RAY® Plus freeze dryer (patented)

A plus for freeze drying

RAY Plus freeze dryer
RAY Plus freeze dryer

A plus for energy efficiency

The improved flow inside the RAY Plus chamber allows you to use less energy on the vapor trap without cutting capacity.

Freeze dried oranges

A plus for cleaning

The RAY Plus features a redesigned, self-draining chamber that lets you clean the freeze dryer thoroughly and efficiently.

RAY Plus freeze dryer

A plus for capacity

Turn up your freeze-drying throughput. The RAY® Plus gives you 30% more capacity, and so greater productivity for each cycle.

RAY Plus freeze dryer interface

Our innovation, your way

RAY® Plus user interface

RAY Plus freeze dried food

Freeze-dried tomatoes, freeze-dried kiwis, freeze-dried raw meat, freeze-dried oranges, and freeze-dried kale.

RAY Plus pilot plant freeze dryer

A snapshot of freeze dryer scalability

RAY® Plus Pilot Plant freeze dryer

Freeze drying newsletter

Freeze Drying Newsletter

Let's stay in touch

Want to know more? Get in touch with our experts today

GEA Insights

GEA Globe

GEA reports profitable growth for 2025 and expects accelerated revenue growth

GEA’s past fiscal year was one of significant growth and further profitability gains. In particular, the technology group substantially increased order intake, with all divisions contributing here. GEA also made progress in all Mission 30 strategic growth areas. In addition, GEA met key interim targets under its climate plan ahead of schedule. Major milestones in fiscal year 2025 were admission to the DAX index, the award of one of the largest contracts in the company’s history, and streamlining of the corporate structure.

This photo shows an aerial view of the SmartParc factory

How SmartParc is rewriting the rules of food production

Thanks to a new SmartParc manufacturing site, food processors in the U.K. are cutting their running costs and emissions. With GEA heating and cooling technology at its core, this collaborative production model demonstrates how innovation is accelerating the industry’s net-zero ambitions.

Sushi dish made with the ingredient Bioalbumen®, an egg-white protein (ovalbumin) (Onego Bio)

The food science playground

“Brewing eggs is like brewing beer.” It’s the kind of comparison that makes you smile – and then it clicks: Something complex suddenly feels simple. Through this personal film, set in the agricultural heartland of the U.S., we explore precision fermentation and the real-world work it takes to turn an idea into food.

Receive news from GEA

Stay in touch with GEA innovations and stories by signing up for news from GEA.

Need assistance?

We are here to help! With just a few details we will be able to respond to your inquiry.