GEA Freezing Systems Solutions at Process Expo 2013

GEA Refrigeration North America will present a variety of solutions for freezing and chilling Nov. 3-6 in Chicago at Process Expo 2013, the international trade show for food and beverage processing. GEA experts will be on hand in the North Hall of McCormick Place (Level 3, Stand 5331) to provide insight into freezing system solutions (including spiral, carton, and tunnel), as well as chillers and ice systems. These systems include highly individual solutions in addition to standardized and quickly installed systems, as the following examples show:

Maximum flexibility in carton freezers with variable retention time (VRT)
Maximum flexibility in carton freezers with variable retention timeThe GEA I-VRT tunnel freezer for cartons, featuring variable retention time, enables the processing of various product sizes and types with different chilling and freezing profiles. Product throughput is variable, from 4,500 to 41,000 kg per hour, and the retention time can be individually adapted to the respective mass of the products. Powerful fans assure the required velocity and distribution of the air flow, as well as for efficient heat transfer. This flexibility assures that the GEA I-VRT can be completely integrated into the production process.

The control system of the GEA I-VRT freezer ensures retention time that effectively matches the product weight and its required freezing time – before the food goes to palletizing or into frozen storage.

Minimum liquid loss with the GEA HVF high-velocity freezer (HVF)
Minimum liquid loss with the GEA HVF high-velocity freezer
The GEA HVF high-velocity freezer (HVF) not only enables freezing hamburger patties and other flat products, but also crust freezing of a variety of other foods. For this system, GEA has developed special high-velocity air nozzles that enable quick penetration of the border layers that surround the product and that can rapidly reduce the temperature at the outer layer. A further benefit offered by this system is quality enhancement of the food products by a reduction in cell damage. In comparison to equipment with impingement technology offered until now, the GEA HVF freezer with its modular design enables a reduction by approx. 10 to 15% in the time required for freezing. This means that the food loses less liquid and that it remains fresh longer. This GEA system is available with the option of selection between one conveyor belt or two conveyor belts, with two separately adjustable speeds.

GEA has equipped its HVF freezer with high-velocity air nozzles, which also enable efficient crust freezing.

Headquartered in Bochum, Germany, GEA Group Aktiengesellschaft, one of the largest system providers for the processing of food, as well as for an extensive spectrum of processing industries, achieved consolidated revenues in excess of EUR 5.7 billion in 2012. Active as an international technology group, the company focuses on process technology and components for demanding production processes in a diversified range of end-user markets. GEA Group generates about 70 percent of its sales in long-term growth industries in food and energy sectors. The group employed around 24,750 staff worldwide as of June 30, 2013. GEA Group is a market and technology leader in its business areas. It is listed on the German MDAX stock index (G1A, WKN 660 200). Further information is available on the Internet at: www.gea.com.