Home » Königin Honey 200L/280kg Creamer, Blender, Decrystallizer With Heated Jacket - 2 Year Warranty

Königin Honey 200L/280kg Creamer, Blender, Decrystallizer With Heated Jacket - 2 Year Warranty

In stock
SKU: KREM-200-F
$6,510.00 inc. GST

Königin Honey Creamer, Decrystallizer, Blender/Homogenizer with Heated Jacket 200L/280kg

Value-Add to your honey

  • HD Commercial grade machine
  • Warranty: 2 years
  • Produces 280kg creamed honey
  • Decrystallizer/Homogeniser
  • Entirely made of acid-resistant stainless steel
  • Drum Diam 685mm Height 670mm
  • Tap height 280mm
  • Drum stainless steel 1.5mm thick
  • Motor TEFC 230V 750W
  • Automatic Controller
  • Speed variable up to 43 RPM
  • Automatic operating cycle
  • Stable and trouble-free
  • Continuous operation; OR
  • 15 minutes "on" - 1 hour pause
  • Weight: 60kg

Built to German engineering standards. 
Königin is a TÜV Rheinland Certified manufacturer.

This item is heavy and may have additional shipping charges. Please contact us about a quote for delivery.

Honey creaming machine 200L / 280kg with automatic controller made of acid-resistant INOX stainless steel.
These devices are designed to carry out honey creaming process thanks to special construction of stirring blades.

The creaming process should be carried out in repeatable cycles such as:

  • Stirrer operation mode – 15 minutes
  • Stirrer resting mode - 1 hour

Properly creamed honey has a texture similar to butter.

Honey creaming

  • Fresh honey is thick and transparent. After some time it undergoes natural crystallization.
  • The proper temperature of crystallization is 16-18°C. At higher temperatures crystallization process is slower and crystals grow larger.
  • Heating honey up to 40°C and its maintenance for several days causes honey to undergo from crystallized to liquid state. 
  • The creaming machine has a special mechanical stirrer that allows you to carry out the recrystallization process thanks to which honey will achieve an ideal spreadable consistency, similar to chocolate creams for children.
  • Mixing is carried out several times a day for a period of about 10-15 minutes and may begin from addition of a small amount of crystallized honey to liquid in the container.
  • “Creaming” is aimed at the production of many small nuclei of crystallization and preventing the growth of already existing honey crystals (mechanical grinding of crystals).
  • The process also involves cyclic aeration and intensive mixing takes place for several days until the right consistency is achieved. 
  • Creamed honey stored at a constant temperature retains this consistency for many months.