Manual FIBC fillers from GEA are designed to enable flexible big bags to be hygienically filled at a rate of up to 5 Mtonnes/hour
Manual FIBC fillers from GEA are designed to enable flexible big bags to be hygienically filled at a rate of up to 5 Mtonnes/hour
GEA’s big bag fillers are designed to pack a wide variety of powdered products into flexible bags (FIBCs). We have three types of big bag fillers — BF-300, BBS-S and BBS-D — with various options for both manual and semi-automatic filling operations. Features including bag inflation and base compaction maximize the available volume of the bag and result in a stable pack that reduces the risk of spillage and product loss. Using a unique top weighing system, the GEA range of big bag fillers ensures reliable and accurate filling by eliminating the effect of bag inflation on final fill weight. An inert gas packing option means that GEA can provide solutions to meet the needs of export customers who require increased shelf-life for their products.
The BF-300 is a manual, entry level low-cost solution for low throughput producers. With a simple design that comprises a stainless steel support frame and filling system, this easy to operate unit can be supplied with or without an integrated weighing system. An operator is required to place a pallet on the filling platform; once the bag is filled, the bag is removed from the filler using a pallet hoist. Intended uses include small production throughput and applications in which pallets are allowed in the clean room.
Key Features:
As envasadoras de pó a granel semiautomáticas da GEA são projetadas para embalar higienicamente alimentos secos de fluxo livre, produtos lácteos e pós nutracêuticos ou materiais granulados a granel em contentores intermediários flexíveis (FIBC), sacos grandes/jumbo e super-sacos. A nossa linha semiautomática de Sistemas de Sacos a Granel (BBS) é capaz de encher com precisão sacos a granel a taxas variáveis de até 12 toneladas/hora em condições higiênicas.
GEA Modified Atmosphere Packing (M.A.P.) technology is helping customers to prolong the shelf life of their powdered products. By removing oxygen from the powder and replacing with inert gas the flavor of a powdered product is maintained over a longer period.
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