GEA Videos no-reply@gea.com https://video.gea.com en-us Visualplatform http://blogs.law.harvard.edu/tech/rss GEA Videos episodic no https://video.gea.com/files/rv1.68/sitelogo.gif https://video.gea.com http://video.gea.com/roto-pennaut-rotating-cutter <p>Roto-Pennaut has been completely redesigned for maximum versatility and efficiency while preserving all the cutting and ventilation characteristics it shares with preceding versions; the Roto-Pennaut distinguishes itself thanks to a series of innovations designed for efficiency and a simple, versatile design that enables it to adapt perfectly to both old and new short pasta production lines.<p></p> <p>Roto-Pennaut is available in two versions: the Universal model, that can be installed on every press for short-cut pasta and the xTru model, which is specifically designed to adapt to the structure of the short-cut pasta presses developed by GEA.</p></p><p><a href="http://video.gea.com/roto-pennaut-rotating-cutter"><img src="http://video.gea.com/64968558/82074323/a48e54c990cb8c1f3fda4392821ffa57/standard/download-7-thumbnail.jpg" width="75" height=""/></a></p> http://video.gea.com/photo/82074323 Thu, 15 Dec 2022 13:32:18 GMT ROTO PENNAUT - ROTATING CUTTER Roto-Pennaut has been completely redesigned for maximum versatility and efficiency while preserving all the cutting and ventilation characteristics it shares with preceding versions; the Roto-Pennaut distinguishes itself thanks to a series of innovations designed for efficiency and a simple, versatile design that enables it to adapt perfectly to both old and new short pasta production lines. Roto-Pennaut is available in two versions: the Universal model, that can be installed on every press for short-cut pasta and the xTru model, which is specifically designed to adapt to the structure of the short-cut pasta presses developed by GEA. Roto-Pennaut has been completely redesigned for maximum versatility and efficiency while preserving all the cutting and ventilation characteristics it shares with preceding versions; the Roto-Pennaut distinguishes itself thanks to a series of... GEA Videos 00:51 <p>Roto-Pennaut has been completely redesigned for maximum versatility and efficiency while preserving all the cutting and ventilation characteristics it shares with preceding versions; the Roto-Pennaut distinguishes itself thanks to a series of innovations designed for efficiency and a simple, versatile design that enables it to adapt perfectly to both old and new short pasta production lines.<p></p> <p>Roto-Pennaut is available in two versions: the Universal model, that can be installed on every press for short-cut pasta and the xTru model, which is specifically designed to adapt to the structure of the short-cut pasta presses developed by GEA.</p></p><p><a href="http://video.gea.com/roto-pennaut-rotating-cutter"><img src="http://video.gea.com/64968558/82074323/a48e54c990cb8c1f3fda4392821ffa57/standard/download-7-thumbnail.jpg" width="75" height=""/></a></p> and dies dry moulds pasta pennaut penne Roto Pennaut - Rotating Cutter http://video.gea.com/design-and-manufacturing-of-inserts <p>The forming phase is a fundamental step to determine the quality of your pasta or snack product.<br> It is placed exactly at the center of the production process, and it is represented by our dies and moulds and their ability to perfectly handle the final product. <p>It is the result of our deep knowledge of the extrusion and drying processes as well as of the raw materials used.</p> <p>Our experts of the Dies &amp; Moulds dept. transform their deep knowledge on the forming phase into solutions for you and your finished products.</p> <p>Discover more on this video.</p></p><p><a href="http://video.gea.com/design-and-manufacturing-of-inserts"><img src="http://video.gea.com/64968579/81549020/a6765fee19677d775fe42d84f4ef49f2/standard/download-6-thumbnail.jpg" width="75" height=""/></a></p> http://video.gea.com/photo/81549020 Thu, 08 Dec 2022 19:04:27 GMT Design and manufacturing of inserts and dies The forming phase is a fundamental step to determine the quality of your pasta or snack product. It is placed exactly at the center of the production process, and it is represented by our dies and moulds and their ability to perfectly handle the final product. It is the result of our deep knowledge of the extrusion and drying processes as well as of the raw materials used. Our experts of the Dies Moulds dept. transform their deep knowledge on the forming phase into solutions for you and your finished products. Discover more on this video. The forming phase is a fundamental step to determine the quality of your pasta or snack product. It is placed exactly at the center of the production process, and it is represented by our dies and moulds and their ability to perfectly handle the... GEA Videos 01:43 <p>The forming phase is a fundamental step to determine the quality of your pasta or snack product.<br> It is placed exactly at the center of the production process, and it is represented by our dies and moulds and their ability to perfectly handle the final product. <p>It is the result of our deep knowledge of the extrusion and drying processes as well as of the raw materials used.</p> <p>Our experts of the Dies &amp; Moulds dept. transform their deep knowledge on the forming phase into solutions for you and your finished products.</p> <p>Discover more on this video.</p></p><p><a href="http://video.gea.com/design-and-manufacturing-of-inserts"><img src="http://video.gea.com/64968579/81549020/a6765fee19677d775fe42d84f4ef49f2/standard/download-6-thumbnail.jpg" width="75" height=""/></a></p> dies Dies and Moulds Inserts dry Food/Pasta inserts pasta snack