Honey creaming machine is a mixing and stirring machine for production of creamed honey. Made of stainless steel, and fitted with fully automatic controller.  200 L (280 kg)

Honey creaming device 200 L (230V) with automatic controller

The appropriate design of the mixing propeller made of acid-resistant stainless steel allows for accurate cremation of honey.

The creaming process should take place in repeatable "work - stop" cycles

mixer operation 5 min - 15 min

stirrer standstill 45-480 min

total creaming time 1-99h

Properly cremated honey has a consistency similar to butter.

It is possible to make devices according to individual orders.

Creaming honey
Fresh honey is thick and transparent. After some time, it crystallizes naturally. The proper crystallization temperature is 16-18oC. At higher temperatures, the crystallization process occurs slower and the crystals become larger.
Heating honey to a temperature of 40oC and maintaining it for several days causes the honey to change from a crystallized state (crust) to a liquid state (patoka).
The creaming device has a special mechanical stirrer that allows for the recrystallization process, after which the honey will obtain an ideal "spreadable" consistency, similar to chocolate creams for children. This process involves cyclic aeration and intensive mixing of honey for several days until the appropriate consistency is achieved. Aeration occurs during mixing.

Mixing is carried out several times a day for about 10-15 minutes. For example, you can add crystallized honey to the pot at the beginning. "Creaming" is intended to create many small crystallization nuclei and prevent the growth of existing honey crystals. This is the mechanical grinding of honey crystals. When stored at a constant temperature, this honey retains this consistency for many months.