Honey filling machines

Honey filling and dosing machines from DANA, Fillomat, Swienty, Nassenheider and Lega, plus the spares that actually wear out: anti-drip nozzles, cut-off valves and diaphragms.

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Manual Lid-fitter

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Joshua Ivars
Joshua Ivars
With over 15 years of experience in beekeeping, Joshua collaborates with the national beekeeping congress as part of the scientific committee in the area of innovation and sustainability.

The filler is where the batch is born

It is bought on speed and dosing accuracy, and rightly so, but there is a consequence almost nobody looks at: what you fill in one run is what you will later be able to call a batch. Under RD 1808/1991 a batch groups units produced or packed in practically identical circumstances, and it is determined by whoever packs. In other words: every time you change vessel, honey or day, you are deciding where your traceability is cut.

So the filler is worth thinking about together with batching, not afterwards. A well-cut batch lets you separate harvests with different botanical profiles, isolate risk if a problem appears at one apiary, value a singular parcel properly and reduce analysis costs by grouping sensibly. A giant batch does the opposite: if something goes wrong, the whole season goes with it. And to be clear: neither the machine nor the marker pen gives you legal compliance; traceability depends on real records behind it.

Honey filling machines - Best brands Swienty, Lega, etc

Honey filling machines

Filling honey by hand works until you stop enjoying it. The filler does not arrive because of volume: it arrives when dripping and the difference in fill between jars start costing you product and presentation.

Dripping is the problem, not the flow rate

Look at the catalogue and you will see half of it is anti-drip nozzles, cut-off valves and backflow valves, from €5.90. That is not a coincidence: honey is viscous and keeps falling after you close. A clean cut is what separates a presentable jar from one with a sticky neck, and what stops you losing a few grams on every fill — which over a thousand jars is kilos.

What to look at before the price

  • What it doses by: volume or weight. Weight is what rules on the label, and honey changes density with temperature.
  • Nozzle and shut-off: that anti-drip exists and that the nozzle matches your jar mouth. There are 20 mm nozzles and centring supports so the jar does not wobble.
  • Cleaning: everything that touches honey has to come apart and be food-grade. A filler that is hard to clean stops being cleaned.
  • Spares availability: diaphragms, valves and membranes are wearing parts. Before choosing a brand, check they can be ordered separately.

Before the filler comes the settling

Filling freshly extracted honey puts bubbles and foam in the jar. What fixes that is not the machine: it is letting it rest in a settling tank and skimming the foam off the top. And the jar you fill has its own criteria of mouth and capacity, in glass jars.

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How is honey packed into jars?

Packing honey happens after extraction and calls for meticulous attention if the honey's quality and purity are to be preserved. These are the key steps:

  1. Filtering and settling: once the honey is out of the combs it is filtered to remove solid particles and left to settle in a ripener or a settling tank. Some settling tanks are heated, allowing the honey to be warmed afterwards.
  2. Warming: honey can be hard to handle when cold, so it is warmed to a controlled temperature, generally around 40 °C. This can be done in the settling tank itself (if heated) or by moving the honey to a drum or ripener and then applying heat with immersion heaters, heating bands or other methods.
  3. Filling: warmed and filtered, the honey is ready to be packed. Professional filling machines can be used, drawing up the honey and dosing it into the jars automatically according to the programme set. Alternatively, in a more manual approach, the jars can be filled by opening and closing the ripener's tap by hand.
  4. Sealing: the jars are closed airtight to keep the honey fresh and of good quality. This also includes applying a tamper-evident seal, which guarantees the product has not been altered after packing.
  5. Labelling: finally, the jars are labelled with the information required by law, including the packing date, the best-before date, the type of honey and other relevant details.

This process ensures the honey keeps its distinctive flavour, aroma and texture, and meets quality and hygiene standards.

When is honey packed?

Honey is packed after a settling period that lets impurities and air bubbles rise to the surface. That settling period generally runs from 24 to 72 hours after extraction. Once settled, and once the honey has been filtered and brought to the right temperature (usually around 40 °C), it is packed into jars or bottles.

The packing season can depend on the region and on the flowers available to the bees, since that determines when the honey is harvested.