Powder Handling Components
GEA is your single-source supplier of powder handling, filling and packing solutions. Whether purchasing an individual machine or a fully integrated system, our clients benefit from our understanding of the exacting requirements of the powder processing industries. We know that our customers demand high standards of quality, reliability and hygiene, so everything we do is done with these requirements in mind.
GEA has a selection of powder handling components and together with ‘best in class’ third party components we create the solutions to solve your powder handling problems and challenges.
All components are carefully assembled and tested before being packed for delivery to our customers around the world.
Products
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25kg Bag tipping stations
The 25kg bag tipping stations are designed to efficiently and hygienically discharge 25kg bags of powder.
FIBC emptying stations
The GEA FIBC emptying stations is designed to enable a single operator to discharge bulk bags of product into a powder process system.
Rotary Tube Selector Valves (RTSV)
The GEA Rotary tube selector valve allows powder to be easily diverted to up to six different locations from a single source.
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GEA Insights
Celebrating digital transformation at GEA
Digital transformation at GEA means more than new tools – it’s about bold ideas, customer impact and a culture that values and drives innovation. Meet this year’s GEA Better World Awards Innovation & Digitalization winners who were celebrated for solutions which are shaping the future of our business.
From fossil fuels to future-ready: The rise of heat pumps
While the initial interest in heat pumps was to save on operating costs, reducing emissions is now the main driver for the technology. Learn more about how GEA is spearheading efforts to increase energy efficiency and reduce CO2 emissions through hidden champion heat pump technology for industrial and district heating sectors.
A new recipe for indulgence
What if your favorite chocolate didn’t require cocoa beans and your coffee was locally produced? As climate disruption, price hikes and ethical concerns hit two of our most beloved indulgences, scientists are reimagining how we produce them – using microbes, not monocultures. The goal: preserve the flavor and properties of coffee and chocolate while minimizing carbon emissions and improving food resilience.
