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Crystallizers: Precision in Crystalline Formation for Food Processing

Crystallizers serve as important equipment within the realm of food processing, playing a pivotal role in the crystallization process of various substances. These sophisticated machines are instrumental in achieving consistent crystalline structures, textures, and flavors across a wide array of products. In this comprehensive exploration, we delve into the importance of crystallizers, examining their operational principles, diverse types, and significant impacts on the food processing industry.

The Importance of Crystallizers

Crystallizers are designed to facilitate the formation of uniform crystalline structures within solutions, ensuring product consistency and quality. This process is critical in the production of confectioneries, syrups, cream honey and other food items where precise crystallization is essential for desired product attributes.

Operational Mechanisms of Crystallizers

Crystallizers employ various techniques such as vacuum evaporation, cooling and seeding to induce crystallization within a solution. By controlling factors like temperature, pressure, and agitation, crystallizers promote nucleation and crystal growth, resulting in a homogeneous product with desired crystalline properties. This meticulous process enhances product shelf life, texture, and visual appeal.

Diverse Types of Crystallizers

Batch Crystallizers: Operating on a batch processing basis, these crystallizers allow for precise control over crystallization conditions within a confined vessel. They are ideal for applications requiring flexibility and small to medium-scale production.

Continuous Crystallization Systems: Continuous crystallizers enable uninterrupted production by maintaining a steady flow of the solution through specialized chambers or tubes. This configuration offers enhanced efficiency and scalability for high-volume manufacturing operations.

Applications across Food Processing

  • Honey: Crystallizers are integral in controlling crystallization, ensuring product stability and appearance, particularly in the production of cream honey.
  • Confectioneries: They play a vital role in controlling sugar crystallization, guaranteeing desired texture and mouthfeel in candies, chocolates, and fondants.
  • Syrups and Sweeteners: Crystallizers regulate crystal size and distribution, enhancing stability and appearance in syrups and sweeteners like glucose and fructose.
  • Beverages: Crystallization processes control sugar crystallization, improving consistency in flavored drinks and sports drinks.

Advantages Offered by Crystallizers

  • Texture Optimization: Crystallizers facilitate the formation of fine, uniform crystals, resulting in smooth textures and enhanced sensory experiences.
  • Product Consistency: By ensuring uniform crystallization, crystallizers contribute to consistent product quality and consumer satisfaction.
  • Process Efficiency: The controlled crystallization process enables efficient production with minimal wastage, maximizing yield and profitability for food manufacturers.

Custom Solutions by FoodTechProcess

FoodTechProcess offers a range of crystallization solutions tailored to the specific requirements of the food industry. Our crystallizers are designed to deliver precise control over crystallization conditions, ensuring optimal product quality and operational efficiency. With a focus on innovation and reliability, FoodTechProcess empowers food manufacturers to achieve excellence in food production, meeting the evolving demands of today's market.

The vacuum crystallizer-cooler is specially designed for sweetened condensed milk. Crystallization with cooling is one of the most important stages in the production of condensed milk according to GOST and is necessary before dosing and packing the finished product.

  • After crystallization, condensed milk has a delicate structure with small crystals
  • Condensed milk has a homogeneous shape and attractive consumer properties
  • The shelf life of condensed milk is extended without changing the quality of the product
  • Material: Stainless steel
  • Principle of operation: Batch mode
  • Country of origin: Slovakia
  • Volume: 100l/ 300l
  • Voltage: 380-400V
  • Max vacuum: -0,8 Bar

The vacuum evaporation unit is specially designed for thickening dense food products in industrial quantities. The evaporator can be used for the production of thick syrups, caramel masses, dense fruit masses, as well as for the production of pectin, or heat-stable fillings with a high productivity.

  • High performance
  • Rotary spraying system with a powerful electric drive
  • Evaporation in a thin layer with a large heat transfer area
  • Low investment installation costs
  • Tangential entry for product swirling
  • Material: Stainless steel
  • Principle of operation: Batch mode
  • Country of origin: Slovakia
  • Voltage: 380-400V

The atmospheric unit for whipping and creaming honey, featuring a new design with gravity mixing, represents the second generation of the successful CH Light creaming unit model. Gravity mixing honey is 40% more effective than traditional methods, particularly in the production of cream honey, where the mixing mode and cyclogram play crucial roles. The slanted design aids in quickly emptying the work tank with minimal product loss.

  • Sloped design - 40% more efficient mixing
  • Powerful agitator drive
  • Collapsible frame mixer with movable scrapers made out of fluoroplastic
  • Lid opening sensor - a guarantee of high safety for the operator
  • Material: Stainless steel
  • Principle of operation: Batch mode
  • Country of origin: Slovakia
  • Volume: 400l/600 kg
  • Total power, kW: 1,5
  • Voltage: 380-400V

The price is set for the basic version of the evaporation unit without additional options.

A compact vacuum evaporation unit that allows you to concentrate solutions, mixtures, and various products by evaporating the solvent. A modular version based on the basic 110/100 vacuum reactor.

  • Gravity mixing - 25% more efficient
  • Reinforced agitator design with no blind spots
  • Condensation and vapor removal system
  • Easily disassembled mixing device
  • Large heat exchange area: jacket over the entire height of the reactor
  • Ability to measure and monitor condensate volume (optional)
  • Material: Stainless steel
  • Engine power, kW: 0,25
  • Principle of operation: Continuous mode
  • Country of origin: Slovakia
  • Volume: 100l
  • Max vacuum: -0,8 Bar
  • Duplicator volume: 3l
  • Heat transfer area, m2: 1,05

An evaporator concentrator-crystallizer is a multifunctional unit that concentrates liquids by evaporating water and inducing crystallization for the production of concentrated solutions or crystalline products.

For a price quote, send us an email to sales@foodtechprocess.com

Plant for evaporating, concentrating and crystallizing solutions. Vacuum evaporator ensures a complete separation of the solution into a solid fraction and pure water.

For a price quote, send us an email to sales@foodtechprocess.com

The cylindrical drum rotary machine is designed for drying and crystallizing liquid and paste food products into solid crystals.

  • Compact tabletop design
  • Automatic knives for cutting the product film
  • Adjustable product layer thickness when applied to the drum
  • Adjustable drum rotation speed to control drying time
  • Material: Stainless steel
  • Principle of operation: Continuous mode

Equipment for the production of honey cream, soufflé honey, whipped creamy honey. The machine is produced both in atmospheric and vacuum versions, the loading capacity ranges from 70 to 3500 kg of honey.

For more information, send us an email at: sales@foodtechprocess.com

  • Material: Stainless steel
  • Principle of operation: Batch mode
  • Country of origin: Slovakia
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