Machinery

ASEPTIC FILLING
MACHINES

Functionality

Aseptic machine which fills metal drums with pre-sterilised bags which have pressurised cap. Besides, it also fills carton containers.

Models: 1A, 2A, 1B, 2B

Principle of operation

The machine consists of one or two lines for aseptic filling of sterilized bags. The filling head is the main part of the equipment. It has a set of mechanical units which handle the cap of the bag and carry out the filling in aseptic conditions. The filling head moves vertically by an operation to control the elevation during the filling of the bag. The weight control is accomplished by load cells which are placed in a motorized transports line and are controlled automatically. A tactile PC screen placed in the machine electrical panel controls the automated operation of the machine and the process. It can be also used to select working parameters and to register process data. Besides, it has a printer for labels.

More information:

Download

See

PALLETISING AND
DEPALLETISING
SYSTEMS

Functionality

Robotics offers great advantages to the production process of food industry: it increases productivity, reduces costs, has a high efficiency, offers an optimal quality in the realised work, increases security, reduces occupational accidents and increases safety in the process.

Principle of operation

Design and own manufacture adapted to the different customer's needs. Gémina also creates different solutions for different containers: drums, pallets, boxes, cans, carafes bags, packs, etc
We have different accessories for robotic cells, such as conveyors of boxes and pallets, stacking and un-stacking machines for pallets, boxes gyrator, applications for changing the heading of pallets, mosaic formers, etc.

More information:

Download

See

TUBULAR
PASTEURIZERS

Functionality

Manufacture of tubular pasteurizers which are adapted to each process in terms of production ratio, type of product and components for controlling the equipment. Pasteurizers are designed for an exceptional control and are the ideal solution for heating and cooling tasks of different products in completely hygienic conditions.

Principle of operation

Pasteurisation consists on subjecting the product (dairy products and by-products, creams, juices, extracts, soups, eggs and egg by-products or any kind of fluid food) to a controlled heat rise treatment and followed by a cooling treatment. In this way, an optimal product sterilization is reached without losing organoleptic qualities, vitamins, nutrients and proteins. In Gémina, we are aware of developing pasteurisation techniques and methods . We manufacture different types of pasteurisers which are adapted to different products and needs. We distinguish among four main unit types: single tube, pyrotubular (shell) or multi-tube, annular and high pressure annular pasteurisers.

More information:

Download

See

PLATE PASTEURISERS

Functionality

Adaptable to a wide product range within most industries, plate heat exchangers are a compact and efficient solution.

Principle of operation

Pasteurisation consists on subjecting the product (dairy products and by-products, creams, juices, extracts, soups, eggs and egg by-products or any kind of fluid food) to a controlled heat rise treatment and followed by a cooling treatment. In this way, an optimal product sterilization is reached without losing organoleptic qualities, vitamins, nutrients and proteins. Plate heat exchangers consist of a set of corrugated plates that add turbulence, with hatches for the passage of two liquids and their heat transfer.The set of plates is assembled in a shell and compressed by tightening clamping bolts.The plates are equipped with gaskets that seal the channels and re-direct the fluids towards alternative channels. The number of plates is determined by the volume of flow, the physical properties of the products, the pressure fall and the temperature of the fluid.

More information:

Download

See

FORCED CIRCULATION
EVAPORATORS

Functionality

Designed for the evaporation of products which have high content of solid material and high viscosity. Concentration of tomato juice, fruit, tropical fruits, red berries… Useful in all the food industry sectors where extraction of some water from raw materials is carried out maintaining at the same time the organoleptic properties of the product.

