Abstract:
Apparatus is presented for physically separating butter, oleomargerine, cheese or like viscous substance from sheet material carrying the viscous substance as individual ''''reddies'''' or equivalent units in order to permit recovery and reprocessing of the substance from improperly formed or packaged reddie units. At least one frustoconical roller drum firmly engages one side of a perforated separator disc and rotates synchronously therewith to squeeze the reddies therebetween and force the butter or like substance through the disc perforations while the sheet material remains on the one side of the disc. The roller removably and adjustably mounts upon a unitary frame carrying the disc into a desired contacting alignment with portions of the disc to create a controlled degree of sliding between the disc and roller for increasing the efficiency of the separating action of the apparatus. A conveyor delivers the reddie units from a collecting hopper to the disc and roller, and substance and sheet material scrapers engage opposite sides of the disc to effect removal of the separated substance and sheet material respectively.
Abstract:
This Easy Butter Maker will be used for infused butter and oils.This invention consists of an Easy Butter Maker for preparing infused butter and oils. It consists of 3 components, which are an upper pot, filter and lower pot. Although, on the side of the lower pot is a release valve. The lower pot you will place water and butter in. It will over fill the lower pot; it will activate the release valve. The herbs or spices will go into the filter. When you place the Easy Butter Maker on the stove it will heat the water and butter, by percolating upwards through the filter, which will be infused with the herbs and spices. At this point, it will generate to the upper pot and you will have the infused butter or oil.
Abstract:
A method where a continuous flow of an oil-in-water emulsion is fed to a cavitator (10), the oil-in-water emulsion is tempered and then reversed or broken in the cavitator (10) and a continuous flow of water-in-oil emulsion or broken oil-in-water emulsion is discharged out of the cavitator (10). The oil-in-water emulsion can contain water, milk, cream, and/or recombined liquids. The reversed emulsion can be a low-fat butter or a low-fat margarine. The broken oil-in-water emulation can leave the cavitator as butter fat and butter milk. Use of cavitation or of a cavitator (10) to reverse or break an oil-in-water emulsion. An apparatus (1) with a feed pump (5) and a cavitator (10), a first heat exchanger (7) for tempering a flow of an oil-in-water emulsion pumped by the feed pump (5) to the cavitator (10) and a second heat exchanger (15) for cooling a water-in-oil emulsion or for cooling a broken oil-in-water emulsion that is pumped from the cavitator (10) through the second heat exchanger (15).