Horizontal crystallizers in 25 m³ and 50 m³.
The DSSE Horizontal Cooling Crystallizers are designed for the crystallization of dextrose monohydrate with fully refined high DE liquid dextrose as feed material. They can be utilized in either batch or continuous process. The concentrated and pre-cooled liquid dextrose is fed direct to the crystallizer (batch operation), or to a mixing tank before entering the crystallizer (continuous operation).
Agitation and carefully controlled cooling ensure correct super-saturation and maximum crystal growth. A big cooling surface relative to the product volume enables operation with a small temperature difference between the product and the cooling water, which reduces formation of dextrose crusts on the cooling surfaces to a minimum.
Depending on the production requirements, two or more crystallizers can be arranged and connected for continuous or semi-continuous operation. The capacity depends largely on the quality of the liquid dextrose syrup as feed material as well as other process parameters.
— All parts in product contact are made of stainless steel or in accordance with 1935/2004/EC for food contact material
— Hygienic design
— Prepared for CIP
— All parts in product contact are made of stainless steel or in accordance with 1935/2004/EC for food contact materials
— Hygienic design
— Installation for SIP with steam
— Prepared for CIP
DSSE delivered a total of 8 newly DSSE 50 m³ horizontal crystallizers to Amylum Bulgaria ADM. And one delevert to Hungrana in Hungaria.
The design criteria were a high ratio of cooling surface to volume enabling operation with low risk of crust formation, low risk of mechanical failure on the rotating agitator, and full compliance with food safety requirements.
Only few maintenance stops have been performed. A typical stop — for check of internals and melting of crusts on cooling coils — requires a maximum of 6 hours until full capacity is reached again. The period between stops exceeds several months.
