Heated creaming machine 70 L (100 kg), 230V – PREMIUM

  Fresh honey remains dense and transparent. With time it is subject to natural crystallization. Proper temperature for crystallization ranges between 16-18ºC. With higher temperatures, the crystallization process slows down and thecrystals have bigger sizes.Heating honey until the temperature of 40ºC and its maintenance by several days makes the honey switch from crystallized state (set honey) to liquid state ( strained honey).



Creaming remains a quick and simple method to produce creamed honey. It consists in adding crystallized honey (set honey) to freshly centrifuged and clear liquid honey (strained honey) in order to initiate controlled, fine-grained (creamed) crystallization. The creaming process should be run in repetitive cycles:

• Stirrer operation - 15 min;
  
  
• stirrer stoppage 1h.
  
  
  The creaming machine possesses a special mechanical stirrer which allows to perform the re-crystallisation process, after which honey achieves a consistency similar to chocolate creams.
  
  The process is based on cyclical aeration and intensive honey stirring for several days until the proper consistency has been
  achieved. Honey stored in constant temperature shall maintain the consistency for many months.
  
  Mixing is to be performed several time in a day for approximately 10-15 minutes.
  
  "Creaming" is intended to formulate numerous small crystallization nucleuses and to block the expansion of the already existing honey crystals. It is referred to as “mechanical honey crystal creaming”.
  
  The process shall be run gradually, i.e. small quantities of honey must be added gradually instead of filling the entire device with it .
  
  
  
  Device technical parameters:
  
  • Tank is made of stainless acid resistant steel plate
  • CE-03 controller with the possibility of changing the duration of the staging and operation of the mixer with a digital display
  • Transmission power supply 230 V
  • Stirrer’s rotation speed 36 rpm
  • Stainless steel valve,
  • Temperature range 30-55°C
  
  
  
  
  C-03 controller is a device to control the creaming machine operation – performing creaming cycles. Controller operation boils down to activating the creaming machine stirrer engine in cycles. The number of engine activation cycles depends on selected total operating time and controller configuration, however it is always calculated in the manner where the shorter operating time for the stirrer corresponds to the longer stoppage time.