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GEA Hilge HYGIA

Single-stage end-suction centrifugal pumps for advanced applications

GEA Hilge HYGIA performance curves
GEA Hilge HYGIA performance curves
Being very low hygroscopic the alternative sugar isomaltulose (Palatinose™) is used in the production of various foods and beverages such as baked goods, breakfast cereals, dairy products, fruit juice drinks,  sports nutrition as well as confectionery. Picture: © BENEO

HYGIA pumps prove versatility in isomaltulose production

Bear Republic Brewery

GEA Hilge HYGIA pumps at Bear Republic Brewery

GEA Hilge HYGIA pumps allow Bear Republic Brewery to focus on efficiency and stay competitive in a mature market

Beers of the Hausbrauerei Zur Sonne

GEA Hilge HYGIA pump from 1972 | Quality pays dividends

Based in Bischberg in the German region of Franconia, the Hausbrauerei Zur Sonne may be a microbrewery but the modern family business takes a macro view of technology. GEA Hilge HYGIA pumps fit into that approach and have been passed down from one generation to the next.

GEA Hilge sterile pharma pumps

Hygienic Pumps for pharma and biopharma applications

Hygia 1962

Built to last – 60 years of HYGIA premium hygienic pumps

Service on a hygienic pump

Service videos

GEA Hygienic pumps

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GEA Hilge HYGIA Hygienic Pump Animation

The Pulse of Bodenheim - The global Center of Competence for Hygienic Pumps

The Pulse of Global Manufacturing

GEA Insights

The breakthrough that changed spray drying

In 1976, NIRO engineers responded to a competitive challenge by rethinking what spray drying could do. Their idea became the multi-stage dryer MSD. Fifty years later, the same fundamental principle helps turn liquids into the powders used in essential nutrition products and important medicines around the world. Refined through decades of engineering expertise, customer insight and continuous development, MSD is a story of innovation with lasting impact.

Beyond the machine: unlocking better plant performance

Beyond the machine: unlocking better plant performance

An efficient machine does not automatically make an efficient factory. Real improvement often starts by looking beyond individual equipment and understanding how processes, energy systems and operating decisions affect one another. It’s a holistic approach designed to uncover opportunities that might otherwise be missed.

How a valve reshapes the way food and drinks are made

How a valve reshapes the way food and drinks are made

In food and beverage plants, valves are commonly operated using compressed air. GEA Hydract® Actuation Technology moves valves with water instead, in a closed, digitally controlled circuit. The result is a valve that can be held exactly in place and steered in fine-tuned steps. This results in lower energy use and greater control.

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