JBT will be showcasing a range of solutions, including pasteurization, for the global nut industry at the upcoming Peanut & Tree Nut Processors Association (PTNPA) Convention 2019 to be held in Palm Springs, California from January 18-21, in response to the likely introduction of greater regulations for the sector.
Following on from JBT’s successful participation at the 2018 Almond Conference, staged earlier this month in Sacramento, California, the JBT team will again seek to focus on the considerable benefits of having pasteurization in place for nut processors.
Unlike the largely US-focused Almond Conference, the PTNPA show is expected to attract nut companies from across the globe, from peanut processors in Georgia to tree nut specialists from India. However, although the event is more international in scope, JBT’s Tricia Harlan says tree nut and peanut processors face many of the same challenges as the almond industry.
“Everything from pistachios and walnuts to cashews, peanuts and hazelnuts will be represented at the show, and these producers are likely to face the same kinds of pasteurization regulations in the future that almond producers are having to adapt to now,” she explains.
To this end, JBT will be highlighting two pieces of equipment in particular: JBT Stein JSP-C Jet Stream® Pasteurization System Compact; and a bigger, 40 inch version of the same system for medium-large sized processors.
“This is a really important topic in general for the nut industry,” says Harlan. “Everyone is moving towards a pasteurized product, so their products are safe for consumers, and it’s very important for those processors to know that JBT has a solution for them because we’ve been validated in so many different nuts.”
JBT will be exhibiting at the Peanut & Tree Nut Processors Association (PTNPA) Convention 2019 at the Renaissance Indian Wells Resort & Spa, Palm Springs, California from January 18-21.
JBT is using the occasion of this week’s Almond Conference to launch a full service pasteurization offering – from start to finish – for the almond industry. As part of its presence at the event, which takes place in the Sacramento Convention Center, California until December 6, JBT will be offering an innovative, one-stop solution for pasteurization for almond producers and processors.
With the Almond Board of California having recently made it a requirement for almonds to be pasteurized after harvesting, there is now an obligation for farmers from California – the biggest almond production region in the US – to have pasteurization systems in place.
However, according to JBT’s Tricia Harlan, up to this stage there has not been a company willing to offer everything from a pasteurizer to a chiller to cover the entirety of the pasteurization process.
“What we are offering at the show is the pasteurizer and all ancillary equipment needed for pasteurization,” she explains. “So we’ll have conveyors, refrigeration, the steam generator, the chiller, as well as the actual pasteurizer itself, so when customers are looking to bring pasteurization from a tolling operation to in-house, they have a one-stop shop where they can get everything from us.”
“Most of the attendees at the Almond Conference will be from California, so in some way, shape or form, they need to have their almonds pasteurized in order to sell to the retail market,” Harlan continues. For small-medium sized processors, the complete solution will include a JBT Stein JSP-I Jet Stream® Pasteurization System Compact, alongside a JBT Frigoscandia FloFREEZE® Chiller, which is used to lower the temperature of almonds following pasteurization.
“In order to operate those pieces of equipment, you need a steam generator, refrigeration systems and conveyors, all of which will be available in our solution,” adds Harlan.
JBT’s Ramesh Gunawardena will be delivering a presentation on the almond pasteurization technologies available from JBT at the Almond Conference in Room 306–307 at 11.10 am on December 5.
JBT will also be showcasing solutions for the nut industry at the Peanut & Tree Nut Processors Association (PTNPA) Convention 2019 at the Renaissance Indian Wells Resort & Spa, Palm Springs, California from January 18-21.
This is the second in a series of articles where the JBT Protein Blog reviews the highlights for 2018 for JBT brands and looks ahead to 2019. Here we speak to JBT’s Torbjörn Persson about Frigoscandia. To read the first article (a look at Formcook, Double D & Stein), click HERE.
In-line freezing, the process of lower product temperatures before entering storage, is a vital part of the cold chain where hygiene, operating time and functionality are key elements of a successful operation. JBT Frigoscandia has made meeting all three requirements in a way that surpasses customer expectations a speciality by focusing on innovation; a focus that has driven Frigoscandia’s success during 2018.
Torbjörn Persson, JBT’s Director of Value Stream & Global Product Line for Frigoscandia, says 2018 has been all about bringing solutions originally introduced last year to market; solutions which focus on increasing operating times, complemented by compact, hygienic design.
The GYRoCOMPACT range has been a consistent seller across Frigoscandia global markets. Launched two years ago, the 600 mm-wide GYRoCOMPACT 60 continues to sell well worldwide, with its compact size – alongside the GYRoCOMPACT 40 and M7 – appealing to companies seeking to freeze everything from vegetables and berries to meat, poultry, ready meals and bakery products. JBT Frigoscandia also caters to larger capacities with the M9 and M10 GYRoCOMPACT spiral freezers.
“The GYRoCOMPACT 60 is used by a large amount of customers, freezing anywhere from 1.5 tons to 2 tons an hour,” explains Persson. “It’s a very compact machine, so it fits in a lot of factories and environments.”
Introduced in 2017, the GYRoCOMPACT 40 is a container-sized freezer that has found considerable success this year, thanks to an intelligent, hygienic design. “The GYRoCOMPACT 40 is a very compact machine, so it can be fitted in many different locations,” continues Persson. “It has a very inherent, hygienic design because it is self-stacking. From a hygienic standpoint, you have less material to clean, so you have inherent hygiene through the design.”
Other notable highlights for 2018 in the Frigoscandia range include FLoFREEZE, a solution for freezing vegetables, berries, and other fruits, which has recorded a strong 12 months. “We’ve had a fabulous year for FLoFREEZE, especially for the larger machines,” says Persson. “We’ve made a new machine that can operate for a very long time, from five tons to over 15 tons per hour.”
Such a development, continues Persson, is part of a general push to operate longer between defrosts for both with the FLoFREEZE and the GYRoCOMPACT. “It’s a huge work to defrost a freezer, so you want to push that work back as long as possible,” he says. “Every defrost costs time, water and heat, plus you can’t produce while you are carrying out the defrost, so a longer operating time means you can run longer and improve efficiency.”