Honey creaming and decrystallization machine, 55 L (75 kg), 400 V

Fresh honey is dense and transparent but naturally crystallizes over time. The optimal temperature for crystallization is 16-18°C. At higher temperatures, the crystallization process slows down, and the crystals become larger. To revert honey to its liquid state (patoka), it needs to be heated to 40°C and maintained at that temperature for several days.

Our 50-liter (400V) honey creaming machine with a heating jacket and automatic C-01 controller is the perfect solution for beekeepers aiming for honey with a spreadable consistency. This device's re-crystallization process involves cyclic aeration and intensive mixing of honey over several days until the desired creamy texture, similar to children's chocolate spreads, is achieved.

The machine is equipped with a special mechanical stirrer that moves the honey, aerating it and preventing crystal growth. Mixing occurs multiple times a day for about 10-15 minutes each time, ensuring uniform creaming.

Through this process, you can add crystallized honey to patoka and achieve a uniform, creamy consistency. "Creaming" aims to create many small crystallization nuclei and prevent the growth of existing honey crystals. This mechanical "grinding" of honey crystals results in honey that maintains its creamy consistency for many months when stored at a constant temperature.

Product Features:

• Capacity: 50 L (~70 kg)
• Power Supply: 3x400V
• Controller: C-01
• Heating Jacket: Yes (on decrystallizer)

Trust proven solutions and choose the CLASSIC line honey creaming machine from LYSON. The ideal tool for every beekeeper who values quality and professionalism.

Ensure perfectly creamy honey on your table all year round with our honey creaming machine. Perfect honey, always ready to spread!

For creaming equipment, we recommend tanks and barrels with large capacities and top-quality materials, we also have radial honey extractors, and sieves can also be useful.