GEA DICON® technology for dairy applications
GEA DICON® in-line blending equipment for dairy applications is well recognized by the industry as a great go-to technology for blending yogurt and fruit, or for the standardization of milk-based products. Our technology is designed to consistently and accurately blend liquid media in the right ratios, in-line, in the pipe.
GEA DICON®-Y
Features
The GEA DICON®-Y system features a dynamic mixer to help ensure that ingredients added to the main stream in only small quantities are completely mixed. The dynamic mixer technology also lowers the risk of system blockage from coarse particles. Rotary piston pumps, working at a low flow rate, further help to prevent crushing, and maintain gentle blending of sensitive ingredients. The pumps are frequency controlled, so modulating valves aren’t necessary. And digital regulators keep the ratios of blended ingredients constant, even when throughput fluctuates.
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.
Ports now compete not just on logistics, but on sustainability. At Greece’s Piraeus port, an advanced processing and recovery facility recycles ship waste oil into fuel. Equipped with GEA’s high-performance centrifuges, it sets a new benchmark for state-of-the-art, environmentally responsible port operations.
The 2022 CO2 shortage forced breweries to review their dependency on global supply chains. Many were forced to close, unable to carbonate their products. At its breweries in Germany, OeTTINGER GETRÄNKE is turning its own CO2 into a powerful lever for independence and sustainability – with the help of CO2 recovery technology from GEA.