Keep Whisky’s character while slashing energy costs and keeping CO2 emissions low.
\n\n
Step into the “hot end” of a distillery. The session will show you how energy intensive processes such as distillation, evaporation and crystallization can be electrified with mechanical vapor recompression to save steam, increase the coefficient of performance and significantly reduce the carbon footprint of whisky production. These ideas will be discussed both for classic batch pot still setups and for large grain whisky plants.
\nIf you are planning a new whisky distillery, thinking about a revamp or simply interested in making your process more resource efficient, you will discover how GEA supports you along the downstream line: distillation, evaporation and energy management, plus decanters, centrifuges, pumps and valves to build a fully automated system around your needs. You will also get an inside look at the GEA Test Center, where pilot trials, product specific measurements and CIP tests help define reliable process guarantees and operating parameters tailored to your whisky.
\nYou are warmly invited to join, ask questions about your own production challenges – from stillage handling to evaporation – and explore how to combine authentic whisky craftsmanship with state of the art, low carbon process engineering.
\n\n
During this Webinar you will:
\n\n
The Webinar lasts 25 minutes, followed by a live Q&A session.
\nWe will be hosting this webinar on February 12th at 09:00 AM CET and 04:00 PM CET
\n\n
Meet the experts:
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\n\n
Step into the “hot end” of a distillery. The session will show you how energy intensive processes such as distillation, evaporation and crystallization can be electrified with mechanical vapor recompression to save steam, increase the coefficient of performance and significantly reduce the carbon footprint of whisky production. These ideas will be discussed both for classic batch pot still setups and for large grain whisky plants.
\nIf you are planning a new whisky distillery, thinking about a revamp or simply interested in making your process more resource efficient, you will discover how GEA supports you along the downstream line: distillation, evaporation and energy management, plus decanters, centrifuges, pumps and valves to build a fully automated system around your needs. You will also get an inside look at the GEA Test Center, where pilot trials, product specific measurements and CIP tests help define reliable process guarantees and operating parameters tailored to your whisky.
\nYou are warmly invited to join, ask questions about your own production challenges – from stillage handling to evaporation – and explore how to combine authentic whisky craftsmanship with state of the art, low carbon process engineering.
\n\n
During this Webinar you will:
\n\n
The Webinar lasts 25 minutes, followed by a live Q&A session.
\nWe will be hosting this webinar on February 12th at 09:00 AM CET and 04:00 PM CET
\n\n
Meet the experts:
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Join our experts in separation and purification technologies, for an engaging 25-minute webinar on freeze concentration, the approach revolutionizing food and beverage processing. This session offers practical insights into gently concentrating juices, coffee extracts, dairy, beer, vinegars and more, all while preserving natural flavors, aromas, nutrients and color without heat damage or oxidation.
Discover how GEA's IceCon® technology works in a continuous, closed system for maximum quality retention and minimal losses. Learn about real-world applications for heat-sensitive, aroma-rich liquids like orange juice, milk and wine, plus benefits such as low energy use, corrosion resistance for acidic products, extended uptime without cleaning and seamless scalability from compact skids (100-900 kg/h) to large custom plants up to 10,000 kg/h.
Don't miss this opportunity to see why industry leaders trust freeze concentration for premium concentrates that reduce transport costs and enable innovative products.
During this Webinar you will:
Explore GEA's proven track record with over 60 years of expertise, global installations and testing options.
Gain knowledge on the IceCon® Compact series for easy installation, CODEX automation for reliable operation and service support including upgrades that cut energy by up to 30% and boost sustainability.
Come in touch with real life application examples.
Get a chance to quiz our experts.
The Webinar lasts 25 minutes, followed by a live Q&A session.
We will be hosting this webinar on February 26th at 09:00 AM CET and 04:00 PM CET
Meet the experts:
", "description_html": "Your path to superior quality concentrates and efficiency starts here.
\n\n
Join our experts in separation and purification technologies, for an engaging 25-minute webinar on freeze concentration, the approach revolutionizing food and beverage processing. This session offers practical insights into gently concentrating juices, coffee extracts, dairy, beer, vinegars and more, all while preserving natural flavors, aromas, nutrients and color without heat damage or oxidation.
\nDiscover how GEA's IceCon® technology works in a continuous, closed system for maximum quality retention and minimal losses. Learn about real-world applications for heat-sensitive, aroma-rich liquids like orange juice, milk and wine, plus benefits such as low energy use, corrosion resistance for acidic products, extended uptime without cleaning and seamless scalability from compact skids (100-900 kg/h) to large custom plants up to 10,000 kg/h.
