Processing

The Benhil Microfix facilitates the handling of cooled butter and prepares packaging by The 8471 version has an output of 1400 kg/hr.The 8477 version has an output of 3000 kg/hr.

The Ivarson Resting Tube design offers you proper product resting time to develop the product  crystal structure and texture prior to packaging for a wide range of products. Specific resting tube designs are available for different products such as table margarine, puff pastry margarine, bakery margarine and/or shortening whether it is for stick-, brick-, or […]

MAKING THE BEST CULTURED BUTTER FROM VERMONT Our experience in both the production and packaging of high-quality butter has led us to be the leader in the Butter industry. We are proud to offer the most recent addition to our product line-up: the IVARSON CONTINUOUS BUTTER CHURN. Built for production of the highest quality butter, […]

The Ivarson Convector A-Unit Scraped Surface Heat Exchanger design offers you a wide range of advantages when processing and crystallizing margarine, shortening, low fat spread and related yellow fat products. The heavy-duty Ivarson Convector A-Unit’s shafts are prepared for internal circulation of tempered water to insure optimal processing conditions.

The Ivarson Pin Worker B-Unit design offers you a wide range of advantages when processing and crystallizing  margarine, shortening, low fat spread and related yellow fat products.         The unique combination of the stainless steel bearing housing and the mechanical seal in one assembly allows easy mounting and dismounting of the pin worker shaft without […]

The new IVARSON TRIPLEX HIGH-PRESSURE PLUNGER PUMP UNITS offer you a wide range of advantages when you pump emulsions or oil blends for processing of margarine, shortening, low fat spread and related yellow fat products. The triplex plunger design gives a very smooth product flow with minimized pressure fluctuations. The smoothness of the product flow […]

Rothenburg butter silos, with their unique shape and processing, have become indispensable in modern dairies. The cambered shape also has a crucial benefit. Due to the curved shape, the butter roll has no contact with the inside of the silo wall, which ensures optimal hygiene and reduces energy consumption. The pronounced pressure tunnel provides a reliable product supply […]

The Rothenburg RBSX and RBSXS rework systems are used to process frozen blocks of butter, cheese or margarine at a temperature of minus 21 degrees Celsius (minus 5.8 degrees Fahrenheit). The blocks are brought to packaging temperature (+8°C to 14°C as a rule) solely by kinetic energy input. The systems are designed for an inlet […]

The Rothenburg Butter Churn turns cream into butter using a non-continuous batch system. Ideal for smaller production, standard sizes available are 150 liters or 250 liters of cream per batch. Individual sizes are available per request. The Butter Churn uses a continuously variable drive for the churning of the cream. The range of adjustment is […]