Crystallization technology
Since 1924, today a GEA staple. Able to grow the largest crystals in a fluidized bed without mechanical circulation methods.
Invented by F. Jeremiassen of Krystall A/S in Oslo, Norway in 1924, it took the name of the city in which it was originally designed. It is also referred to as “growth-“, “fluid bed-“ and “Krystal-“ crystallizer.
GEA is Davy Powergas' and A.W. Bamforth's crystallization technology successor and as such, owns all the documentation of OSLO installations built by them. This background, added to GEA's own extensive experience, makes the primary designer of OSLO crystallizers of the world out of GEA.
The primary advantage of the OSLO Crystallizer until today is the ability to grow crystals in a fluidized bed, which is not subject to mechanical circulation methods. A crystal in an OSLO unit will grow unhindered to the size that its residence time in the fluid bed will allow.
The result is that an OSLO crystallizer will grow the largest crystals in comparison to other crystallizer types. The slurry is removed from the crystallizer's fluidized bed and sent to typical centrifugation sections. Clear liquor may also be purged from the crystallizer's clarification zone, if necessary.

The OSLO Crystallizer consists of five basic components:
In a similar way that with a DTB Crystallizer, a clarified solution containing fine crystals of a specific size, is withdrawn from the baffle zone. By superheating the solution within the external heat exchanger, the fines are dissolved. This superheating is relieved through the evaporation of a solvent which is either conduced to the subsequent process steps or is internally reused by applying a recompression system of choice.
The supersaturated solution is then guided down the draft tube, gently fluidizing a crystal bed where the supersaturation is relieved to the suspended crystals through crystal growth.


Simple in design and robust in operation. The working horse for industrial solution crystallization.

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.

Limited attrition and efficient fines destruction – a design to produce coarse crystals with a narrow size distribution.
GEA centrifuges enable wastewater reuse, resource recovery, and water security by turning biosolids into value in a world facing growing water scarcity.
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.
Pets are family – and owners expect premium, transparent and sustainable nutrition. Freeze-drying, powered by GEA technology, helps pet food makers deliver.