\nDon't miss this opportunity to see why industry leaders trust freeze concentration for premium concentrates that reduce transport costs and enable innovative products.
\n\n
During this Webinar you will:
\nExplore GEA's proven track record with over 60 years of expertise, global installations and testing options.
\nGain knowledge on the IceCon® Compact series for easy installation, CODEX automation for reliable operation and service support including upgrades that cut energy by up to 30% and boost sustainability.
\nCome in touch with real life application examples.
\nGet a chance to quiz our experts.
\n\n
The Webinar lasts 25 minutes, followed by a live Q&A session.
\nWe will be hosting this webinar on February 26th at 09:00 AM CET and 04:00 PM CET
\n\n
Meet the experts:
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\n\n
Join our experts in separation and purification technologies, for an engaging 25-minute webinar on freeze concentration, the approach revolutionizing food and beverage processing. This session offers practical insights into gently concentrating juices, coffee extracts, dairy, beer, vinegars and more, all while preserving natural flavors, aromas, nutrients and color without heat damage or oxidation.
\nDiscover how GEA's IceCon® technology works in a continuous, closed system for maximum quality retention and minimal losses. Learn about real-world applications for heat-sensitive, aroma-rich liquids like orange juice, milk and wine, plus benefits such as low energy use, corrosion resistance for acidic products, extended uptime without cleaning and seamless scalability from compact skids (100-900 kg/h) to large custom plants up to 10,000 kg/h.
\nDon't miss this opportunity to see why industry leaders trust freeze concentration for premium concentrates that reduce transport costs and enable innovative products.
\n\n
During this Webinar you will:
\n\n
The Webinar lasts 25 minutes, followed by a live Q&A session.
\nWe will be hosting this webinar on February 26th at 09:00 AM CET and 04:00 PM CET
\n\n
Meet the experts:
\n", "description_html": "Your path to superior quality concentrates and efficiency starts here.
\n\n
Join our experts in separation and purification technologies, for an engaging 25-minute webinar on freeze concentration, the approach revolutionizing food and beverage processing. This session offers practical insights into gently concentrating juices, coffee extracts, dairy, beer, vinegars and more, all while preserving natural flavors, aromas, nutrients and color without heat damage or oxidation.
\nDiscover how GEA's IceCon® technology works in a continuous, closed system for maximum quality retention and minimal losses. Learn about real-world applications for heat-sensitive, aroma-rich liquids like orange juice, milk and wine, plus benefits such as low energy use, corrosion resistance for acidic products, extended uptime without cleaning and seamless scalability from compact skids (100-900 kg/h) to large custom plants up to 10,000 kg/h.
\nDon't miss this opportunity to see why industry leaders trust freeze concentration for premium concentrates that reduce transport costs and enable innovative products.
\n\n
During this Webinar you will:
\n\n
The Webinar lasts 25 minutes, followed by a live Q&A session.
\nWe will be hosting this webinar on February 26th at 09:00 AM CET and 04:00 PM CET
\n\n
Meet the experts:
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During this Webinar you will:
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The Webinar lasts 25 minutes, followed by a live Q&A session.
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\n\n
Meet the experts:
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During this Webinar you will:
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Meet the experts:
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\nFind out how our Solvent Switch technology selectively removes dissolved impurities from the crystal layer, so you can either achieve higher quality from your existing line or reduce the number of crystallization stages without sacrificing specs. A true development within hybrid crystallization strategies with benefits like:
\n\n
During this Webinar you will:
\n\n
The Webinar lasts 25 minutes, followed by a live Q&A session.
\nWe will be hosting this webinar on Febuary 5th at 09:00 AM CET and 04:00 PM CET
\n\n
Meet the experts:
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\nJoin to learn all about our Solvent Switch: the innovative crystallization concept designed to push crystal purity, cut energy use and reduce your plant’s footprint in both fine and bulk chemical applications. Achieve near-perfect mother liquor separation around the crystal bed while keeping the mother liquor stream undiluted and fully recoverable.
\nFind out how our Solvent Switch technology selectively removes dissolved impurities from the crystal layer, so you can either achieve higher quality from your existing line or reduce the number of crystallization stages without sacrificing specs. A true development within hybrid crystallization strategies with benefits like:
\n\n
During this Webinar you will:
\n\n
The Webinar lasts 25 minutes, followed by a live Q&A session.
