GEA introduces next-gen batch freeze dryers | FoodBev Media

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Phoebe Fraser

30 October 2024

GEA introduces next-gen batch freeze dryers

GEA has launched its next generation of batch freeze dryers, named Ray Plus, which offer energy and hygiene benefits.

Using technology that delivers energy efficiency and hygiene improvement, the Ray Plus series provide a more flexible and efficient solution for the food sector.

Freeze-drying helps to preserve a range of fresh foods, including fruit and vegetables, meat and seafood, probiotics, convenience foods, instant coffee and ready meals. Freeze-dried smoothies and snacks often have an extended shelf life (without need for refrigeration) and retain their nutritional quality, taste, texture and appearance.

The Ray Plus series offers a cabinet size range of 45-square-metres to 180-square-metres, with heating plates in layers of 10, 15 or 20, and condensers on both sides.

These cabinets can be combined in groups of up to six, sharing a common control and support system to improve operational efficiency and ensure even load distribution across the production floor.

The GEA Ray Plus freeze dryer uses a proprietary computational fluid dynamic (CFD) model, which precisely calculates the flow dynamics and pressure losses under deep vacuum within the freeze dryer cabinet, ensuring optimal performance and efficiency.

The result is a nearly 50% reduction in pressure drop within the cabinet compared to previous models, achieved by installing vapor traps on both sides of the cabinet and allowing vapor to enter from both the top and bottom.

The new series can be integrated with existing Ray freeze dryers and connected to various cooling and heating solutions, including new heat pump technologies. The new series also operates at lower temperatures with higher batch loads, achieving the same daily capacity with reduced energy consumption.

The freeze dryers are equipped with four condensers (three in operation, one in de-icing), providing a larger condensing surface and enabling operations at a condenser temperature that is around 6 °C warmer. This configuration also allows for operation at lower vacuum levels with higher sublimation rates.

The new series features an intuitive user interface on the front of the unit, making it easy to operate, while offering remote access.

The new Ray Plus series will be one of GEAs focus themes during Food ingredients Europe in Frankfurt, Germany, from November 19 to 21, 2024.