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The recently held Coating Inspiration Seminar in Bakel, the Netherlands, was a joint initiative between two leading global manufacturers: Griffith Laboratories, a food ingredients producer and GEA Food Solutions, a food equipment manufacturer.
140 food and nutrition specialists, product developers, plant managers and process engineers attended over the two days, representing 76 food processing companies in total were given a broader perspective on coated food trends, ingredients, processes and end-products that will help them to make informed decisions in new product development.
The seminar was focused on 4 main coating families in line with European consumer and market trends (Home-style flour breaders, Crumb coatings, Trendy tempuras, Attractive glazed products), explaining in-depth technical information on an ingredients level, coating passes and key process technologies.
When Nine Alliance Group decided for a new factory for producing value-added poultry solutions, they not only wanted to create the most advanced plant of its type in Asia, they also want to be the best in the world! For three fully automated lines in the factory, the company selected solutions from GEA. General Manager of the new factory Mr. Zhao Xixiang said,
Creating coarse, high pick-up, golden coatings on boneless and bone-in products used to be a compromise if you want to produce this on an industrial scale. You had to choose between an authentic look but with low production efficiency, or a non-authentic appearance with better efficiency.
NO MORE! GEA has perfected an innovative multi-drum breader that overcomes all of the automated homestyle breading drawbacks to produce authentic looking natural bone-in and boneless products with a crunchy golden coating.
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
For more information, please contact Luuc van Lankveld: email@example.com
... 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.
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.
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>>
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.
The starting point for successful marinating is a homogeneously mixed brine or marinade.
Carefully formulated brine that is mixed and stored under tightly controlled conditions will enhance the value, consistency and safety of your end product.
Our brine preparation systems not only meet the most stringent process-related criteria, but also incorporate time- and labor-saving features that bring down the cost of ownership.
The GEA SuperChill is an effective and easily applicable brine cooling system, which cools thin and viscous liquids.
When injecting flavor liquids in meat, fluctuating the brine temperature affects how close you can get to the maximum allowable brine percentage. In this way, a brine cooling system helps you to work more effectively!
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Our in-line solution enables you to smoke your products in minutes and without declaration of additives
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The Automation platform takes care for the information managment and control of the complete production line
Find Form & Wrap to create the ultimate lollipop
The revolutionary system to change the knives of the GEA TopCut
Cutting edge technology for chicken cutting macinery
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Proven sealing technology with worldwide installed base (over 110 million bags produced)
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