\nWe will be hosting this webinar on Febuary 5th at 09:00 AM CET and 04:00 PM CET
\n\n
Meet the experts:
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Discover how GEA’s meVap compression technology turns “lost” waste heat into valuable process steam, cutting fossil fuel demand, CO2 emissions and operating costs at the same time.
In this live webinar, our experts will walk you through how mechanical vapor recompression, optionally combined with heat pumps, gas scrubbers and evaporators, can convert hot air, dryer vapors, hot water or low‑caloric steam into high‑calorific process steam tailored to your temperature and pressure needs.
Through real-world case studies you will see how cascading MVR units and heat pumps can deliver steam on multiple pressure levels, preheat dryer air and process water and achieve high coefficients of performance and substantial annual CO2 savings.
Join the webinar to learn how to identify and quantify your own waste heat potential, understand typical process configurations for food, beverage, brewing, distilling, dairy, chemical and industrial applications and see the impact on primary energy demand, carbon footprint and OPEX.
Learn how GEA technologies come together to bring these projects to life and get practical guidance on how to start your own “steam dream” journey towards green steam from waste heat.
During this Webinar you will:
Learn how meVap compression positions GEA as a one‑stop shop for resource-efficient utility concepts from refrigeration to high‑temperature steam.
Identify your own waste heat potential and see the impact on primary energy demand, carbon footprint and OPEX.
Come in touch with real life application examples.
Get a chance to quiz our experts.
The Webinar lasts 25 minutes, followed by a live Q&A session.
We will be hosting this webinar on February 19th at 09:00 CET and 04:00 PM CET
Meet the experts:
", "description_html": "Turn your waste heat into green steam and real savings.
\n\n
Discover how GEA’s meVap compression technology turns “lost” waste heat into valuable process steam, cutting fossil fuel demand, CO2 emissions and operating costs at the same time.
\nIn this live webinar, our experts will walk you through how mechanical vapor recompression, optionally combined with heat pumps, gas scrubbers and evaporators, can convert hot air, dryer vapors, hot water or low‑caloric steam into high‑calorific process steam tailored to your temperature and pressure needs.
\nThrough real-world case studies you will see how cascading MVR units and heat pumps can deliver steam on multiple pressure levels, preheat dryer air and process water and achieve high coefficients of performance and substantial annual CO2 savings.
\nJoin the webinar to learn how to identify and quantify your own waste heat potential, understand typical process configurations for food, beverage, brewing, distilling, dairy, chemical and industrial applications and see the impact on primary energy demand, carbon footprint and OPEX.
\nLearn how GEA technologies come together to bring these projects to life and get practical guidance on how to start your own “steam dream” journey towards green steam from waste heat.
\n\n
During this Webinar you will:
\nLearn how meVap compression positions GEA as a one‑stop shop for resource-efficient utility concepts from refrigeration to high‑temperature steam.
\nIdentify your own waste heat potential and see the impact on primary energy demand, carbon footprint and OPEX.
\nCome in touch with real life application examples.
\nGet a chance to quiz our experts.
\n\n
The Webinar lasts 25 minutes, followed by a live Q&A session.
\nWe will be hosting this webinar on February 19th at 09:00 CET and 04:00 PM CET
\n\n
Meet the experts:
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Join us for an insightful dive into GEA's proven Ice Condensing (also known as Dry Condensing) technology. Backed by over half a century of experience and more than 60 major installations in the past two decades.
Learn the core principles of this cryogenically driven vacuum system, which condenses water vapor directly into ice at low pressures down to 0.5 mbar, delivering unmatched stability and cost savings compared to traditional vacuum methods. You'll explore the thermodynamic advantages and unique GEA design features—like horizontal condensers for even ice buildup, simpler configurations without mechanical pumps and reduced energy use for de-icing and non-condensable gas removal—that ensure long lifetimes, easy maintenance, and flexibility for future expansions.
Discover practical benefits over conventional wet ejector systems, including lower water consumption, better recovery of free fatty acids and oil, constant vacuum levels year-round and significant OPEX reductions. For example: for a 500 TPD deodorizer, operational costs drop to 19.42 EUR/hour versus 53.30 EUR/hour, with substantial annual savings.
During this Webinar you will:
Learn the core principles of this cryogenically driven vacuum system.
