Chamber Bowl Separator
Chamber bowl centrifuges are used for polishing liquids in the chemical and pharmaceutical industries, particularly when, in addition to the clarified liquids, solids must be simultaneously recovered and/or must be obtained in the form of a dry cake.
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Service Products
GEA Marine Bowl Service
GEA Marine Bowl Service offers clearly defined service levels with fixed pricing and bundles service expertise in a dedicated competence center.
GEA SAFEXPERT®
The innovative process diagnostic and consultant service.
International Repair Network for GEA Centrifuges
Corrective repairs for your GEA separators and decanters
Remote FATs for GEA Centrifuges
Is a FAT (Factory Acceptance Test) of your centrifuge not possible on site due to current travel restrictions, a very tight schedule or other urgent reasons? Are you generally looking for ways to make business processes more digital and to sustainably reduce costs and time?
Here, too, we are at your side with the professional quality you are accu...
GEA Insights
Celebrating digital transformation at GEA
Digital transformation at GEA means more than new tools – it’s about bold ideas, customer impact and a culture that values and drives innovation. Meet this year’s GEA Better World Awards Innovation & Digitalization winners who were celebrated for solutions which are shaping the future of our business.
From fossil fuels to future-ready: The rise of heat pumps
While the initial interest in heat pumps was to save on operating costs, reducing emissions is now the main driver for the technology. Learn more about how GEA is spearheading efforts to increase energy efficiency and reduce CO2 emissions through hidden champion heat pump technology for industrial and district heating sectors.
A new recipe for indulgence
What if your favorite chocolate didn’t require cocoa beans and your coffee was locally produced? As climate disruption, price hikes and ethical concerns hit two of our most beloved indulgences, scientists are reimagining how we produce them – using microbes, not monocultures. The goal: preserve the flavor and properties of coffee and chocolate while minimizing carbon emissions and improving food resilience.
