GEA Bakery, a leading partner in the bakery industry, will be unveiling cutting-edge technology and sharing its latest sustainability initiatives at the upcoming IBIE 2025
West Hall – Stand 4255
During the trade fair, innovative equipment will be presented, giving visitors the opportunity to discover the latest technologies in the industry.
Among them, the GEA Bake Depositor 2LC, a compact lobe depositor designed for producing four types of soft-dough cookies: deposited, wire-cut, soft-center, and co-extruded—including bicolored varieties. Its flexibility and user-friendly design make product changeovers quick and easy. Additionally, its versatile configuration allows it to operate either as a stand-alone unit or be integrated into an existing tray line.
Despite its compact size, the Bake Depositor 2LC offers high production capability: it reaches 40 strokes per minute for deposited products and 100 cuts per minute for wire-cut products.
The machine will be on display, offering a close-up look at its efficiency and versatility.
During the tradeshow, the new GEA Bake Extruder will also be presented. Designed for high-speed production without compromising quality, the extruder features a completely redesigned wirecut system that supports a maximum working width of up to 1,700 mm. It delivers up to 350 strokes per minute for wirecut applications and 130 strokes per minute for encapsulated cookie production.
The new machine head design ensures quick and easy access for cleaning and maintenance, significantly reducing downtime and improving overall productivity on the line. Safety has also been enhanced with photo-electric barriers, offering a secure working environment without compromising performance.
The last GEA Bakery innovative solution is the GEA E-Bake G2 designed to push the boundaries of energy efficiency and baking precision. The new E-Bake integrates innovative airflow systems, a compact baking chamber, and micro convection technology with enhanced localized ventilation. Each module is individually controlled by zone, allowing highly tailored baking conditions and optimized energy use.
Additional innovations include reduced thermal bridges and a new configuration of electrical resistances, further contributing to the oven’s energy efficiency. The result is improved product quality and uniformity, with repeatable results across batches.
Installation is fast and seamless with pre-assembled Plug&Play modules, minimizing disruption to production and ensuring a smooth transition to high-performance baking.
About GEA Bakery
With more than 100 years of combined experience in the bakery sector, GEA Bakery provides turnkey solutions for a wide variety of applications, including production lines for crackers and hard cookies, solutions for soft biscuits and other soft dough products, and complete production lines for cakes, tarts, pastries, and pizzas.
The business unit was established in 2016 following the merger of two historical companies in the sector, Comas and Imaforni, when they were acquired by the multinational GEA Group, one of the world’s largest suppliers of systems and components for the food, beverage, and pharmaceutical industries.
The company’s strategy focuses on sustainability and innovation. GEA Bakery is committed to implementing technologies that reduce energy and water consumption while improving process efficiency.
