Crystallization technology
Since 1924, today a GEA staple. Able to grow the largest crystals in a fluidized bed without mechanical circulation methods.
Invented by F. Jeremiassen of Krystall A/S in Oslo, Norway in 1924, it took the name of the city in which it was originally designed. It is also referred to as “growth-“, “fluid bed-“ and “Krystal-“ crystallizer.
GEA is Davy Powergas' and A.W. Bamforth's crystallization technology successor and as such, owns all the documentation of OSLO installations built by them. This background, added to GEA's own extensive experience, makes the primary designer of OSLO crystallizers of the world out of GEA.
The primary advantage of the OSLO Crystallizer until today is the ability to grow crystals in a fluidized bed, which is not subject to mechanical circulation methods. A crystal in an OSLO unit will grow unhindered to the size that its residence time in the fluid bed will allow.
The result is that an OSLO crystallizer will grow the largest crystals in comparison to other crystallizer types. The slurry is removed from the crystallizer's fluidized bed and sent to typical centrifugation sections. Clear liquor may also be purged from the crystallizer's clarification zone, if necessary.

The OSLO Crystallizer consists of five basic components:
In a similar way that with a DTB Crystallizer, a clarified solution containing fine crystals of a specific size, is withdrawn from the baffle zone. By superheating the solution within the external heat exchanger, the fines are dissolved. This superheating is relieved through the evaporation of a solvent which is either conduced to the subsequent process steps or is internally reused by applying a recompression system of choice.
The supersaturated solution is then guided down the draft tube, gently fluidizing a crystal bed where the supersaturation is relieved to the suspended crystals through crystal growth.


Simple in design and robust in operation. The working horse for industrial solution crystallization.

Available for product and feasibility trials with real samples and under real parameters. Either in GEA centers of excellence for crystallization or onsite thanks to our mobile units.

Process and mechanical innovation. Compact and Monoblock Forced Circulation Crystallizer.

Limited attrition and efficient fines destruction – a design to produce coarse crystals with a narrow size distribution.
Costs for energy, water and raw materials are rising with efficiency becoming a decisive competitive factor. GEA identifies more resource-efficient successor solutions in a transparent way and has them independently validated. Now a portfolio of more than 50 products, what does it take to make the grade and how do customers benefit? GEA insiders share why these innovations are so transformative.
German pastry specialist Wolf ButterBack expands with GEA’s ammonia-based BluX chiller technology that delivers flexible, low-maintenance cooling while helping the company move closer to net zero.
Barilla and GEA unite tradition with innovation at a new R&D pilot plant in Illinois – boosting speed, flexibility & quality while keeping the soul of pasta alive. 🍝