GEA Bakery, a business unit of the GEA Group dedicated to industrial bakery production technologies, is located in Colognola ai Colli, Verona, and Torrebelvicino, Vicenza
GEA Bakery 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.
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.
GEA Bakery Equipment:Turnkey Production & End-to-End Support
GEA Bakery offers complete, customised solutions for a wide variety of bakery products—ranging from cakes, pies, cookies, and crackers, to pizzas, bread, pastries, and specialty breads.
GEA provides turnkey equipment, from ingredient handling to final packaging. A team of technologists works closely with customers at the Bakery Experience Centre to develop new recipes and optimise processes, ensuring fast product-to-market deployment. Full lifecycle support—consulting, installation, commissioning, technical service, and sustainability guidance—ensures reliable performance and low total cost of ownership.
Key Equipment Categories
- Extruders: GEA’s extruding technology ensures well defined shapes with the possibility to choose between a wide variety of raw materials and shaping systems. Recently, we launched the fastest extruder ever built: a high-performance, fully customizable solution designed for precise, high-speed production across a wide range of bakery products. It sets a new standard for high-speed industrial production, delivering exceptional flexibility for a wide range of bakery applications, with wirecut speeds of up to 350 strokes per minute.
- Depositors: Highcapacity volumetric and lobepump depositors for cookies, layer cakes, pizza toppings, and rye bread doughs.
- Baking Tunnel Ovens: From direct gas-fired to indirect cyclotherm ovens, and from hybrid to electric ovens, GEA provides options for all baking challenges. Our modular baking technology ensures precise configuration and adjustment to meet any requirement, while our advanced 3D modeling and dynamic simulators optimise design efficiency.
- Pie/tart Systems: GEA provides a comprehensive range of versatile machines for producing pie and quiche shells, or cheesecake bases.
- Piston Filling Injectors: GEA offers a range of high-precision side and vertical piston injection systems designed to integrate seamlessly into various production lines. These systems are ideal for filling products like pastries, eclairs, and bread rolls. The multi-piston vertical injectors ensure accurate volumetric dosing of creams, jams, sauces, and other fillings—even for applications such as baguette injection.
Innovation & Sustainability
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.
Our corporate purpose is clear-cut: “Engineering for a better world.” And that means climate protection is a key issue for GEA. For instance, our machines and solutions are paving the way for decarbonising the food and pharmaceutical industries.
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Media contact
Joseph Clarke
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: editor@in-bakery.com
