Clarifying melted ghee through paper filters

Ghee Making Machine 50–100 L

€1,580.00

The ghee making machine is a compact, electrically heated tilting unit designed for melting and clarifying butter to produce high-quality ghee. It gently separates milk solids and water from butter, leaving behind pure, aromatic clarified fat. The machine ensures uniform heating, 6 stage heating control, and easy drainage of separated water through the integrated bottom outlet valve.

Integrated outlet valve for easy separation and drainage of water and residues.
Tilting design for convenient emptying and cleaning.
Multi-stage heating control up to 150 °C for effective butter clarification.
Stainless steel construction ensuring hygiene and durability.
Compact design with adjustable support or mobile wheel frame.

The electric fat melting machine is a batch-type system developed for the production of ghee (clarified butter) by controlled heating and separation.

Ghee production involves heating butter until the remaining water that hasn't been drained evaporates and the milk solids (proteins and lactose) separate and settle. The remaining pure fat is usually filtered and cooled, resulting in golden, shelf-stable clarified butter with enhanced flavor and aroma.

This equipment is ideal for small to medium-scale dairy producers, commercial butter processors, and food manufacturers who are looking for a simple method to produce ghee with a consistently high quality.

This unit ensures optimal control over each phase of the process:

First, gradual heating to melt the butter, followed by slow clarification at higher temperatures to separate water from the solids.
The integrated outlet valve at the lowest point allows operators to discharge the heavier water fraction before collecting the clarified fat.
The tilting mechanism with 3 positions enables complete draining and also simplifies unloading after processing or cleaning.

Applications

The ghee making machine is suitable for:

Clarifying butter into high-quality ghee
Removing moisture and milk residues from melted butter
Processing small batches of animal or dairy fats
Melting and maintaining liquid oils or waxes at a stable temperature

Advantages

High precision heating: Electric heating up to 150 °C with a 6-level control switch ensures uniform temperature distribution.
Integrated outlet valve: Allows easy drainage of water and milk solids before collecting pure ghee.
Tilting system: Three fixed tilt positions make it convenient for separating, unloading and maintenance.
Hygienic design: Entirely made out of AISI 304 stainless steel, suitable for food applications.
Easy operation: Equipped with a professional stainless steel thermometer and intuitive controls.
Compact structure: Ideal for both artisanal and small industrial production environments.

Basic version

The base model includes:

Stainless steel working container with integrated electric heating (2.6 / 6.5 kW)
Built-in outlet valve for water and sediment removal
Thermometer for monitoring product temperature
6-stage heating regulator
Tilting system with multiple lock positions for ergonomic operation
Upper lid to minimize heat loss and contamination

Professional vacuum version:

The basic unit can be expanded into a professional vacuum system by adding a sealed vacuum lid and a condenser unit. After the main clarification phase, most of the separated water is first discharged through the bottom outlet valve. The vacuum is then activated to remove the remaining moisture under reduced pressure, allowing evaporation at lower temperatures. This gentle vacuum drying stage enables faster removal of the remaining water, better control of final moisture content, and improved product stability without exposing the ghee to unnecessary thermal stress. The main advantage of using vacuum is the significant reduction of oxidation, preventing the fat from becoming bitter and preserving the natural flavor and quality of the melted butter. This can be achieved with the addition of:

Vacuum lid with a sealing system
Vacuum pump and condenser unit for low-temperature moisture evaporation
Vacuum gauge and control assembly

In standard ghee production, the typical moisture limit is up to 0.5%. For more strictly specified milk fat products such as anhydrous milk fat (AMF) or butteroil, the required residual moisture content is significantly lower, usually around 0.1%. Atmospheric versions of the machine are most commonly used for achieving standard ghee parameters. While they can also reduce moisture further, prolonged heating may result in a slight aftertaste and oxidation. For production requiring very low moisture levels (down to approx. 0.1%), the vacuum version is recommended for precise and controlled drying, which also includes degassing.

Operating principle

Butter is loaded into the container and gently heated to melt.
As the temperature rises, water and milk solids separate, the heavier water settles at the bottom, and the lighter fat remains on top.
The bottom valve is opened to remove the water fraction; once fat begins to flow, the valve is closed to retain the clarified product.
At the final stage, the ghee is maintained at a steady temperature until it reaches the desired color and aroma.
The tilting mechanism then allows for convenient discharge or filtration of the final ghee product.

Technical characteristics