Under the heading ‘Discover the World of Food with GEA’ GEA promoted its key themes of innovation, food safety, top quality and maximum flexibility for food, beverage and dairy processing at Anuga FoodTec this year.
GEA achieved excellent results at Anuga FoodTech 2018.
A significant rise in the number of visitors from the food industry (+11% in comparison to the previous event), has been impressed by the innovations and developments on display at our booth like: GEA MaxiFormer a rotating drum concept for meat and vegetarian alternatives, the GEA S-Tec Spiral Freezer featuring CALLIFREEZE®, GEA Combi Plus for pasta filat cheese, GEA Hilge HYGIA H high pressure pump.
Here you’ll find some videos of our highlights presented during the show:
Paul Verbruggen introducing the GEA MaxiFormer
The new MaxiFormer is offering maximum filling accuracy, weight control, lower product waste and lower energy consumption. Did you know, that the new GEA MaxiFormer is not only suitable for poultry and pork products but also for vegetarian alternatives?
Morten Woldstedt Pedersen explains the benefits and innovations of the GEA RAY™ Pilot Plant Freeze Dryers
Freeze dryers have been available for years but GEA succeeded with the RAY™ Pilot Plant Freeze Dryer product range in making industrial quality freeze drying available for smaller batch sizes. The GEA dryers are suitable for many different products, e.g. coffee, fruits, or bacteria cultures. Due to latest improvements, drying times have been decreased by up to 80%.
GEA wins the Dairy Technology Award 2018
At 2018 Anuga FoodTec, GEA engineer Joachim Löw won the Dairy Technology Award 2018. We met with GEAs Christian Schmitt and talked about the prize-winning technology. The Dairy Technology Award honors the successful implementation of technical innovations in the dairy and food industry. This year, the jury awarded GEAs newly developed system for the preparation and addition of tempered process water. In 2015, GEA won the award for the GEA ecoforce decanter family and the GEA Provident Flow Analysis.
Christian Becker is presenting the GEA standomat standardization unit
The GEA standomat standardization unit standardizes the milk fat content after the milk has been skimmed. The standomat helps to precisely return a specific amount of previously separated fat. GEAs Christian Becker explains how the standomat achieves astonishing accuracy with the use of three precise mass flow meters. This precision helps GEAs customers to increase the amount of separated surplus cream, which they are able to use for the production of, e.g. butter.
Sarah Meszaros is talking about the new separator KNE 3-06-777
This smaller-sized separator is used by customers for the production of e.g. Greek yogurt, cream cheese, or quark. The biggest advantage of the redesigned Nozzle Separator is that there is no need for adding stabilizers during the production process. Thereby, the product quality increases. With the new GEA Nozzle Separator KNE 3-06-777 there are less spare parts needed and less energy consumed. The separator is part of a skid installation with the capacity of up to 180kg/h.
Claus Patscheider presented the GEA BATCH FORMULA® and GEA INLINE FORMULA™ mixers
These mixers are suitable for both dry and liquid solids. The INLINE FORMULA™ and BATCH FORMULA® can be used in different applications, e.g. dairy, beverages, food. Customers benefit from the GEA mixers technology, as the innovative mixing process avoids the unwanted addition of air to the product, which can lead to reduced shelf life.
Thomas Veer is talking about energy consumption reduction
On the last day of AnugaFoodTec, we met with Thomas Veer, who focuses on reducing energy consumption with a team of GEA engineers. He explains how GEA improved the dairy separators over the last decade. GEA was the first company that changed the drive from gear drive system to flat belt and further to direct drive. By using direct drive technology drive system efficiency increases by more than 90%. This leads to fewer friction losses.
GEA CSI 500 ecoop / proplus – bacteria clarifier for milk and whey - interview with Christian Frahm
The GEA CSI 500 ecoop / proplus centrifuge removes bacteria in milk and whey processing. GEAs Christian Frahm explaines the benefits of the direct drive system of the latest GEA dairy separators. Furthermore, the GEA CSI 500 ecoop / proplus is more energy efficient, reduces product losses, and works more quietly due to its water cooled motor. The GEA centrifuge covers a broad range of applications, e.g. the bacterial clarification of drinking milk and cheese-making milk, or the treatment of whey concentrate.
GEA Service products live on stage
GEA acquires pasta specialist Pavan
GEA has recently acquired the Italian Pavan Group, a leading a supplier of extrusion and milling technology for processing fresh and dry pasta, extruded snacks and breakfast cereals. The acquisition is part of GEA’s continual strengthening of its competences in technologically-advanced processes and products for the food sector. More information on the pasta technologies of Pavan can be found on: pavan.com