Crystallisation

The crystallisation of your product means your product will form solid crystals from a liquid. Crystallisation takes place when you’re cooling the product. Every product has its own characteristics and starting temperature where crystallisation starts.

Crystallisation Applications

  • Fat crème
  • Chocolate
  • Spinach crystallisation
  • Caramel
  • Sodium
  • Synthetic waxes

Why using a Kelstream Scraped Surface Heat Exchanger?

The Kelstream is ideal when, as part of a continuous process, you wish to crystallize your product.

When you use a Kelstream Scraped Surface Heat Exchanger, the product will be heated and cooled very efficient and homogeneous way, due to the continuous scraping and mixing principle. The product cannot crystallize onto the surfaces, because of the same scraping principle. Also the cover is scraped, so no product can accumulate there.Spinach crystallisation

The product is pumped through the Kelstream at constant pump capacity (your existing pump can be used for this). The Kelstream is equipped with a double shell, one wall of which is in direct contact with the product. A cooling medium is pumped through the double shell at a constant volume and temperature, while remaining fully segregated from the product. It is impossible for the cooling medium to come into contact with the product.

The cold transfer occurs due to the cooling fluid being colder than the product, therefore cooling the product as a result of which it crystallizes. This cold exchange is very effective because the double wall is continuously and completely scraped. The scrapers prevent product from accumulating on the double wall, as a result of which the cold exchange is maximized throughout the entire production process.

Are you interested in one of the above applications, do you have any questions or would you like to get a tour through our company and inspect the equipment?

Let us know!