Freeze Dryers
Whether it is for food and beverage or functional ingredients GEA’s expertise in freeze drying plants is unrivalled. Building on decades of experience, we supply freeze drying plants that meet the individual industries’ specific regulations, standards and requirements.
The range of NIRO® Freeze Dryers for food and beverage applications are available as batch and continuous plants - RAY® and CONRAD® - and applied for numerous applications, including:
- Instant Coffee and Tea
- Freeze dried fruits/vegetables, meat/seafood and prepared meals
- Active ingredients like probiotics, enzymes and other functional ingredients for food and health products
Pol’s and GEA supporting local, sustainable agriculture together
The evolution of Thrive Life’s freeze drying business
Products
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A plus for freeze drying
We’ve developed the next generation of GEA freeze dryers - RAY® Plus – to combine the latest design in industrial scale freeze drying with some major improvements in energy efficiency, productivity and ease of cleaning.
RAY® Freeze Dryer
The RAY® batch freeze drying plant is designed for production of small-to-medium-volume products such as instant coffee and tea, freeze dried fruit, vegetables, meat, seafood and prepared meals. It is also available in a fully sanitary design for freeze drying of bacteria, enzymes, and other bioactive products.
RAY® Pilot Plant Freeze Dryer
GEA’s RAY® Pilot Plant (RAY® PP) is a batch-based freeze dryer designed to process general food products such as instant coffee, fruit, vegetables, meat, seafood and pet food, as well as very sensitive products such as lactic acid bacteria, enzymes and lactoferrin.
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GEA Insights
Feeding the future: The power of freeze-drying innovation
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.
GEA and Pulmuone honor generations of cold noodle craftsmanship
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.