Dive deep into the process flow of a dry condensing line.
Discover the practical benefits of ice condensing over conventional wet ejector systems.
Gain practical insights that enhance efficiency and sustainability in your edible oil processes.
Get in touch with real life examples
Have a chance to quiz our experts
The Webinar lasts 25 minutes, followed by a live Q&A session.
We will be hosting this webinar on March 12th at 09:00 AM CET and 04:00 PM CET
Meet the experts:
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\nDiscover practical benefits over conventional wet ejector systems, including lower water consumption, better recovery of free fatty acids and oil, constant vacuum levels year-round and significant OPEX reductions. For example: for a 500 TPD deodorizer, operational costs drop to 19.42 EUR/hour versus 53.30 EUR/hour, with substantial annual savings.
\n\n
During this Webinar you will:
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\nDive deep into the process flow of a dry condensing line.
\nDiscover the practical benefits of ice condensing over conventional wet ejector systems.
\nGain practical insights that enhance efficiency and sustainability in your edible oil processes.
\nGet in touch with real life examples
\nHave a chance to quiz our experts
\n\n
The Webinar lasts 25 minutes, followed by a live Q&A session.
\nWe will be hosting this webinar on March 12th at 09:00 AM CET and 04:00 PM CET
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Meet the experts:
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Join us for an insightful dive into GEA's proven Ice Condensing (also known as Dry Condensing) technology. Backed by over half a century of experience and more than 60 major installations in the past two decades.
Learn the core principles of this cryogenically driven vacuum system, which condenses water vapor directly into ice at low pressures down to 0.5 mbar, delivering unmatched stability and cost savings compared to traditional vacuum methods. You'll explore the thermodynamic advantages and unique GEA design features—like horizontal condensers for even ice buildup, simpler configurations without mechanical pumps and reduced energy use for de-icing and non-condensable gas removal—that ensure long lifetimes, easy maintenance, and flexibility for future expansions.
Discover practical benefits over conventional wet ejector systems, including lower water consumption, better recovery of free fatty acids and oil, constant vacuum levels year-round and significant OPEX reductions. For example: for a 500 TPD deodorizer, operational costs drop to 19.42 EUR/hour versus 53.30 EUR/hour, with substantial annual savings.
During this Webinar you will:
Learn the core principles of this cryogenically driven vacuum system.
Dive deep into the process flow of a dry condensing line.
Discover the practical benefits of ice condensing over conventional wet ejector systems.
Gain practical insights that enhance efficiency and sustainability in your edible oil processes.
Get in touch with real life examples
Have a chance to quiz our experts
The Webinar lasts 25 minutes, followed by a live Q&A session.
We will be hosting this webinar on March 12th at 09:00 AM CET and 04:00 PM CET
Meet the experts:
", "description_html": "Transform your edible oil deodorization line with unmatched energy savings, eco-friendly operation and cost-effective vacuum.
\n\n
Join us for an insightful dive into GEA's proven Ice Condensing (also known as Dry Condensing) technology. Backed by over half a century of experience and more than 60 major installations in the past two decades.
\nLearn the core principles of this cryogenically driven vacuum system, which condenses water vapor directly into ice at low pressures down to 0.5 mbar, delivering unmatched stability and cost savings compared to traditional vacuum methods. You'll explore the thermodynamic advantages and unique GEA design features—like horizontal condensers for even ice buildup, simpler configurations without mechanical pumps and reduced energy use for de-icing and non-condensable gas removal—that ensure long lifetimes, easy maintenance, and flexibility for future expansions.
\nDiscover practical benefits over conventional wet ejector systems, including lower water consumption, better recovery of free fatty acids and oil, constant vacuum levels year-round and significant OPEX reductions. For example: for a 500 TPD deodorizer, operational costs drop to 19.42 EUR/hour versus 53.30 EUR/hour, with substantial annual savings.
\n\n
During this Webinar you will:
\nLearn the core principles of this cryogenically driven vacuum system.
\nDive deep into the process flow of a dry condensing line.
\nDiscover the practical benefits of ice condensing over conventional wet ejector systems.
\nGain practical insights that enhance efficiency and sustainability in your edible oil processes.
\nGet in touch with real life examples
\nHave a chance to quiz our experts
\n\n
The Webinar lasts 25 minutes, followed by a live Q&A session.
