GEA Cake & Pastry Side Injectors – Precision Filling Solutions
GEA’s cake and pastry side injectors deliver ultra-precise volumetric filling for eclairs, buns, and pastries. High performance, flexible automation and dual‑filling capability boost bakery efficiency and product quality.
High-Precision Side Injection Technology
GEA’s DI and DI‑E side injector systems use servo‑motor‑driven multi‑piston volumetric injectors to accurately dispense creams, jams or chocolates into pastries, eclairs, or bread buns at ambient or controlled temperatures. The DI model supports high‑capacity fully automated lines with interchangeable conveyor platens and options for dual filling—injecting two fillings simultaneously, such as cream inside jam or vice versa. It also features a “no product, no fill” safety option to prevent waste and enhance throughput.
Scalable, Efficient Production
The DI‑E model offers a streamlined, semi‑automatic alternative—ideal for smaller production volumes—while retaining key features like volumetric precision, quick‑release belts, and efficient servo control. Both systems can integrate optional loading and unloading robots, reducing manual handling and downtime. Clean‑in‑place (CIP) systems further improve hygiene and reduce water use compared to manual cleaning. These flexible injectors are tailored to fit diverse bakery formats and can adapt to evolving production needs with minimal changeover time and high reliability. Overall, GEA’s side injection technology combines throughput, precision, and automation to optimize modern pastry and cake lines.
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