60L
Volumetric barrel capacity
- Cream loading
- 30 litres
- Geared motor
- ¼ HP
INDUSTRIAL DAIRY STANDARD • FOOD GRADE SS 304 BARREL • 36 RPM CONICAL DESIGN
World-Class Commercial & Industrial Butter Churner Machines
The definitive choice for commercial dairy farms, regional butter brands, and industrial dairy plants. Engineered by G.R. Jain Industries with food-grade SS 304 conical barrels, heavy-duty geared motors, stainless steel frames, and precision sight glasses for rapid fat phase inversion, maximum butter yield, and flawless moisture control.
Since 1962G.R. Jain Industries
60–1,000L barrelsCapacities across the range
6 barrel capacities30–500 litres cream loading
Meerut, IndiaManufacturer enquiry and support
Explore PARAS Butter Churners
100L
Volumetric barrel capacity
- Cream loading
- 50 litres
- Geared motor
- ½ HP
200L
Volumetric barrel capacity
- Cream loading
- 100 litres
- Geared motor
- 1 HP
300L
Volumetric barrel capacity
- Cream loading
- 150 litres
- Geared motor
- 1½ HP
500L
Volumetric barrel capacity
- Cream loading
- 250 litres
- Geared motor
- 5 HP
1000L
Volumetric barrel capacity
- Cream loading
- 500 litres
- Geared motor
- 7.5 HP
Full Capacity & Technical Specifications Table
The PARAS® butter churner lineup spans from 60 LTR to 1000 LTR models, designed for batch-based butter production and cream churning. Review the complete technical specifications below:
Barrel: Food Grade SS 304Shape: ConicalSpeed: 36 RPMFrame: Stainless Steel
| Barrel volume | Cream loading | Motor with gearbox | Power supply | Sight glass |
|---|---|---|---|---|
| 60 LTR | 30 LTR | ¼ HP | Single / 3 Phase | 50 mm |
| 100 LTR | 50 LTR | ½ HP | Single / 3 Phase | 50 mm |
| 200 LTR | 100 LTR | 1 HP | Single Phase | 50 mm |
| 300 LTR | 150 LTR | 1½ HP | Single / 3 Phase | 100 mm |
| 500 LTR | 250 LTR | 5 HP | Single / 3 Phase | 100 mm |
| 1000 LTR | 500 LTR | 7.5 HP | Single / 3 Phase | 150 mm |
Drive Configurations & Machine Types
We manufacture specialized drive architectures tailored to match your required product consistency and operational scale.
- Standard Fixed-Speed Churners: The reliable workhorse for standard butter and ghee production. Features a heavy-duty geared motor tuned to the exact optimal RPM (36 RPM) for rapid fat separation without over-whipping.
- VFD (Variable Frequency Drive) Churners: The premium commercial choice. Allows operators to digitally control the RPM. Run at high speed for rapid churning, then drop to a low RPM for the critical "working/kneading" phase to evenly distribute moisture and salt.
- Conical Barrel vs. Fixed Tank Configuration: Built with a conical shape to optimize cream agitation and phase inversion during batch churning, featuring integrated sight glasses for direct visual monitoring.
Butter Churner Prices & Factory-Direct Matrix
Transparent pricing from our Meerut manufacturing hub. Exact quotes vary based on vessel thickness, VFD panel additions, and motor horsepower.
Pricing by Exact Capacity
| Vessel Capacity | Standard Material Construction | Indicative Domestic Price (INR) | Estimated Export Price (USD) |
|---|---|---|---|
| 60L – 100L | Food Grade SS 304 / Stainless Steel Frame | ₹42,000 – ₹66,000 | $516 – $816 |
| 200L – 300L | Heavy SS 304 / Geared Motor | ₹90,000 – ₹1,44,000 | $1,080 – $1,800 |
| 500L | Extra-Heavy SS 304 / 5 HP Motor | ₹1,80,000 – ₹3,00,000+ | $2,220 – $3,720+ |
| 1000L | Sanitary Plant-Scale SS 304 | Quote on Request | Quote on Request |
Factors That Determine Butter Churner Machine Price
- Vessel Gauge (Thickness): Butter churning creates heavy, sloshing kinetic energy. Cheap machines use thin 18-gauge steel that dents and cracks at the weld seams. Paras units use thick, heavy-gauge SS 304 to absorb internal kinetic impact, driving up the base cost but guaranteeing longevity.
