Ghee from the settling tank is fed through the inlet placed at the top of ghee clarified. Separation of the ghee residue from the ghee takes place in a solid wall bowl, under the influence of centrifugal force.

This molten butter is kept undisturbed in a ghee kettle or boiler at a temperature of 80-85°C for 30 min. Here, in ghee kettle, stratification of mass takes place, product stratifies into 3 distinct layers. Denatured protein particles (curd particles) and impurities are collected on top layer and floats on surface.