Double-Walled Professional creamer honey 100kg

If you’ve ever fought a “concrete” sunflower honey or a rapeseed that granulates in two days, you know the issue isn’t crystallization. The issue is crystallization without control. This 100 kg honey creamer turns that lottery into a repeatable process: fine, stable creamed honey with a “buttery” texture customers get on the first spread.

Is it for you?

Yes, if: you produce over 500 kg/year, want to diversify with creamed honey, or you’re tired of fast-crystallizing honeys (rapeseed, sunflower, clover, alfalfa, eucalyptus) setting with a coarse grain in the jar.

No, if: you produce under 200 kg/year. It’s oversized. Better a 50 kg unit or creaming in buckets with a drill and helical paddle, accepting a higher risk of aeration and foam.

Why it works: controlled crystallization (Dyce method)

This isn’t about mixing hard, it’s about crystallizing fine. Professional creaming is controlled crystallization. The key is “seeding”: you add 5-10% of already-creamed honey (fine grain) to your batch. Those microcrystals act as a template and the whole mass follows that structure, avoiding coarse grain. Respect temperature and rest, and results stay consistent batch after batch.

Watch seeding temperature: for a fine grain, add the seed honey when the base honey is warm, around 16-24°C. If you seed too hot, you can “erase” microcrystals and lose grain control.

Deliberately slow speed: 33 rpm. Unlike a drill that pulls in air, the 3 double-segment paddles rotate gently at 33 rpm. They break crystals by controlled friction without foaming, giving a dense, glossy creamed honey. 15-20 minutes is usually enough. Longer can whiten darker honeys or warm the batch by friction.

READ THIS BEFORE USE

This machine is a precision tool, not a block crusher. Mistake number one is starting with cold, solid honey.

• Fire and electrical risk: heating element and motor. Operate under supervision. Do not leave it running unattended. Keep the area clear and away from flammable materials.

• Safe power: grounded outlet and, if possible, a dedicated socket. Avoid extension cords and power strips, especially while heating.

• Golden rule: before starting the motor, fill the jacket with water and soften the honey. As a practical guide, bring it to 25-30°C only to make it flow if it’s too stiff, then let it drop to 16-24°C before seeding and mixing.

• Minimum level: honey should cover at least one full mixing arm. Running too low can strain the system.

• Cycles: use the timer. 15 min on and 60 min off, especially with stiff honeys or a warm room. Continuous running can heat by friction and ruin texture.

• If it stops: overload protection. Wait a few minutes and press the reset button on the power supply.

The full process (usually 7-14 days, sometimes 3-4 weeks)

• 1. Temper: warm the base honey just enough to work and dissolve large crystals if present.

• 2. Cool for seeding: bring it down to 16-24°C.

• 3. Seed: add 5-10% fine-grain creamed honey and mix gently.

• 4. Homogenize: 15-20 min, not more, to avoid aeration and friction heat.

• 5. Crystallize: once jarred, store at 10-14°C. The sweet spot is often close to 14°C.

• 6. Hold: finished product, keep stable around 16-18°C and avoid temperature swings.

Note: every honey behaves differently. Run a small test before processing a full batch.

Built for real work

Double wall water jacket. The jacket holds approx. 32 liters of distilled water. No thermal oil needed for creaming temperatures. Adjustable thermostat (30-110°C) to temper honey when it arrives cold or stiff.

Sloped bottom and DN 40 valve. Drain to the last drop without tilting the tank. Connect a 40 mm hose straight to filling.

Standard power. 230V single phase. Max draw 1250W (motor + heater).

Technical tip: microparticles (pollen, micro-wax) speed up crystallization. That can help if you control seeding, but for ultra-fine cream, filtering or settling improves grain uniformity.

Why creamed honey is worth it

• Higher margin: premium product, easy to spread, great shelf appeal.

• Fewer complaints: controlled crystallization, no coarse grain in jars.

• Repeat buyers: once people try good creamed honey, they come back.

• Perfect for “difficult” honeys: rapeseed, sunflower, clover. The troublemakers are often the best candidates.

Sales note

High temperatures can partially melt microcrystals and cause phase separation in the jar. Sell mainly in autumn, winter and spring, or ensure controlled transport and storage.

Technical specs

Capacity: 100 kg. Motor: 250 W / 230 V with gearbox (33 rpm). Mixing system: 3 arms x 2 segments, food-grade stainless steel. Heating: 1000 W element, thermostat 30-110°C. Water jacket: approx. 32 liters (use distilled water). Drain: DN 40 valve, sloped bottom, 40 mm adapter included. Automation: built-in timer and overload protection with reset. Dimensions: 103 cm high x 50 cm diameter. Weight: 35 kg. Max power: 1250 W.

Included

• Double wall tank with mixing system installed.

• Insulating cover.

• 40 mm hose adapter.

• Spanish user manual.

Warranty: 24 months.