From starter models for abattoirs to fully-automatic high-performing centrifuges for professional blood processors
When the blood with added anticoagulant is separated, plasma is recovered as a light liquid component. It contains 7 to 9 percent protein with a very high proportion of essential amino acids, and hence has a correspondingly high nutritional value. The blood plasma recovered can be fed into fresh processing or further processed to make blood plasma powder. The second phase from separation of animal blood is the blood concentrate which can be dried to make blood meal.
GEA offers entry-level separators with smaller capacities which are easy to operate and handle for small scale blood processors, e.g. small abattoirs as well as fully automatic, high efficiency and high capacity centrifuges for full scale blood processing specialists. Whether small or big, all our separators feature hygienic design for high quality food-grade plasma. Our smaller plasmaprime separators focus on simplicity to make it easy for our customers to add value to their slaughtering processes by additionally recovering the plasma. The separators are easy to integrate, the overall process setup is straightforward and intuitive to operate and clean. Our separators with higher capacity focus on highest efficiency with fully automatic cleaning and operation for maximum utilization, most gentle product handling for highest separation efficiency and a design for fast and easy service.

EffiClean disk cleaning for centrifuges in mineral oil applications

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...

Corrective repairs for your GEA separators and decanters
GEA centrifuges enable wastewater reuse, resource recovery, and water security by turning biosolids into value in a world facing growing water scarcity.
Last year was not a year of hyped-up headlines for alternative proteins. Perhaps that is precisely why it was an important year for food biotech, the biotechnology behind everyday foods and ingredients. While the sector worked through a difficult funding environment, approvals were still granted, pilot lines set up and new platforms tested in the background. In short: headlines are turning into infrastructure. Frederieke Reiners heads GEA’s New Food business. She and her team work at the intersection of biotechnology and industrial food production. In this interview, she takes us on a world tour of food biotech in seven questions.
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