OLP line for butter production
libre 10
The following equipment is included in the automated butter production line for the production of butter by the flow method (Fig. 1)
- receiving tank OBS-250 with a capacity of 250 liters for the initial cream;
- two-cylinder tubular pasteurizer PT-2, equipped with an electromagnetic valve for automatic return of under-pasteurized cream;
- storage tank OBTs-250 with a capacity of 250 liters for receiving pasteurized cream and keeping it;
- three separators OSD-500 for production of high-fat cream with a capacity of 500 kt/h;
- centrifugal pump 36 MC 10-20 for cream supply to the pasteurizer;
- centrifugal pump 36 MC 6-12 for cream drainage;
- three VZh-300 baths with a capacity of 300 liters each for fat normalization of high-fat cream, equipped with stirrers and heat exchange jackets for heating or cooling cream;
- rotary pump NRM-2 for supplying normalized high-fat cream to the butter separator;
- three-cylinder butter maker TOM-2 M for thermal and mechanical processing of high-fat cream and obtaining butter in it;
- control panel;
- scale with a table;
- milk pipelines and control and measuring devices.
The line is equipped with the necessary devices for automatic control and regulation of a number of process parameters. 
If the pasteurization temperature drops, the cream is automatically returned to re-pasteurization. This is done with the help of a remote thermometer TS-100, the sensing element of which is installed in the pipeline at the outlet of the cream from the pasteurizer.
In this case, the sensor of the TS-100 therm ometer transmits a pulse to the electromagnet, which switches the cream flow. At the same time, the steam pressure regulator RTP, installed on the steam line of the pasteurizer, is activated. The steam pressure regulator increases the steam supply to the heat exchange jacket. As a result, the temperature of the cream rises and the arrow of the TS-100 thermometer returns to the position characterizing normal pasteurization.
The main unit of the line is a three-cylinder butter maker TOM-2 M. It is designed for thermal and mechanical processing of high-fat normalized cream and production of butter in it: it consists of three cylinders unified in design, equipped with individual drives and differing only in the location of product inlet and outlet valves.
The cylinder consists of an inner working cylinder and an outer casing that forms a heat exchange jacket. For the organized movement of the refrigerant (brine or ice water), a spiral of 10 turns of wire with a diameter of 10 mm is located on the outer surface of the working cylinder, which ensures efficient heat exchange.
The displacement drums with knives are located in the working cylinders, which rotate on two supports from an individual drive consisting of an electric motor and a gearbox. The displacement drum is equipped with agitators made in the form of two polyamide channels. 
Air valves are installed in the upper parts of the lids, which open when the machine is started to remove air and control the filling of the cylinders with cream. In the lower part of the upper cylinder cover, there is a drain valve through which the finished product is released and a ball valve for adjusting the machine's performance.
The valve body has a lapped plug with a rubber sealing ring. On the handle of the stopper there is a nonius with divisions, which is used to adjust the capacity of the machine. The crane has two arched nozzles located in the center of two container boxes mounted on two scales.
A platinum resistance thermometer TSP-349 (or TSP-23) is installed in the pipe between the lid and the outlet valve, which measures the temperature of the oil coming out of the cylinder. An outlet fitting is mounted in the upper part of the lower cylinder cover, and an inlet fitting for high-fat cream during its movement in the butter formation process is mounted in the lower part of the middle cylinder cover.
The gearbox that transmits the motion from the electric motor to the expeller drum is equipped with a double gear transmission. The gearbox shaft rotates in two ball bearings at a speed of 158 rpm. To prevent cream from seeping into the gearbox crankcase, as well as oil from the gearbox crankcase from penetrating into the cylinders, a rubber cuff reinforced with a spring is mounted in a cup pressed into the gearbox housing to seal the shaft.
Another shaped rubber cuff is mounted on the side stand of the displacement drum. During operation, it rotates with the displacement drum, simultaneously overlapping and protecting the reinforced cuff. Its free part is pressed under pressure against the end of the glass.
A safety valve and a pressure gauge are installed on the pipeline connecting the NRM-2 pump to the working cylinders of the oil separator. The valve is adjusted so that when the cream pressure is above 2.2 kG/cm2, it is triggered and automatically returns the product to the VZh-300 bath.
