GEA DICON® technology for dairy applications
GEA DICON® in-line blending equipment for dairy applications is well recognized by the industry as a great go-to technology for blending yogurt and fruit, or for the standardization of milk-based products. Our technology is designed to consistently and accurately blend liquid media in the right ratios, in-line, in the pipe.
GEA DICON®-Y
Features
The GEA DICON®-Y system features a dynamic mixer to help ensure that ingredients added to the main stream in only small quantities are completely mixed. The dynamic mixer technology also lowers the risk of system blockage from coarse particles. Rotary piston pumps, working at a low flow rate, further help to prevent crushing, and maintain gentle blending of sensitive ingredients. The pumps are frequency controlled, so modulating valves aren’t necessary. And digital regulators keep the ratios of blended ingredients constant, even when throughput fluctuates.
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.