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JBT showcases solutions for the future


At the IFFA 2019 international trade fair in Frankfurt, Germany, the JBT team (pictured above) introduced smart and innovative solutions covering the food processing chain and adding value through yield, flexibility, automation, high-hygiene, food safety, clean label and consistent end-product quality. 

Together with customers, JBT is reshaping the food processing landscape of tomorrow by designing innovative solutions setting the standard for the food industries growing expectations, needs and demands.

Among the solutions highlighted at the show was the world-renowned range of Frigoscandia® freezing systems, which continue to be a flagship brand for JBT, with the latest model the GYRoCOMPACT® 40 Spiral Freezer showcased during the fair. The Spiral Freezer is a more compact version with even more hygiene benefits and new freezing technology with the highest capacity of any comparable system.

Volume and accuracy
At IFFA 2019, JBT also had the pleasure of demonstrating the capabilities of the DSI® 800 Series Waterjet Portioning System. An automated solution for portioning and trimming, the DSI Portioner has proven to consistently improve product yield and increase productivity. Built for high volume portions, the portioner functions as a precision machine for high accuracy intense cuts. 


JBT_iffa3Processing Power
During the show, JBT’s TIPPER TIE invited visitors to experience live demonstrations of their impressive clipping and packaging solutions. One of the highlights was the worldwide debut of the new SVU6800 high speed automatic double clipper designed for large products such as pumpable ham, large slicing logs and whole muscle loins. It delivers consistent length every time thanks to the strong voider even with sensitive casings. 

JBT’s meat marination specialist Schröder showcased the full scope of cutting-edge equipment for meat marination and preparation, focused around hygienic design, easier handling and less operational amounts of brine. 

On Trend
Meanwhile JBT Avure demonstrated their compelling High Pressure Processing (HPP) technology. With more than 60 years of experience and expertise in HPP science and manufacturing, Avure specializes in HPP systems for food and beverage processing with the fastest and most reliable systems in the industry. Avure helps producers implement HPP from recipe development and process validations to installation, regulatory affairs, and post-installation support.


Other products exhibited from JBT’s portfolio included the Formcook® 618 Contact Cooker for efficient sealing and searing of products and the XVision™ CCPX Pack, an industry leading technology of X-ray Inspection Systems for contaminant detection in ready meals, and heat and eat products that is making its European debut.

JBT offers customized solutions to food processors at every stage of the production process, including portioning, injection, marination, coating, frying, cooking, freezing, chilling & proofing, inspection, clipping & packaging and high pressure processing ensuring the final product is delivered as requested.

JBT to highlight frozen produce solutions for Thai processors


JBT will be hosting a special Fruit & Vegetable Processing Seminar for processed produce exporters from northern Thailand this week to highlight how JBT’s solutions can improve systems and working practices. Taking place in the Hotel Dusit D2 on May 16, the event will highlight the potential offered by solutions such as washing systems from JBT FTNON that can be combined with effective JBT freezing technologies.

Featuring contributions from FTNON experts on produce processing, the one-day seminar will highlight the JBT portfolio and its customer care program to customers in a region – covering Chiang Mai, Chiangrai, Lumpoon and Lumpang – where most of Thailand’s fruit and vegetable processors are located, explains JBT’s Sorayut Ujjaphuree.


Processed and frozen produce exported from the region includes edamame, okra, strawberries and sweetcorn, with countries including Japan among the main recipients.

“We can see the potential for FTNON and JBT freezing technologies here in Thailand,” says Sorayat. “That is why we set up the seminar in Chiang Mai to promote and investigate what customers are really looking for and how we can fulfill the market.”

The JBT Fruit & Vegetable Processing Seminar will take place at the Hotel Dusit D2, Chang Mai on May 16. 

Request more details about the seminar

Frigoscandia LVS: a revolution in efficiency


LVS, the JBT Frigoscandia® Refrigeration System, is a technology that has revolutionised the way modern industrial freezers function in more ways than one. Developed to make freezer and refrigeration unit combinations more efficient and effective, LVS – or Low Volume System to give the system its full name – has proven so successful since its initial introduction that it is now standard in over half of all Frigoscandia freezers. There are over 1,500 LVS systems installed globally in Frigoscandia freezers.

