The design is intended to offer bakery customers faster installation.

The new freezing process control system CALLIFREEZE continuously measures the level of product frozenness at freezer outfeed and adjusts freezing time, air temperature and fan speed to achieve the exact freezing quality with minimum energy consumption.

The soft-dough and cookies sector of the biscuit market comprises a wide-ranging family of products.

The new high-performance co-extruder from GEA is designed to simultaneously deposit two different types of dough, plus a third, fluid filling.

The new Capptronic HS from GEA Comas allows users to produce sandwich, filled or spot-deposited biscuits directly in line with the baking oven from GEA Imaforni to eliminate the use of complex, expensive, traditionally used stacking systems.

With the concluded acquisition of the Italian Pavan Group end of November 2017, the Düsseldorf engineering group GEA purchased a leading supplier of extrusion and milling technology for processing all kinds of fresh and dried pasta, pelleted snack products and breakfast cereals.

With the concluded acquisition of the Italian Pavan Group end of November 2017, the Düsseldorf engineering group GEA purchased a leading supplier of extrusion and milling technology for processing all kinds of fresh and dried pasta, pelleted snack products and breakfast cereals.