Spray Coolers
GEA has a long history supplying Spray Coolers to producers of melts - oils and fats, glycerines, etc. - all over the world. Our supply includes spray cooling plants for bulk product as well as for advanced special applications.
Spray cooling or spray congealing is defined as a melt transition from soft or fluid state to rigid or solid powder form. Spray cooling is applied for encapsulation and because melts are much easier to handle - transport, dose and store - when available in powder form.
Examples of spray cooled products:
- Essential oils
- Carotenoides
- Sterols
- Marine oils
- Omega 3/6 oils
- Terpernoides and Lipids such as glycerines, mono di and triglycerides, phospholipids and others
- Hydrates
- Inorganic/organic melts
- Quaternary ammonium compounds
- Stearic acid/stearates and Waxes
Downloads
GEA Insights
GEA reports profitable growth for 2025 and expects accelerated revenue growth
GEA’s past fiscal year was one of significant growth and further profitability gains. In particular, the technology group substantially increased order intake, with all divisions contributing here. GEA also made progress in all Mission 30 strategic growth areas. In addition, GEA met key interim targets under its climate plan ahead of schedule. Major milestones in fiscal year 2025 were admission to the DAX index, the award of one of the largest contracts in the company’s history, and streamlining of the corporate structure.
How SmartParc is rewriting the rules of food production
Thanks to a new SmartParc manufacturing site, food processors in the U.K. are cutting their running costs and emissions. With GEA heating and cooling technology at its core, this collaborative production model demonstrates how innovation is accelerating the industry’s net-zero ambitions.
The food science playground
“Brewing eggs is like brewing beer.” It’s the kind of comparison that makes you smile – and then it clicks: Something complex suddenly feels simple. Through this personal film, set in the agricultural heartland of the U.S., we explore precision fermentation and the real-world work it takes to turn an idea into food.
