The GEA Wine Decanter handles juicing and clarification tasks across the entire winemaking season, effectively replacing multiple wine presses, settling tanks and other components with just one highly productive machine for mash, juice and wine treatment. This results in substantial savings. Using only a single machine for juicing, clarifying and recovering, you can achieve pay-off within the first two wine seasons.
GEA Wine Decanter as the standard machine for wineries, pre-mounted on a skid frame with all required connection and control modules – so it is ready to use. For greater or smaller volume requirements, a great range of the GEA Wine Decanter machine sizes is available.
How much can your winery benefit? Find out and ask us for opportunities to test the GEA Wine Decanter Skid.
The innovative process diagnostic and consultant service.
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
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.
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.
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.