Our honey extraction and bottling is done in a two story building . The extraction is done downstairs where the honey boxes are stored when full in a heated store which is kept at the same temperature as the natural bee hive 90 degrees.

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Then the individual frames are put in our automatic Lyson decapping  machine which removes the wax covering with steam heated knives to expose the runny honey the frames are then loaded into a 20 frame Lyson radial honey extractor which spins at thigh speed and the honey leaves the frame by centrifugal force draining from the bottom of the extractor through a filtering system to remove any wax etc .

The filtered honey is then pumped upstairs into a settling tank where it is left to rest for 24 hours before being bottled into jars of various sizes according to demand .

Labelling according to British standards is applied by a manual Labelroo machine 

Some honey usually rape honey will be placed in our Lyson creaming machine where it will be stirred for 15 minutes every hour for up to 100 hours until a velvet texture is achieved this being transformed into  creamed honey. The stirring breaks down the crystals in the honey giving it a lovely creamy taste and texture.

 

This building has been built to hopefully achieve a 5 star food accreditation from the local council which is applied for at the moment All machinery used is Stainless steel with sealed resin floors and pvc walls

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