Food crystallizer

In the modern sugar industry, it is essential to maximize sugar recovery. Cail & Fletcher vertical cooling crystallizer maximizes the exhaustion of molasses, reducing its purity by cooling the massecuite. Optimized pay back The purity drop achieved in molasses is between 5 and 10 points. The exhaustion is maximized by a combined control of massecuite viscosity and cooling temperature. The electricity consumption is lowered (0.03 to 0.05 kWh/tc). A low temperature difference is kept between massecuite and water (10°C). Low maintenance The cooling tubes are fixed and welded outside Cail & Fletcher vertical crystallizer (preventing possible leak in the massecuite). The massecuite cools down to 40°C in one single unit (with one single drive system). A planetary gear drive is fitted to Cail & Fletcher vertical crystallizer. The system is cleaned with no hydraulics. Compact It is a vertical system with small foot print. There is no cascade cooling (one single unit), compared to horizontal crystallizers. The heat exchange coefficient is high and S/V optimized for each project.