GEA compression heads are the homogenizer pulsing core since they activate the homogenization process pumping the product at high pressure until it flows inside the homogenizing valve.
The head is the distinctive element of the machine: its materials (which comply with strength and lifetime criteria requested by the market) and the capability to satisfy the strictest food industry hygienic regulations, guarantee that GEA compression block is an essential part for the reliability and good outcome of the productive process.
Furthermore, the possibility of choosing among different head design which are suitable with the product to be treated and with the used pressure range, makes these head components highly customizable according to the process needs.
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NisoCLEAN is a compression block with a specific hygienic design conceived for food industry products, especially for probiotic foods containing fibers and solid parts, baby food, viscous dressing and protein-rich foods.
OpenXFLO™ has been designed to extend high pressure homogenization technology to new applications such as latex and polymers nanodispersions, slurries and products containing high fibers or solid parts.
The Standard compression block is a monoblock head which pumps the product up to the homogenizing valve in high pressure..
The Very High Pressure (VHP) compression block is a specific configuration of the liquid end for machine operating at very high pressure, over 700 bar.
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.