Tablet Presses
GEA's strong drive to innovate and improve the compaction process, is reflected in the unique and patented features present throughout our tablet press range. We present our unique design and process features, all of which bring considerable benefits to our customers.
Discover NexGen Press®
We have combined the very best aspects of the MODUL and PERFORMA tablet compression lines into a new range: NexGen Press®.
Every aspect of each machine has been deconstructed, analyzed, upgraded and reassembled to represent the best-in-class solution for the widest range of tableting applications, with the aim of enhancing productivity, flexibility and sustainability.
Products
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AirConnect Fluid Bed Processor & Coater
Committed to providing flexible, modular equipment to support research and development in the pharmaceutical industry, the multipurpose AirConnect from GEA delivers a range of fluid bed processing solutions for small-scale applications.
ConsiGma® Compact Feeder (CF) Test Rig
The ConsiGma® CF20 test rig is a standalone module that allows you to characterize the feeding behavior of your products during the early stages of R&D.
ConsiGma® Conductor
An indispensable part of the ConsiGma portfolio, the Conductor control system architecture ensures smooth operation and communication between the different elements of a pharmaceutical continuous manufacturing line
ConsiGma® Direct Compression with Linear Blending (DC-LB) Lines
A highly integrated solution for continuous linear blending and direct compression, the ConsiGma® DC-LB lines offer all the advantages of continuous manufacturing: supply chain agility, small footprint, controlled blending and compression and improved quality.
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Video correlati
ConsiGma Coater - real-time video of coating cycle
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Nuove ricette per il comfort food
E se il vostro cioccolato preferito fosse senza fave di cacao e il vostro caffè prodotto localmente? Mentre i cambiamenti climatici, l'aumento dei prezzi e le questioni etiche minacciano due dei nostri piaceri più amati, gli scienziati stanno ripensando il modo in cui produrli, utilizzando microbi invece di monocolture. L'obiettivo: preservare il sapore e le proprietà del caffè e del cioccolato riducendo al minimo le emissioni di carbonio e migliorando la resilienza alimentare.
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