CHEM Adiabetic Vacuum Continuous Crystallizers operate on the principle of "adiabetic boiling" wherein the feed liquor is exposed to high vacuum resulting in evaporation and cooling of the liquor. The concentrated liquor is fed to the continuous crystallizer in an acidic or alkaline condition. At the point of super saturation, the salt present in the liquor starts crystallizing and the vapours generated are compressed with the help of steam jet boosters. The continuous crystallizer operating with multi-nozzle boosters offer the most optimized operational costs.

Advantages of Continuous Vacuum Crystallizers over Conventional Chilling System of Salt:

• Easy heat transfer. In the conventional method, by indirect cooling with brine, the heat transfer rate would reduce, as the heat transfer surface will be covered with salt crystals, which is not the case with Continuous Vacuum Crystallizers
• Continuous operation with minimal supervisory requirement
• Uniform product quality
• Elastomer lined chambers withstand corrosion and can handle mother liquor in acidic conditions
• No moving parts. The system eliminates the need of refrigeration plant, therefore, maintenance problems and down time periods associated with conventional chilling units are totally eliminated
• Total reliability in operations
• Requires less manpower