Vacuum Technology
Air jet vacuum pumps type lvp1 are based on proven jet pump technology and often used when no steam is available as motive medium.
Air jet vacuum pumps use atmospheric air as motive medium. Backed by a liquid ring vacuum pump which produces an intermediate vacuum of 50 to 100 mbar, the air jet vacuum pump can reach a suction pressure of 5 mbar, depending on design and operating conditions.
Whenever it is a question of low energy consumption, it is better to connect a steam jet pump with condenser to the suction side of the liquid ring vacuum pump, whereby the motive medium (steam) of the jet pump is condensed and does not load the liquid ring vacuum pump as is the case with an air jet pump.
Variable - Flow Ejectors are based on proven GEA jet pump technology and often used for heat recovery.
Steam jet ventilators are based on proven jet pump technology and often used to convey air, gases and vapors.
Steam jet compressors type bv1 are based on proven jet pump technology and often used used in evaporating, distillation, cooling, crystallization, deodorization, degassing and drying under vacuum.
Liquid jet liquid pumps are used for conveying and mixing liquids such as water, acids or lye in water and waste water treatment plants.
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.