Single-screw cooking extruder
GEA xTru Cooker
The single-screw cooking-extruder that can transform any raw materials into high added value products
The great versatility of the extrusion-cooking process
After flour hydration and mixing, the forced feeder fills the cooking barrel, which can reach high temperatures thanks to the heaters surrounding the cylinder, as well as a conditioning unit that enables the right temperature profile required to cook specific kinds and blends of flours.
In a GEA xTru Cooker extruder, most of the energy required for cooking comes from a single fluid (super-heated water) that flows in jackets around the main barrel. This fluid is heated by electric resistance and its temperature is controlled with chilled water. Since it uses only one fluid, the system is more stable than technology with separate heating and cooling systems.
In addition, the specific kneading/shear profiles of the cooking screw enable a long residence time for perfect cooking.
Hygiene, safety and strength: the 3 key elements of GEA xTru extruders
Hygiene
Parts in contact with the product, such as the single-shaft premixer, mixing tank and shaft with orientable paddles are made of stainless steel and can be easily disassembled for cleaning and sanitisation.
Safety
The machines are equipped with safety probes to get immediate feedback on any malfunctions; the drive system for the extrusion screw is equipped with a thrust bearing dimensioned with a wide safety margin and corresponding protection casing; the electrical plant is manufactured in compliance with EN60204-1 standards, including sensors and safety microswitches.
Strength
The extrusion screws are made of induction-hardened stainless steel, which offers high yield strength and good corrosion resistance. The supporting structures are made of carbon-painted steel, including a service platform for easy access and maintenance.
FEATURED
Noodles processing technology
Downloads
GEA Insights
Turning wastewater into value
GEA centrifuges enable wastewater reuse, resource recovery, and water security by turning biosolids into value in a world facing growing water scarcity.
Around the world in seven questions: New foods we’ll love
Last year was not a year of hyped-up headlines for alternative proteins. Perhaps that is precisely why it was an important year for food biotech, the biotechnology behind everyday foods and ingredients. While the sector worked through a difficult funding environment, approvals were still granted, pilot lines set up and new platforms tested in the background. In short: headlines are turning into infrastructure. Frederieke Reiners heads GEA’s New Food business. She and her team work at the intersection of biotechnology and industrial food production. In this interview, she takes us on a world tour of food biotech in seven questions.
How freeze-dried pet food raises the bar
Pets are family – and owners expect premium, transparent and sustainable nutrition. Freeze-drying, powered by GEA technology, helps pet food makers deliver.