\nWe will be hosting this webinar on March 12th at 09:00 AM CET and 04:00 PM CET
\n\n
Meet the experts:
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\n\n
Step into the “hot end” of a distillery. The session will show you how energy intensive processes such as distillation, evaporation and crystallization can be electrified with mechanical vapor recompression to save steam, increase the coefficient of performance and significantly reduce the carbon footprint of whisky production. These ideas will be discussed both for classic batch pot still setups and for large grain whisky plants.
\nIf you are planning a new whisky distillery, thinking about a revamp or simply interested in making your process more resource efficient, you will discover how GEA supports you along the downstream line: distillation, evaporation and energy management, plus decanters, centrifuges, pumps and valves to build a fully automated system around your needs. You will also get an inside look at the GEA Test Center, where pilot trials, product specific measurements and CIP tests help define reliable process guarantees and operating parameters tailored to your whisky.
\nYou are warmly invited to join, ask questions about your own production challenges – from stillage handling to evaporation – and explore how to combine authentic whisky craftsmanship with state of the art, low carbon process engineering.
\n\n
During this Webinar you will:
\n\n
The Webinar lasts 25 minutes, followed by a live Q&A session.
\nWe will be hosting this webinar on February 12th at 09:00 AM CET and 04:00 PM CET
\n\n
Meet the experts:
\n", "description_html": "Keep Whisky’s character while slashing energy costs and keeping CO2 emissions low.
\n\n
Step into the “hot end” of a distillery. The session will show you how energy intensive processes such as distillation, evaporation and crystallization can be electrified with mechanical vapor recompression to save steam, increase the coefficient of performance and significantly reduce the carbon footprint of whisky production. These ideas will be discussed both for classic batch pot still setups and for large grain whisky plants.
\nIf you are planning a new whisky distillery, thinking about a revamp or simply interested in making your process more resource efficient, you will discover how GEA supports you along the downstream line: distillation, evaporation and energy management, plus decanters, centrifuges, pumps and valves to build a fully automated system around your needs. You will also get an inside look at the GEA Test Center, where pilot trials, product specific measurements and CIP tests help define reliable process guarantees and operating parameters tailored to your whisky.
\nYou are warmly invited to join, ask questions about your own production challenges – from stillage handling to evaporation – and explore how to combine authentic whisky craftsmanship with state of the art, low carbon process engineering.
\n\n
During this Webinar you will:
\n\n
The Webinar lasts 25 minutes, followed by a live Q&A session.
\nWe will be hosting this webinar on February 12th at 09:00 AM CET and 04:00 PM CET
\n\n
Meet the experts:
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\n\n
Experience how whisky production can shift from a traditional process to a future-oriented, resource-efficient business model.
\nWe will unpack not only the growth and evolving dynamics of the global whisky market but also reveal how distilleries can extract real economic and environmental value from what was once viewed as a waste product—whisky stillage.
\nYou’ll be taken through the whisky-making journey, focusing on pot ale, the protein- and amino acid-rich residue left after distillation. With advanced GEA evaporation technology, this by-product is efficiently concentrated and transformed into high-quality animal feed instead of provoking disposal costs. You will learn how these systems, in use at major distilleries worldwide, deliver high energy efficiency, operational simplicity and a reduced carbon footprint through mechanical vapor recompression and process-integrated heat recovery.
\nThrough real-life installations and GEA’s holistic project approach, you’ll see how fully automated solutions optimize every plant, from raw material processing to energy management and final output. You will also learn all about GEA’s commitment to tailored design, thorough testing and long-term service, helping whisky producers boost profitability, strengthen sustainability, and achieve production excellence.
\n\n
During this Webinar you will:
\n\n
The Webinar lasts 25 minutes, followed by a live Q&A session.
\nWe will be hosting this webinar on January 29th at 09:00 AM CET and 04:00 PM CET
\n\n
Meet the experts:
\n", "description_html": "From waste to value with GEA evaporation technology, one drop at a time.
\n\n
Experience how whisky production can shift from a traditional process to a future-oriented, resource-efficient business model.
\nWe will unpack not only the growth and evolving dynamics of the global whisky market but also reveal how distilleries can extract real economic and environmental value from what was once viewed as a waste product—whisky stillage.
\nYou’ll be taken through the whisky-making journey, focusing on pot ale, the protein- and amino acid-rich residue left after distillation. With advanced GEA evaporation technology, this by-product is efficiently concentrated and transformed into high-quality animal feed instead of provoking disposal costs. You will learn how these systems, in use at major distilleries worldwide, deliver high energy efficiency, operational simplicity and a reduced carbon footprint through mechanical vapor recompression and process-integrated heat recovery.
