Spray Dryer
MOBILE MINOR® R&D Spray Dryer
Ever since its introduction, the MOBILE MINOR® Spray Dryer has enjoyed a unique reputation as the perfect choice lab-scale spray dryer to explore the possibilities of spray drying and produce small-volume powder samples.
MOBILE MINOR™ closed-cycle plant.
The MOBILE MINOR® is available in different versions designed to cater for different requirements including the drying of aqueous and/or solvent based feedstock. As different atomization techniques give different droplet sizes and drying characteristics, the MOBILE MINOR® is available in three different atomization techniques:
- Rotary atomization
- Atomization by a co-current two-fluid nozzle
- Atomization by two-fluid nozzle in fountain mode
In addition, a number of options are available for powder collection, explosion protection, cleaning, data logging and other technical features.
Key figures
| Nominal main process gas flow (kg/h) | 100 |
| Water evaporation capacity (kg/h) | 0.5 - 6 |
| Typical mean particle size (μm) | 5 - 80 |
| Space requirements, LxWxH (m) | 2.5 x 2 x 2.3 |
Downloads
GEA Insights
Celebrating digital transformation at GEA
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.
From fossil fuels to future-ready: The rise of heat pumps
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.
A new recipe for indulgence
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.
