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.
Waste reduction is important to us at GEA, and by harnessing the power of freeze drying technology, we can transform surplus food into valuable, long-lasting products – helping to reduce waste, extend shelf life and build a more resilient food supply for generations to come.
When plant-forward South Korean food producer Pulmuone brought GEA the challenge of developing a modern spin on the traditional chewy cold (naengmyeon) noodle, GEA’s R&D experts were up to the challenge. They helped develop what is now a commercial hit produced with less water and electricity than previously existing methods. The result is also true to the traditional origins of the dish as well as Pulmuone’s health, well-being and sustainability roots.