Principle of operation

Evaporation is the removal of the solvent from a solution in form of vapour. In most evaporation systems, the solvent is water and heat is supplied by vapour condensation. Therefore, steam is not the desired end product, and it could be recovered (or not) depending on its energetic value. Therefore, the evaporation process is normally achieved by evaporating a portion of the solvent, resulting in a concentrated solution. The multiple-effect evaporator is an evaporation system where the vapour extracted from raw material in one effect is used as heating medium for the next effect at a lower pressure. The product is heated through its recirculation in the heat exchanger to be partially evaporated later when the pressure is reduced in the flash chamber. The resulting liquid is generally heated just a few grades each time it passes through the heat exchanger. To keep a good heat transfer in the exchanger it is necessary to have a high recirculation value. By increasing the number of effects, it is possible to expand working capacity and at the same time to optimise the relation between energy consumption and production.

More information:

Download

See

PROCESS TANKS

Functionality

Aseptic process tanks are used as storage in aseptic packing machines for high and low PH products, liquid or viscous products.

Principle of operation

System created to avoid recirculations and reheatings of pasteurized product, keeping the product in aseptic conditions. Process aseptic tanks are sterilised by vapour, after they are cooled by sterile nitrogen injection and water forced circulation in the external shell. During this process pressure is always positive to avoid the input of pollutants. During the production process, sterile nitrogen fills the space over the product and, at the same time, keeps the aseptic filler’s flux at a constant pressure. CIP cleaning is executed apart from the sterilization and packing plant, therefore, work cycles are independent.

More information:

Download

See

ASEPTIC MONOBLOCKS

Functionality

Monoblocks are ideal for small and medium productions.

They consists on the integration of an aseptic filler machine and a pasteurisation plant, creating a single compact, functional and versatile machine capable of adapting to a wide range of products.

Principle of operation

Pasteurization consists on subjecting the product (dairy products and by-products, creams, juices, extracts, soups, eggs and egg by-products or any kind of fluid food) to a controlled heat rise treatment and followed by a cooling treatment. In this way, an optimal product sterilization is reached without losing organoleptic qualities, vitamins, nutrients and proteins. The aseptic head integrated in the equipment can be configured to different transport options for handling the drums.

More information:

Download

See

CREAM EXTRACTION PROCESS

Functionality

Creams extraction process from a wide variety of fruit and vegetables, either using hot extraction or cold extraction processes.

Principle of operation

The extraction process is the next step after pitting. Once the fruit is pitted and clean, the cream extraction process begins. For this purpose, there are two distinct methods: hot extraction process and cold extraction process.

More information:

Download

See

LABORATORY PILOT PLANTS

Functionality

Pasteurization and aseptic packing in a laboratory of small product samples, such as juices, soda drinks, vegetable creams, soups, etc.

Principle of operation

The pilot plant has a pasteurization tubular system which has different length of tubes which vary to be adapted to the product. In this way, the "holding" section can be increased or decreased and tests of products which have different properties can be carried out. The plant is delivered ready to be connected to the supply of water, vapour, air and electricity. The principle of operation is the same applied to Gémina pasteurizers, but in small scale. The product is heated in the heating section until getting the required temperature, depending on its organoleptic properties. After, to be pasteurised, the product is driven to the maintenance area where keeps the required temperature to assure its sterilization and to keep its properties. After this process, the product is cooled to go to the bag aseptic filling section.

More information:

Download

See

TURBOEXTRACTOR

Functionality

The turboextractor is used in the process of a wide variety of products to get a puree free of seeds and peels. It is used in the product refining stage. It is applied to products such as tomatoes, apples, pears, strawberries, cucumbers...

Principle of operation

The grinded product enters into the body of the machine through an entry valve, and a paddle wheel rotor which spins at high speeds quickly disintegrates the product releasing its liquid content, which passes through a mesh filter and is discharged at the bottom of the machine. The seeds, peels, twigs, and leaves which are filtered by the mesh, are discarded at the back of the machine. Thanks to the conical shape of the rotor, the product is constantly replaced, avoiding obstructions of the mesh by seeds, peels, etc. The product is evenly distributed among the blades, resulting in an excellent consistency of performance and a perfect dynamic stability. The rotor can have different configurations depending on the product requirements. Some of the variable parameters are the number of blades and their shape. In many applications, a straight blade is sufficient to guarantee the desired performance for the product. However, other applications require a specific incidence angle to achieve a full performance.

