EV - Vibrating Extractor
The vibrating extractor is designed to extract product from a silo or hopper and then meter it and distribute it uniformly across the entire outlet width.
The machine is equipped with a suitably sized stainless-steel tank, a vibrating unit and a fixed frame supported by suspension elements to dampen oscillating movements.
The vibrating unit features two rotary electric vibrators and is mounted directly on the tank. It allows easy access for manual adjustment of the eccentric weights.
The number of suspension elements between the tank and the fixed frame varies depending on the size of the extractor.
The machine throughput depends on whether the damper is manual or motor-driven. It can be adjusted to regulate the product discharge rate.
Each extractor is also equipped with a sensor that monitors the presence of product in the tank. For special production requirements (e.g. production of mixtures) this sensor also ensures execution of the correct product cycle.
Key Features
• Stainless steel tank
• Fixed frame in painted carbon steel
• Manual damper
• Product presence sensor
• Motor-drive damper (optional)
Downloads
GEA Insights
Celebrating digital transformation at GEA
Digital transformation at GEA means more than new tools – it’s about bold ideas, customer impact and a culture that values and drives innovation. Meet this year’s GEA Better World Awards Innovation & Digitalization winners who were celebrated for solutions which are shaping the future of our business.
From fossil fuels to future-ready: The rise of heat pumps
While the initial interest in heat pumps was to save on operating costs, reducing emissions is now the main driver for the technology. Learn more about how GEA is spearheading efforts to increase energy efficiency and reduce CO2 emissions through hidden champion heat pump technology for industrial and district heating sectors.
A new recipe for indulgence
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.
