Butter workshop for 50–300 L of cream: butter production equipment
Separator, cream ripening vat, butter churn, packing

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MI-100 butter churn for a small butter workshopKrasnoyarsk Krai
MI-200 butter churn for a private butter dairySverdlovsk Region
MI-320 butter churn with screw butter feederUzbekistan
MI-50 butter churn for a small butter dairyVoronezh Region
Butter packing line for a private producerKhanty-Mansi Autonomous Okrug – YugraEquipment set
| Equipment | Model and capacity |
|---|---|
| Cream separator | cream 25–40% |
| VN cream ripening vat | VN-300 / VN-600 |
| Batch butter churn (industrial butter churn) | MI-50…MI-320 |
| Semi-automatic butter extruder for portioning | portion packing |
| USR-11 wire cutter | option: block cutting |
Typical configuration: our dairy process engineer adapts it to your product, processing volume and premises.
Description
Butter is made by churning as follows: milk is separated, cream with 25–40% fat is standardized and pasteurized, then churned in a butter churn and packed.
A small butter workshop needs a separator, a VN cream ripening vat (the standard model is the VN-600) and a batch butter churn — we make them from 30 to 3,000 L; workshops handling 50–300 L of cream use the MI-50, MI-100, MI-150, MI-200, MI-250 and MI-320. Butter is packed with a semi-automatic extruder: screws extrude a bar and wires cut it into portions.
Butter churns are the most frequent item in our project portfolio: private butter makers, cheese dairies, cooperatives and dairy plants from Belgorod to Yakutia and Uzbekistan.
Price from €11,200. The final cost depends on the configuration, technical specifications and the tasks the equipment is selected for: volume and capacity, heating type, level of automation and options. Write or call us — our process engineer will select a suitable option and prepare a quotation within one business day.
Specifications
| Cream volume per cycle | 50–300 L |
| Butter churn | MI-50…MI-320, drum type |
| Cream standardization | VN vat |
| Packing | semi-automatic extruder, portions shaped by a die |
| Material | AISI 304 / 316 |
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FAQ
Which butter churn should I choose?
Choose by cream volume per cycle, as cream fills 25–40% of the drum volume. For a workshop handling 100 L of cream, the MI-250…MI-320 is suitable.
How long does churning take?
From 40 to 120 minutes, depending on the cream and the mode.
How is the butter packed?
The semi-automatic extruder cuts the bar into portions of a set shape. For blocks there is the USR-11 wire cutter.
Can I get just the equipment, without a building?
Yes. We supply a set of equipment for your premises, or a modular sandwich-panel plant with the equipment installed and piped, utilities and ventilation, which is placed on a foundation and connected.
How much does butter workshop equipment cost?
Prices for a set start from €11,200. The final price depends on the scope, volumes and degree of automation. Our dairy process engineer will select equipment for your product, and we will prepare a quotation within one working day.
Where is this equipment already in operation?
Our website describes 5 projects with this equipment. Regions: Krasnoyarsk Krai, Sverdlovsk Region, Uzbekistan, Voronezh Region, Khanty-Mansi Autonomous Okrug – Yugra. Customers: manufacturing company, private producer. See the "Projects with this equipment" block and the Projects section.
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