Heat recovery
We can tailor our pasteurization systems to meet your precise process and product requirements, and where possible engineer the technology to fit in with your plant’s physical layout and setup. And because we understand the importance of saving energy, our pasteurization solutions seek to achieve heat recovery levels of >90% for milk and milk-mix products, and >85% for cream.
Making fossil fuel boilers redundant
Dependent on the pasteurization temperatures required, fitting optional GEA heat pump units into a new or existing plant could even make your existing fossil fuel boilers redundant, and significantly improve your carbon footprint. Our experts can look at your plant’s heating and refrigeration infrastructure to see how you could harness heat pump technology to take and amplify waste heat energy from elsewhere in the plant and use it to heat water up to 95 °C for the pasteurizer, as well as provide hot water for cleaning-in-place. Using optional heat pumps in addition to the integrated heat recovery systems that are standard with all our pasteurizers could feasibly allow you to meet 100% of your pasteurization energy requirements, without any need to generate steam.
Maximizing value and productivity
We always aim is to help you get maximum value and productivity out of your equipment investment, and we can even build customized pasteurization units that have the flexibility to process various dairy products, and to switch between different products multiple times per day. Our designs help to reduce downtime and losses during product push in and push out, both at start up and between batches of different products, so you can improve productivity and yield, and maximize throughput.
Testing under realistic conditions
Whether you are developing a new market entry or simply optimizing an existing product we can help you to build quality into your process, adjust key parameters to drive your critical quality attributes to the required target levels and bring new products to market in a quick and efficient way.
By testing the product under realistic conditions before investing, you can evaluate your pasteurization process using our technology.
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GEA Insights
The breakthrough that changed spray drying
In 1976, NIRO engineers responded to a competitive challenge by rethinking what spray drying could do. Their idea became the multi-stage dryer MSD. Fifty years later, the same fundamental principle helps turn liquids into the powders used in essential nutrition products and important medicines around the world. Refined through decades of engineering expertise, customer insight and continuous development, MSD is a story of innovation with lasting impact.
Beyond the machine: unlocking better plant performance
An efficient machine does not automatically make an efficient factory. Real improvement often starts by looking beyond individual equipment and understanding how processes, energy systems and operating decisions affect one another. It’s a holistic approach designed to uncover opportunities that might otherwise be missed.
How a valve reshapes the way food and drinks are made
In food and beverage plants, valves are commonly operated using compressed air. GEA Hydract® Actuation Technology moves valves with water instead, in a closed, digitally controlled circuit. The result is a valve that can be held exactly in place and steered in fine-tuned steps. This results in lower energy use and greater control.
