Lyson 200L Honey Creaming Machine, 230V, Unheated

Device for creaming honey 200 L (230V) with an automatic controller
These devices are designed to carry out the honey creaming process.
The appropriate construction of the mixing propeller made of acid-resistant stainless steel allows for the precise cremation of honey.

The creaming process should be carried out in repetitive cycles "work - standstill"
»stirrer operation - 15 min
» stirrer standstill 1 h.


Honey creaming
Fresh honey is thick and transparent. After some time, it crystallizes naturally. The proper temperature of crystallization is 16-18C. At higher temperatures, the crystallization process is slower and the crystals reach larger sizes.
Heating honey to a temperature of 40C and keeping it for several days causes the honey to change from a crystallized state to a liquid state.
The creaming device has a special mechanical agitator that allows for the recrystallization process, after which the honey will have a "spreadable" consistency, similar to chocolate creams for children. This process consists in cyclic aeration and intensive mixing of honey for several days until the appropriate consistency is achieved. Aeration occurs during mixing.
Mixing is carried out several times a day for about 10-15 minutes. For example, you can add crystallized honey to the pot at the beginning. "Creaming" aims to produce many small nuclei of crystallization and prevent the growth of already existing honey crystals. It is a mechanical "grinding of crystals" of honey. Stored at a constant temperature, this honey retains its consistency for many months.