The OMVE CRA223 is the new generation in the crystallization range, specially designed for ice cream applications. The CRA223 design not only offers accurate control of the aeration (for overrun) but also improves the heat transfer, allowing the operator to more accurately control the properties of the ice cream (i.e. creaminess and smoothness). Features & Benefits • Continuous aeration & crystallization proces • Easy control by colour touch screen • Temperature control during production • Controlled aeration for overrun • Hygienic design Working Principle • Ice cream The ice cream mix is introduced into the balance tank (product inlet vessel). From here, a product pump continuously feeds the mix into the system. Before the mix reaches the first crystallizer, the required amount of air is injected into the product line. The mix then flows into the first and second crystallizers, which are scraped surface heat exchangers cooled by a glycol mixture from an external cooling unit. The cooling temperature for each crystallizer is adjustable via a manual flow control valve in the glycol line. A back pressure valve, operated by air, maintains the product at the correct pressure. After the back pressure valve, the final ice cream product is ready for filling. The system includes an integrated CIP (Clean-ln-Place) pump for efficient cleaning.

Crystallization & Aeration CRA OMVE Netherlands B.V. OMVE Americas Inc. De Meern, The Netherlands Milton, Canada [email protected] omve.com Disclaimer: no rights can be derived from the content in this brochure. Version 1/2025