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KMA FASA FBFC/1

The Nagema FBFC/1 is a heavy-duty, industrial Continuous Butter Making Machine (CBM) engineered for the commercial dairy sector. Manufactured by the historic German engineering brand Nagema, this machine processes bulk cream into high-quality butter via a fully continuous automated cycle.

A detailed technical breakdown of the machine's specifications and functional systems is outlined below.
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Technical Specifications

- Production Capacity: Up to 2,500 kg/h of finished butter output.
- Raw Material Suitability:Sweet / Cultured Cream: 45% to 50% fat content.
- Sour Cream: 38% to 42% fat content.
- Dimensions: Approx. 390 cm (Length) × 100 cm (Width) × 255 cm (Height).
- Total Machine Weight: Approx. 3,100 kg.
- Main Drive Motor (Beater): 22 kW to 30 kW operating at 650 to 1,950 rpm (manually adjustable via an external handwheel or modernized variable frequency inverter).
- Auxiliary Drives:Auger feeder motor: 0.4 kW (925 rpm).
- Raw material pump engine: 1.1 kW (2,760 rpm).
- Water pump motor: 1.1 kW (2,760 rpm).
- Integrated Centrifugal Pumps: 2x Nagema pumps with a maximum capacity of 13 m³/h.
- Electrical Parameters: 380V / 50Hz, 3-phase power supply.
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Structural Design & Materials

- Hygienic Construction: All areas that come into contact with the product are made entirely of premium stainless chromium-nickel steel to satisfy strict food safety regulations.
- Frame: Heavily reinforced painted steel, cladded completely with a stainless steel outer shell.
- Controls: Simple, user-friendly control interface deployed directly on the machine body. Modernized variations often feature integrated variable frequency drives (VFD/Inverters) for smooth, digital speed management of the main churning drum.
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Step-by-Step Functional Sections

The FBFC/1 achieves continuous production by arranging its mechanical processes sequentially within its horizontal frame: [[1]()]

- The Churning Cylinder (Beater): Cream is continuously pumped into the front end of a cooling-jacketed cylinder. Inside, the high-speed rotating beater strikes the cream forcefully. This mechanical action rapidly disrupts the fat globule membranes, reversing the emulsion to separate raw butter grains from liquid buttermilk.
- Separation and Additional Churning: The resulting mix moves into a designated separation block. The buttermilk is systematically drained and collected by integrated centrifugal pumps, leaving behind a concentrated formation of pure butter granules.
- The Kneading Zone: Dual counter-rotating augers push the raw butter grains forward. This mechanical kneading forces out remaining pockets of buttermilk moisture, tightly binds the butter matrix, and distributes water particles evenly. This process ensures the exact moisture profile (ranging from 16% to 25% based on settings) before the final product exits the machine.
- Outfeed Distribution: The dense, finished butter is continuously extruded from the mouthpiece, frequently feeding directly into bulk packing systems or automatic wrapping machines.

Technical Data & Specifications

- Machine Type: Semi-automatic auger-fed system
- Maximum Output: Up to 150 to 151 cartons per hour (depending on operator speed)
- Product...