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Avure HPP: the natural solution for protein processors

For protein companies seeking a more natural processing solution which also delivers significant shelf-life and food safety advantages, High Pressure Processing (HPP) technology from JBT Avure could be the ideal solution. Clean, safe and capable of extending shelf-life, Avure HPP systems can handle a wide range of protein products, using cold treatment technology which helps preserve flavor, texture or quality.

HPP works by processing foods at extremely high water pressure (up to 6,000 bar / 87,000 psi – more than the deepest ocean). The effect of this process is that Avure HPP machines neutralize listeria, salmonella, E. coli and other deadly bacteria.

Unlike thermal, chemical and other high-heat treatments, HPP runs cold, allowing food taste, texture and quality to remain unaffected during processing. Most significantly of all, HPP can extend shelf life up to two or three times longer than traditional preservation methods.

Cold treatment technology
For the protein industry, HPP treatment is just as affective for sausages and ready-to-eat meats as it is for whole muscle meats, such as whole ham and whole roast beef. According to Lisa Wessels, marketing director for JBT Avure, this process means companies can offer customers a completely natural meat or protein, with zero preservatives or additives. “HPP offers our protein customers pasteurization without heat,” she explains. “It will effectively kill any e.coli, salmonella, listeria and extend the shelf-life.”

Newest innovation
The FlexiBulk (pictured above) is one of the newest and more innovative developments from Avure for food processors across all industries. Focusing on delivering capacity, sustainability and flexibility, the FlexiBulk achieves increased capacity due to its improved packing density, while it provides the maximum in HPP flexibility with the ability to run bulk and in-package products in the same cycle. 

“This has never been done before,” says Wessels. “Ultimately, the FlexiBulk’s capacity, sustainability and flexibility add up a big win for food and beverage companies, processors, HPP tollers, and customers.”

LEARN MORE about Avure HPP solutions

JBT electrically-heated ovens: aiding access to renewable energy sources

It probably goes without saying that Europe – and indeed much of world – is facing an uncertain future when it comes to energy sources. Turmoil, war and concerns over climate change, are prompting moves by countries to become less dependent on fossil fuels, such as gas, oil and coal. But for food processors who have traditionally powered ovens using these fuels, the situation presents a dilemma on how to move to more renewable sources.

JBT’s range of electrically-heated ovens provide an answer. Adapted to enable plug-in access to renewable energy sources, the JBT range – which includes the Stein TwinDrum Spiral Oven and M-Fryer, the Double D Revoband Continuous Protein Oven, and the Formcook Contact and Combi Cookers – provides customers with greater security during unpredictable times.

JBT Stein TwinDrum 600 Spiral Oven from JBT.

“Europe wants to become less dependent on oil, gas and coal, and customers putting in new equipment are increasingly requesting machines capable of running on renewable energy,” explains Bart Kivits, JBT’s Manager for Coating and Cooking Applications. “This is not just environmentally-sound, it’s also investing in the long-term capability of operating equipment. With the situation over gas uncertain, electrically-heated ovens provide more security for the future.”

Sustainable options
Of course, electrically-heated ovens are not the only sustainable option offered by JBT. With the cost of cooking oil skyrocketing over recent months, JBT’s innovative frying solutions have been attracting increasing interest from food processors.

Due to having a relatively small volume compared to the size of the machine, the Stein M-Fryer uses up to 20% less cooking oil in the tank than competitor systems, meaning customers can make significant savings while generating far less waste due to oil spoilage. “With the price of cooking oil rising, customers can save a lot of money by using the M-Fryer,” says Kivits. “Plus, if you have much less oil inside the fryer, then the oil life tends to be longer.”

The Dry Fry System
The cost of cooking oil has also prompted an increasing number of enquiries about JBT’s Dry Fry solutions, which radically reduces oil usage and provides a healthier means of frying foods. 

Designed to process a wide range of healthier food options while maintaining a ‘just fried’ taste and appearance, the Dry-Fry uses up to 50% less oil to cook battered and breaded products, as well as meatballs, plant-based and vegetarian foods. Perhaps even more significantly, the Dry-Fry enables the use of a far wider range of frying ingredients, including healthier alternatives such as olive oil, which are not fit for a deep frying process.

LEARN MORE about JBT’s electrically-heated oven concept and the Dry Fry System

Keen for a slice of the plant-based protein market? Meet JBT to find out more

Looking to take advantage of the fast-growing market for alternative, plant-based proteins? JBT will have a full range of solutions on show at the forthcoming IFFA 2022 trade exhibition, as well as innovative systems for conventional meat processors, from intelligent cutting machinery to solutions offering connectivity across a production facility.