More information:

Download

See

BLEND SYSTEMS

Functionality

In blending processes, raw material is blended individually in exact proportions.

Principle of operation

Blending by recipes from database and transference of process parameters to pasteurizers. The addition of scents and small components is automated lessening their reduction through the emptying of the conductions by an air or an ultra pure nitrogen injection. Batch blending: Process tanks has to be automated to get an automated production and intermediate storages. Gémina develops a wide range of technologic processes giving simultaneous processes of CIP/SIP blending with a full food security. This blending process is carried out in a safe way thanks to double-seat valves and leak detection. These blending systems are usually applied in juices industries, where it is regular to mix different ingredients to get a multiple flavours juice. The quantity placed in each tank and the quantity that each tank distributes must be controlled and, therefore, an instrumentation which controls these quantities is required. This control is mainly carried out by load cells (control of the weight of the tank) or flowmeters (control of the flow supplied by the tank). In this way, by controlling the products individually, we can control the final product and the sum of its components.

More information:

Download

See

STORAGE TANKS: ASEPTIC STORAGE

Functionality

Tanks of different capacities and different levels of automation.

Principle of operation

The production of raw materials coming from fruits, such as oranges, peaches, apricots, strawberries and other products, is often carried out industrially through a storage of creams and juices derived from these fruits in sterilized and inert tanks.

More information:

Download

See

CRUSHER

Functionality

Defrosting of stored products such as fruit juices, fruit and vegetables pastes, creams, sauces and so on.

Principle of operation

Crusher is applied to defrost products which are stored in metal drums. A conveying line with motorized rollers brings the drum closer to the lifting platform which turns the drum over. The lifting platform has a base of conveyor rollers and a set of pneumatic hooks which take the drum while an hydraulic mechanism raises the drum to the discharge hopper. Once the product has been drained, the hydraulic mechanism puts the drum back its start position. From the hopper, the product comes into a drum where it is grinded to its defrosting. When the product is in an appropriate condition, a positive rotor pump with a perpetual screw moves it to a heat exchangers set which finishes the defrosting process to obtain a liquid product. After going through the heat exchangers, the product is ready to go into the next stage of the process. In one hour of production can be produced 40 drums/h.

More information:

Download

See

DRUMS EMPTYING PROCESS

Functionality

Vacuum tanks are used to unload products which are in aseptic bags, metal drums or cardboard containers in blending rooms or raw material input rooms.

Principle of operation

The tanks have a deposit prepared to support pressures close to the vacuum state and a liquid ring pump which produces the required vacuum for aspirating the product. A speed controlled pump keeps always the tank in the required level, adjusting the product output which is pumped by a positive displacement pump.

More information:

Download

See

PULPING MACHINE: FINISHER

Functionality

It is used in the processing of a big variety of products to chop and refine in a continuous and efficient way.

Principle of operation

Once the product has been grinded, it is pumped to the finisher. The operation is continuous. By the time the product arrives at the entry of the equipment, it goes into the sieve thanks to pumping pressure. Once the product is into the sieve, a rotor made up of a spinning shaft, which has some blades making contact against the sieve, centrifuges the product towards the net producing continuously the extraction. Thanks to the geometry of the blades, the product is distributed all over them uniformly getting a regular and stable extraction. Depending on the diameter of the holes, the quantity of the sieved product will increase or decrease as well as its texture. The sieved product is taken into a hopper and is pumped to the next stage of the process. The own pressure of the product, which has not been filtered though the net, pushes the waste product to the exit gate. Here, a perpetual screw drives the waste product to its destiny.

