Honey Creamer 300kg double walled

01 · WHAT FOR

Blend batches, melt cold honey and cream

Three jobs with one machine. Homogenise harvests or blend varieties for a constant profile: with the jacket at 25-30 °C the honey flows and three half-hour cycles with rests between them leave a batch of even colour and texture, without raising HMF. Melt honey from buckets arriving cold or crystallised, without a warming room. And make creamed honey: work at 20-22 °C with short stirring cycles several times a day, with fine-grained seed honey or without, until the colour evens through the mass; bottle as soon as it ends and it sets in the jars.

02 · THE MACHINE

Screw with bottom rake and a 6 kW jacket

The helical screw pushes the honey from the bottom upwards and creates a current that mixes the whole tank; the bottom rake, shaped to the conical floor, sweeps the low walls so no honey crystallises stuck and no pockets remain. It turns at about 24 rpm, slow enough not to work in bubbles, driven by a flat 550 W gear motor at 400 V. The double wall, about 72 litres, is filled with filtered or demineralised water and heated by a 6 kW element at 400 V. The tank is stainless with a seamlessly welded floor; the outlet is a DN50 dairy-thread connection with a screw-on disc valve.

03 · WHAT COMES AND WHAT DOES NOT

No timer or speed control; the clock is separate

It is the question that reaches this product’s mailbox most: the machine is supplied without timer and without speed control, and the speed is fixed. For stirring cycles without standing by, Carl Fritz sells separately the 400 V programming clock (3097, its reference 5092100), with ten-minute minimum intervals; it is the part worth ordering in the same order. Minimum fill is 100 kg, a third of the tank, so the screw stays covered and the honey circulates; for smaller batches there are the 100 and 50 kg creamers (474, 1226) and the heated 100 kg one (1954).

04 · HOW TO WORK

Temperature, cycles and rest

Before blending, every honey is brought to the same temperature: cold freshly extracted honey is warmed to 20-25 °C or the blend comes out uneven. For creaming, the trade reference is finely crystallised seed honey, in the order of 5-10 % depending on the method, and a steady temperature around 14 °C so it sets fine; Carl Fritz states the seed can be lower with this machine. Stirring is done in cycles, not continuously: neither honey nor motor like it.

05 · BEFORE YOU BUY

The machine is supplied with motor, screw with rake and DN50 valve; timer (3097), trolley and seed come separately.

⚠ PRECAUTIONS

Three-phase 400 V connection for motor and heating: an electrician installs it. The jacket is filled with water before switching on the element and is never heated dry. Honey always above the screw: minimum 100 kg. Do not exceed 40 °C in the jacket to melt: HMF rises and aromas are lost.