Work in the honey house is very methodical: The shallow frames of a harvest pass one by one through an uncapping machine. Into the vat fall the cap and a tiny amount of honey, which will later be recovered. The frame is inspected by hand to ensure that it has been completely uncapped, and then the frames are placed in a rotary extractor, where honey is extracted from the cells by centrifugal force. It is then filtered to remove the wax particles. Afterwards, it is aged for several days at a constant temperature to let the air and last wax residue rise to the surface, then is poured into pots or jars.