LYSON C-01 Manual page 3

2. Characteristics of the creaming
machine with a heating mantle
The honey creaming machine with a heating mantle is
intended to cream and melt the crystallised honey.
The proper design of a stirring propeller made of stainless
and acid resistant steel allows to cream the honey precisely.
2.1. Honey creaming
Fresh honey remains dense and transparent. With time it is
subject to natural crystallization. Proper temperature for
crystallization ranges between 16-18ºC. With higher
temperatures, the crystallization process slows down and
the crystals have bigger sizes
Heating honey until the temperature of 40ºC and its
maintenance by several days makes the honey switch from
crystallized state (set honey) to liquid state ( strained
honey).
Creaming remains a quick and simple method to produce
creamed honey. It consists in adding crystallized honey (set
honey) to freshly centrifuged and clear liquid honey
(strained honey) in order to initiate controlled, fine-grained
(creamed) crystallization. The creaming process should be
run in repetitive cycles:
Stirrer operation - 15 min; stirrer stoppage 1h.
The creaming machine possesses a special mechanical
stirrer which allows to perform the re-crystallisation process,
after which honey achieves a consistency similar to
chocolate creams.
The process is based on cyclical aeration and intensive
honey stirring for several days until the proper consistency
has been achieved. Honey stored in constant temperature
shall maintain the consistency for many months.
Mixing is to be performed several time in a day for
approximately 10-15 minutes.
For example, one may start by adding crystallised honey to
the liquid one.
Temperature regulator
"Creaming" is intended to formulate numerous small
crystallization nucleuses and to block the expansion of the
already existing honey crystals. It is referred to as
"mechanical honey crystal creaming".
The process shall be run gradually, i.e. small quantities
of honey must be added gradually instead of filling the
entire device with it .
2.2.Diagram for a honey creaming machine
with a heating mantle
Legend:
1. Internal mantle
2. External mantle
3. Insulation
4. Stirrer
5. Engine
6. Cover
7. Stainless steel valve
8. Grips
9. Heating cable
10. Controlling
11. Transmission
2.3.
Device technical parameters
a. tank made of stainless and acid resistant steel plate
b. transmission engine power supply 400 V
c. digital display in the temperature regulator.
d. rotational speed for the stirrer – 36 rpm
e. stainless steel valve 5/4", 6/4" ,2"
3. C-01 CONTROLLER FOR THE CREAMIGN
MACHINE – POWER SYPPLY 400V
Automatic controller controls the operation of the stirrer.
Controller operation boils down to cyclical activation and
deactivation of the creaming machine stirrer engine .
The number of cycles for engine activation depends on the
total operating time, however it is calculated in the following
manner, each 15 minutes of the stirrer operation
corresponds to 1 hours of stoppage (optimal parameters for
the creaming process).