Go to main content

Crystallization

Overview

Controlled crystallization and cooling machines for margarine, bakery, chocolate and other vegetable oils, fats and emulsions.

Chemtech’s scrapped surface heat exchangers are tailored for precise control of product’s structure and texture, essential in emulsions like margarine, shortenings and also proteins production.

From scraped surface heat exchangers to pin workers and remelt units, each component ensures optimal cooling, mixing, and crystallization dynamics under hygienic and automated conditions.

Ask for informations
See all models
Key benefit

Benefits

Thanks to innovative technologies and high-quality materials, we offer systems that adapt to real production needs, improving yield and product quality.

01.
Accurate Process Parameter Control
Ensures optimal crystal formation for consistent quality in fats.
02.
Modular and Scalable
Configurable system adaptable to various capacities and processes.
03.
Hygienic and Efficient
Include design CIP e pompe ad alta pressione per un funzionamento continuo e pulito.
Contact us

Our experts at your service

Do you need assistance?

Our service team is ready to provide support and assist you in managing your system.

The models

Restablecer todos los filtros
  • Chemtech
    Food
    PROCESSING

    Product Pump

    A range of high pressure pumps for shortenings and margarine emulsions at rates of 100 to 20,000 kg/hour at pressures up to 200 bar. Pumps are skid mounted with pulsation dampers, pressure transmitter and integral pressure relief valves. Pump design is fully hygienic with stainless steel and ceramic product contact parts.
    Contacto
  • Chemtech
    Food
    PROCESSING

    Resting tube

    Thermal insulation tube designed to provide controlled holding time after crystallization. Promotes final crystal development and stabilization before further processing or packaging.
    Contacto
  • Chemtech
    Food
    PROCESSING

    Pin Worker

    Pin worker units are used for plasticizing margarines and shortenings between or after cooling in Chemetator. Sizes available range from 35 litres to 200 litres per cylinder and the units are mounted in the same style of the Chemetators keeping sound levels extremely low as well as ensuring ease of maintenance.
    Contacto
  • Chemtech
    Food
    PROCESSING

    Continuous Remelt Systems

    For continuous remelting of products returned from margarine, shortening and other fats production systems. The units include product pumps, tubular and/or plate heat exchangers and hot water generation systems.
    Contacto
  • Chemtech
    Food
    PROCESSING

    Scraped Surface

    Machine for the production and crystallisation of margarines and shortenings. From pilot plant scale to 20,000 kg/hour lines and with product pressure up to 150 bar, these machines are the most modern available in today’s marketplace. The systems are unique in that they are fully enclosed in hygienic cabinets making them extremely quiet. Ammonia, Freon or Carbon Dioxide can be used as direct refrigerants.
    Contacto