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Operational and User manual for Manually Operated Butter Churner, Bahir Dar,
Ethiopia

Technical Report · September 2020

DOI: 10.13140/RG.2.2.35915.82724

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 Butter Churner 2010 E.C.

Operational and User manual for Manually Operated Butter Churner, Bahir
Dar, Ethiopia

Amare Getnet
Amhara Metals and Machine Technology development Enterprise, Bahir Dar, Ethiopia

Abstract
In an attempt to produce value added milk products; milk processing enterprises, groups,
investors, cooperatives & other interested bodies need to have milk processing equipments, but
these equipments are not produced in our country while imported from abroad with in high
foreign currency. Due to this I reverse the Butter churner machine to fit our locality and also it
can be operated by manually, so the machine is already designed and manufactured by me and
our shop respectively. Finally here it’s the operational and user manual to operate the machine
effectively and safely. From here it includes the machine description, the main components of
the machine and its main function, the technical specification of the machine, operational safety,
installation, general operating rules, troubleshooting and maintenance rules.

Keywords :- Butter Churner, Safety and Maintenance

Introduction

Ethiopia has large livestock population & relatively favorable climate for improved, high
yielding dairy cattle breeds & having a substantial potential for dairy development. Considering
such, investing in development interventions to the dairy sector will contribute to poverty
alleviation in the country by increasing the income of smallholder dairy producers, creating
employment & transforming the existing largely subsistent type of milk production to
commercial level.

In 2015/16 the Amhara region gains approximately 680,874,390 liters of milk from
2,521,757milking per a year with a certain lactation periods. While this milk is not used by the
people properly as well as not satisfies the needs of the people, so the country imports processed
& packed milk products from abroad.

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 Butter Churner 2010 E.C.

In an attempt to produce value added milk products; milk processing enterprises, groups,
investors, cooperatives & other interested bodies need to have milk processing equipments, but
these equipments are not produced in our country while imported from abroad with in high
foreign currency.

The milk marketing system is not well developed giving the large majority of smallholder milk
producers, limited access to the market. Currently in Amhara region, there are 80 small
cooperatives & three medium and large industries involved in milk processing and marketing.
Mostly dairy cooperatives are operating in areas that are accessible to transportation and markets
but still not enough & there is a gap for more need of processing milk products. This means
substantial amount of milk does not reach the markets and a number of raw-milk producers keep
on producing at a subsistence level.

So for the next five years to fill the gap of milk processing equipments at regional level we need
to manufacture 300-345 milk processing equipments. From here manually operated Butter
Churner is a one which used to get Butter by churning fresh or fermented cream to separate the
butterfat from the buttermilk. The agitation of the cream, caused by the mechanical motion of the
device, disrupts the milk fat. The membranes that surround the fats are broken down,
subsequently forming clumps known as butter grains. These butter grains, during the process of
churning, fuse with each other and form larger fat globules.

The overall capacity of butter churn barrel can be 20 to 32 liter, but they should working by
filling half of the volume of the barrel. They are mounted on main bracket with double ball
bearing that makes them to rotate very easy at the required speed, an average of 70rpm.

Hand operated butter churns with 20 liters overall barrel capacity can be useful for organized
small scale dairy sector (both farmers and private) that could process about 1000 liter of milk per
day. The operations may be carried out at small scale dairy sector (both farmers and private) also
in milk processing cooperative units.

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 Butter Churner 2010 E.C.

1. Description of machine

Butter Churner is a machine used to get Butter by churning fresh or fermented cream to separate
the butterfat from the buttermilk. The agitation of the cream, caused by the mechanical motion of
the device, disrupts the milk fat. The membranes that surround the fats are broken down,
subsequently forming clumps known as butter grains. These butter grains, during the process of
churning, fuse with each other and form larger fat globules.

The overall capacity of butter churn barrel can be 20 to 32 liter, but they should working by
filling half of the volume of the barrel. They are mounted on main bracket with double ball
bearing that makes them to rotate very easy at the required speed, an average of 70rpm.

Hand operated butter churns with 20 liters overall barrel capacity can be useful for organized
small scale dairy sector (both farmers and private) that could process about 1000 liter of milk per
day. The operations may be carried out at small scale dairy sector (both farmers and private) also
in milk processing cooperative units. Generally, this butter churn churns fresh or fermented
cream. It is ease for transportation that can travel to anywhere using one man power.

2. Main Components

The machine has 4 main sub parts. These are:

2.1. Churning unit sub parts

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 Butter Churner 2010 E.C.

