GEA's drying and particle processing plants are applied in the production of a wide range of products - from bulk products to the most advanced powders within food and dairy products, chemicals and pharmaceuticals. Our supply includes plants in all sizes; from small pilot plants for research and product development to the largest industrial installations. Whether you wish to produce a powder, granulate, or an agglomerated product we have the expertise, technology, and equipment to match your needs . Our portfolio also includes the technology in front of or downstream the drying process.
Showing 4 of 79
Designed for efficient and scalable extraction of herbal products and coffee
Cost effective single-stage dryer that can be upgraded to let you create a wide range of powders for industries as diverse chemicals and food ingredients
The capacity of the PRODUCTION MINOR Spray Dryer makes it the ideal R&D spray dryer for the production of samples in connection with product development and testing as well as for production in small quantities.
A compact, single-step spin agitator flash dryer that lets you process fine, non-agglomerated, homogenous powders from viscous pastes, slurries or filter cakes.
CFD in the context of spray drying
Freeze drying solutions for food
Freeze drying solutions for pet food
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.