Honey creaming machine (10 L) with power timer

The purpose of the honey creaming machine is to process honey in order to change its physical structure or to produce creamed honey.

The device consists of 2 main parts: a honey container (bucket) with a tap for draining the product, and a motor with a drive that rotates a mixer with special blades. A mechanical power timer is also included, allowing you to fully control the operating schedule of this equipment.

Before pouring honey into the container, it must be heated to a temperature of 25-28 °C. The honey must be free from hard lumps and in a so-called porridge-like state.

Preparation for use and working with the device:

1. Fill the bucket with honey. The honey must be either fresh or 100% melted, without the slightest grains of sugar! Close the bucket with the lid.
2. Plug the motor power cable into the time relay.
3. On the time relay, one division corresponds to 15 minutes. The time is set by pushing in or pulling out the pins. Set it as follows: three pins raised, one lowered, and so on around the entire perimeter; that is, it works for 15 minutes and rests for 45 minutes. (See photo No. 1). Switch the time relay to the operating position by moving the mini switch. Move the switch left to continuous operation mode (symbol “I”), plug the relay into the socket, set the switch on the cord to the operating position, and after the motor starts, switch to timer mode “clock symbol” (see Photo No. 2).

The honey should be whipped until it reaches a liquid, stringy consistency, similar to condensed milk.
To speed up the process, specialists recommend adding 2-3 spoonfuls of creamed honey or set honey. The entire process usually takes from 4 to 8 days.

Do not allow the honey to become too thick, as this may affect the operation of the mixing mechanism.
Every day (while the motor is stopped), open the lid and check whether your product is ready.
   Once the process is complete, immediately pour the finished product into prepared containers and place it in a cool place (3-14 °C) for 3 to 4 days to mature.

We invite you to watch the full process of making creamed honey on our YouTube channel: