GEA classifies as a pioneer in the production of industrial solutions for food manufacturing. Thanks to the acquisition of Pavan, GEA has extended its presence to pasta production, one of the most popular food products present in many cultures across the world.
Thanks to a long-lasting combined experience in pasta manufacturing, at GEA we provide a wide range of pasta formats, including long and short-cut dry pasta with formats like spaghetti and fusilli, fresh pasta with products such as ravioli and tortellini. Nonetheless, we strongly believe in offering industrialized recipes of the most iconic and cultural food products, such us couscous, allowing our customers to produce such products on a large scale while maintaining the flavors of tradition.
Enhancing pasta quality through advanced technology
The technology developed by GEA facilitates the use of any type of ingredient. The percentage of protein present is fundamental to the quality of the pasta as it gives strength to its texture. By applying technologies such as TAS, climatic zones and vacuum, it is possible to make excellent end products even from flours with low protein contents. High temperatures are excellent for processing products made from weak flours and bread wheat flours with low protein contents because they facilitate coagulation and improve the quality of the pasta.
With the acquisition of Pavan, GEA has implement the Vacuum Technology: a pioneering choice that has stood the test of time, developed and perfected to create current solutions. Moreover, the Thermo Active System has revolutionized the way pasta is dried. An avant-garde system yielding higher quality pasta in less time. At GEA we have our own Technology Center area dedicated to R&D, with pilot plants, flexible production lines and analysis laboratories equipped with all the instruments required to carry out chemical, rheological and nutritional tests on pasta, snacks and breakfast cereals.
R&D Technology Center
Story
Technology making high-quality pasta available worldwide
Customer case
GEA and Pastificio Felicetti: an ongoing success story
Products & technologies
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Cooking Line
Lines that take advantage of heated water to cook the immerged product coming from the previous process phase. The lines include cooling and washing machines before preparing product for packaging.
Die Washing Machines
The new die washing units have been designed using state of the art technology in order to match modern pasta manufacturers requirements: they combine sturdiness with the efficiency of an innovative system capable to decrease washing cycle time up to 50% when compared to traditional equipment.
Dies & Moulds
GEA's Dies and Moulds Department studies and develops systems that cover all the shaping process phases in pasta and snack processing lines, including shaping, cutting, cleaning and maintenance of the dies. GEA provides equipment such as extrusion moulds, cutting systems and die washing machines.
Dough Mixers
The technology developed by GEA allows to manufacture good quality pasta with every kind of flour to prepare a superior quality dough. In the mixing tank the slowly rotating paddles mix the ingredients until optimal hydration is achieved and the dough is ready for a reliable sheeting process.
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