GEA nozzle bowl separators with a disk-type bowl feature nozzles at the periphery through which the concentrate is discharged continuously. The separated solids (concentrate) are continuously discharged through nozzles into the concentrate catcher. The solids concentration depends on the throughput capacity, the feed concentration, the nozzle diameter and the bowl speed. The desired concentration can be adjusted by exchanging the nozzles and regulating the throughput capacity. The concentrate flows off under gravity from the concentrate catcher. The product flows through the feed into the distributor of the bowl, is accelerated by vanes and passes through the rising channels into the disk stack where clarification takes place under the influence of centrifugal force. Special materials such as super austentite, super duplex, Inconel 625 are available. Erosion protection.
Downloads
Service Products
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...
International Repair Network for GEA Centrifuges
Corrective repairs for your GEA separators and decanters
Related Videos
Let’s get connected – digital solutions for GEA centrifuges
Let’s get connected – digital solutions for GEA separators and decanters
GEA Insights
The breakthrough that changed spray drying
In 1976, NIRO engineers responded to a competitive challenge by rethinking what spray drying could do. Their idea became the multi-stage dryer MSD. Fifty years later, the same fundamental principle helps turn liquids into the powders used in essential nutrition products and important medicines around the world. Refined through decades of engineering expertise, customer insight and continuous development, MSD is a story of innovation with lasting impact.
Beyond the machine: unlocking better plant performance
An efficient machine does not automatically make an efficient factory. Real improvement often starts by looking beyond individual equipment and understanding how processes, energy systems and operating decisions affect one another. It’s a holistic approach designed to uncover opportunities that might otherwise be missed.
How a valve reshapes the way food and drinks are made
In food and beverage plants, valves are commonly operated using compressed air. GEA Hydract® Actuation Technology moves valves with water instead, in a closed, digitally controlled circuit. The result is a valve that can be held exactly in place and steered in fine-tuned steps. This results in lower energy use and greater control.
