GEA offers a versatile depositing system that is ideal for adding toppings such as raspberries or streusel, to cakes, or for topping pizzas with diced ingredients such as cheese, ham or vegetables.
GEA topping depositors can complete the final product with salty or sweet ingredients before and after baking. From muffins and cupcakes to all kinds of pizzas: GEA’s technology allows to add a custom touch to them, improving their texture and flavor.
The DAP model depositor is usually fitted to the processing line after the tomato depositing system, to add further ingredients to the pizza. The unit comprises a C-shaped frame on which a belt is mounted and where the product is loaded. Motorized finger devices sprinkle a uniform layer of topping ingredients over the pizza bases. Topping distribution can either be made over the whole of the base by waterfall deposition, or a movable mask can be fitted so that ingredients are added to just the centre of the pizza, leaving the edge uncovered, as in Italian-style pizzas.
Ideally suited to high capacity production, the DAP unit can be fitted with product-loading and recovery conveyors that reduce the need for operator intervention.
The DAP model depositor uses motorized finger devices to sprinkle an even layer of topping ingredients over the muffins or pizza bases, and can be fitted with product-loading and recovery conveyors that optimize automation and minimize waste. The versatile DAP depositor is designed also for topping American- or Italian-style pizzas with diced ingredients such as cheese, ham or vegetables. It is also ideal for depositing toppings, from raspberries to streusel, on cakes. The DAP model depositor is usually fitted to the processing line after the tomato depositing system, to add further ingredients to the pizza. The unit comprises a C-shaped frame on which a belt is mounted and where the product is loaded. Motorized finger devices sprinkle a uniform layer of topping ingredients over the pizza bases. Topping distribution can either be made over the whole of the base by waterfall deposition, or a movable mask can be fitted so that ingredients are added to just the centre of the pizza, leaving the edge uncovered, as in Italian-style pizzas.
Ideally suited to high capacity production, the DAP unit can be fitted with product-loading and recovery conveyors that reduce the need for operator intervention.
GEA offers a comprehensive range of systems for depositing and spreading tomato sauce and toppings on baked and raw bases, for producing Italian- or American-style pizzas.
Industry-leading multi-volumetric piston depositors from GEA offer precise depositing and gentle handling of all types of doughs, mixes, batters for cakes and fillings for pie shells.
Waste reduction is important to us at GEA, and by harnessing the power of freeze drying technology, we can transform surplus food into valuable, long-lasting products – helping to reduce waste, extend shelf life and build a more resilient food supply for generations to come.
When plant-forward South Korean food producer Pulmuone brought GEA the challenge of developing a modern spin on the traditional chewy cold (naengmyeon) noodle, GEA’s R&D experts were up to the challenge. They helped develop what is now a commercial hit produced with less water and electricity than previously existing methods. The result is also true to the traditional origins of the dish as well as Pulmuone’s health, well-being and sustainability roots.