High Shear Granulators
Our High Shear Granulator plants and granulation process expertise is based on experience and R&D. With plants installed around the world and literally thousands of tests performed, we have established a solid base of expertise related to the needs of the pharmaceutical manufacturing industry.
Every pharmaceutical plant and system from GEA is a unique union of proven technology and individual solutions. Based on standard components such as bottom- and top-driven high shear granulators, mixers and fluid bed dryers, we supply plants for cGMP production configured to meet the customer’s specific requirements.
For full compliance with national, local and in-house regulations, GEA offers a range of emission control options including solvent recovery systems, outlet filters and full containment plants. Equipment can be supplied to meet explosion-proof and pressure shock standards as required.
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Gral High Shear Granulators
Whether the customer’s requirement is for high shear mixing or granulation, GEA has a solution for every processing challenge and can help select the technology that is most suitable for your Pharma application.
PharmaConnect® PLUS
GEA has expanded its popular PharmaConnect® system with the introduction of PharmaConnect®-PLUS, extending the unit’s high shear granulation capacity to encompass batch sizes of up to 60 kg.
PMA High Shear Processor
PMA Bottom-drive High Shear Granulators suitable for the high speed dispersion of dry powders, aqueous or solvent granulations, effervescent production and melt pelletization for Pharmaceutical applications.
UltimaPro Single Pot Processors
UltimaPro Single Pot Processors (One-Pot Processor) offer a choice of mixing, granulation and drying options integrated into one processing vessel. With our help, choose the most appropriate technique for the product.
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GEA Insights
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Schokolade ganz ohne Kakao? Kaffee, der lokal produziert wird – ganz ohne Bohnen? Was nach Science-Fiction klingt, könnte bald Realität werden. Klimawandel, Preissteigerungen und ethische Bedenken machen auch vor zwei unserer beliebtesten Genussmittel nicht Halt. Forschende setzen deshalb auf neue Produktionsmethoden. Das Ziel: weniger CO2, mehr Lebensmittelsicherheit, voller Geschmack.
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