Under the motto “100 years of combined passion and know-how,” GEA will be exhibiting advanced bakery technology from its leading brands, GEA Comas and GEA Imaforni, at the International Baking Industry Exposition (IBIE) in Las Vegas from September 8-11, 2019. Both processing and freezing technology will be represented at booth 7547 to demonstrate the company’s innovation, craftsmanship, partnership and know-how in creating bakery lines that are built to perform and built to last.
Exhibits will include the high capacity GEA Rotary Moulder for making soft dough cookies and shortbreads with different shapes and dough consistencies. Also on display, the GEA Multi-piston Depositor, which works with ovens up to three meters wide and boasts a host of innovative features that result in better products and higher productivity.
As well in the spotlight, the GEA Paper Cup Denester, which places paper cups, aluminium foils and plastic containers for production of cupcakes, muffins, pies and layer cakes and operates at up to 50 cycles/minute. And throwing a little light on things will be the GEA TecLight, the new LED light option from GEA, specifically developed for use under freezing conditions reaching -40 degrees Fahrenheit.
GEA experts will also present CALLIFREEZE, a unique new freezer control system for GEA spiral freezers that continuously monitors the product’s level of frozenness to ensure that products are perfectly frozen without wasting energy; GEA A-Tec spiral freezers which have been designed specifically for the North American market and featuring hygienic design, high product yield, fewer defrosts and low energy consumption; and GEA Packaging Solutions, including vertical form, fill seal and thermoforming systems that maintain food quality throughout the supply chain.