Honey Creamer 100kg Carl-Fritz®

01 · WHY COLD

Heat undoes the seed

Creamed honey is made by seeding liquid honey with a small proportion of finely crystallised honey, so the new crystal copies the old instead of growing as it pleases. That seed is crystals — and above 40 °C they dissolve, putting you back where you started.

That same threshold is the one for HMF, which rises with heat and never comes down. An unheated creamer cannot make either mistake.

02 · WHY THE TIMER

Because you do not stir continuously

This is the part most often overlooked and the one that explains the process: honey is not stirred continuously. You beat for a few minutes, leave it for hours, beat again — over several days, while crystallisation advances. Stirring non-stop only beats in air.

The plug timer included does exactly that without anyone watching. The 24 rpm of the gear motor go the same way: slow turning, to break crystal without emulsifying.

03 · UNHEATED

And it does not dry honey

Worth saying plainly because the photo misleads: there is no thermostat and no heated base. What is included is a plug timer, which governs time, not temperature.

And from that follows the other point: this machine does not reduce honey moisture. Bringing the water content down needs dry air moving over a large surface — a dehumidifier in a warm room, or a drying cabinet — not a closed tank with a paddle in it. Honey harvested unripe is not fixed here.

04 · WHAT TO CHECK FIRST

Height, outlet and space

The whole thing stands 105 cm high, with a tank of 62 cm and Ø 43 cm inside. You have to allow for that height to get a bucket under the outlet.

The outlet is a DN40 disc valve, that is 40 mm — the same size known as 1½ inches. It is the standard in a honey house, so it matches hoses and pumps of the same diameter.

05 · BEFORE YOU BUY

This is the unheated version: it makes creamed honey cold. If you need to warm or decrystallise, that is a different machine.