The reason is simple. LVS, which is available with optional LVS Quick Dry, delivers low energy consumption and optimum freezer performance by providing a dry return from the freezer’s evaporator, eliminating the need for a refrigerant pump in the process. But this is not just an idle boast.  Frigoscandia LVS Refrigeration™ is up to 20% more efficient than traditional pumped refrigerant systems achieving pressure drops of between 0.5 and 1°C, where traditional systems often have pressure drops of 3 – 5°C as measured between the temperatures in the refrigeration compressor and in the freezer.

jbt lvs quickdry

Substantial savings
Crucially, the lower pressure drop makes it easier for LVS to operate at lower temperatures than other systems, and the LVS system makes the system react quicker reaching operating temperature in only 20-30 minutes.

The refrigeration technology also requires 50% less refrigerant charge than traditional systems due that the freezer evaporators can never be fully flooded with refrigerant being regulated by the LVS system and a completely dry return to the compressor that also minimizes the amount of refrigerant needed.

“LVS was developed to make the freezer more efficient for the customer by reducing the amount of refrigerant – typically ammonia – by half, and by minimizing the pressure drop in the system due to the dry return of refrigerant to the compressor,” explains Torbjörn Persson, JBT’s Director of Value Stream & Global Product Line for Spiral Freezers. 

The system works by separating liquid refrigerant from the gas and regulate the amount, he continues, and saving a lot of energy in the process. “We separate the liquid from the vapour and only bring the vapour back,” adds Persson. “This means the system is far less energy demanding and far more efficient for the customer.”

JBT will be exhibiting at IFFA 2019 in Hall 8.0, Booths G06 and H06 at the Messe Frankfurt exhibition halls from May 4-9, 2019.

Learn more about the Frigoscandia LVS Refrigeration System

JBT unveils ambitious program for IFFA 2019


JBT’s family of companies will be staging its first joint appearance at the upcoming IFFA 2019 show on a single stand, as part of presence that will include the worldwide debut of TIPPER TIE’s all new SVU6800 high speed large sizing machine. The event will also include the opportunity for customers to learn more about steaming solutions from FTNON and cutting-edge HPP technology from Avure.

Taking place in Frankfurt, Germany from May 4-9, IFFA is a leading worldwide meat and protein show, which is staged every three years. At the forefront of the meat processing industry, IFFA acts as a vital venue for learning about trends and new developments, says Torbjörn Persson, JBT’s Director of Value Stream & Global Product Line for Spiral Freezers.

The theme of this year’s JBT booth will be, ‘Reshaping the food processing landscape of tomorrow’, and as Persson explains, it will mark the first time the JBT family of companies has exhibited together on a single stand at IFFA. JBT companies participating will include: meat marination specialist Schröder; TIPPER TIE which produces equipment for clipping sausages among other solutions; and HPP expert Avure.


“All of us will be together at one booth,” says Persson. “It’s about showing the breadth of JBT, not just on the freezing and cooking side, but also in HPP pasteurization, and cutting-edge equipment for meat marination and preparation.”

The theme, he says, was chosen to reflect JBT’s status as an innovative, trendsetting company that is always looking to improve its products and offer solutions for tomorrow.

Jörg Nold, TIPPER TIE’s Director of Sales for EMEA and APAC, describes IFFA as the company’s most important trade show, explaining that the event provides an important opportunity to meet with customers and distributors, and show them the work TIPPER TIE has been doing over the past three years, including new innovations.

One such innovation is the new TIPPER TIE SVU6800, an automatic double clipper that can be used for a variety of products, including typical deli products, such as ham, chicken and mortadella, as well as dry sausages, salami, and even whole muscle products. “Thanks to the strong voiding system, whole muscles can be processed while accommodating sensitive casings,” says Nold.

TIPPER TIE will also showcase its powerful industrial line with the automated SwiStickXXL hanging line connected to a TT1815 double clipper, as well as the high speed automatic double clipper SV4800, and the labor saving TTSealH which is also connected to a TT1815.

Another highlight will be the SVF1800 low cost spreading voider machine, as well as the complete KDC-Family, which is perfect for lower volume high mix applications where flexibility and versatility are a priority.

“TIPPER TIE is a strong innovator in the field of clipping and packaging and we have solutions for every application and need, from small local butcher shops to the largest multinational corporations looking for the highest performing automated solutions,” adds Nold.


One of the newer members of the JBT family, FTNON, will also be present at IFFA 2019, with the focus on highlighting its steaming solutions for the protein industry, which can offer radical energy saving solutions. The FTNON DCC Belt Steamer DBS, which can offer a reduction in steam consumption of up to 90%, during the cooking of meat, fish, rice and pasta products, as well as potatoes, vegetables and fruit. 

Using DCC Belt Steamer technology, the system offers a reduction of retention time by using a 100% steam environment, as well as an increased yield due to improved steaming efficiency. Resulting in an improved product appearance, discoloration is also reduced, while the lack of steam loss means there is no requirement for energy consuming steam exhaust systems.


