Honey Creamer 300kg double walled

Controlled temperature, bottom rake, and 300 kg capacity — serious honey processing equipment for the honey house.

🌡️ Heated double wall — stable temperature for every stage of the process

The double-wall heater at 6 kW / 400 V keeps honey at working temperature without heating the whole room. For homogenisation and blending, the optimal range is 25–30 °C: honey flows and blends evenly without enzyme damage or HMF increase. For creamed honey production, the same double wall can be set to the 20–22 °C that controlled crystallisation requires. The jacket holds approximately 72 litres — fill it with demineralised or filtered rainwater for efficient heat transfer without corrosion risk. Heating support is also essential when working with cold-stored or freshly extracted honey: at high viscosity, even mixing without temperature control is simply not achievable.

🔩 Paddle screw with bottom rake — complete mixing, no dead zones

The paddle screw moves honey from the bottom upwards, generating a circulating flow that homogenises thoroughly even in short cycles. The bottom rake follows the conical tank base exactly — it reaches every corner, prevents crystallisation building up on walls and base, and ensures no air pockets are trapped in the mass. This is a common failure with high-speed drill attachments or paddle mixers that ruins the final product's appearance. The screw works without an end bearing, so there is no risk of lubricant contamination. At ~24 rpm, the stirring speed is calibrated for gentle crystallisation work. Minimum fill: 100 kg (approx. one third of the tank) to ensure proper circulation.

🍯 Creamed honey production — with or without starter honey

The machine handles both standard methods. Without starter honey (natural crystallisation): stir 2–3 times daily for 15–20 minutes at 20–22 °C until the mass shows uniform colour throughout. Oilseed rape honey can be ready in 2–3 days; forest and summer polyfloral honeys may take up to two weeks. With starter honey (Dyce Method): the mixing quality of this machine reduces the starter quantity needed to just 2–3% of the batch — for 300 kg, 6–9 kg of fine-grain starter honey is enough, with no impact on colour or flavour. Use finely sieved rape or alfalfa honey as starter, warmed carefully to pouring consistency while keeping its milky white colour, cooled to 20–22 °C before adding. After the final stirring cycle, fill immediately — no waiting time needed. Stored at 13–15 °C, the honey sets firm in 8–16 hours and is ready to sell.

🔄 Batch homogenisation and varietal blending

Blending honeys from different crops or origins to achieve a defined flavour profile requires matched starting temperatures and thorough mixing. Melt all varieties separately, bring them to the same temperature, then run three cycles of 30–40 minutes with 3–4 hour rests between them. The result is a honey with uniform colour and structure throughout the batch. Note that high-glucose honeys like oilseed rape have a dominant character — too high a proportion can produce a blend that is noticeably pale, which some customers find unexpected. Test in a smaller tank first if unsure. The machine also works well for sugar syrup preparation: add warm water, start the motor, pour granulated sugar in slowly — fully dissolved in 20–30 minutes.

⏱️ Timer automation — stirring while you work the bees

Continuous running is bad for both the honey and the motor — and there is no reason to watch the clock manually. For 400 V motors, CFM offers the 400 V Timer Switch (ref. 5092100): a Legrand mechanical dial with 24-hour programming and a minimum cycle of 10 minutes, installed and wired directly onto the machine by CFM technicians. Set your protocol once and the machine runs it independently. Consistent cycle timing is also what makes creamed honey texture reproducible from one batch to the next. Timer sold separately.