GEA H-Packer SO
High speed Packaging system specifically designed for long cut pasta.
The system is entirely managed by brushless motors and it is mainly composed of:
• Double dosers, each one consisting in a weighing unit and a volumetric finishing system to reach the final weight; adjustable feeding channels, which enable the handling of various long cut pasta formats;
• Horizontal packaging machine composed of an automatic film splicing device, managed through PLC and motion control boards.
Thanks to its patented technology, GEA developed the latest generation of stripping sealing jaws, able to reduce at the minimum the scraps in the sealing area, thus improving the overall quality of the bag. The special MCR/STRIPPING sealing jaws assembly is the best solution available on the market for the time being to the growing problem related to the production of bags with pasta scraps in the horizontal seals. One of the unique features of these jaws, which are controlled by an independent brush-less motor, is the possibility to work in two different conditions: MCR traditional operation and STRIPPING action which cleans the seal area just before sealing. The shift to either operation is mechanic.
Machine Performance (Referred to 500 g bags of Spaghetti 1.7 mm diameter, length 260 mm).
• Packaging speed (MCR sealing jaws): up to 120 bags per minute;
• Packaging speed (Stripping sealing jaws): up to 100 bags per minute.
Downloads
GEA Insights
Feeding the future: The power of freeze-drying innovation
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.
GEA and Pulmuone honor generations of cold noodle craftsmanship
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.
