Since the invention of the continuous buttermaking machine in 1941 by Dr. Fritz, GEA has continuously developed the principle further. Iinitially only small quantities of cream could be processed to make butter. The newest generations up to the current BUE model have been designed for large-scale industrial production
The buttermaking machine can be used to produce sweet, lactic and sour cream butter which are obtained from sweet or soured cream. Integrating additional elements, however, also allows the serial production of mixed fats with a reduced fat content, with vegetable fat additives or even with a reduced content of so-called SNF (solids, non-fat).