The square sieve with elastic suspension units sieve the raw material to remove any foreign bodies or grain sizes that do not meet the required parameters
Adjustable eccentric masses cause a series of sieves to vibrate. These sieves are connected to a strong painted carbon steel frame by elastic suspension units. Normally the sieve has an inlet at the top and at least two outlets at the bottom (one for the compliant product and one for the waste)
• Wooden, laminated plastic-coated sieve frame
• Stainless steel or nylon mesh sieve
• Highest hygiene standards
• Frames are easy to dismantle and replace
• The number and size of the frames depend on the required capacity and type of product to sieve
• Safety microswitch activated in one of the elastic suspension units breaks
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.