The cleanest ever
The innovative mechanics of the NiSoCLEAN compression block, designed according to the best hygienic regulations, allows the product to flow continuously, reducing the shear stress passages and facilitating the fluid feed into the valve with consequent optimization of the entire homogenization process.This new release further improves the compression head design, giving some important benefits to the process streamline during cleaning procedures. Made up of less number of components, with reduced and smoother sections variation that decrease the product flow speed variation, this new compression block cut down TCO as well as stress on product.
Finally, the special configuration of this head allows a considerable saving of water and energy during the process activities.The distinctive features that define this compression head make it particularly suitable for processing, probiotic foods containing fibers and solid parts, baby food, viscous dressing and protein-rich foods.
Reimagine liquids
It may surprise you how many products need homogenization in their manufacturing process to make them more compatible with your daily life. Stabilization and a longer shelf life have always been among the highest priorities in many different processing industries but, especially nowadays, as lifestyles continue to change rapidly, they are becoming more and more valued.
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GEA Insights
The breakthrough that changed spray drying
In 1976, NIRO engineers responded to a competitive challenge by rethinking what spray drying could do. Their idea became the multi-stage dryer MSD. Fifty years later, the same fundamental principle helps turn liquids into the powders used in essential nutrition products and important medicines around the world. Refined through decades of engineering expertise, customer insight and continuous development, MSD is a story of innovation with lasting impact.
Beyond the machine: unlocking better plant performance
An efficient machine does not automatically make an efficient factory. Real improvement often starts by looking beyond individual equipment and understanding how processes, energy systems and operating decisions affect one another. It’s a holistic approach designed to uncover opportunities that might otherwise be missed.
How a valve reshapes the way food and drinks are made
In food and beverage plants, valves are commonly operated using compressed air. GEA Hydract® Actuation Technology moves valves with water instead, in a closed, digitally controlled circuit. The result is a valve that can be held exactly in place and steered in fine-tuned steps. This results in lower energy use and greater control.
