Economy Wax Press

01 · HOW YOU PRESS

A quarter turn, then wait

The mistake that ruins the job is tightening fast: the wax compacts, blocks the holes and nothing more comes out. It goes the other way — a quarter turn, wait ten or fifteen minutes for the honey to stop running and the pressure to drop, then another quarter turn. And so on to the end. Temperature helps: with the cappings between 25 and 28 °C the honey runs on its own, and above 35 °C you are punishing the honey for nothing.

02 · GETTING THE CAKE OUT

Before it goes cold

When you finish there is a suction effect between the plate and the pressed wax, and that is where some people give up. Two things solve it: slacken the screw right off before pulling, and empty the press while the wax is still warm, because cold the cake grips the base. And since the cylinder comes apart completely, there is always the option of separating the parts rather than fighting them.

03 · BEYOND CAPPINGS

Natural comb and old frames

If you work with Warré, top-bar or natural comb without foundation, those combs cannot be spun: pressing is how you get the honey out. It also serves for old brood-chamber frames before melting them down — the honey comes out darker, useful for your own use or for feed, and the wax then goes to the melter cleaner and melts faster.

04 · WHERE IT SITS

On a 30 to 50 litre bucket

The press stands over a bucket or settling tank of 30 to 50 litres and is left to drain right to the end before the wax comes out — the last drops take their time, but they are what justifies the machine. The wax ends up almost dry, so it does not ferment or draw ants while it waits for the melter. The whole thing is stainless, takes acids and cleans without fuss.

05 · BEFORE YOU BUY

It works by hand, with no electricity. It measures 23.5 cm across and 55 cm tall, and weighs about 4 kg. If you are pressing a lot, budget the time: this press asks for patience by design.