NexGen introduces a fully renewed design for short cut pasta production. The system is engineered to simplify the process, improve overall efficiency, and provide easy access to all key components.
The press has been redesigned with a new frame and a better‑positioned mixing bowl, improving accessibility and daily cleaning. Additional space around the pre‑dryers and automated washing solutions streamline routine operations. Enhanced pre‑drying allows higher throughput and contributes to reducing the overall drying cycle. The new ventilation setup in the dryer ensures more efficient air distribution, improves reliability, and reduces maintenance thanks to larger low‑speed fans and a modular construction.
Maintenance times are significantly reduced due to the external positioning of motors, gearboxes, and cylinders. The cylinder extraction system enables fast, front‑side removal without disconnecting utilities. Removable dryer panels and a structural internal frame further ease cleaning and accelerate installation.
Automation plays a central role in ensuring consistent product quality. Continuous flour‑moisture measurement stabilizes dough preparation, while vision systems monitor geometry and cutting precision. AI‑based control automatically adjusts parameters to maintain correct humidity and minimize waste after recipe changes. Cloud connectivity through Microsoft Azure enables remote diagnostics, predictive maintenance, and advanced data analysis via Smart Maintenance, Smart Service, Smart Pilot, and Smart Data features.
The first NexGen configuration delivers 4,200 kg/h capacity, and its modular architecture supports the development of a full future range. Standardized components and simplified structures reduce installation time and overall cost while ensuring scalability.Productivity
Drying time
Ventilation
Design
GEA centrifuges enable wastewater reuse, resource recovery, and water security by turning biosolids into value in a world facing growing water scarcity.
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.
Pets are family – and owners expect premium, transparent and sustainable nutrition. Freeze-drying, powered by GEA technology, helps pet food makers deliver.