The Challenge: Perfect Cleaning for Agitator Undersides
In industries such as food, beverage, dairy, chemical and pharmaceuticals, thorough cleaning of all tank surfaces is essential to ensure product purity and safety. While general cleaners effectively cover most areas, the undersides of agitator blades often remain in the so-called spray shadow – a hard-to-reach zone.
Traditional methods, such as filling the tank with cleaning liquid up to the agitator height, are inefficient and rely heavily on increased heat or stronger chemicals. The GEA Direct Sprayer DS 25 has been specifically developed to address this challenge and provide an efficient, targeted solution.
Patented Technology for Maximum Efficiency
The GEA Direct Sprayer DS 25 is mounted flush with the tank wall, ensuring no components protrude into the agitator movement zone. Its specially designed, slightly recessed nozzle generates a solid full-cone spray jet that delivers maximum mechanical cleaning power. Pneumatically controlled, the spray precisely targets agitator undersides, even in complex tank geometries.
GEA Direct Sprayer DS 25 – Functional animation
GEA Direct Sprayer DS 25 – Maintenance video
Key Features
- Seamless Integration Without Disruption: Thanks to direct installation in the tank wall and the patented nozzle, which opens inward only during the cleaning process, the agitator remains unaffected
- Powerful cleaning action: With a spray force of up to five kilograms, the full-cone spray effectively removes even stubborn residues.
- Hygienic & safe: The fully enclosed design prevents contamination and residue buildup.
- Optimized water usage: Reduces water and chemical consumption by up to 80% compared to traditional systems.
- Time-saving: Faster cleaning cycles mean minimal production downtime.
- Modular Design: Utilizes GEA VESTA®, D-tec®, VARIVENT®, and ECOVENT® technologies for simplified maintenance and spare parts management
- Automated Operation: Compatible with GEA T.VIS® valve controls for seamless integration with digital process controls
Dati tecnici - Chemitorus
| Chemitorus 50 | Chemitorus 75 | |
| Pressione raccomandata | 1 – 4 bar (14.5 - 58 psi) | |
| Circonferenza di lavaggio | max. 2,2 m (7.2 ft) | max. 3,3 m (10.8 ft) |
| Portata | 0,9 - 1,7 m³/h 15 - 28,3 l/min 4 - 7.5 USgpm | 1,8 - 4,0 m³/h 30 - 66,7 l/min 7.9 - 17.6 USgpm |
| Schema di spruzzatura | 360°, opzionale 180° | |
| Temperatura di esercizio | max. 65 °C (149 °F) | |
| Temperatura ambiente | max. 75 °C (167 °F), 30 min | |
| Apertura di inserimento | min. Ø 42 mm (1.65 inch) | min. Ø 52 mm (2.05 inch) |
| Materiali | P-PTFE o C-PTFE | |
| Raccordo tubazione | Femmina 3/8” BSP | Femmina 1½" BSP |
| Peso | circa 0,04 kg (0.09 lb) | circa 0,06 kg (0.13 lb) |
Learn more about the GEA Direct Sprayer DS 25 and contact us for further information!
Campaign
GEA Direct Sprayer DS 25 - Efficient Tank Cleaning
NEW:
Serviceable
Our Turbodisc & Turbo SSB units are designed for straightforward on-site servicing with standard tools. To further simplify the process, we now offer comprehensive service kits that include all necessary components. The updated design makes these powerful cleaners an ideal choice for today’s environmentally conscious companies.
Downloads
Approfondimenti GEA
Kytero 10 I grandi cambiamenti iniziano in piccolo
Con GEA kytero 10, i ricercatori e gli sviluppatori dei settori biofarmaceutico, alimentare e New Food hanno ora a disposizione un potente acceleratore di ultima generazione.
Nuove ricette per il comfort food
E se il vostro cioccolato preferito fosse senza fave di cacao e il vostro caffè prodotto localmente? Mentre i cambiamenti climatici, l'aumento dei prezzi e le questioni etiche minacciano due dei nostri piaceri più amati, gli scienziati stanno ripensando il modo in cui produrli, utilizzando microbi invece di monocolture. L'obiettivo: preservare il sapore e le proprietà del caffè e del cioccolato riducendo al minimo le emissioni di carbonio e migliorando la resilienza alimentare.
Uova più sostenibili sulle nostre tavole
GEA aiuta i clienti a testare e sviluppare prodotti e ingredienti alternativi alle uova realizzati con la fermentazione di precisione.
