Protection that keeps butter fresh
A tight bottom fold in butter paper or aluminium foil keeps out oxygen and light — the two things that turn the taste before the date does.
Dosing is volumetric rather than by weight, because butter is a plastic product that weighing cannot handle practically — and changing portion size is a graduated handle, not a tooling change.
A tight bottom fold in butter paper or aluminium foil keeps out oxygen and light — the two things that turn the taste before the date does.
Accuracy of around ±1% means you are not giving away butter in every block — a small number that multiplies across thousands a day.
A graduated handle changes the mould height and with it the portion weight, without long downtime.
It starts with a volumetric dose — weighing is impractical with a plastic product like butter — then forms the block, then wraps it tightly in butter paper or laminated aluminium foil with a bottom fold that keeps out oxygen and light. Feeding comes from an auger hopper or directly from the line, and portion weight is changed with a graduated handle that alters the mould height.
| Output | typically up to around 70 packs/minute for the 50–250 g class, and around 80 for 250–500 g |
|---|---|
| Accuracy | around ±1% |
| Butter inlet temperature | +10 to +14 °C, and margarine +8 to +14 °C |
| Wrapping materials | laminated aluminium, butter paper, ecoline |
| Structure | stainless steel |
| Control | PLC with HMI screen |
| Power | Configured for the Saudi grid, 380V / 60Hz — confirmed per model before ordering |
Exclusive Agent & Authorized Distributor for ATRUM MAKINA Thermoforming Machines across the GCC — factory-direct pricing, with local installation and support.
Send us your weight range and preferred wrapping material, and we will recommend the model family.
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