Crystallizers are jacketed horizontal cylinders with intermittently placed pins on the body and the gear driven rotor shafts alike which perform pinning action on the sub-cooled fat to achieve physical properties such as plasticity, structure, cluster, spread ability, penetration, creaming value, stability etc. which is achieved only when there is fine dispersion of these solids held by internal cohesive forces in the entire mass.

Though the crystallization time for various specialty fats depend on the oils used in the blend, the complete range of specialty fats can be manufactured with two to three Crystallizer units with a cumulative residential time of six to eight minutes. Sinitators and Crystallizers are arranged in different series of combinations using pre-fabricated pipelines making the machine versatile across the wide spectrum of fats.