Main product applications
Main product applications for GEA ProMix twin-shaft mixer include all kinds of all-meat or extended meat products, seafood, meat replacement and vegetarian products - for example, hamburger patties, meat balls, luncheon meat and ground sausages - and for pre-mixing of wiener and frankfurter emulsions.
Formed nuggets
Minced meat
Hamburger patties
Ground sausages
Luncheon meat
Fish fillet
Emulsyfied dry pet food
Technology highlights
The GEA ProMix ensures precise temperature control and product consistency through advanced cooling and vacuum technology. By combining accurate viscosity control with optional vacuum processing, it optimizes product structure, improves quality, and extends shelf life while supporting efficient and flexible production for a wide range of applications.
Efficient cooling with optimal process control
Optional CO₂ or N₂ cooling enables precise temperature control for optimal viscosity and product structure during forming. The system automatically adjusts cooling based on viscosity and temperature measurements. This improves shaping consistency, reduces cooling time, lowers gas consumption, and helps extend shelf life.
Air evacuation prior to forming, stuffing or emulsifying
The optional vacuum function improves curing and protein extraction while offering greater control over premix density. This results in more consistent product structure and helps deliver higher quality end products across a wide range of applications.
Additional equipment
The GEA ProMix system combines fast tempering, precise mixing, and automated product transfer into one efficient process. By integrating ColdSteam technology and Batch2Flow automation, it reduces processing time, preserves product quality, and ensures a consistent flow from mixing to forming, delivering reliable results and improved production efficiency.
The GEA ProMix - with ColdSteam technology
The GEA ProMix with ColdSteam enables fast tempering and mixing in one system using steam under vacuum. This allows rapid defrosting at low temperatures without damaging proteins. The integrated process reduces processing time, preserves product integrity, and ensures consistent results with high efficiency.
Finding the missing link between mixing and forming
The Batch2Flow system automates the transfer of prepared product to the former without loss of quality. By replacing manual handling, it prevents inconsistencies and ensures a reliable, continuous flow, helping maintain product integrity and delivering consistent forming results.
Our service & support
Partnership that goes beyond equipment
With GEA, you get more than a machine – you get a trusted partner.
- Installation & commissioning support
- Operator training programs
- Preventive maintenance services
- Global spare parts availability
- Access to GEA Technology Centers for product testing and development
Downloads
関連製品
GEA CombiGrind I
The GEA CombiGrind I has been designed as a single, compact unit that combines an intermeshing paddle mixer and a high-performance grinder. The unit is ideal for mixing and grinding pre-ground meat and fragile meat products, especially when fast, effective mixing, perfect granulometry and high contrast color definition are essential.
GEA ColdSteam M
GEA mixers equipped with ColdSteam technology are designed to optimize the tempering of fully frozen raw material and prepare it for forming into premium quality products. The technology is fast, reducing tempering time down to minutes instead of hours, and is carried out in the same machine as high performance mixing, so only a single unit is re...
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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.
Getting the mix right
Premium quality poultry mix with PowerGrind and ProMix
Main applications
Main product applications for GEA ProMix twin-shaft mixer include all kinds of all-meat or extended meat products, seafood, meat replacement and vegetarian products - for example, hamburger patties, meat balls, luncheon meat and ground sausages - and for pre-mixing of wiener and frankfurter emulsions.
Premium mixing quality
- Ideal for fresh and frozen and fresh/frozen mixtures
- Optimize mixing and protein extraction with independently driven wings
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Achieve uniform additive distribution through high wing speed
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Reduce mixing time and cross-contamination with minimal product residue
Robust, very reliable and flexible mixer
- Variable wing-speed as standard, for flexible, versatile operation
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Prevent leakage with secure outlet gates under product pressure
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Integrate cooling, defrosting, and vacuum through modular design
- Seamless integration into high performance and fully automated processing lines
Easy to operate, maintain and clean
- Designed according to the highest safety standards
- Easy to open and clean. Exchange of shaft seals can be completed in minutes.
- Operator-friendly touch screen with standard prepared programs
Specifications
Advanced technologyEfficient cooling with optimal process control
With optional liquid CO2 or liquid N2 cooling, the ProMix mixer is suitable for extended formed products. Cooling provides the correct viscosity and product crystallization for forming, which helps to maintain the product shape during processing. By measuring the motor torque load, the mixer detects the viscosity of the mix and, in combination with the temperature measurement, controls the exact cooling time for optimal forming consistency. The cryogen cooling system with Air Liquide nozzles is designed to optimize penetration of cooling gas into the mix, with potential savings in gas of up to 30% compared with conventional bottom injection, and up to 50% when compared with top injection. This special cooling system can also reduce cooling time by approximately 50%. Cooling can also reduce bacterial growth, and so help to extend the shelf life of the mixture.
Air evacuation prior to forming, stuffing or emulsifying
The optional vacuum function further increases versatility of the ProMix mixer. Vacuum improves curing and protein extraction and gives greater control over premix density. This can help to generate a higher quality end product.
Technical details
| ProMix 1000 | ProMix 1500 | ProMix 2500 | ProMix 3500 | ProMix 5000 | |
| Volume | 1400 l | 1780 l | 2500 l | 3500 l | 5000 l |
| Mixing power (variable speed control) |
11 kW (2x5,5) | 15 kW (2x7,5) | 22 kW (2x11) | 30 kW (2x15) | 37 kW (2x18,5) |
Add-ons
Options for GEA ProMixThe GEA ProMix - with ColdSteam technology
A GEA ProMix system equipped with ColdSteam technology provides fast tempering, in minutes instead of hours, while maintaining product integrity. By introducing steam under vacuum conditions, the energy required for defrosting is transferred into the mix at low temperatures (approx 33 °C, instead of above 100°C). This "cold steam" method means it is possible to achieve superfast defrosting, without scalding or denaturing the proteins. The GEA ColdSteam technology effectively makes it possible to integrate 2 functionalities, tempering and mixing, into a single machine.
Finding the missing link between mixing and forming
Preparation is key when making formed products. But once you have made the perfect mix, you'll need to get it into the former without losing even a touch of that perfection. And as anyone in the industry will tell you, neither trollies nor cold stores provide a result you can rely on. We have devised an innovative solution, Batch2Flow: automation to guarantee a perfect result.
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