Machine designed to continuously dose and mix raw materials in order to prepare a mixture for the machine located downstream.
The GRIM features an automatic dosage of flour (ponderal or volumetric), micro ingredients, and liquids. Water and eggs dosage is carried out with a valve and a flowmeter, both controlled by a PLC.
Machine usually placed on a stainless-steel terrace, which facilitates the discharge and feeding to the following machine. It features a shaft with paddles fixed by a conical joint, and an opening cover for easy access to the mixing vessel, provided with a safety switch. All dosers are customizable in accordance with the desired program.
The premixer and the high precision dosers guarantee a superior quality of the dough, with mixing times of at least 12 minutes, allowing for the development of a proper gluten matrix, which ensures a better pasta elasticity.
Machine Performance:
The GRIM2 features an automatic dosage of flour (ponderal or volumetric), micro ingredients, and liquids. Water and eggs dosage is carried out with a valve and a flowmeter, both controlled by a PLC.
The machine is usually placed on a stainless-steel terrace, which facilitates the discharge and feeding of the following machine. It features shafts with paddles fixed by a conical joint, and an opening cover for easy access to the mixing vessel, provided with a safety switch.
All dosers are customizable in accordance with the desired programme.
Machine Performance:
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.