Name: Butter Oil Refining Equipment — Huatai Oil Machinery | 99.8%+ AMF 2-50 TPD
Brand: Huatai Oil Machinery
Availability: InStock

Product Overview

Premium Anhydrous Milk Fat and Ghee Production Systems

The Huatai Butter Oil Refining Equipment produces anhydrous milk fat (AMF) — the most concentrated form of milk fat with purity above 99.8% and moisture below 0.1%. Through phase inversion, vacuum dehydration and fine filtration, our system removes virtually all water and non-fat solids from cream or butter, producing a stable product that can be stored and transported without refrigeration. The equipment also produces traditional ghee by adjusting the final heating temperature and duration to develop the characteristic nutty flavor and aroma prized in South Asian and Middle Eastern cuisines. With gentle temperature control throughout the process, the natural dairy flavor and fatty acid profile are preserved. Available in capacities from 2 to 50 TPD, the system is ideal for dairy processors, ghee manufacturers and AMF exporters.

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Parameter	Specification
Capacity	2 – 50 TPD
Fat Purity	99.8%+
Moisture	< 0.1%
Free Fat Acidity	< 0.3%
Motor Power	5 – 30 kW
Input Material	Cream / Butter
Dehydration Method	Vacuum dehydration
Product Types	AMF / Ghee
Material of Construction	Stainless steel (contact parts)

Cream / Butter Melting

Raw cream or butter is gently melted in a temperature-controlled vessel. Precise temperature management ensures complete melting without scorching or flavor degradation, preserving the delicate dairy flavor compounds.

Phase Inversion & Concentration

The oil-in-water emulsion (cream) is inverted to a water-in-oil emulsion (butter) through mechanical concentration. Centrifugal separators concentrate the fat phase from ~40% (cream) to ~80% (butter), preparing it for dehydration.

Vacuum Dehydration

The concentrated butter oil is heated under vacuum to evaporate residual moisture. The vacuum lowers the boiling point of water, allowing complete dehydration at gentle temperatures without thermal damage to the milk fat. Moisture is reduced below 0.1%.

Fine Filtration

The dehydrated butter oil passes through fine filtration to remove any remaining non-fat solids, ensuring clarity and purity above 99.8%. The filtration stage also removes any sediment or particulate matter that could affect product appearance and stability.

Anhydrous Milk Fat Packaging

The finished AMF is cooled under inert atmosphere and packaged in sealed containers. For ghee production, an additional controlled heating stage develops the characteristic nutty flavor before packaging. The product can be stored without refrigeration for extended periods.

99.8%+ Milk Fat Purity

Our butter oil refining systems achieve fat purity above 99.8% — the highest standard for anhydrous milk fat. This ultra-high purity makes the product suitable for the most demanding applications in bakery, confectionery and recombined dairy products where consistency and quality are critical.

Dairy Flavor Preservation

Gentle temperature control throughout the process preserves the natural, delicate dairy flavor compounds that distinguish premium butter oil. The vacuum dehydration stage operates at the lowest possible temperatures to prevent flavor loss, while the optional ghee stage precisely develops the traditional nutty character.

Gentle Temperature Control

The entire process is designed around gentle thermal treatment, with vacuum dehydration reducing required temperatures to the absolute minimum. This preserves the milk fat's natural fatty acid profile, vitamin content and functional properties while achieving the moisture and purity specifications for AMF.

Anhydrous Milk Fat (AMF)

Pure milk fat for recombined dairy products, bakery fat blends and confectionery coatings. AMF's long shelf life and ambient storage make it ideal for international trade.

Ghee

Traditional clarified butter with characteristic nutty flavor for South Asian and Middle Eastern cuisine. Our equipment produces ghee with authentic flavor and extended shelf life.

Bakery Fat

Butter oil as a premium ingredient in puff pastry, croissants and shortbread. The anhydrous form provides consistent performance without the variability of fresh butter.

Confectionery Fat

AMF in chocolate, toffee and caramel formulations where dairy flavor and mouthfeel are essential. The low moisture content prevents sugar bloom and texture defects.

What is anhydrous milk fat (AMF)?

AMF is butter oil with moisture content below 0.1% and fat purity above 99.8%. It is the most concentrated form of milk fat, used in bakery, confectionery and recombined dairy products. Unlike butter, which requires refrigeration and has limited shelf life, AMF can be stored at ambient temperature for 12-24 months, making it ideal for international trade and industrial applications.

How is butter oil different from butter?

Butter contains approximately 80% fat, 16% water and 2% milk solids. Butter oil (AMF) removes virtually all water and non-fat solids, producing a stable, long-shelf-life product that can be stored and transported without refrigeration. The removal of water also concentrates the fat-soluble flavors and vitamins, making butter oil a more efficient ingredient for industrial applications.

What is ghee?

Ghee is a traditional clarified butter that has been heated to develop a characteristic nutty flavor and aroma. Our equipment can produce both neutral AMF and traditional-flavored ghee by adjusting the final heating temperature and duration. For ghee production, the butter oil is heated to a higher temperature (typically 110-120°C) for a controlled period to develop the desired flavor compounds before cooling and packaging.

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