New Style Butter Machine

[HanginAround]

Has anyone tried one of these or seen one work? The machine I'm talking about is for making butter (cream, spread), but the product is agitated by gear pump driven by 2 hp motor rather than having pan and paddles. It has a 3 way valve, so product either returns to the hopper while being stirred, or out the spout for filling tubs. I wanted to take a couple pics of it in action, but I didn't get there in time... Dad (mapleguy) and Unc made (cooked the day before and cooled overnight) and packed in jars 95 lbs in less than an hour 2 days ago. The product is absolutely amazingly smooth, like no other machine or hand stirring can do. I don't know what to compare it too... maybe mayo only thicker, or toothpaste. I did get a pic of a bit of the finished product, but not a great one (click for large version):

http://www.ThePixPlace.com/usr/4822/i_HPIM1272.JPG (http://www.ThePixPlace.com/img83024.html)

Pros:
Product like you never saw before
Make as many 2 gal batches consectutively as you want without stopping or cleaning
Fill tubs and jars right from the machine
Product is ready much quicker than in old style machine

Cons:
Hard to clean and recover product still in the plumbing without waste when you're done for the day (mitigated by making more batches at a time)(can also be reduced by using boiling sap (in season) to clean tubes and dumping back in the evap so it isn't wasted)
Takes more attention than setting an old style machine to run by itself for 20 minutes

[royalmaple]

This past spring at Glen Goodrich's there was an equipment dealer there demo-ing one of the exact machines you are talking about.

We all gathered around and it was quite interesting. Glens wife boiled down some syrup earlier that day and at the end of the day, the poured it into the hopper and cranked it up.

They had a weird look on their face when they forgot to shut off the lower valve, and it started to pour down on the floor, but once it was closed it made the cream pretty quickly and effortlessly. Did seem to plug up the verticle tube a bit when it really set up. It was pretty neat. But I know they aren't cheap either.

[HanginAround]

LOL, close that valve 8O

Yup, they aren't cheap. I was trying to mentally find a way to build one cheaper, but just the gear pump, gearbox, and motor are all big ticket items, and then add a whole bunch of stainless, so I guess they are probably priced where they have to be.

[Sugarmaker]

Yes I saw one of these demo-ed this spring and it made some awesome 'cream'. I would like to have one but cant justify it yet. Our cream sales are not that much. but looks like it would do the job quick and easy. Nice to see some new products.
Also the small round vertical canister type filter press looked like a great tool for replacing the plates and paper filters.

[mapleguy]

Gonna have to get that "hanginround" guy a camera that takes pics in focus. I agree that the cream machine is a bit pricy, but for the large producer it canb pay for itself. It also eniminates the need to scoop the product from the pan to containers by hand thus reducing exposure to unwanted "dirt' in the finished product. The Lapierre cannister filter system works really well, especially for the small producer.

[HanginAround]

Hey, it's in focus in the bottom of the cup! :D

[lew]

i've seen pictures of these new machines, but can't remember who makes them. Who makes them? And, how much do they cost?

[Parker]

Hangin-mapleguy--what is your recipe for maple butter? I saw one of these machines at this years maplerama in VT,,and tasted the results,,it was very tasty,,how long will this product keep? Thanks,,Parker

[Jim Brown]

lew; They are made by D&G and are aound $1700.00 But like everyone has said they make GREAT cream!
Jim

[HanginAround]

Mapleguy has a Lapierre machine, somewhere around $2000 I think. CDL/Dallaire also makes them.

Parker, normally butter is +22 I think. Lapierre recommends going 2 deg higher for the new machine. There is no dairy in it at all, make it same as the other stuff, just don't cook as hard. Make sure you cool it before stirring for fine-grain. When you're done, it should be stiff enough that it isn't soupy, but fluid enough that you can spread it. It'll keep forever in the freezer, almost as long on the shelf, but it seperates after awhile, so isn't that appealing if you have it in glass.

Dad will know the temps for sure, wait till he answers.

[Parker]

Still cool it to 80 deg. as fast as you can befor stiring? Thanks, Parker

[HanginAround]

Yes, at least 80, cooler if you want... most people use a water bath or put it in the fridge overnight.

Dad and Unc made cream and butter again yesterday, but I never got there... was hoping to get a couple pics of the machine in action.

[emericksmaple]

We purchased one this past spring for $1600.00. And we love it. Will never make cream without one again. We bought the CDL one with the palstic tube on the side. We usually cook 5 batches at a time to do. And we are done with in an hour!!!!! Last week I made one batch. I cooked it to 232 then set it in the freezer for a couple of hours then poured it in, and it did great. We Love IT!!!!!!!! Would recommend to anyone who makes alot of cream!!

[mapleguy]

D & G, Cdl and Lapierre all make these machines, The D & G one is smaller and only does 1 gallon at a time, CDL makes 2 sizes and the Lapierre one is mid - sized - ours does approx 2 1/2 gal batches at a time. We did 10 gal (cdn gal ) in 5 batches in about an hour. It retails for about $2400 CDN. Is very heavy duty with 2 HP motor and all stainless steel. Hangin will post some pics.

[HanginAround]

Mapleguy's pics. Click for larger version.
Dad, what about temperature?

http://www.ThePixPlace.com/usr/4822/i_DCP_4073.JPG (http://www.ThePixPlace.com/img83054.html)

http://www.ThePixPlace.com/usr/4822/i_DCP_4074.JPG (http://www.ThePixPlace.com/img83055.html)

http://www.ThePixPlace.com/usr/4822/i_DCP_4075.JPG (http://www.ThePixPlace.com/img83056.html)

http://www.ThePixPlace.com/usr/4822/i_DCP_4076.JPG (http://www.ThePixPlace.com/img83057.html)

[Rocky Mountain Maples]

emericksmaple got it right. You should cook it to about 232 dergrees Farenheit.(Depending on the barometeric pressure and all that fun stuff) Then cool it rapidly as possible to about 80 farenheit. Dont forget to mist you product with water as soon as you put on to cool to help prevent crystalization. Also try to use as light a syrup as possible when making product. Its best because the amount of invert sugars will be less and it will then crystalize better for you. The lower the invert the better.

[HanginAround]

Oh hi Dave, good that you dropped in, gonna have the whole family here soon LOL.

All, this is cousin Dave.

[NH Maplemaker]

HanginAround,MapleGuy,and now couin Dave Thanks for all the new product info :D Have found it very helpful :!: also very interesting :!: Always great to find something new and differant to offer our customers :D Thanks again for your time and effort :!: Keep it comming :!: JimL.

[Flatfoot95]

Wow....cream looks amazingly smooooooooooooth. Probably beats the heck out of my drill with a mixer attachment in it.

[HanginAround]

Thanks Maplemaker, you're welcome.

Flat, just add a 2 hp motor and a gearpump to your drill and you'll have the same thing LOL.

[mapleguy]

The temp on this batch was cooked to 232.5 F as the barometer was at 211.4 so the temp was about 21 degrees higher than boiling water. The batch was cooled in a running bath of cold water for a few hours, so was quite thick when poured in the machine - made lovely stuff.

[802maple]

If you run some hot syrup thru it at the end it isn't as wasteful and you can use the syrup for your next batch is what I have found