Efficient low-shear liquid mixing for beverages
GEA Liquid Jet Mixing System
The GEA Liquid Jet Mixing System is perfect for efficient mixing of low-viscosity liquids in the beverage industry. It ensures consistent product quality, improved homogeneity, and energy savings. With easy installation and reliable, wear-free operations, it supports natural mixing processes and is ideal for tanks with challenging dimensions.
Increased consistency and efficiency when mixing, cooling and fermenting beer and alcoholic beverages
- Constantly high product quality with a uniform flavor profile
- Reduced risk of settlement of suspended solids in the tank cone
- Increased compound homogeneity and temperature uniformity in the product
- No thermal or material stratification in tank
- Higher consistency in fermentation achievable
- Shorter cooling times achievable in tanks with jacket cooling or external cooling
- Lower energy input, compared to rotating mixing systems
- More precise production planning possible due to uniform process times
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Features
Jet mixers are simple and reliable in operation
- No moving parts, free from wear and fully cleanable.
Low-shear jet mixing
- Perfectly supports the upward flow and natural mixing process in vertical, cylindrical fermenters.
- Minimum mechanical stress applied to the compound.
- Especially suitable for tanks with unfavorable filling height-to-diameter ratio.
Easy installation
- Completely pre-assembled modules, easy to retrofit.
- Installation either from the bottom in the tank outlet or laterally.
- Lance can be segmented by means of special GEA Twin Seal pipe unions.
Low energy input
- The liquid jet to be applied by a centrifugal pump represents only about 25 % of the total liquid mixture generated, while the jet mixer itself generates about 75 % of it in the tank.
Applications
The GEA Liquid Jet Mixing System has already successfully proven its performance in the following applications.
GEA-inzichten
Kytero 10 grote veranderingen beginnen klein
Met de GEA kytero 10 beschikken onderzoekers en ontwikkelaars in de biofarmaceutische, voedingsmiddelen- en new food-industrieën nu over de laatste generatie van een krachtige deeltjesversneller.
Een nieuw recept voor verwennerij
Wat als er geen cacao voor uw favoriete chocolade nodig was en als uw koffie lokaal werd geproduceerd? Nu klimaatverandering, prijsstijgingen en ethische zorgen een aanslag op twee van onze meest geliefde verwennerijen plegen, bedenken wetenschappers nieuwe manieren waarop we die kunnen produceren - met gebruik van microben in plaats van monoculturen. Het doel: de smaak en eigenschappen van koffie en chocolade behouden en tegelijkertijd koolstofemissies minimaliseren en voedingsmiddelen veerkrachtiger maken.
Op het menu: duurzamere eieren
GEA helpt klanten met het testen en opschalen van producten en ingrediënten met eivervangers gemaakt met precisiefermentatie.
