Machine for creamed honey and honey homogenization. Double-walled, stainless steel, 100 kg capacity.
If you've ever fought with "cement-like" sunflower honey or rapeseed that granulates in two days, you know the problem isn't crystallization. The problem is uncontrolled crystallization. This 100 kg creamer turns that lottery into a repeatable process: fine, stable creamed honey with a "butter-like" finish that sells itself.
It's not about beating hard; it's about crystallizing fine. Professional creaming is directed crystallization. The key is "seeding": add 5-10% of already creamed honey (fine grain) to your liquid batch. This seed acts as a template, organizing the structure and preventing coarse grains.
Intentional slow speed: 33 rpm. Unlike a drill that injects air and oxidizes honey, these blades rotate gently at 33 rpm. They break micro-crystals through friction without creating foam, leaving a dense, glossy honey.
⚠️ CRITICAL: How to protect the motor (Read before use)
This machine is a precision tool, not a rock crusher. The #1 mistake is trying to start with cold honey.
Double Wall & Sloped Bottom. The jacket holds approx. 32 liters of distilled water (thermal oil is not needed for creaming temperatures). The thermostat (30-110ºC) allows you to temper the honey to its sweet spot (20-25ºC). Plus, the sloped conical bottom ensures you drain every last drop.
Technical Specifications:
Machine for creamed honey and honey homogenization. Double-walled, stainless steel, 100 kg capacity.
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