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JBT Formcook: the innovative system for improving yield and value

At these times of tightening purse strings and changing consumption patterns, being able to offer shoppers more for their money, with improved quality, is likely to make financial sense for many companies. This is the solution offered by JBT Formcook’s Contact and Combi Cooking systems, which can significantly improve cooked yield, delivering better value in the process.

The Contact Cooker and the Combi Cooker are the two signature solutions from Formcook, a world leading JBT brand of in-line, non-stick contact cooking. Both the Contact and the Combi versions make use of a solid, Teflon belt that can cope with all sorts of small, fluid products that would not be suitable for a steel belt, explains JBT Regional Solutions Manager Marcelo Scharlack. “Products such as mincemeat, which would stick tremendously, and other meats and poultry that would be very difficult to cook on a steel belt are ideal for contact cooking,” he says. 


In the case of the Contact Cooker, the system functions much the same as a skillet – or frying – pan would at home, but with significant added benefits for the entire cooking process. “What we found is the contact cooker enhances the operation for other ovens because it seals the surface of the product and as a result can deliver huge savings in terms of weight loss,” explains Scharlack. “If you cook a chicken breast, you would typically expect to have a yield of 80%. By sealing with a teflon belt we can save up to 10% more, so it adds up to a significant amount of money.”


Although both similar in design, the primary difference between the Contact and Combi models is that the Contact Cooker features a telfon belt on both sides of the product, cooking it as it moves along. The Combi Cooker has a single teflon belt while hot air cooks the top surface; an approach which is particularly well suited to non-flat shaped products, such as (meatballs). 

“The contact cooking system employed by both solutions is the most effective method of transferring heat, providing fast cooking, high yields, quick changeovers and easy cleaning,” adds Scharlack.

Learn more about JBT Formcook contact cooking solutions

Proseal innovation provides revolutionary tray-positioning solution


JBT’s tray sealing specialist Proseal has launched a revolutionary tray positioning system – the first of its kind – that calculates the required tray-spacing set-up parameters for individual tray sealing tool-sets, eliminating the trial and error usually associated with the process. 

The new patent-pending ProPosition™ feature automatically identifies the best position for trays, to ensure the perfect alignment every time. Its advanced technology provides food manufacturers and processors with a simple one-step tool set-up, and removes the time-consuming process of running test trays through the tray sealer to ascertain the best position. Instead operators are guided through the set-up via easy to follow animated instructions on the machine’s touch screen.


The system then permanently saves the parameters for each tool, which greatly speeds up product changeovers and avoids operator errors during set-up. ProPosition is fitted as standard to all new Proseal GT platform machines. Additionally, as part of Proseal’s ongoing strategy of futureproofing equipment, the software can be retrofitted to any pre-existing GTe or GTs machines.

“The new ProPosition system showcases our incredible engineering innovation and underlines Proseal’s commitment to being at the forefront of product development and innovation,” says Paul Watkin, Proseal Systems Development Manager. “This pioneering technology helps to minimize downtime, reduce errors and minimize waste to deliver valuable cost savings that will deliver a fast return on investment.”

Learn more about Proseal’s new ProPosition system

JBT’s NEOCAT Chiller boosts throughput by freeing floorspace


For companies working in poultry processing, floorspace is often at a premium, and for those looking to expand their production area, minimizing space occupied by chilling systems is essential. This is where JBT’s new NEOCAT chiller comes in: a natural progression from the FATCAT Chiller, but with even more emphasis on reducing floorspace.

An immersion chill system featuring a brand new design, the NEOCAT, which is being rolled-out globally following successful trails in the US, has been developed to deliver a much higher pounds to linear foot ratio, in the process freeing up an extra 30% floorspace and enabling companies to increase processing throughput in facilities.


As Darin Chancellor, JBT’s Chillers & Refrigeration Division Manager for the Cooling & Applied Technology (CAT) brand, explains, the FATCAT itself was originally created in 2002 to reduce floorspace inside facilities to accommodate increasing line speeds and bird weights. With line speeds only continuing to get faster in the intervening years, floorspace has gradually become the most valued and expensive area in a poultry processing facility, leading to the development of the new NEOCAT.

“By designing the NEOCAT, we were aiming to target that same concept in terms of reducing floorspace and still being able to do the throughput facilities need to do,” says Chancellor. “The NEOCAT gives our customers the option of a 30% reduction in floorspace or a 30% increase in throughput depending on how you look at it. 

“If you have 100 sq ft designated for a chiller, we can match your pounds in the NEOCAT over say 70 sq ft, freeing up 30 sq ft for increasing production.”

Largely used in conjunction with poultry processing, the NEOCAT also has extensive applications in turkey and fish processing.

Request more information about the NEOCAT

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