Description
Melting the Solidified Ghee or Butter:
- The machine is filled with solidified ghee or unsalted butter (which is the raw material for making ghee).
- The butter or solidified ghee is heated using indirect heating (through steam or an electric heating system) in a controlled manner to ensure that the temperature is optimal and does not exceed a level that would damage the quality of the product.
- The heating process ensures that the butter or ghee melts evenly and becomes a liquid form.
2. Temperature Control:
- Temperature control is crucial during the melting process to avoid overheating, which can cause the ghee to become dark or develop an unpleasant taste.
- The machine often has a thermostat or temperature gauge to monitor and maintain the ideal temperature (typically between 80°C to 90°C or 176°F to 194°F).
3. Straining and Filtering:
- Some ghee melting machines are equipped with built-in filtering or straining systems to remove any impurities, like milk solids, from the ghee. This ensures that the final product is pure.
- The straining mechanism helps separate any unwanted solids that remain after melting, leaving behind the clear, clarified butter.
4. Storing and Dispensing:
- Once the ghee is melted and filtered, it is dispensed or stored in containers. The machine often has a dispensing system to pour the liquid ghee into bottles, jars, or larger containers.
- Some machines have automated filling systems for bulk production.
5. Cooling:
- In some cases, the machine may also include a cooling system to gradually cool the melted ghee to room temperature or lower before storage. This helps in maintaining the ghee’s consistency and flavor.
Key Features:
- Steam Heating: For even and consistent heating.
- Temperature Control: To prevent overheating and ensure optimal melting.
- Automatic Stirring: Some models come with stirring mechanisms to prevent the ghee from sticking to the walls or burning.
- Safety Features: Such as pressure relief valves and automatic shut-off systems to prevent accidents.
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