In this first in a series of articles where the JBT Protein Blog reviews the highlights for 2018 for JBT brands and looks ahead to 2019, we speak to JBT’s Stefan Paulsson about Formcook, Double D and Stein.
The ability to offer global customers cooking and frying solutions that can deal effectively with a wide range of products – whether they be chicken, poultry or vegetables – has been one of the key foundations of the appeal of JBT brands Formcook, Double D and Stein, with a customer base stretching across Europe, the Middle East, Asia and North America. But until recently, customers handling huge volumes of products had to look elsewhere.
All this changed in 2016 with the introduction of the Stein TwinDrum Oven, a high volume cooking solution, which according to JBT’s Sweden-based Director of Value Stream and Global Product Line, Stefan Paulsson, has continued to delivered impressive results year-on-year.
In fact, Paulsson ranks the continued success of the TwinDrum as one of JBT’s biggest achievements for 2018 when it comes to cooking and frying solutions. “We outgrew our market share in 2018 with the TwinDrum,” he says. “We are now able to assist customers that need an oven that can handle a much greater volume of products. Customers also like the fact we can have the product in and out at the same height, which is the benefit of a TwinDrum.”
Not to be left behind, 2018 has also been an important year for the Double D and Formcook brands. For Double D, the Chargrill & Bar Marker remains a strong performer, delivering a home grilled-style touch to steaks and poultry. “if you put your steak on a grill at home, you get bar marks on the product, which is what the Chargrill & Bar Marker does. It also adds a flavor touch to it,” explains Paulsson.
Flavor has also been a key element in the success of the Formcook range in 2018, with the line finding particular favor with the bacon industry. Perfect for bacon frying, the Formcook Contact Cooker uses teflon belts above and below the product, very much says Paulsson, like frying slices of bacon at home. The Contact Cooker is complemented by the Combi Cooker – part contact cooker-part oven for companies needing control of temperature and steam – and the Double D Forced-Convection Oven, which consists of a belt going through a controlled environment.
For the 12 months ahead, Paulsson says JBT plans to have more alternatives available for customers by combining equipment from Formcook and Double D, along with the Stein TwinDrum Oven and M-Fryer, which he says will be able to offer customers an even better product solution.
JBT Stein, Double D and Formcook will be exhibiting at leading meat industry event IFFA 2019 in Frankfurt, Germany from May 4-9, 2019, alongside fellow JBT brand Frigoscandia.