The market for plant-based protein products is significant and growing. In fact, with a Compound Annual Growth Rate of 9.7%, the market is expected to be worth $23.4 billion by 2028, according to a recent report published by Meticulous Research. 

Save labor and improve yield
JBT solutions ideally suited to both plant-based and meat products alike include the DSI Waterjet Portioning System, which can improve yield, decrease a reliance on manual labor and increase productivity by determining optimum cut strategies using proprietary DSI Q-LINK™ Portioning Software. For the plant-based industry at IFFA 2022 in particular, JBT will be demonstrating how the Waterjet Portioning System’s cutting patterns are ideal for the consistent portioning of products such as tofu. 

Other featured solutions include the Formcook Contact Cooker, an innovative method for sealing moisture into protein products which is perfect for healthy cooking. Using teflon belts, the Formcook Contact Cooker can improve both yield and flavor, while delivering a healthier cooking experience, thanks to a minimum need for oil. 

Further down the production line – and as applicable for meat as it is for plant-based protein – is the Frigoscandia GYRoCOMPACT® 70 Spiral Freezer, an innovative, self-stacking freezing system, which delivers advances in food safety, performance and space optimization. Already being successfully used by customers like Marlow Foods (the company which gave the world Quorn), the Spiral Freezer provides quality, food safety, reliability and operating simplicity at its core.

Proven solutions
In addition much of JBT’s family of companies will be showcasing winning solutions for protein processors at IFFA. Tray sealing specialist Proseal will be highlighting its leading role in fast, efficient and high-quality meat and poultry packing, including the proven GT2e tray sealing machine and recently launched CP3™ case packer.

High Pressure Processing (HPP) solutions provider Avure will be showcasing its end-to-end systems that deliver a more natural appearance and are capable of doubling, tripling, or even quadrupling a meat or plant-based product’s shelf life. For meat processors of all sizes, TIPPER TIE will be displaying a full range of automated and semi-automated clipping solutions, while Schröder will be highlighting its favorably-priced injector systems for companies large and small.

Unrivalled connectivity
A key area being highlighted by JBT at IFFA 2022 is connectivity, and the ability of JBT to provide customers with instant access to joined-up, up-to-the minute performance data. The newly-launched JBT OmniBlu platform – a subscription-based service including best-in-class support, parts availability, and machine optimization capabilities – features a powerful digital backbone leveraging AI, machine learning, and predictive analytics.

The OmniBlu solution enables customers to have a complete picture of the current performance of all equipment, enabling them to achieve optimum product results and tackle any potential problems. Learn more about OmniBlu HERE.

JBT will be exhibiting at IFFA 2022 in Hall 8.0, Stands J90 & K90 at Messe Frankfurt in Frankfurt am Main, Germany from May 14 – 19, 2022.

Book a meeting at IFFA and find out how you can grow with JBT!

JBT Stein M-Fryer: beat the cooking oil price surge

Soaring cooking oil prices is currently a hot topic for any company involved in mass producing fried foods. Drought-affected harvests and the demand for raw materials from biodiesel plants – combined with Indonesia’s ban on palm oil exports and the war in Ukraine, among other factors – have exacerbated an already difficult situation, meaning pressure on food processors is growing. 

The JBT Stein M-Fryer offers a solution. Using up to 25% less cooking oil in the tank compared with competitor systems, the M-Fryer offers a low consumption solution, which at the same time has been developed to prolong oil quality through gentle heating and sediment removal.

In fact, the M-Fryer will help customers make significant savings on cooking oil, while at the same time generating far less waste by avoiding the all-too-typical production cycle of large volumes of oil having to be thrown away due to spoilage.

No excess oil
“Due to the technology we use in our fryers, the way they are built, and the type of heat exchanger they have, the M-Fryer is able to have up to 25% less oil in the kettle than other competitors,” explains JBT Regional Solutions Manager Marcelo Scharlack.

“Having less oil means a quicker oil turnover and less oil waste. Excess oil will eventually spoil and has to be thrown away. And now the world is suffering a shortage of oil: Indonesia is shutting down palm oil exports, the war in Ukraine is not helping among other reasons, so oil prices are easily in the realm of €4 a litre and beyond. That’s hitting companies hard that use oil for frying.”

Design innovations
A key element of the M-Fryer is its design. A reduced tank volume means a smaller volume of oil is needed to fulfill the job – without prolonging process times. Meanwhile, the design of the heat exchanger, oil circulation, internal filters and sediment removal all serve to keep the oil quality better for a longer period of time. 

“ We keep volumes low and the heat exchanging very gentle,” adds Scharlack. “Having up to 25% less oil will help companies make savings especially as prices for cooking oil are now so high.”

LEARN MORE about the JBT Stein M-Fryer

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