The head is the distinctive element of the machine: its materials (which comply with strength and lifetime criteria requested by the market) and the capability to satisfy the strictest food industry hygienic regulations, guarantee that GEA compression block is an essential part for the reliability and good outcome of the productive process.
Furthermore, the possibility of choosing among different head design which are suitable with the product to be treated and with the used pressure range, makes these head components highly customizable according to the process needs.
Products
Showing 4 of 4
Homogenizer Compression Block NiSoCLEAN 2.0
NisoCLEAN is a compression block with a specific hygienic design conceived for food industry products, especially for probiotic foods containing fibers and solid parts, baby food, viscous dressing and protein-rich foods.
Homogenizer Compression Block OpenXFLO®
OpenXFLO™ has been designed to extend high pressure homogenization technology to new applications such as latex and polymers nanodispersions, slurries and products containing high fibers or solid parts.
Homogenizer Compression Block Standard
The Standard compression block is a monoblock head which pumps the product up to the homogenizing valve in high pressure..
Homogenizer Compression Block VHP
The Very High Pressure (VHP) compression block is a specific configuration of the liquid end for machine operating at very high pressure, over 700 bar.
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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.