More information:

Download

See

HAMMER MILLS

Functionality

The hammer mills has been designed to be used as a food grinder that can apply a first stage of raw processing to the product.This stage produces small solid particles or seeds depending on the diameter of the sieve. For this reason, a second stage of refining through a finisher or a turbo-refiner is required.

Principle of operation

The operation is based on the effect generated by the movement of an axle, in which are assembled a hammer blades set. This operation is carried out into a hopper. The product is driven in through the top part of the main hopper. Then, the product is hit repeatedly by the movement of the hammer blades, producing a first stage of breaking.

More information:

Download

See

HEAT EXCHANGER

Functionality

Heat exchangers are systems that facilitate the heat exchange between two fluids which are at different temperatures and avoid fluids mix between them.

Principle of operation

In a heat exchanger, heat transfer usually includes convection in each fluid, and conduction through the wall that separates them. Heat conduction is the transfer of energy from the particles of a substance that have higher temperature to particles of this substance that have a lower temperature by way of the interaction of these adjacent particles. Conduction can happen between solids, liquids and gases. In gases and liquids, conduction is due to the collisions and the diffusion of molecules during their random motion. In solids, it is due to the combination of molecular vibration and energy transport from free electrons. Convection is the exchange process between a solid and an adjacent liquid or gas in motion, and comprises the combined effects of conduction and the motion of fluids. The faster the motion of fluids, the greater the heat exchange by convection. In absence of any major movement of fluids, transfer of heat between a solid surface and the adjacent fluid happens by conduction only.

More information:

Download

See

INVERSE OSMOSIS EQUIPMENT

Functionality

Equipment designed to produce osmosis water.

Principle of operation

Natural or direct osmosis consists on the dissolution of a solvent (usually water) and a solute formed by one or more chemical components (salts) in dissolution. If we place pure water on one side of a membrane, and on the other side we place water that contains mineral salts, the water will flow from the less dense solution (pure water) towards the denser solution (water with minerals) until there will not be difference in pressure between the two sides. The difference in manometric head between the two levels is known as osmotic pressure of the dissolution. Technology has allowed for the inversion of this natural process, so that if a pressure higher than the natural osmotic pressure is applied to the solute (salty water), a reversal of the water flow is triggered: clean water passes from the salty solution towards the pure water solution medium. The osmotic pressure that needs to be exceeded depends largely on the type of solute and its density, although an approximate range for osmotic pressure can normally be placed between 5 and 60 bar. When applying this system to water, separation rates of 95% of dissolved salts can be achieved, accomplishing a decrease in salinity of sea water.

More information:

Download

See

PISTON PUMP

Functionality

Gémina piston pump is a positive displacement pump which is operated by a double acting hydraulic piston which, in turn, is controlled by a hydraulic unit that can be installed in a distant place from the main unit.

Principle of operation

The hydraulic piston is located outside the pump, avoiding that the product inside the pump comes into contact with the oil of the piston. This piston is specially designed to pump viscous products, products with large particles (cubed or sliced fruit), or products which are sensitive to shearing stresses. Thanks to its design, it is possible to pump large fruit and vegetables pieces or even the whole fruit, without damaging their organoleptic properties.

More information:

Download

See

CIP SYSTEMS

Functionality

Cip systems are used to carry out the chemical cleaning of food installations in a completely automatic way.

Principle of operation

CIP System comprise several tanks which contain different cleaning solutions, normally soda-based alkaline solutions, and a neutralising acid, usually nitric acid. These solutions are heated to working temperatures and conveyed sequentially through the product circuits. These solutions are prepared in a completely automatic way through the use of equipments that control the different parameters. The system controls that the process works perfectly monitoring temperatures and concentrations in the return of the treatment solutions, as well as their flows rates.

More information:

Download

See

HOT/COLD BREAK

Functionality

Hot/Cold break equipment is designed for processing tomato, the enzymatic treatment and improving the consistence of the product.

