FoodEurope Issue 4 2016
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42<br />
processing & packaging<br />
Meet the grinders!<br />
The GEA PowerGrind grinders grind more than ever before<br />
It’s a family thing. The physical presence of GEA’s robust grinders, the GEA PowerGrind 200 and<br />
his bigger brother the 280 send shivers down the spine! They’re perfect for grinding in burger,<br />
sausage and petfood production. In fact, they’ll grind almost everything that’s put in them –<br />
including frozen blocks and bones.<br />
More applications, higher<br />
capacity<br />
They have such a wide application<br />
window that a GEA PowerGrind<br />
can be used for all meat grinding,<br />
whether that’s working in batches<br />
or benefitting from the<br />
standardisation lines or the latest<br />
automated solutions. They grind<br />
fresh and frozen meat without the<br />
need for a screw change, and can<br />
handle blocks down to –25°C in<br />
some applications. The capacity<br />
for the 280 version is up to an<br />
impressive 30 tons per hour for<br />
fresh meat, and 11 tons per hour<br />
for frozen. GEA’s product expert<br />
for grinders Harrie van Beers says,<br />
“The capacity is so high, the<br />
challenge is not getting ground<br />
meat out of the grinder, it’s getting<br />
enough raw material in!”<br />
An enviable family tree<br />
There are actually four brothers as<br />
both the 200 and 280 sizes come<br />
with a choice of push-button or<br />
touchscreen PLC panels. And they<br />
have an excellent pedigree. The<br />
GEA PowerGrind is a direct<br />
descendant of the highly respected<br />
GEA AutoGrind. This machine<br />
single-handedly redefined<br />
industrial grinding thanks to the<br />
company’s double-screw<br />
configuration. Now there’s a new<br />
benchmark: the GEA PowerGrind.<br />
A heritage of innovation<br />
The double-screw configuration<br />
was a major breakthrough for<br />
continuous grinder feeding. It<br />
features a slowly rotating feeder<br />
worm that cuts frozen blocks<br />
rather than breaking them, which<br />
means fewer fines and less dust or<br />
crushed meat. Particle definition is<br />
excellent and fat separation is kept<br />
to a minimum. This technique also<br />
generates very little heat (the<br />
temperature rises only 1 or 2°C<br />
with fresh meat), so quality is<br />
maintained with no squashing or<br />
smearing.<br />
First we made it stronger and<br />
smarter….<br />
Product Manager for GEA’s<br />
grinders Willem Prinssen says,<br />
“Our innovative double-screw was<br />
a game changer for industrial<br />
grinding, and widened the<br />
www.foodmagazine.eu.com issue four | <strong>2016</strong>
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