Nozzle separators are used for washing and concentrating the crude starch as well as for gluten thickening.
Our nozzle separators are of course CIP-capable, on-top they are designed for maximum capacity, lowest energy consumption and maximum availability. The optional direct drive makes for higher capacities with the same energy input, lower noise level, smaller footprint as well as reduced service costs due to less parts and easy maintenance.
Furthermore, replacing a nozzle is only a matter of minutes as they are easily accessible and replaceable through a duct from the outside: a dismantling of the hood or the bowl is not necessary.
For starch recovery clarifying decanters are installed in different process stages depending on the raw material.
Even the best centrifuges cannot function optimally if they are not partnered with control systems of equal quality. For their range of separators and decanters, GEA offers standardized as well as tailor-made solutions for machine automation with many features to meet customer requirements.
Corrective repairs for your GEA separators and decanters
Is a FAT (Factory Acceptance Test) of your centrifuge not possible on site due to current travel restrictions, a very tight schedule or other urgent reasons? Are you generally looking for ways to make business processes more digital and to sustainably reduce costs and time?
Here, too, we are at your side with the professional quality you are accu...
Let’s get connected – digital solutions for GEA centrifuges
Let’s get connected – digital solutions for GEA separators and decanters
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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.