We’ve developed the next generation of GEA freeze dryers - RAY® Plus – to combine the latest design in industrial scale freeze drying with some major improvements in energy efficiency, productivity and ease of cleaning.
Backed by 70 years of GEA expertise in freeze drying R&D and engineering, our RAY® Plus freeze dryers (patent pending) are designed to give your large-scale processes a real boost, with a redesigned chamber that can offer better resource efficiency coupled with lower associated costs. By reducing the pressure losses in the chamber, this new design allows for an impressive 30% greater capacity when compared with existing RAY® freeze dryers that have an equivalent footprint, effectively increasing throughput while optimizing space utilization. The RAY® Plus chamber also supports thorough, fast cleaning, while the human-friendly user interface supports remote access.
The improved flow inside the RAY Plus chamber allows you to use less energy on the vapor trap without cutting capacity.
The RAY Plus features a redesigned, self-draining chamber that lets you clean the freeze dryer thoroughly and efficiently.
Turn up your freeze-drying throughput. The RAY® Plus gives you 30% more capacity, and so greater productivity for each cycle.
Speaking at Fi Europe 2024
Join our expert Morten Woldsted Pedersen at Fi Europe in Frankfurt for an exclusive look into GEA’s latest advancement in industrial freeze drying.
Date: Tuesday, November 19th
Location: Exhibitor Showcase Theatre (Hall 3 - 3.0K2)
Time: 13:00 - 13:25
So how have we achieved all of this? Experts here at GEA developed a proprietary computational fluid dynamic (CFD) model that was instrumental in supporting our design process for the RAY® Plus freeze dryer. The digital tool accurately models and evaluates flow and pressure losses under deep vacuum inside the freeze drying cabinet. Using the CFD model we could virtually assess the effects on freeze drying of even the most subtle alterations in design under different operating conditions. This meant we could ensure that the final design would offer optimal performance and efficiency in the real world.
The result of our innovation gives you a new generation of RAY® Plus freeze dryers that features up to 50% reduction in pressure losses inside the cabinet, when compared with our existing industry-leading portfolio of RAY® freeze dryers. We’ve achieved this by installing vapor traps on both sides of the cabinet, and allowing vapor inlet at both the top and the bottom of the vapor trap.
Our innovation, your way
Reengineered top to bottom with the user in mind, the RAY® Plus introduces an intuitive user interface that is human friendly and supports remote access. This, combined with the comprehensive control system with recipe management and batch reporting, makes day to day operation a breeze.
Freeze-dried tomatoes, freeze-dried kiwis, freeze-dried raw meat, freeze-dried oranges, and freeze-dried kale.
A snapshot of freeze dryer scalability
RAY® 凍結乾燥バッチプラントは、インスタントコーヒーや紅茶、凍結乾燥の果物、野菜、肉、シーフード、加工食品などの少量~中量製品の生産用に設計されています。また、バクテリア、酵素などの生物活性製品の凍結乾燥を目的とした完全に衛生的な設計でもご利用いただけます。
GEA の RAY® パイロットプラント(RAY® PP)は、インスタントコーヒー、果物、野菜、肉、シーフード、ペットフードなどの一般的な食品だけでなく、乳酸菌、酵素、ラクトフェリンなどの非常にデリケートな製品を処理できる設計を持つバッチ式凍結乾燥機です。
デリケートな食品、飲料および発酵由来の成分を迅速かつ最適に凍結するために、液体窒素に浸漬することは、多くの利点を提供します。GEA 社製の簡単に使える液体窒素冷凍機は、自由に流れる安定で均一に凍結されたペレットを供給します。
Solutions to improve plant performance, safety, process control and sustainability in freeze drying.
どの業界も、厳しい脱炭素規制や法規制を乗り越えながら、ネットゼロの目標達成に向けて懸命に取り組んでいます。同時に、企業は、品質、製品開発、プロセスの最適化に対する高まる要求のバランスを取りながら、収益性の向上に努めなければなりません。この課題には、GEAが提供するような協調的かつ包括的なアプローチが必要です。
コーヒー、カカオ、牛乳、肉、魚、卵。こういった毎日の定番ともいえる食材は、集約農業に大きく依存しています。ニューフード技術の台頭に伴い、これまで以上に持続可能な代替食品を使用できるようになりました。そこで今回は、GEA で液体・発酵・充填担当上級副社長を務めるライマー・グッテ博士と対談し、その可能性と政策について探ってみました。
At GEA, our commitment to engineering for a better world fuels our pursuit of innovative solutions that enhance patient care and safety. One of our most promising ventures in recent years is aseptic spray drying – a technology...