- Motor & Gearbox Quality: Churning heavy butter paste requires immense torque. Direct-coupled heavy reduction gearboxes with Single/3 Phase copper motors ensure the agitator never stalls during the final kneading phase.
- VFD Automation: Adding a Variable Frequency Drive (VFD) panel for precise RPM control and automated timing cycles increases the capital cost but is mandatory for strict moisture control in export-grade butter.
GST on Commercial Dairy Machinery in India
Under Indian tax regulations, commercial dairy processing machinery is strictly subject to an 18% GST rate. Registered commercial businesses and authorized dealers are fully eligible to claim Input Tax Credit (ITC) on their purchases.
Material Constructions & Key Components
Uncompromising build quality defines Paras Equipment. We do not use aluminum or mild steel (MS) for any food-contact parts.
- The Churning Barrel: Forged entirely from sanitary, heavy-gauge Food Grade SS 304. All internal weld seams are TIG-welded and ground perfectly smooth to prevent bacterial harbor points.
- Conical Agitator Design: Engineered with a conical shape to optimize cream agitation and phase inversion during batch churning.
- Precision Sight Glass: Clear sight glasses (ranging from 50 MM to 150 MM depending on model scale) allow operators to visually monitor the churning process.
- Robust Frame Material: Built on a sturdy, vibration-dampened stainless steel frame to withstand heavy kinetic operation.
- Heavy-Duty Motor with Gearbox: Reliable configurations scaling from 1/4 H.P. up to 7.5 H.P. with Single/3 Phase options.
How A Butter Churner Works (The Phase Inversion)
Butter churning is a mechanical process known as "phase inversion", converting an oil-in-water emulsion (cream) into a water-in-oil emulsion (butter).
- Agitation: Cold cream (aged at 10°C) is loaded into the Food Grade SS 304 vessel. The agitator spins at a uniform 36 RPM, introducing balanced mechanical turbulence.
- Membrane Rupture: This turbulence smashes the microscopic fat globules into each other, rupturing their protective protein membranes.
- Agglomeration (The "Break"): The exposed liquid fat acts like glue. The fat globules stick together, growing into larger and larger butter granules, while the liquid buttermilk rapidly separates out.
- Washing & Kneading (Working): The buttermilk is drained through the outlet. Cold water is added to wash away residual proteins (preventing rancidity). Finally, the agitator runs to knead the granules into a solid, uniform mass with exact moisture distribution.
Applications & Who Is It Suitable For?
The PARAS® Butter Churner is a dairy processing machine used for churning cream and preparing butter in practical operations where reliability, hygiene, and correct capacity selection matter.
- Suitable For: Dairy farms, commercial dairies, milk by-product businesses, butter makers, sweet shops, and dairy kitchens.
- Core Applications: Butter production, cream churning, cultured dairy preparation, commercial dairy kitchens, small and medium dairy processing, and milk by-product production.
Indian Vs. Cheap Competitor Machines
When evaluating Paras machinery against mass-market alternatives, engineering precision dictates your final product quality.
| Engineering Parameter | Cheap Local Manufacturers | Paras Butter Churners |
|---|---|---|
| Tank Material Gauge | Thin SS sheet (Dents and vibrates) | Food Grade SS 304 (Absorbs kinetic load) |
| Internal Seams | Rough spot-welds (Harbors bacteria) | TIG-welded & perfectly smooth |
| Drive Mechanism | Standard V-belts (Slips under load) | Direct-Coupled Heavy Gearbox |
| Viewing Window | Small or non-existent | Precision Sight Glass (50mm–150mm) |
| Speed Control | Single fixed high-speed | VFD variable speed available for kneading |
The Butter Churner ROI (Yield & Quality Payback)
The financial return on a Paras commercial churner is driven by yield recovery and moisture control.
- Maximum Fat Yield: Cheap churners leave microscopic fat particles suspended in the buttermilk. Paras’s engineered conical dasher geometry ensures complete agglomeration, recovering up to 2% more butterfat per batch than inferior machines.
