Sandbox GEA Webinars ana@twentythree.net https://sandbox-gea-webinars.23video.com en-us Visualplatform http://blogs.law.harvard.edu/tech/rss Sandbox GEA Webinars episodic no http://sandbox-gea-webinars.23video.com/gea-nozzle-separator-kne-3-06-777 <p>At AnugaFoodTec, we caught up with GEAs Sarah Meszaros. She introduced the GEA Nozzle Separator KNE 3-06-777. This smaller-sized separator is used by customers for the production of e.g. Greek yogurt, cream cheese, or quark. The biggest advantage of the redesigned Nozzle Separator is that there is no need for adding stabilizers during the production process. Thereby, the product quality increases. With the new GEA Nozzle Separator KNE 3-06-777 there are less<u></u> spare parts needed and less energy consumed. The separator is part of a skid installation with the capacity of up to 180kg/h.</p><p><a href="http://sandbox-gea-webinars.23video.com/gea-nozzle-separator-kne-3-06-777"><img src="http://sandbox-gea-webinars.23video.com/64968571/66926184/5eb324908075f2857bfb2695715ee956/standard/download-2-thumbnail.jpg" width="600" height="338"/></a></p> http://sandbox-gea-webinars.23video.com/photo/66926184 Fri, 23 Mar 2018 10:08:35 GMT GEA Nozzle Separator KNE 3-06-777 - no stabalizers & higher product quality At AnugaFoodTec, we caught up with GEAs Sarah Meszaros. She introduced the GEA Nozzle Separator KNE 3-06-777. This smaller-sized separator is used by customers for the production of e.g. Greek yogurt, cream cheese, or quark. The biggest advantage of the redesigned Nozzle Separator is that there is no need for adding stabilizers during the production process. Thereby, the product quality increases. With the new GEA Nozzle Separator KNE 3-06-777 there are less spare parts needed and less energy consumed. The separator is part of a skid installation with the capacity of up to 180kg/h. At AnugaFoodTec, we caught up with GEAs Sarah Meszaros. She introduced the GEA Nozzle Separator KNE 3-06-777. This smaller-sized separator is used by customers for the production of e.g. Greek yogurt, cream cheese, or quark. The biggest advantage... Sandbox GEA Webinars 02:08 <p>At AnugaFoodTec, we caught up with GEAs Sarah Meszaros. She introduced the GEA Nozzle Separator KNE 3-06-777. This smaller-sized separator is used by customers for the production of e.g. Greek yogurt, cream cheese, or quark. The biggest advantage of the redesigned Nozzle Separator is that there is no need for adding stabilizers during the production process. Thereby, the product quality increases. With the new GEA Nozzle Separator KNE 3-06-777 there are less<u></u> spare parts needed and less energy consumed. The separator is part of a skid installation with the capacity of up to 180kg/h.</p><p><a href="http://sandbox-gea-webinars.23video.com/gea-nozzle-separator-kne-3-06-777"><img src="http://sandbox-gea-webinars.23video.com/64968571/66926184/5eb324908075f2857bfb2695715ee956/standard/download-2-thumbnail.jpg" width="600" height="338"/></a></p> anuga anuga 2018 centrifuge cheese cream cheese dairy fresh cheese liquid dairy nozzle separator quark separation separator yogurt http://sandbox-gea-webinars.23video.com/gea-standomat-standardization-unit <p>The GEA standomat standardization unit standardizes<i></i> the milk fat content after the milk has been skimmed. The standomat helps to precisely return a specific amount of previously separated fat. GEAs Christian Becker explains how the standomat achieves astonishing accuracy with the use of three precise mass flow meters. This precision helps GEAs customers to increase the amount of separated surplus cream, which they are able to use for the production of, e.g. butter.</p><p><a href="http://sandbox-gea-webinars.23video.com/gea-standomat-standardization-unit"><img src="http://sandbox-gea-webinars.23video.com/64968566/66926167/4779fb33d7c759f116a2e7fee7af0e4a/standard/download-2-thumbnail.jpg" width="600" height="338"/></a></p> http://sandbox-gea-webinars.23video.com/photo/66926167 Thu, 22 Mar 2018 14:09:11 GMT GEA standomat standardization unit for milk and whey standardization The GEA standomat standardization unit standardizes the milk fat content after the milk has been skimmed. The standomat helps to precisely return a specific amount of previously separated fat. GEAs Christian Becker explains how the standomat achieves astonishing accuracy with the use of three precise mass flow meters. This precision helps GEAs customers to increase the amount of separated surplus cream, which they are able to use for the production of, e.g. butter. The GEA standomat standardization unit standardizes the milk fat content after the milk has been skimmed. The standomat helps to precisely return a specific amount of previously separated fat. GEAs Christian Becker explains how the standomat... Sandbox GEA Webinars 01:30 <p>The GEA standomat standardization unit standardizes<i></i> the milk fat content after the milk has been skimmed. The standomat helps to precisely return a specific amount of previously separated fat. GEAs Christian Becker explains how the standomat achieves astonishing accuracy with the use of three precise mass flow meters. This precision helps GEAs customers to increase the amount of separated surplus cream, which they are able to use for the production of, e.g. butter.</p><p><a href="http://sandbox-gea-webinars.23video.com/gea-standomat-standardization-unit"><img src="http://sandbox-gea-webinars.23video.com/64968566/66926167/4779fb33d7c759f116a2e7fee7af0e4a/standard/download-2-thumbnail.jpg" width="600" height="338"/></a></p> anuga 2018 blending cheese cream dairy gea liquid dairy milk milk powders standardization standardization unit