GEA'S machines combine the continuous production of dough sheets with tradition and heritage, resulting in superior precision and quality of the final product.
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Extruder producing short-cut pasta, sheet pasta and lasagna.
Machine designed for the mixing, kneading and extrusion process. The GEA xTru Fresh mixes the main ingredients. Afterwards, the mixture is fed to the extrusion screw, which extrudes short-cut pasta, sheet pasta and lasagna.
Machine designed to receive sheet from the previous machine (GE, SPW, SPTW) and take it to the desire thickness. It is dedicated to nest, tagliatelle and lasagna lines.
Designed to mix, prepare dough and sheet in one single machine.
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.
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.
As anti-cancer drugs become more powerful and complex, GEA is redefining how to safely freeze-dry these life-saving treatments.