Reciprocating Compressors

GEA Grasso V series

Reciprocating compressors for industrial refrigeration set new standards. With a focus on maximum efficiency and reliability, GEA offers sustainability, low total cost of ownership and a future-proof solution.​

GEA Grasso V 1100
Natural refrigerants

GEA chooses natural refrigerants

Up to 25% lower maintenance costs

Up to 25% more capacity for the same investment​

Cutting Costs, Boosting Performance: 2nd Generation Reciprocating Compressors

Join Our Cooling Club Webinar - Cutting Costs, Boosting Performance: 2nd Generation Reciprocating Compressors.

3D package model generator

3D package model generator

Keeping cool at Godden Food

Keeping cool at Godden Food in Australia

Energy-efficient and planet-friendly cold storage in action

Energy-efficient and planet-friendly cold storage in action

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GEA Insights

Innovation & Digitalization winners at GEA Better World Awards, 2025

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.

Decarbonization - the key driver behind the rise of heat pumps

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.

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