Cream production machine

for honeyfor the food industry

The machines for the production of cream honey, soufflé honey, whipped creamy honey. Creamer is used for controlled crystallization of honey by mixing at a given temperature. Creamers are produced both in atmospheric and vacuum versions. The main advantage of the atmospheric version is the built-in cooler. The CH70 PROFI model is a 50 liter (70 kg honey) atmospheric vertical tank equipped with a built-in cooling system and a motorized agitator. The compact version of the machine can be used directly in the apiaries, and even a small amount of honey after pasteurization and filtration can be processed into a creamy structure. We also offer the CH70 PROFI vacuum version. This version refers to professional modifications of models used both in small industries and for laboratory purposes. The equipment can also be used to dissolve the remaining crystals after preliminary melting. Both cold water and hot water can be supplied to the shirt, depending on the technological process. It is not recommended to heat honey to temperatures above 40 degrees, because when the temperature rises, enzymes are destroyed and carcinogens begin to form. A feature of the new series of vacuum creamers is gravity mixing, which is 20-25% more efficient than usual! Processes: o Decrystallization o recrystallization (decrease in the proportion of crystals) o controlled crystallization (growth of crystals according to a set pattern) o homogenization