\nThrough real-life installations and GEA’s holistic project approach, you’ll see how fully automated solutions optimize every plant, from raw material processing to energy management and final output. You will also learn all about GEA’s commitment to tailored design, thorough testing and long-term service, helping whisky producers boost profitability, strengthen sustainability, and achieve production excellence.
\n\n
During this Webinar you will:
\n\n
The Webinar lasts 25 minutes, followed by a live Q&A session.
\nWe will be hosting this webinar on January 29th at 09:00 AM CET and 04:00 PM CET
\n\n
Meet the experts:
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\n\n
Discover how GEA’s meVap compression technology turns “lost” waste heat into valuable process steam, cutting fossil fuel demand, CO2 emissions and operating costs at the same time.
\nIn this live webinar, our experts will walk you through how mechanical vapor recompression, optionally combined with heat pumps, gas scrubbers and evaporators, can convert hot air, dryer vapors, hot water or low‑caloric steam into high‑calorific process steam tailored to your temperature and pressure needs.
\nThrough real-world case studies you will see how cascading MVR units and heat pumps can deliver steam on multiple pressure levels, preheat dryer air and process water and achieve high coefficients of performance and substantial annual CO2 savings.
\nJoin the webinar to learn how to identify and quantify your own waste heat potential, understand typical process configurations for food, beverage, brewing, distilling, dairy, chemical and industrial applications and see the impact on primary energy demand, carbon footprint and OPEX.
\nLearn how GEA technologies come together to bring these projects to life and get practical guidance on how to start your own “steam dream” journey towards green steam from waste heat.
\n\n
During this Webinar you will:
\n\n
The Webinar lasts 25 minutes, followed by a live Q&A session.
\nWe will be hosting this webinar on February 19th at 09:00 CET and 04:00 PM CET
\n\n
Meet the experts:
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\n\n
Discover how GEA’s meVap compression technology turns “lost” waste heat into valuable process steam, cutting fossil fuel demand, CO2 emissions and operating costs at the same time.
\nIn this live webinar, our experts will walk you through how mechanical vapor recompression, optionally combined with heat pumps, gas scrubbers and evaporators, can convert hot air, dryer vapors, hot water or low‑caloric steam into high‑calorific process steam tailored to your temperature and pressure needs.
\nThrough real-world case studies you will see how cascading MVR units and heat pumps can deliver steam on multiple pressure levels, preheat dryer air and process water and achieve high coefficients of performance and substantial annual CO2 savings.
\nJoin the webinar to learn how to identify and quantify your own waste heat potential, understand typical process configurations for food, beverage, brewing, distilling, dairy, chemical and industrial applications and see the impact on primary energy demand, carbon footprint and OPEX.
\nLearn how GEA technologies come together to bring these projects to life and get practical guidance on how to start your own “steam dream” journey towards green steam from waste heat.
\n\n
During this Webinar you will:
\n\n
The Webinar lasts 25 minutes, followed by a live Q&A session.
\nWe will be hosting this webinar on February 19th at 09:00 CET and 04:00 PM CET
\n\n
Meet the experts:
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\n\n
Experience how whisky production can shift from a traditional process to a future-oriented, resource-efficient business model.
\nWe will unpack not only the growth and evolving dynamics of the global whisky market but also reveal how distilleries can extract real economic and environmental value from what was once viewed as a waste product—whisky stillage.
\nYou’ll be taken through the whisky-making journey, focusing on pot ale, the protein- and amino acid-rich residue left after distillation. With advanced GEA evaporation technology, this by-product is efficiently concentrated and transformed into high-quality animal feed instead of provoking disposal costs. You will learn how these systems, in use at major distilleries worldwide, deliver high energy efficiency, operational simplicity and a reduced carbon footprint through mechanical vapor recompression and process-integrated heat recovery.
\nThrough real-life installations and GEA’s holistic project approach, you’ll see how fully automated solutions optimize every plant, from raw material processing to energy management and final output. You will also learn all about GEA’s commitment to tailored design, thorough testing and long-term service, helping whisky producers boost profitability, strengthen sustainability, and achieve production excellence.
\n\n
During this Webinar you will:
\n\n
The Webinar lasts 25 minutes, followed by a live Q&A session.
