Aroma-rich freeze concentration - system from GEA retains all ingredients completely
GEA offers the new IceCon Compact series for the production of liquid food concentrates. The standardised systems gently concentrate the liquids into a syrup, preserving the aroma and ingredients. They are mainly used for high-quality fruit extracts, juices and milk drinks, alcoholic products or even cold-brew coffee, but are just as suitable for vinegar concentrates.
The standardised GEA IceCon Compact gently concentrates the liquids into a syrup and preserves the flavour. (Illustration: © GEA.)
Producing high-quality concentrated syrup
Freeze concentration systems remove the water from liquid food products to purify the prod-uct or to concentrate the flavour into a small volume for transport and further processing. This process achieves the highest selectivity, because the ice crystals formed only bind the water. If this is removed at the freezing point, the result is a concentrated syrup in which the quality, aroma and all ingredients are completely preserved.
Freeze concentration process. (Illustration: © GEA.)
Economical turnkey solution in continuous operation
The compact series offers a turnkey solution for manufacturers with small to medium produc-tion volumes who require a dewatering capacity of 100 to 900 kilograms. In the continuous process, the system freezes and concentrates at low temperatures, and therefore the process does not need to be interrupted by cleaning. The units are delivered frame-mounted and can be installed and commissioned with little effort.
And because energy is recovered through a pre-cooling rail and the system runs on electrici-ty, the carbon footprint can be reduced even further by using green electricity. The compact freezer concentrators are available in three sizes to match the container transport standards: IceCon Compact 25, IceCon Compact 40 and IceCon Compact 60.