Crystallizer technology
The most widely used crystallizer thanks to its simple and robust design as well as the easy operation. Its high mechanical energy input and high secondary nucleation rate make it the best solution when large crystals are not required.
The Forced Circulation Crystallizer is the most common type of crystallizer. Simple in design and easy to operate, it is usually employed in evaporative crystallization of relatively flat or inverse solubility products in rather viscous media and when scaling is a major issue. Its highly mechanical energy input and high secondary nucleation rate make it the best solution when large crystals are not required.
The Forced Circulation Crystallizer is made of four basic components:
Slurry of a desired solid density is circulated from the crystallizer vessel through the heat exchanger, gets superheated and is returned to the evaporation chamber. The superheating is relieved by means of evaporation and the evolving supersaturation is leading to growth of the suspended crystals. The evaporated solvent is conducted to the subsequent process steps or is internally re-used by applying any re-compression system.



Available for product and feasibility trials with real samples and under real parameters. Either in GEA centers of excellence for crystallization or onsite thanks to our mobile units.

Process and mechanical innovation. Compact and Monoblock Forced Circulation Crystallizer.

Fluidized bed crystallizer with the ability to grow the largest crystals at elevated retention time.

Limited attrition and efficient fines destruction – a design to produce coarse crystals with a narrow size distribution.
Last year was not a year of hyped-up headlines for alternative proteins. Perhaps that is precisely why it was an important year for food biotech, the biotechnology behind everyday foods and ingredients. While the sector worked through a difficult funding environment, approvals were still granted, pilot lines set up and new platforms tested in the background. In short: headlines are turning into infrastructure. Frederieke Reiners heads GEA’s New Food business. She and her team work at the intersection of biotechnology and industrial food production. In this interview, she takes us on a world tour of food biotech in seven questions.