By cooling

The product, previously brought to saturation concentration in an evaporator, is cooled in double jacketed agitated tank. The control of temperature and agitation of the product in the crystallizer allows controlling its solubility.

By evaporation

• By evaporation at atmospheric pressure
  The product previously brought to saturation concentration in an evaporator is heated in a crystallizer. This allows evaporating part of the water and superconcentrating the product, which causes the crystallization of a part of the dry matter.
  This process is used in some sugar industries.

• By vacuum evaporation
  The product previously brought to saturation concentration in an evaporator is put under vacuum in order to evaporate part of the water and to cause the crystallization of a part of the dry matter.

Type of crystallizers

• Double jacketed agitated tanks
• Forced circulation
• With drawing tubes with or without decantation areas