GEA set to unveil equipment series at FoodEX
The GEA group is set to display its range of equipment and solutions for the food sector, including the confectionery and bakery markets, at FoodEX 2018 in Birmingham, UK.
Taking place at the NEC between 16-18 April, the three-day showcase will focus on the latest technology, products and industry trends.
Derek Paterson, GEA’s head of food processing and packaging sales in the UK, believed the event offered a strong platform for the company’s series of products.
He said: “From food and ingredients processing through marination, tenderising, separation, homogenisation to slicing, packaging and refrigeration, we have a large portfolio to share. So it was quite a natural progression to our theme of the technology supermarket, because our customers can pick and choose from a range of standardised equipment or work with us to customise and create complete line solutions for their food or beverage plant.”
As the company explained, in addition to its equipment and technical expertise, it is also able to offer project management, planning and cost control services to achieve cost-effective food production.
The company, exhibiting in Hall 3 (stand V250) will be showcasing the GEA DualSlicer, GEA PowerPak – thermoforming machine for packaging with new OxyCheck technology which has application for the confectionery and bakery sectors.
It will also be exhibiting its SmartPacker CX400, the vertical form- fill- and seal solution and the GEA Grasso V series, one of the most efficient reciprocating compressors on the market. With its extensive expertise in cooling systems for industrial and commercial applications the company’s emphasis is on the use of reliable, energy-efficient design, natural refrigerants and innovative energy-reuse systems.
Its PowerPak system has been designed to be a highly configurable packaging machine for production lines with a high throughput or frequently changing products. The equipment is now available with OxyCheck, an in-line solution for monitoring the quality of remaining oxygen content and the integrity of MAP packaging (Modified Atmosphere Package) which is used within a number of sectors including confectionery.
According to the company, its system uses a unique sensor spot printed on the inner side of the top film. The thermoformer-mounted optical sensors project light on the sensor spot and measure the wavelength of the light that fluoresces from the dye. GEA invented a methodology of translating the dye’s fluorescence to O2 content depending on the temperature.
The innovation is in the technology accurately measuring the O2 content and seal integrity of every single MAP that exits the thermoformer, without destroying in by a needle as has been done in the past. Costly and wasteful sample testing, previously used on only 1% of the packaging, can be improved and food producers can now reportedly check 100% of the packs on each line.
As a non-invasive quality control system, the film and seal remain intact and neither product nor film material are wasted. Now only checked packages enter the supply chain, GEA can prevent from potential costly recalls for whole batches.