Honey Concentrator

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Introduction

The honey concentrator is a core piece of equipment in honey processing. It uses precise temperature control and vacuum dehydration technology to efficiently increase honey concentration (moisture content ≤18%) while removing microorganisms and impurities to ensure that the product meets international standards.

In the modern beekeeping industry, it has become a key piece of equipment for large-scale production, helping companies achieve stable output of high-quality honey.

Power: 8-36 kW
Capacity: 50 L-300 L
Production capacity: 50-300 kg per hour

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Working Principle

The core working principle of a honey concentrator is to use a vacuum environment to lower the boiling point of honey. Under low-temperature conditions, excess moisture in the honey is evaporated through heating, while a condensation device recovers the water vapor, thereby increasing the honey’s concentration. This process minimizes the damage caused by high temperatures to the honey’s nutritional components and flavor, balancing efficiency with quality.

Technical Parameters

Model	WZE-50	WZE-100	WZE-200	WZE-300
Production Capacity	50kg/hour	100kg/hour	200kg/hour	300kg/hour
Vacuum Pump Power	0.75kW	1.1kW	2.2kW	2.2kW
Concentration Temperature	＜50
Vacuum Level	＞0.092
Heating Power	8kW	15kW	24kW	36kW
Mixing Power	0.55kW	0.55kW	0.55kW	0.55kW
Preheating Pot Volume	50L	100L	200L	300L
Concentration Volume	50L	100L	200L	300L

Structural Composition

Filter: First filters out beeswax and impurities from the honey to ensure the purity of the raw material;
Preheating tank: The preheating tank improves flowability by preheating the filtered honey, reducing viscosity for easier subsequent processing.
Honey pump: Transports the preheated honey to the core concentration tank;
Concentration tank: The core container, made of food-grade stainless steel, provides evaporation space;
Heating system: Supplies the heat required for honey evaporation;
Vacuum pump: Creates a vacuum to lower the boiling point and facilitate water evaporation;
Condenser: The evaporated water vapor enters the condenser, where it is cooled and condensed into water for discharge;
Control system: Controls parameters such as temperature, vacuum level, and liquid level;

Finally, the concentrated honey is discharged through the discharge valve. The entire process is regulated by the control system, which controls parameters such as temperature and vacuum level, while the insulation layer minimizes heat loss to ensure process stability.

Features and Advantages

Low-temperature preservation: Vacuum environment achieves low-temperature evaporation at 40-50°C, preserving the nutritional components and original flavor of honey.
High-efficiency concentration: Rapidly reaches standards in 1-2 hours, increasing honey concentration to commercial standards, suitable for mass production.
Locks in nutrients: Precise temperature control technology preserves active enzymes and vitamins in honey, avoiding high-temperature destruction of nutritional components.
Clean and Safe: Food-grade stainless steel components in contact with honey, combined with filtration devices, ensure purity and hygiene.
Controllable Operation: Precise adjustment of parameters such as temperature and vacuum level via the control system ensures consistent quality.
Deep Purification: Simultaneously filters impurities (beeswax/pollen) and inhibits microorganisms, extending shelf life and ensuring safer quality.
Smart and labor-saving: PLC automatically controls concentration, one-button operation saves labor, and supports data traceability management.

FAQ

Q1: Does the concentration process destroy the nutrients in honey?

A: No. The equipment uses a vacuum environment to achieve low-temperature evaporation at 40-50°C, far lower than traditional high-temperature heating. This maximizes the preservation of active ingredients such as enzymes and vitamins, minimizing nutrient loss.

Q2: What types of honey can be processed using the concentrator?

A: It is suitable for most raw honeys (such as acacia honey and jujube honey), including some crystallized honeys (which must be preheated in a preheating tank to reduce viscosity before concentration).

Q3: How is the concentration of the concentrated honey controlled?

A: The control system monitors the concentration in real time, allowing you to set parameters based on your needs. The vacuum level and temperature can be precisely adjusted to ensure consistent concentration for each batch of finished product.

Q4: What material is used for the parts of the equipment that come into contact with the honey?

A: We generally use food-grade stainless steel, which is corrosion-resistant, easy to clean, and meets food hygiene standards to prevent contamination of the honey.

Q5: Does the concentrator need to be cleaned frequently?

A: Yes. Parts that come into contact with the honey (such as the concentrator, piping, and filter) should be cleaned after each use, with a particular focus on the evaporator and filter. Avoid residual honey from spoiling and affecting the hygiene and taste of the next processing.