It is possible to make devices according to individual orders.
Creaming honey
Fresh honey is thick and transparent. After some time it undergoes natural crystallization. The proper temperature of crystallization is 16-18°C. At higher temperatures, the crystallization process is slower and the crystals reach a larger size.
Heating honey to a temperature of 40°C, and maintaining it for several days, causes honey to pass from the crystallized condition to the liquid.
The creaming machine has a special mechanical stirrer that allows to perform the recrystallization process, after which honey will achieve an ideal consistency for "lubricate", similar to chocolate creams for children. This process relies on cyclic aeration and intensive mixing of honey for several days until the right consistency is achieved. Aeration occurs during mixing.
Mixing is performs several times per day for a period of about 10-15 minutes. For example, you can add honey crystallized to the liquid at the beginning. "Creaming" is aimed at the production of many small embryos of crystallization and preventing the growth of already existing honey crystals. It is a mechanical "rubbing crystals" of honey. This honey stored at a constant temperature retains this consistency for many months.
