Machine de remplissage de miel

Honey viscosity typically ranges from 2,000 cP (warm, summer honey) to over 400,000 cP (cold, crystallized raw honey). Standard piston or gear pump filling machines are designed for viscosities up to 50,000 cP. For raw honey at ambient temperature (typically 50,000–200,000 cP) or crystallized honey (up to 500,000 cP), our heated pump filling machines maintain the product at 35–45°C to bring viscosity into the 5,000–20,000 cP range where precision filling is achievable without thermal damage.

Yes. Our honey filling machines support product changeover to fill fruit jams, marmalades, nut butters, and other viscous food products. The adjustable temperature system accommodates the different processing temperatures (jam typically requires 80–90°C hot-fill to prevent fermentation, while honey should not exceed 50°C). Changeover requires full CIP cleaning between product types and temperature setpoint adjustment — typically 30–45 minutes.

Our honey filling machines support glass jars (30ml–5kg), PET jars (100ml–2kg), and bear-shaped or novelty squeeze bottles (50ml–500ml) using adjustable conveyor guides and interchangeable fill nozzles. For squeeze bottles with narrow openings, we recommend bottom-up filling nozzles that retract as the fill level rises to minimize foam and air entrainment. Changeover between jar formats typically requires 15–25 minutes.

Honey will begin crystallizing in the machine if left at ambient temperature for more than a few hours. Our filling machines include an automated standby mode that maintains the heated pump and hopper at 38–42°C during short downtime (up to 8 hours) — preventing crystallization without thermal degradation. For overnight or weekend shutdowns, the CIP rinse cycle with warm water (50°C) clears residual honey from all product-contact surfaces, preventing crystallization-related blockages.