When you’re working with premium honey, especially high‑value grades like manuka, the right storage and processing environment isn’t optional. It’s absolutely essential. From extracting and filtering to storing and packaging, every step demands precision. Here’s how a purpose‑built chiller or cool‑room really supports the honey industry.
1. Preventing Fermentation and Spoilage
Honey naturally contains yeasts. If the environment gets too warm or moist, those yeasts can activate and begin fermentation, compromising flavour, aroma and shelf‑life.
Manufacturers use chillers to keep the honey at a stable, cool temperature, especially before and after filtration, to prevent spoilage. For example: NZ Honey Group emphasise that their “temperature controlled facilities and best practice storage techniques” help to minimise fermentation.
2. Controlling Moisture Absorption
Humidity and temperature go hand in hand. A warm, humid space can allow honey to absorb excess moisture from the air which in turn raises the risk of spoilage and fermentation. A dedicated chiller helps maintain the optimal cool environment so moisture uptake is minimised and product integrity is preserved.
3. Managing Crystallisation and Product Consistency
Crystallisation is a natural process in honey, but when it happens uncontrolled it can affect texture, mouth‑feel, appearance and even perceived quality. Some producers actually use chilling deliberately to promote controlled crystallisation (for creamed honey, for example). Others use a cooler environment simply to delay unwanted crystallisation during storage or transport.
The right temperature‑controlled room provides the flexibility to meet both needs.
4. Preserving Colour, Aroma, Enzymes and Quality
High‑quality honey, especially manuka, relies on its sensory and chemical markers (colour, taste, enzyme levels, aroma). Warm storage can darken honey, degrade aroma and reduce enzyme activity. According to NZ Honey Group, their temperature‑controlled storage helps maximise “MGO/UMF growth” by maintaining correct storage conditions. A walk‑in cool room ensures your honey holds its premium profile.
5. Safe Cooling After Heating Processes
During processing, honey may be gently heated for filtration or to liquefy crystals. But after that heating phase, the product needs to be cooled down safely to avoid thermal damage, loss of volatile aroma compounds or enzyme degradation.
Engineering firms involved in honey processing equipment highlight the use of “heat / cool” systems and chilled jackets in tanks to rapidly bring down temperature after heating.
Having a dedicated chiller room or a suitably cooled processing zone makes that practical and repeatable.
Why Made 2 Cool is the Right Partner
In the NZ honey industry, plants like Manukora in Te Aroha handle processing for multiple beekeepers, and rely on controlled‑temperature rooms to maintain premium quality. With Made 2 Cool’s expertise in custom‑built coolrooms, walk‑in chillers and tailored installations built for NZ conditions, you get:
- Locally manufactured panels and quality components that stand up to NZ’s climate
- Custom‑sized rooms or mobile trailer‑mounted chillers suited to honey processing flows
- Compliance‑ready builds aligned with NZ food‑safety guidelines (see Ministry for Primary Industries code on honey & bee‑product processing)
- Support from design through installation and ongoing maintenance
If you’re working in the honey industry and want to ensure your product’s premium quality, longevity and regulatory compliance, a well‑designed walk‑in chiller or coolroom isn’t just a helpful extra, it’s an investment in your brand and your bottom line.
Talk to Made 2 Cool today about tailored solutions for your honey process.