- Moisture Control: Commercial butter is legally allowed to contain up to 16% moisture. If your machine cannot knead the butter properly, you output dry butter (losing weight and profit). Paras VFD churners allow perfect kneading, ensuring you hit the exact 16% moisture target, literally turning retained water into commercial profit.
The Payback: By maximizing fat recovery and legally optimizing moisture weight, high-volume dairies recover the capital cost of a Paras machine within 3 to 4 months.
Why Buy Direct From PARAS
By purchasing directly from our manufacturing headquarters in Meerut, you bypass middleman markups and secure factory-level support.
- Eliminate Middleman Markups: Regional dealers and trading houses inflate prices by 20% to 40%. Buying direct secures the absolute lowest factory-gate pricing.
- Manufacturing Legacy: Operating a family-owned manufacturing business, we specialize entirely in the heavy engineering of butter churners and dairy equipment. We manufacture; we do not just assemble.
- Complete Customization Control: Direct buyers can dictate specific motor voltages, material upgrades, and customized export packaging that third-party resellers cannot accommodate.
- Direct OEM Warranty & Spares: Deal directly with the engineers who built your machine. We dispatch OEM components directly from our factory floor.
- Export & White-Labeling Authority: For international trading houses, we provide seamless white-label manufacturing, custom branding, and comprehensive export documentation (Certificate of Origin, Test Certificates).
Maintenance & Support
Correct cleaning and preventive maintenance help protect product performance and reduce avoidable downtime.
- Clean the vessel and wash churning components after every batch.
- Inspect motor and drive parts regularly to keep food-contact areas hygienic.
- Avoid residue buildup by using suitable cleaning routines designed for dairy use.
G.R. Jain Industries provides direct manufacturer support, spare parts, and technical guidance. Buyers can contact the factory with the model name, capacity, application, city, country, and quantity required for accurate guidance.
Frequently Asked Questions (FAQ)
What is the primary difference between a cream separator and a butter churner?
Unlike cream separators, a butter churner does not separate milk fat from raw milk. It is used after cream is already available when you need a practical churning system for batch-based butter production.
Why is the cream taking too long to form butter?
Check the cream temperature, fat content, and loading quantity before increasing the speed. Cream that is too cold, low in fat, or loaded beyond the recommended cream capacity can take longer to churn. Use the cream-loading limit in the specification table rather than the full barrel volume, and follow the temperature and cream-preparation guidance for your model. Record these conditions across batches to identify the cause; extra churning time alone will not correct unsuitable cream.
What are the power supply options for the motors?
PARAS churners support flexible electrical setups, offering both Single Phase and 3 Phase motor configurations across capacities ranging from 1/4 H.P. (60 LTR) up to 7.5 H.P. (1000 LTR).
Why is my cream whipping into a foam instead of turning into butter?
This is called "whipping out." It happens for three reasons: 1) The cream is too warm (above 15°C); 2) You overfilled the churner, leaving no drop-space for kinetic impact; 3) The cream fat percentage is too low (below 30%).
The machine is vibrating heavily. Why?
A butter churner shifts massive amounts of weight violently as the solid butter forms. Ensure the unit is bolted securely to a leveled concrete floor or heavy anti-vibration rubber mounts.
Can export machines match my electrical supply, and how are they packed?
Yes. We manufacture equipment for over 40 countries. We configure all electric motors to match your destination's exact grid standards (110V/60Hz, 220V/50Hz, or 3-Phase 380V/415V). The main drive is secured, and the entire unit is packed in heavy-duty, ISPM-15 certified fumigated wooden crating to prevent transit damage and comply with international customs regulations.
Why should the butter be washed after draining the buttermilk?
Washing helps remove residual buttermilk from the butter granules. After draining, follow your model’s instructions for washing with clean, cold water and working the butter at the appropriate setting. Drain the wash water thoroughly before the final working stage. Washing does not replace hygienic handling or refrigerated storage.
How much butter can I expect from one batch of cream?
Butter yield depends on the cream’s fat percentage, the quantity loaded, and the finished butter’s moisture content. Barrel capacity is not the amount of butter produced. For a practical estimate, record the cream weight and fat percentage, then weigh the finished butter from a trial batch using your normal process. Compare batches at the same cream composition and final consistency rather than assuming a fixed yield from litres alone.