermilk removal ensures better butter quality and longer shelf life.
5. Optional Butter Washing (Recommended)
To enhance purity and flavor, rinse the butter grains with cold, clean water.
This washing step helps remove any remaining traces of buttermilk, improving the butter's texture, flavor, and stability.
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Professional tip: A double rinse often results in even higher-quality butter.
6. Kneading for a Smooth, Uniform Texture
After washing, the butter undergoes a gentle kneading cycle inside the drum.
This process evenly distributes remaining moisture and ensures a smooth, creamy final product — ready for molding, packaging, or direct sale.
7. Butter is Ready for Packaging
The freshly churned and kneaded butter can now be easily removed, portioned, molded, and packaged according to your creamery’s needs.
With Tessa Dairy Machinery’s electric butter churn, your operation gains efficiency, consistency, and artisanal-quality butter production with every batch.
Electric Butter Churn for Small Creameries and Dairies
Our electric butter churn is built specifically for small-scale dairies, artisan creameries, and farm-based producers looking to make high-quality butter in-house. Designed as a professional-grade butter making machine, it delivers consistent results with efficient cream-to-butter separation, PMO-compliant construction, and a stainless-steel build that ensures hygiene, durability, and easy cleaning. Ideal for those seeking commercial butter production in a compact, easy-to-operate format.
Features of the Electric Butter Churn Machine
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Built for Performance
Consistent, high-quality butter production with precise churning control for uniform texture and flavor.
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Efficient and Reliable
High-performance electric motor reduces processing time while maintaining energy efficiency.
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Stainless Steel Construction
100% food-grade stainless steel for hygiene, durability, and easy cleaning.
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User-Friendly Operation
Simple controls with adjustable settings — ideal for first-time users and small teams.
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Flexible Capacity
Available in multiple tank sizes to suit both small and large cream volumes. -
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Compact, Space-Saving Design
Fits perfectly in tight creamery layouts without sacrificing performance. -
3-A and International Standards
Built for global compliance — meets PMO, 3-A Sanitary, and EU hygiene standards.
Download Our Butter Churn Catalog
Butter Churn Machine Specifications – Sizes & Power
Model | Cream Capacity | Body Material | Dimensions (Inch) | Power (kW) | Weight |
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BC-4 | 4 gallons | Stainless Steel | 34 x 21 x 33 | 0.2 | 70 lbs |
BC-8 | 8 gallons | Stainless Steel | 37 x 21 x 38 | 0.5 | 130 lbs |
BC-10 | 12 gallons | Stainless Steel | 46 x 31.5 x 31 | 0.75 | 185 lbs |
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What is a cream separator and how does it work?A cream separator is a machine that uses centrifugal force to separate cream from whole milk. As the milk spins, the heavier skim milk moves outward while the lighter cream collects in the center. Tessa’s cream separator performs this process efficiently and hygienically using 3A-approved stainless steel construction.
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What is the flow capacity of Tessa’s Cream Separator?The standard model processes from 100 gallons (350 liters) of milk per hour. It’s ideal for small and mid-size dairies, creameries, and goat farms. Higher-capacity models are available on request.
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Is your cream separator 3A Sanitary certified?Yes. Tessa’s Cream Separator is fully certified under the 3A Sanitary Standard and complies with the U.S. Pasteurized Milk Ordinance (PMO). It also meets CSA requirements for use in Canada.
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Can I use this machine with raw milk?Yes. Tessa’s separator is specifically designed for hygienic raw milk separation. The all-stainless steel build and smooth internal surfaces make it ideal for producers who prioritize safety, cleanliness, and milk integrity.
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Is the separator easy to clean?Yes. The separator is designed for fast and easy manual cleaning. All parts are made of stainless steel and can be disassembled without tools. Smooth surfaces and an open-access design make daily cleaning quick and efficient — no CIP system required.
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What kind of dairies use this machine?Our cream separator is used by farmstead creameries, goat milk producers, raw milk dairies, organic processors, and export-ready commercial dairy plants. It’s trusted by professionals who need certified performance.
Get a Quote for Your Electric Butter Churn Today
Contact us today to get pricing, availability, and expert guidance. Whether you're just starting out or expanding your creamery, we’re here to help every step of the way.