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Spiral-Beater Box Churn: Diamond-Holed and Hollow-Ended Beaters Drive the Cream End to End
Harry and Royal V. Robie of Eaton, New York, received US 22,090, dated 16 November 1858, for a box churn with beaters set spirally on a level crank shaft. Every other beater has a diamond hole; the rest have a hollow (concave) end. All are narrow where they join the shaft, so the cream passes between them, and they drive it from one end of the box to the other. A chamber under the box, with a hinged door, holds something cold or warm to bring the cream to temperature.
This rung builds it with a food-grade container in a pine body and printed beaters.
Intermediate
About 6 hours, plus printing
Instructions
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Beaters, spacing and fill
Beaters, spacing and fill
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Pierced dashers, before it
Pierced dashers, before it
Farrington broke the cream on the holes of swinging dashers. The Robies pierce every other beater on a turning shaft.
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Read US 22,090
Read US 22,090
"... the base of said beaters being made small and narrow where they enter the shaft in order to form an opening for the passage of the cream, between each of the beaters, while the holes in each alternate beater form another passage".
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Print the beater B
Print the beater B
Beater B, with the diamond hole. Print four. PETG, 0.2 mm layers, 30 % infill, 4 walls, with supports under the turned blade; wash before first use.
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Print the beater C
Print the beater C
Beater C, with the hollow end. Print three. PETG, 0.2 mm layers, 30 % infill, 4 walls, with supports under the turned blade; wash before first use.
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Print the crank
Print the crank
The crank arm. PETG, 0.2 mm layers, 30 % infill, 4 walls, with supports under the turned blade; wash before first use.
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Print the collar
Print the collar
The collar that holds the shaft's far end. PETG, 0.2 mm layers, 30 % infill, 4 walls, with supports under the turned blade; wash before first use.
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Body and chamber
Body and chamber
Use a food-grade container 400 x 280 mm inside and 250 mm deep, with a rim. From 18 mm pine cut two ends 362 x 750 mm with a 120 mm arch at the foot, two sides 444 x 630 mm, two rails 444 x 40 mm and a shelf 444 x 326 mm. Screw the sides between the ends, the rails inside the sides 3 mm below the top, and the shelf 200 mm up. Cut a 360 x 272 mm opening in the front side above the shelf and hang a 356 x 268 mm pine door in it on two butt hinges along its bottom edge.
Materials for this step:
Pine Board3 pieces
Wood Glue1 piece
Wood Screws40 pieces
Butt Hinge2 pieces
#8 x 1" Wood Screw8 piecesTools needed:
Hand Saw
Jigsaw
Cordless Drill
Drill Bit Set
Clamps
Sandpaper
Screwdriver Set
Tape Measure9
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Shaft A and beaters
Shaft A and beaters
Hang the container by its rim on the rails. Drill a 17 mm hole through both pine ends and both container ends, 150 mm above the container's inside floor. Cut the stainless tube (16 mm) to 574 mm and push it through. Slide on the seven beaters, B, C, B, C, B, C, B, 50 mm apart from the middle out, each a quarter turn round from the last, all blades turned the same way, and fix each with an M4 screw across hub and shaft. Fit the collar on the far end and the crank on the near end with M4 screws, and glue a 12 mm dowel 114 mm long into the crank as the handle.
Materials for this step:
Food-Grade Storage Container1 piece
PETG Filament1 piece
Stainless Steel Tube1 piece
Machine Screws9 pieces
Nylon Insert Lock Nut9 pieces
Hardwood Dowels1 piece
Wood Glue1 pieceTools needed:
FDM 3D Printer
Cordless Drill
Drill Bit Set
Tube Cutter
Files (Hand File)
Screwdriver Set
Adjustable Spanner10
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The build in 3D
The build in 3D
FreeCAD model of this build: the pine body with its arched ends, the chamber door, the container on its rails, the shaft with seven spiral beaters, the collar and the crank.
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Churn
Churn
Bring the cream to about 15 °C: in warm weather set a tray of ice in the chamber under the box, in cold weather a tray of warm water, and shut the door. Pour in about 12 litres of heavy cream, keeping it 20 mm below the shaft, and check it with the thermometer. Turn the crank steadily and time it. When the butter comes, lift the container out, pour off the buttermilk, wash the butter in cold water until it runs clear, work in a pinch of salt and weigh it.
Materials for this step:
Heavy Cream12 l
Crushed Ice2 kg
Coarse Sea Salt1 piece
Water1 pieceTools needed:
Leave-In Probe Thermometer
Stopwatch
Digital Kitchen Scale
Stainless Steel Mixing Bowl (Large)12
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Troubleshooting
Troubleshooting
Spiral-beater churn troubleshooting.
Flow
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History and honest limits
History and honest limits
**Harry Robie** and **Royal V. Robie** of Eaton, Madison County, New York, US 22,090, 16 November 1858, "Churn". They knew beaters set spirally round a level shaft were old, and claimed only the diamond-holed beater B with the hollow-ended beater C and the passage under their narrow bases. They gave no sizes or materials and no number of beaters: ours are seven at 50 mm and a quarter turn apart, blades turned 30 degrees. Their box (Fig. 1) has a rounded floor; our container is flat.
Materials
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Tools Required
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Design Files
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