Basic HTML Version
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Control of buttermilk level – constant levels
(Option: XOPTBUMILC)
To maintain a constant buttermilk discharge with minimal
temperature variation, the level of the buttermilk in the
balance tank has to be kept constant. This is carried out by
PID-control of the buttermilk discharge pump by means of
frequency inverter and accurate level monitoring in the tank.
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Control of buttermilk cooling – more influence of
cooling and basic moisture
(Option: XOPTBUMIME)
The quantity and temperature of the returned buttermilk to
the churn is of great importance for the cooling efficiency
and stability of the basic moisture content of the butter. The
control of buttermilk flow and temperature is carried out
with a PID-Controller and magnetic inductive flow meter.
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Control of mass flow in working section 1 –
variable throughput of butter
(Option: XOPTBUKN1)
To attain a consistent moisture content of the butter, the
throughput in the working sections should be closely
controlled. The product level is measured and the size of
the openings on the sliding gate to the vacuum chamber is
automatically adjusted with a PID control loop.
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Control of cream flow – consistency of feed supply
(Option: XOPTBUMRME)
To achieve a consistent churning of the cream – and hence
a minimum variation in the basic moisture content of the
butter – a constant flow of cream to the churn is essential.
The revolution speed of the cream supply pump is auto-
matically controlled, based on the flow rate as measured
by a magnetic inductive flow meter. An accuracy of < 0,2%
is achieved.
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Mass flow meter and density measurement –
Coriolis-Principle
(Option: XOPTH2ORMA)
Optionally the cream quantities may also be measured using
a mass flow meter (operating according to the Coriolis-prin-
ciple). In this case the processed quantity is directly measured
with a typical accuracy of < 0,1%. Thus an even greater
consistency of cream flow to the churn also improves the
accuracy of dosing and measurement for yield monitoring
purposes. Additionally the density of cream is also measured.
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Cream preheating – consistent churning
(Option: XOPTBUMRAW)
The preheating of the cream to churning temperature takes
places in the normally existing cream preheater, which is
optimized by specific modifications for an improved control.
The utilization of a cascade control unit for operating the
steam valve as well as the adaptation of the PID-parameters
according to the flow rate and high response temperature
monitoring are the key aspects. The standard deviation of
the cream temperature compared to the desired value is in
the range of 0.02 K. Therefore, a more consistent churning
and hence consistent basic moisture content is achieved.