Crystallizer

IceGen holds numerous worldwide patents and maintains an experienced team of engineers and specialized operators committed to service our clients.

Precision Ice Crystals That Preserve Freshness and Quality

The ICEGEN Crystallizer is a breakthrough in controlled crystallization technology—designed to generate fine, uniform ice crystals directly inside liquid products with minimal energy use and no damage to texture, color, or structure. This innovation is transforming how producers in the food, beverage, and industrial sectors preserve and process fluids.

How It Works
Unlike traditional freezing methods that rely on chilling packaged product with cold air (-40°C or lower), ICEGEN forms microcrystals inside the liquid itself, immediately after pulping, juicing, or concentration. Using a high-efficiency scraped surface heat exchanger (SSHE) system and low-RPM scraping mechanisms, our crystallizers create a controlled nucleation environment—delivering consistent ice crystal percentages (typically 10–20%) without agglomeration or phase separation. This technology is especially well-suited for:

Fruit juices and purees (peach, mango, orange, apple)
Vegetable concentrates (tomato, carrot, beet)
Dairy-based mixes
Broths, stocks, and emulsions
High-value seafood or protein slurries

Key Benefits

Preserves Texture & Integrity

Gentle scraping and precise thermal control ensure the structure of the product remains intact—even for particulate-rich or delicate suspensions.

Improves Shelf Life & Freshness

Rapid internal crystallization locks in aroma, nutrients, and sensory properties—extending shelf life while maintaining “fresh-processed” quality.

Reduces Freezing Time & Energy Use

Crystallization occurs before packaging, eliminating the need for deep-freezing tunnels or blast freezers.

Enhances Process Efficiency

Compact footprint, reduced cycle times, and lower energy demand all contribute to faster, cleaner, and more sustainable operations.

Environmentally Friendly

No refrigerant gases or high-emission freeze blasters—just smart thermal control using water or glycol.

Beyond Food: Industrial Applications
While the Crystallizer was developed with the food industry in mind, it’s also ideal for:

Thermal energy storage
Mineral separation and water purification
Ice slurry generation for process cooling or pigging systems

Technical Highlights

Available in multiple sizes and flow rates
Configurable for different crystal concentrations
CIP-ready and built to 3A sanitary standards
Optional automation and integration with plant controls
Certified for food-grade and industrial compliance

Use Case Example
A juice producer replaces traditional blast freezing of drums with in-line ICEGEN crystallization, reducing energy costs by 40%, cutting packaging time in half, and improving final product texture after thawing.

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FAQs

1. What is IceGen's core technology?

IceGen specializes in industrial slurry ice generation — producing micro‑ice crystals suspended in water using plate heat exchangers and a rotary scraper. Their systems range from 2 to 120 tons of ice daily and operate at a saturated suction temperature of –11 °C.

2. Why use slurry ice instead of conventional ice?

Slurry ice offers several cooling advantages:
- Faster chilling and more uniform contact with products
- Maintains consistent temperature while absorbing heat
- Gentler (no sharp edges), safe for delicate items
- Can be pumped and recirculated, reducing handling costs

3. What industries benefit from IceGen systems?

Ideal for any industry needing efficient chilling: seafood and fish processing, beverages, liquid foods, and perishable product preservation — especially where gentle and rapid cooling is critical.

4. What are the structural advantages of IceGen equipment?

- Constructed from 316 stainless steel
- Modular plate heat exchanger design — compact footprint
- Simple controls, low refrigerant volume, robust and maintenance‑friendly

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