GEA Bake Extruder high-speed bake extruder

GEA has introduced its latest innovation for the baking industry: the GEA Bake Extruder. Engineered to meet the evolving demands of medium to large-scale biscuit manufacturers, the system is suitable for high-volume and high-speed applications. It is designed to deliver high flexibility, productivity and hygienic operation, whether deployed as a stand-alone unit or integrated with downstream oven systems.

Developed to address a range of industrial baking needs, the extruder can support various production styles including wirecut, co-extruded, filled, continuous extruded and like-deposited products. These formats are commonly used in the production of cookies, bars and biscuits with varied textures, fillings and inclusions.

The system provides full modularity with interchangeable dies and cutting mechanisms, including a fully redesigned wirecut system that can nominally operate at speeds of up to 350 strokes per minute across a maximum working width of 1700 mm. For specific product formats, the machine can deliver a performance of 130 cuts per minute when producing encapsulated cookies, and up to 250 cuts per minute for continuous extruded products.

To further enhance versatility, the extruder is equipped with customisable filler blocks and can be configured with optional lobe pumps. These lobe pumps are particularly well suited for processing aerated and softer doughs that may contain inclusions such as chocolate chips or dried fruits, ensuring accurate dosing and maintaining product integrity.

Powered by brushless motors and servo-driven axes, the extruder has a newly developed HMI (Human Machine Interface) with an independent control box, which provides intuitive operation, multi-level access and improved recipe management. The system is also compatible with ERP integration for streamlined data exchange and predictive maintenance via performance analysis tools.

Hygienic design principles have been applied throughout.