Small test quantities, great benefit
GEA UHT system pilot
Our modular pilot UHT plant is highly flexible and designed for small-scale aseptic processing, with a capacity of 50-500 l/h.
Our modular pilot UHT plant is highly flexible and designed for small-scale aseptic processing, with a capacity of 50-500 l/h. The system allows you to test and evaluate various UHT heating options and configurations for different product types. The combi system can be set up for indirect, product-to-product or direct infusion, or injection-type heat treatment. We’ve designed our pilot plant to give you the flexibility to evaluate your products and processes, experiment with new recipes, and gain insights into the best heat treatment options for scaling up to commercial production when working to scale up your process for commercial production.
Versatile heating options
Adjustable temperature and time: Precise control over temperature (typically between 135-150°C) and holding time (usually 2-6 seconds) allows you to mirror various industrial conditions.
Cost-effective development
Minimized risk: Identifying potential issues on a smaller scale helps to mitigate risks before scaling up to full production, reducing the risks of costly mistakes.
Related Products
GEA UHT system direct infusion
GEA UHT Infusion uses rapid steam heating to reduce heat load compared to indirect methods, preserving proteins, nutrients, flavor, and color for a fresher, more nutritious product.
GEA UHT system direct injection
GEA direct UHT cuts heat load vs. indirect methods, preserving proteins, nutrients, color, and flavor for better nutrition and fresher taste.
GEA UHT system indirect
GEA UHT Indirect ensures consistent, gentle heating for extended shelf life while maintaining product quality, stability, and energy-efficient performance.
GEA UHT system indirect product-to-product
GEA UHT systems with product-to-product exchangers use the product itself for heat transfer, boosting efficiency over traditional indirect heating methods.
GEA Insights
Around the world in seven questions: New foods we’ll love
Last year was not a year of hyped-up headlines for alternative proteins. Perhaps that is precisely why it was an important year for food biotech, the biotechnology behind everyday foods and ingredients. While the sector worked through a difficult funding environment, approvals were still granted, pilot lines set up and new platforms tested in the background. In short: headlines are turning into infrastructure. Frederieke Reiners heads GEA’s New Food business. She and her team work at the intersection of biotechnology and industrial food production. In this interview, she takes us on a world tour of food biotech in seven questions.