2
4

Fig.1. Butter Churner

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 Butter Churner 2010 E.C.

1. Cover
2. Body
3. Agitator
4. Frame
2.1.1. Cover
The cover of the butter churner is sheet of stainless steel that folds to fit the body with negligible
loss of milk during churning. And also it has handle to open and close.

Fig.2- cover
2.1.2. Body

The body of the butter churner is the part which takes or carries the fresh or fermented cream.

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 Butter Churner 2010 E.C.

Fig.3. Body

It has a drain cap on this lower end of this part which is used to drain the fluid after churning to
take of the butter. It has also double bearing house to use the bearing, set also there.

2.1.3. Agitator
The agitation of the cream, caused by the mechanical motion of the device, disrupts the milk fat.
The membranes that surround the fats are broken down, subsequently forming clumps known as
butter grains. These butter grains, during the process of churning, fuse with each other and form
larger fat globules.

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 Butter Churner 2010 E.C.

Fig.4- Agitator

2.1.4. Frame

The frame is part which is used to hold up the machine that is fitted to operator’s safety and
setting stance.

Fig.5. Frame

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 Butter Churner 2010 E.C.

3. Technical specifications

No. Parameter Unit Specification

1 Model Butter churner A-

4/BC1,09

2 Height cm 99

3 Length cm 70

4 Width cm 56

5 Weight kg 2-3

6 Capacity L/min 30 L per 20 min

8 Power system - Manual

Table-1- specifications

4. Safety

Before operation

 Short term training is necessary for the operators.

 Become familiar with the safe operation of the equipment, operator must know the
machine working principle and operation.
 All operators should be trained. The owner of the machine is responsible for training the
users.
 Check bolts and other loosen parts and tighten it before operation will start.
 When maintaining, inspecting, attaching and detaching parts, park the machine at flat and
safe place.
 Use proper tools to maintain the machine and check working area is safe.
During Operating

 Only allow responsible person, who are familiar with the instructions, to operate the
machine.

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 Butter Churner 2010 E.C.

 Use only the machine for recommended work in the manual

 Take care when loading or unloading the machine.
 Maintain the proper working speed.
After operation
 Remove remaining objects and wash in Agitating part , Body part and Drain Cap part.
 Fasten the loosen bolts and nuts after operation
5. Installation

 Poor machinery and equipment layout can be blamed for many operating, health and
safety and quality assurance problems in processing units.

 Set the Churner on milk processing station.

 Park the machine at flat and safe place to adjust operator’s safety.
 When attaching components, take care of the components will in appropriate position and
place.
6. General operation

The agitation of the cream, caused by the mechanical motion of the device, disrupts the milk fat.
The membranes that surround the fats are broken down, subsequently forming clumps known as
butter grains. These butter grains, during the process of churning, fuse with each other and form
larger fat globules.

The overall capacity of butter churn barrel can be 20 to 30liter, but they should working by
filling half of the volume of the barrel. They are mounted on main bracket with double ball
bearing that makes them to rotate very easy at the required speed, an average of 70rpm.

Hand operated butter churns with 20 liters overall barrel capacity can be useful for organized
small scale dairy sector (both farmers and private) that could process about 1000liter of milk per
day.

General Churning process flow of the Butter Churner

1. To start the machine, first inspect the machine sensitive parts such as bolts, drain cap
tightness and pins.

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 Butter Churner 2010 E.C.

2. Next start to load a milk on the cover part .

3. Finally manually crank the agitator by handle crank
Troubleshooting
If you are experiencing a problem that is listed in this chart, please apply the solution in the
chart.
When you have checked all the possible causes listed and you are still experiencing the problem,
see your authorized dealer.
Symptom Cause Solution
The agitator cannot agitate Overload Fill milk to half
the milk by handle crank
Machine rattles excessively It is not the flat surface Set the machine at flat and
safe place
TABLE-2

MAINTENANCE
Maintenance is work under taken to keep, restore or improve ever facility.
The objective of maintenance is: -
I. To preserve machinery, building and services, in good operation
condition.
II. To restore it back to its original standards, and
III. To improve the facilities depending upon the development that is
taking place in the building engineering.
The repair works are classified in under mentioned categories:
I. Day to day repairs
Inspection
 Inspect screw bolt and pins
 Inspect crank case
 Inspect cover tightness
 Inspect drain cap
 Clean the body after operation
 Clean agitator after operation

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 Butter Churner 2010 E.C.

 Maintain the proper rotating speed

II. Periodic maintenance
 Check bushes and bearings on pivot points
 Replace the wearing and braking parts (if it happen)

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