Crystallizers

The Crystallizer is a piece of equipment used to complete the crystal formation process. After being processed in the cookers, the mass is discharged into the Crystallizers, where it is kept under slow agitation and refrigeration, allowing the crystallization process initiated during the syrup cooking phase to continue.

Our technology includes vertical and horizontal crystallizers with slow agitation, low installed power and batch, with gravity or continuous discharge, used to obtain maximum depletion.