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EMAN Butter Maker Teaching Unit
SISTEMAS INOVADORES
The Butter Maker Teaching Unit, "EMAN", has been designed to introduce the user into the butter making process, a process that has basically remained the same from its origins.
NOTÍCIAS RELACIONADAS
Descrição Geral
The Butter Maker Teaching Unit, "EMAN", has been designed to provide practical training in the manufacture of butter.
The main element is a 25 l capacity tank made of stainless steel. At the top, a cover made of stainless steel with four catches closes the tank. The cover has a transparent sight glass to check the state of the product inside.
A four-blade stirrer located inside the tank will churn the product.
The motor is the most important element of the unit, since it makes the inner blades rotate. This motor is controlled by two switches, a green one to start it and another one to stop it.
The unit also includes a safety system that blocks the blades when the upper cover is not correctly fit.
A knob allows the release of the blades to facilitate the cleaning of the tank.
EXERCÍCIOS E PRÁTICAS GUIADAS
EXERCÍCIOS PRÁTICOS GUIADOS INCLUÍDOS NO MANUAL
- Production of butter from different types of liquid cream.
- Production of butter by different methods with analytical and qualitative resolutions.
- Temperature study and agitation during the process.
- "Phase inversion" of the oil/water emulsion which occurs in churning.
- Thermodynamic evolution analysis of the butter production process.
- Study of the influence of the process time on the final product.
- Study of the influence of the turning speed on the final product quality.
EQUIPAMENTOS SIMILARES DISPONÍVEIS
12.2.- TRATAMENTO DE PRODUTOS LÁCTEOS
EMANC
The Computer Controlled Butter Maker Teaching Unit, "EMANC", has been designed to provide practical training in the manufacture of butter.The main structure is a stainless steel tank with a capacity of 25 l. At the top, a cover made of stainless...
EQUIPAMENTOS COMPLEMENTARES
12.2.- TRATAMENTO DE PRODUTOS LÁCTEOS
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DSN
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12.2.- TRATAMENTO DE PRODUTOS LÁCTEOS
EMANC
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12.2.- TRATAMENTO DE PRODUTOS LÁCTEOS
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