Salt Dosage System & Hot Water Heaters
Salt dosing is a key stage in producing many types of curd cheeses. GEA offers a comprehensive range of equipment for the precise dosing and homogeneous mixing of either liquid or dry salt. We also offer a portfolio of direct and indirect steam water heaters for cheese processing, which can be configured to heat up to 2,000 liters of water to 90°C, every hour.
Products
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Dry Salt Dosage Systems
GEA can configure dry salt dosage systems with tank capacities of 150-300 kg dry salt. Each unit in our portfolio is designed to be energy efficient, and promise low operating and maintenance costs.
Hot water heaters for cheese
GEA has developed a portfolio of water heaters to meet any production requirement and capacity for pasta filata cheese processing.
Liquid salt dosage systems
GEA offers a comprehensive portfolio of technologies for the dosing of precise quantities of liquid salt solutions, and accurate temperature regulation.
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GEA Insights
Beyond the firewall: Securing what matters at GEA
Companies like GEA process and store large amounts of sensitive data. However, security incidents, from ransomware attacks to physical intrusions and industrial espionage, are ever-expanding. GEA’s effective protection of its business partners’ data – as well as its own proprietary information – is evolving into a competitive advantage. We spoke with Iskro Mollov, GEA’s Chief Information Security Officer, about what it takes to protect a global business in a volatile world.
Smart, stylish, circular: polycotton recycling with Circ
Resource-efficient fashion has been a long-sought ambition amid the fashion industry’s considerable contributions to global carbon emissions. The need to close the loop by recycling textile fibers into virgin-like materials is higher than ever but seemed like a distant dream until now: Circ, GEA’s American customer and pioneer in the field of textile recycling, might be rewriting the future of the fashion industry.
New food tipping point
Alternative proteins are promising – yet still expensive to produce. The usual response is that scaling up will solve this issue. But what if the solution was really about getting better, not just bigger? From more efficient, high-yield processes to upcycling waste heat, engineers are reshaping how we grow food.