\nWe will be hosting this webinar on January 29th at 09:00 AM CET and 04:00 PM CET
\n\n
Meet the experts:
\n", "description_html": "From waste to value with GEA evaporation technology, one drop at a time.
\n\n
Experience how whisky production can shift from a traditional process to a future-oriented, resource-efficient business model.
\nWe will unpack not only the growth and evolving dynamics of the global whisky market but also reveal how distilleries can extract real economic and environmental value from what was once viewed as a waste product—whisky stillage.
\nYou’ll be taken through the whisky-making journey, focusing on pot ale, the protein- and amino acid-rich residue left after distillation. With advanced GEA evaporation technology, this by-product is efficiently concentrated and transformed into high-quality animal feed instead of provoking disposal costs. You will learn how these systems, in use at major distilleries worldwide, deliver high energy efficiency, operational simplicity and a reduced carbon footprint through mechanical vapor recompression and process-integrated heat recovery.
\nThrough real-life installations and GEA’s holistic project approach, you’ll see how fully automated solutions optimize every plant, from raw material processing to energy management and final output. You will also learn all about GEA’s commitment to tailored design, thorough testing and long-term service, helping whisky producers boost profitability, strengthen sustainability, and achieve production excellence.
\n\n
During this Webinar you will:
\n\n
The Webinar lasts 25 minutes, followed by a live Q&A session.
\nWe will be hosting this webinar on January 29th at 09:00 AM CET and 04:00 PM CET
\n\n
Meet the experts:
\n", "description_text": "*From waste to value with GEA evaporation technology, one drop at a \ntime.*\n\n \n\nExperience how whisky production can shift from a traditional process \nto a future-oriented, resource-efficient business model.\n\nWe will unpack not only the growth and evolving dynamics of the global \nwhisky market but also reveal how distilleries can extract real \neconomic and environmental value from what was once viewed as a waste \nproduct—whisky stillage.\n\nYou’ll be taken through the whisky-making journey, focusing on pot \nale, the protein- and amino acid-rich residue left after distillation. \nWith advanced GEA evaporation technology, this by-product is \nefficiently concentrated and transformed into high-quality animal feed \ninstead of provoking disposal costs. 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Una jornada de mañana en la que uniremos la formación de primer nivel con el networking y el intercambio de experiencias entre los maestros y los responsables de almazara de toda la Península Ibérica.
La entrada es gratuita, pero las plazas son limitadas. No esperes más e inscríbete ya cumplimentando el recuadro de la derecha.
Programa
9:15 horas. Recepción de asistentes
9:45 horas. Inauguración oficial
10:15 horas. Sesión 1
11:00 horas. Coffee Break
11:30 horas. Sesión 2
12:15 horas. Sesión 3
13:00 horas. Sesión 4
14:00 horas. Cóctel Networking
*La inscripción incluye una mañana completa de formación, Coffee Break y Cóctel Networking.
**Se trata de un evento presencial que NO se retransmitirá de manera online. La agenda puede sufrir cambios.
", "description_html": "
El XIX Encuentro de Maestros y Responsables de Almazara de GEA, una de las actividades formativas más importantes en España en el ámbito del aceite de oliva, tendrá lugar el 19 de mayo de 2026.
\nUna jornada de mañana en la que uniremos la formación de primer nivel con el networking y el intercambio de experiencias entre los maestros y los responsables de almazara de toda la Península Ibérica.
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\nPrograma
\n9:15 horas. Recepción de asistentes
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\n11:00 horas. Coffee Break
\n11:30 horas. Sesión 2
\n12:15 horas. Sesión 3
\n13:00 horas. Sesión 4
\n14:00 horas. Cóctel Networking
\n*La inscripción incluye una mañana completa de formación, Coffee Break y Cóctel Networking.
**Se trata de un evento presencial que NO se retransmitirá de manera online. La agenda puede sufrir cambios.
\n
\n", "description_text": "*El XIX Encuentro de Maestros y Responsables de Almazara de GEA, una \nde las actividades formativas más importantes en España en el ámbito \ndel aceite de oliva, tendrá lugar el 19 de mayo de 2026.*\n\nUna jornada de mañana en la que uniremos la formación de primer nivel \ncon el networking y el intercambio de experiencias entre los maestros \ny los responsables de almazara de toda la Península Ibérica.\n\nLa entrada es gratuita, pero las plazas son limitadas. 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