iba 2018, the world's leading trade fair for bakery, confectionery and snacks is the perfect platform for GEA to highlight its innovative process and technology solutions for the bakery industry. We look forward to welcoming customers and industry professionals under the heading "Make Delicious Possible" to our Booth 211 in Hall A6.
During the fair, representatives of GEA Comas and GEA Imaforni will be available to present our exhibits, walk you through our process lines and demonstrations, and to answer any questions you might have about our products and solutions. With more than 100 years of combined experience in the bakery sector, GEA Comas and GEA Imaforni offer a state-of-the-art range of equipment and solutions for the production of cakes, cookies, pastries, crackers, snacks and confectionery products. The combined range of equipment spans tunnel ovens, modular processing units and complete lines for the production of cakes, crackers, deposited cookies, co-extruded, wire cut, soft and hard biscuits, muffins, Swiss rolls, pizzas and special bread.
Our technology also includes proofing, cooling and freezing solutions for the bakery industry, which together with the GEA Imaforni tunnel ovens, enable you to maximize energy savings across the entire plant operation. As part of GEA Group, bakery customers now have access to the complete portfolio of hygienic process solutions and components as well as plant design, integration and automation for a seamless turnkey approach. With our extensive knowledge of hygienic design including EHEDG, we can offer fully compliant hygienic process solutions including CIP capable freezing systems.
Capptronic HS – a high performance sandwiching machine built on state-of-the-art technology for producing sandwich, filled and spot-deposited biscuits directly in line with the baking oven. It is equipped with a new biscuit tilting system and has a new manifold design for weight accuracy.
DFV3 multi-extruder – a high-performance co-extruder designed to simultaneously deposit two different types of dough, plus a third, fluid filling. It's ideal for producing filled biscuits with 2-3 colors, or fig bars, as well as traditional wire cut and smooth mix cookies. It has a removable stainless steel depositor head for easy cleaning and fast product changeover.
RM 2000 rotary molder – a higher capacity rotary molder in stainless steel configuration to process soft dough cookies, biscuits and shortbreads. It has a working width up to 2000 mm and can be part of a complete production line for a wide range of bakery products.
EM 1000 wire cut extruder – this new extruder in stainless steel configuration uses wire cut movement with a brushless motor. Designed for a quick tool-free belt changeover, this machine is in full wash-down configuration. It can be integrated into a complete line for the production of wire cut biscuits and soft dough cookies.
CALLIFREEZE® is a new freezer control system that is exclusive to GEA spiral freezers. The new system can be configured for S-Tec and A-Tec freezers handling a wide range of food products including bakery. CALLIFREEZE® monitors the condition of products exiting the freezer, and then automatically calibrates the freezer parameters to ensure that every product is frozen according to optimum requirements.
The improved configuration of the three main rollers facilitates the extraction of biscuits with different shapes and different dough consistency. The design of the unit ensures easy cleaning and provides better accessibility for inspection and servicing.
The GEA Bakery Experience Centers (BEC), located in Schio and in Verona, Italy, consist of technology and testing labs, where trial production tests are carried out.
They have been established to allow customers to trial new baked goods recipes in a controlled environment. This minimizes risk and allows customers to free up their own plant whilst simultaneously running new product trials offline. Together with you, our bakery experts can provide guidance on optimal setup between recipe and plant design before going into full-scale production.
At the BEC, customers have at their disposal a complete 1,200 mm wide industrial cookie line, made up of a rotary molder, a wire cut machine and a multi-purpose co-extruder/depositor. The oven has a hybrid configuration with radiating (cyclotherm section) and indirect convection heating. A second pilot oven is also available for tests on cracker snacks as well as hard and soft biscuits. Its 1,200 mm wide direct gas fired oven bakes the products on a wire mesh conveyor. Both ovens are equipped with an Energy Recovery System.
Our food technologists will be available throughout iba 2018 to share the benefit of their product and processing know-how, helping customers to increase efficiency, improve existing recipes and develop new ones with special attention to enhancing shelf life and product quality. During the trade fair GEA's sales, service and technical staff will also be available to support visitors and answer any questions at Booth 211 in Hall A6.
Improve the life cycle costs of your bakery plant and equipment with GEA Service.
We work alongside our customers in close partnership, supporting them throughout the entire life cycle of their equipment and solutions ensuring lasting business success. However, to keep your plant operating at optimum performance, and to ensure your continued success, it needs to be maintained. That's where GEA Service comes in.
Thanks to integrating the latest automation and control solutions, like remote assistance, the status of your bakery machines can be monitored by our automation engineers in real-time by ensuring precise and efficient support.
Working with GEA Service means partnering with a dedicated team of service experts. From project engineering, installation, and commissioning to maintaining and improving the performance of your bakery plant and equipment.
Our seamless service offerings will ensure that our bakery customers can meet the ever-changing demands of their global consumers and markets, not just today, but tomorrow and in the future.