Milestones across 80 Years of GEA Food Extrusion

In Galliera Veneta (Padua, Italy), the mechanical workshop that would ignite an era of innovation is founded. The first semi-automatic press is constructed, masterfully combining robustness with ease of use and laying the groundwork for the mechanization of pasta factories. It makes its highly successful debut at the 1947 Milan Fair.

The world's first automatic press capable of operating under a total vacuum, from mixing through to extrusion, is introduced. This groundbreaking technology actively prevents dough oxidation, impeccably preserving the organoleptic properties and natural, bright color of the semolina. Today, it stands as a universal industry standard.

The P600 press is launched: the first machine globally to be equipped with stainless-steel tanks and paddles, alongside a screw coated in hard chrome. For over a decade, it holds the global production-capacity record for single-screw machines, achieving an impressive 600 kg per hour.

The monumental P1200 press (1,200 kg/h) makes its debut, and the Rothotermo dryer for long pasta is officially patented. This marks a historic milestone for the entire industry: the first-ever application of high-temperature drying, a breakthrough that dramatically improves both product quality and overall yield.

The first prototype of an ultra-high-temperature line featuring microprocessor control is developed. By 1991, this innovation evolves into the fully patented Thermo Active System (TAS). The precise alternation of drying and stabilization phases fundamentally revolutionizes processing times, plant footprint, and product quality on a global scale.

Strategic acquisitions allow our know-how to expand well beyond dry pasta. The portfolio diversifies to include world-leading technologies for extruded snacks, pre-cooked pasta, and breakfast cereals, complementing our long-established expertise in fresh pasta, filled pasta, and ready meals. During this same period, absolute precision in die manufacturing is achieved through the introduction of Teflon-insert dies.

The product range becomes fully comprehensive with the integration of historic excellence in automated packaging systems, as well as the conveying, dosing, and storage of milled products. This offering evolves to cover the entire end-of-line process, enabling customers to manage packaging and logistics with unprecedented efficiency. Throughout these years, our packaging systems distinguish themselves through sealing technology utilizing Stripping Jaws, an innovation that yields higher-quality packages and entirely eliminates the common issue of pasta fragments trapped in the sealing area.

The portfolio reaches its ultimate expression with our entry into large-scale milling and cereal processing. The technological hub becomes the only player worldwide capable of supplying the complete industrial chain: from grain reception and milling all the way to the finished package, ready for retail shelves.

As the culmination of decades of sustained success, the unparalleled know-how, craftsmanship, and production strength of this Italian center of excellence officially become part of the GEA Group. This integration enables the global scaling of our technologies and facilitates the creation of new, advanced research centers, including dedicated facilities for emerging sectors.

Celebrating eight decades of technological achievements, the company continues to advance food engineering with solutions that redefine efficiency, quality, and sustainability. Our long-standing commitment to energy efficiency, supported by high-efficiency motors and advanced hygienic design, remains a cornerstone of our development philosophy. Concurrently, the evolution of market trends, such as gluten-free products, and the continuous refinement of Multidrive technology reinforce our position as the preferred partner for leading food brands worldwide.

GEA PureWave: A new chapter in innovation is marked by this disruptive, microwave-based pasteurization system tailored for fresh pasta. This breakthrough technology delivers exceptional food safety while flawlessly preserving texture, flavor, and nutritional integrity, setting an entirely new benchmark for the fresh-pasta market.

GEA Thermo Xchange: Unprecedented levels of energy efficiency are achieved through this heat-pump-based energy-recovery system. It dramatically reduces thermal demand and operating costs across the entire production line, representing a decisive leap toward more sustainable and cost-effective processing.

GEA NexGen Pasta: The continuous evolution of dry-pasta production systems is embodied in this latest generation of high-performance lines, designed to deliver superior product quality alongside greater operational flexibility. Its advanced thermal management and optimized drying profiles guarantee consistent results across a wide array of raw materials, cementing it as a future-ready solution for producers navigating rapidly changing market demands.