The eXtended version of innovation
GEA XStream Lab Homogenizer
This table top unit is dedicated to facilitate the testing and scaling of the NiSoX-Valve benefits in various applications while ensuring safe, smart and easy operating conditions.
With an innovative ergonomic geometry and design, the XStream Lab Homogenizer is suitable to carry out tests in your laboratory and to ensure the scalability of obtainted results in industrial scale production.
Distinctive features:
- Best performance thanks to the NiSoX-Valve
- Ergonomic and specifically designed for a perfect fit on laboratory desks
- Easy operation and control through an HMI 7’’ touchscreen
- Automatic pressure set-up and adjustment
- Easy reproduction and scalability of test results
- cGMP, CFR21 and Gamp certifications
- Easy validation process
Two models available with a full list of options for any specific requirements.
| Model | Max pressure (bar) | Max flow-rate (l/h) |
| XStream Lab Homogenizer 1000 | 1000 | 20 |
| XStream Lab Homogenizer 2000 | 2000 | 9 |
Reimagine liquids
It may surprise you how many products need homogenization in their manufacturing process to make them more compatible with your daily life. Stabilization and a longer shelf life have always been among the highest priorities in many different processing industries but, especially nowadays, as lifestyles continue to change rapidly, they are becoming more and more valued.
Downloads
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.
