Honey creamer 185kg

01 · CREAMED HONEY

Choose compatible base and seed honey

You can work with natural crystallisation or add finely crystallised seed honey. LTA's guide suggests 5–10% seed and maturation around 14 °C as a starting point; the equipment manual gives 16–18 °C for crystallisation. Adjust the method through a trial batch. Consider the seed's flavour, colour and origin as well, and record the blend if selling honey under a floral designation.

02 · STIRRING

Match the paddles to the honey level

The 230 V, 250 W geared motor turns at about 33 rpm. The six paddles adjust to distribute the mixture; the manual allows paddles to be removed for smaller quantities and requires roughly 2 cm clearance from the wall on refitting. Check fixings and clearance before starting. Use flowing honey and avoid paddles repeatedly breaking the surface and drawing in air.

03 · CONTROL

Use the timer to organise batches

Programme mixing and rest periods and check texture with samples. This model mixes without integrated heating or cooling: condition the batch before loading and control room temperature. It also homogenises fluid honeys while retaining blend traceability.

04 · BEFORE YOU BUY

Measure the space and plan cleaning

Maximum capacity is 185 kg, with approximate height 139 cm and outside diameter 51 cm. Plan loading and unloading; the lid has a safety switch and the timer is adjustable. The manual specifies lukewarm water at about 25 °C and soap for cleaning, thorough drying, and protection of the motor and controls. Keep alcohol away from the plastic lid. Operate at an ambient temperature of at least 5 °C.

⚠ PRECAUTIONS

Stop and unplug before adjusting paddles or cleaning. Do not start in hard honey or compact lumps. The creamer does not reduce moisture or restore fermented honey; check the batch before processing.