Scelta Products B.V. choose the GEA EasyFry XL for increasing production of its onion rings

Staying ahead in competitive markets means innovating with new products

Scelta Products B.V. is a company that based its growth on innovation and partnership with reliable suppliers. 

When they wanted to expand their‘ added-value’ product range to include onion rings, they selected the GEA EasyFry XL for frying these products

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For more information, please contact Luuc van Lankveld: luuc.van.lankveld@gea.com 

Taking you forward

GEA product premieres at IFFA

GEA Food Solutions presents ‘Taking you forward’ at IFFA with six completely new machines and many enhancements to the equipment range. Hygienic design and application-specific solutions are two themes that stand out in the GEA showing.

Six premieres and on-going enhancements

 
The six premieres include a high-speed thermoformer, a mid-range slicer, an ultra-hygienic injector, a drum breader for coating ‘home-style’ products, a drum former for continuous forming at very high volumes, and a unique liquid smoke addition for the spiral cooker range.

Enhancements to the existing equipment include an improved robot loading station, upgraded design of the bowl chopper with dual cutting heads for salami sausages, and a larger cross cutting section on the high-end GEA GigaSlicer.

Read more all all our innovations >> 

Our Promise to you is: “Taking You Forward” 

... with food solutions engineered to support you in achieving results in the production process that enable you to keep your promises to the market.

It is a promise to YOU, our customer. And it is a guiding principle for the innovations we develop, the machines and lines we deliver and the services we offer. We take it personal. It is an obligation for us. 

We have the necessary experience as well as an improved business system in place to deliver on our promises.

Read more on GEA Food Solutions statement and brochure >>

GEA SmartPacker announces a breakthrough in ultrasonic sealing for 30 micron films

The key to success lies in keeping the sealing jaws parallel and optimizing the set-up for specific

With an installed base of GEA SmartPacker vertical packaging machines that have ultrasonically sealed more than 100 million bags worldwide, GEA Food Solutions has demonstrated that its execution of the technology is consistently reliable on an industrial scale.

The main feature that differentiates GEA’s solution from other vertical packaging machines with ultrasonic sealing is a unique technology that keeps the sealing jaws, independent on machine output, parallel to incredibly tight tolerances as they close on the film.

Although ultrasonic bag sealing on vertical packaging machines has been available for several years, until recently the technique could not deliver consistent results with films as thin as 30 microns >>

These thinner films are in demand because not only do they cost less than thicker gauges, they also reduce the amount of landfill waste after the contents have been consumed. There is a strong lobby from governments, supermarkets and consumers to reduce the environmental impact of packaging materials.  

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GEA Food Solutions ColdSteam Technology inside 

Using frozen meat requires an optimal defrosting process. 

The solution: defrosting under vacuum with ColdSteam! 

ColdSteam is a highly controlled process using steam under vacuum to efficiently defrost meat without scalding or damaging it, nor cause denaturation of proteins. GEA Food Solutions pioneered this technique, and currently leads the market with the innovative ColdSteam. Read more>> 

What is ColdSteam?  

At normal atmospheric pressure (1.0 bar), water boils at 100°C (212°F). In a vacuum, it boils at a lower temperature. In a 95% vacuum (0.05 bar), the boiling point of water drops to 33°C (91.4°F). 

The resulting steam also at this temperature condenses immediately on to the cold meat, and efficiently transfers its thermal energy, significantly speeding up the defrosting.

The steam at 33°C does not scald or damage the meat, nor cause denaturation of proteins. 

Read more>>