Principle of operation

The "break" phase is very important in the processing of tomatoes. It is considered a fundamental phase to select the variety of tomato that want to be produced. In this process, the tomatoes are heated very quickly. The tomato paste can be processed either as "hot break" or "cold break". Gémina hot/cold break units can process tomato purée or tomato concentrate guaranteeing the partial or total deactivation of the pectolytic enzymes to allow for the preservation of pectin which bestows a greater consistency to the product. Essentially, the break process is like cooking tomatoes under a tightly monitored and controlled process using temperature sensors. The plant can alternates both Hot and Cold Break processes depending on the different necessities.

More information:

Download

See

HEATERS AND COOLERS

Functionality

Heat exchangers created to heat and cool with different configurations and typologies of heat exchangers for different products and processes.

Principle of operation

The machine consists of a series circuit of heat exchangers. In the first circuit, the product goes through a thermal treatment of heating or cooling, energy is absorved or given by the fluid which circulates around the second circuit (hot water or cooled water). The product is driven by a pump which can be supplied in different typologies depending on the product.

More information:

Download

See

POWDER DISSOLUTOR

Functionality

Equipment used to dissolve solid additives, in powder or crystals, in a fluid, getting a homogeneous mixture.

Principle of operation

Dissolution of heavy products such as sugar, salts, pectins or proteins, getting a final product which has a low viscosity and a complete homogeneity. This system avoids sediments in the following filtering stages of the process. It is a simple equipment which has been created to replace the traditional agitators/blenders, getting a higher performance and production.

More information:

Download

See

TROPICAL FRUIT JUICE EXTRACTOR

Functionality

This machine is used for extracting pulp and juice of a big variety of fruits of medium/big size, mainly boneless fruits such as watermelon, melon and pineapple.

Principle of operation

The principle of working of this machine consists on breaking the fruit through two pinch rolls, which turn in opposite directions. After this, a blade located in the middle helps to spread out the fruit pieces towards the two sieve areas. The rolls drag the fruit pieces against a perforated sieve filtering the pulp and removing peels or rinds through a side ramps.

More information:

Download

See

ASEPTIC FILLINGMACHINES

Functionality

Principle of operation

PALLETISING ANDDEPALLETISING SYSTEMS

Functionality

Principle of operation

TUBULARPASTEURIZERS

Functionality

Principle of operation

PLATE PASTEURISERS

Functionality

Principle of operation

FORCED CIRCULATIONEVAPORATORS

Functionality

Principle of operation

PROCESS TANKS

Functionality

Principle of operation

ASEPTIC MONOBLOCKS

Functionality

Principle of operation

CREAM EXTRACTION PROCESS

Functionality

Principle of operation

LABORATORY PILOT PLANTS

Functionality

Principle of operation

TURBOEXTRACTOR

Functionality

Principle of operation

BLEND SYSTEMS

Functionality

Principle of operation

STORAGE TANKS: ASEPTIC STORAGE

Functionality

Principle of operation

CRUSHER

Functionality

Principle of operation

DRUMS EMPTYING PROCESS

Functionality

Principle of operation

PULPING MACHINE: FINISHER

Functionality

Principle of operation

HAMMER MILLS

Functionality

Principle of operation

HEAT EXCHANGER

Functionality

Principle of operation

INVERSE OSMOSIS EQUIPMENT

Functionality

Principle of operation

PISTON PUMP

Functionality

Principle of operation

CIP SYSTEMS

Functionality

Principle of operation

HOT/COLD BREAK

Functionality

Principle of operation

HEATERS AND COOLERS

Functionality

Principle of operation

POWDER DISSOLUTOR

Functionality

Principle of operation

TROPICAL FRUIT JUICE EXTRACTOR

Functionality

Principle of operation

Cookies

ASEPTIC FILLING
MACHINES

PALLETISING AND
DEPALLETISING
SYSTEMS

TUBULAR
PASTEURIZERS

FORCED CIRCULATION
EVAPORATORS