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In a similar way that with a DTB Crystallizer, a clarified solution containing fine crystals of a specific size, is withdrawn from the baffle zone.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.
GEA’s past fiscal year was one of significant growth and further profitability gains. In particular, the technology group substantially increased order intake, with all divisions contributing here. GEA also made progress in all Mission 30 strategic growth areas. In addition, GEA met key interim targets under its climate plan ahead of schedule. Major milestones in fiscal year 2025 were admission to the DAX index, the award of one of the largest contracts in the company’s history, and streamlining of the corporate structure.
Thanks to a new SmartParc manufacturing site, food processors in the U.K. are cutting their running costs and emissions. With GEA heating and cooling technology at its core, this collaborative production model demonstrates how innovation is accelerating the industry’s net-zero ambitions.
“Brewing eggs is like brewing beer.” It’s the kind of comparison that makes you smile – and then it clicks: Something complex suddenly feels simple. Through this personal film, set in the agricultural heartland of the U.S., we explore precision fermentation and the real-world work it takes to turn an idea into food.