Sistemas de Control y Realimentación
LEFF® significa baja oscilación de emisiones La función LEFF® está integrada en el circuito de control T.VIS® A-15 y es fácil de activar. El movimiento intermitente del disco de la válvula mejora la eficiencia de limpieza.
At GEA we are continually innovating to improve our customers’ efficiency, reduce their consumption of valuable resources and improve sustainability.
The LEFF® function integrated in GEA T.VIS A-15 control tops has been awarded the GEA Add Better label* for its positive impact on reduced water consumption. Conventionally, mixproof valves run a time-based seat lifting cycle to clean valve seats and intermediate cavity. The LEFF® function is the smarter, more efficient way. The valve opens in a pulsating mode, controlled by path-measuring instead of fixed intervals. This increases the intensity of flushing and effectively shortens flushing times for water and chemicals. It has been proven to saves up to 92% of water and cleaning agent used.
*The add Better label relates to the LEFF® function integrated in GEA T.VIS control top, released in 2003, which saves 92% of water in comparison to conventional valve seat cleaning.
For double-seat valves it simply utilizes standard feedback units, without needing any special components. The straightforward configuration using two push buttons on the T.VIS® cap allows the LEFF® function to be activated separately at any time during set-up for the valve or double disc or even both.
Modulation of the valve disc during lifting makes it possible to drastically reduce cleaning agent consumption, respectively discharge into the drains and thus, reducing operating costs, compared to the conventional seat cleaning method.
Sustainability
Sustainability
Con el GEA kytero 10, los investigadores y desarrolladores de las industrias biofarmacéutica, alimentaria y de nuevos alimentos tienen ahora a su disposición un potente acelerador de generación avanzada.
¿Y si su chocolate favorito no necesitara granos de cacao y su café fuera de producción local? A medida que los trastornos climáticos, las subidas de precios y las preocupaciones éticas golpean a dos de nuestros caprichos más queridos, los científicos están reimaginando cómo los producimos: utilizando microbios, no monocultivos. El objetivo: preservar el sabor y las propiedades del café y el chocolate a la vez que se minimizan las emisiones de carbono y se mejora la resiliencia alimentaria.
GEA ayuda a sus clientes a probar y escalar ovoproductos e ingredientes alternativos elaborados con fermentación de precisión.