Developed for pet food manufacturers, FTNON’s Pet Food Steam Tunnel PST consists of two chambers – sealed on both sides with water locks – through which a processing belt is continuously running.

“We have used our steamers in the pet food industry where we have strings of meat going through, which are then chopped in chunks before being packed,” says Jos Schröder, FTNON’s Commercial Director, who adds that the system is also used for meatballs.

JBT will be exhibiting at IFFA 2019 in Hall 8.0, Booths G06 and H06 at the Messe Frankfurt exhibition halls from May 4-9, 2019.

JBT showcases freezing innovations at IFFA 2019

Frigoscandia GYRoCOMPACT 40

JBT will showcase its latest spiral freezer during the upcoming International Trade Fair for Meat Industry (IFFA) show, which takes place from May 4-9 in Frankfurt, Germany. Visitors to the event will be able to view JBT’s most compact and hygienic freezer to date with the highest capacity of any comparable spiral freezer.

The Frigoscandia GYRoCOMPACT® 40 Spiral Freezer has evolved from one of JBT’s best selling products, the GYRoCOMPACT® Classic 400 Spiral Freezer, which has sold over 1,100 units throughout the world.

The latest version replaces the outdated wagon drive with JBT’s patented FRIGoDRIVE system. It offers a number of benefits, including 30% faster belt speeds, more advanced hygiene features, lower running and maintenance costs, and improved serviceability. The freezer also boasts an increase in capacity of between 15% and 20% on its predecessor. A key feature is the patented self-stacking FRIGoBELT NOVA conveyor, which forms a self-contained product freezing zone.

“With the new GYRoCOMPACT® 40 Spiral Freezer, we’ve retained all the best technological features that we’ve developed over many years, and upgraded a best-selling design to meet this demand. This latest model has around 35% to 40% higher capacity than any comparable freezer of the same size,” explains Torbjörn Persson, JBT’s Director of Value Stream & Global Product Line, Spiral Freezers.

LVS QuickDry
A brand-new option for this year is the new patented and revolutionary LVS QuickDry for fast-drying of spiral freezers after cleaning, helping save hours of non-productive time typically lost attempting – not always successfully – to take moisture out of freezers after defrosting.

jbt lvs quickdry

“When customers have freezers, the biggest problem – as with freezers at home – is defrosting and cleaning,” Persson says. “You can’t have a wet freezer after cleaning, so you have to dry them out and this can typically take several hours, especially with mid-sized and large spiral freezers where there’s a lot of steel. What this system does is that it shortens the drying sequence by up to one hour.”


With drying often taking up a third for total cleaning time when it comes to spiral freezers, having a dry freezer back in operation as quickly as possible is key to avoiding downtime. The LVS QuickDry is a subsystem connected to the LVS Refrigeration™ system that is required to operate the QuickDry function together with hot-gas availability from the refrigeration system.

Yield improvement
At IFFA 2019, JBT will also be highlighting the DSI® 800 Series Waterjet Portioning System, an automated solution for portioning and trimming that has proven to consistently improve product yield and increase productivity.


Built for high volume portions, the portioner functions as a precision machine for high accuracy intense cuts and a new generation scanner for effortless fat trimming – all-in-one.

Other products exhibited from JBT’s portfolio include the Formcook® 618 Contact Cooker for efficient sealing and searing of products and the XVision™ CCPX™ Pack™, an industry leading technology of X-ray Inspection Systems for contaminant detection of case ready, ready meals, and heat and eat products that is making its European debut.

JBT will be exhibiting at IFFA 2019 in Hall 8.0, Booths G06 and H06 at the Messe Frankfurt exhibition halls from May 4-9, 2019.

JBT’s bacon processing solutions’ sweet smell of success


Whether it be on top of a hamburger patty or as part of a pre-packed sandwich, bacon is a commonly-found and popular ingredient for fast food and convenience snacking, but a failure to hit that expected ‘real bacon’ taste can seriously dent repeat purchases. Achieving the correct consistency, appearance and flavor has been one of the successes driving the growth JBT’s bacon processing range; a success story now driving an increasing expansion into the poultry industry.

The Formcook Contact Cooker and the Double D Revoband Continuous Protein Oven are two leading solutions from the JBT family of companies which have found favor with bacon processors for their consistent ability to deliver just such quality on a consistent basis, explains Bart Kivits, JBT’s Manager for Portioning, Coating and Cooking Applications.

“Pre-cooked bacon – cooked bacon used by fast food restaurants for putting on their sandwiches – is quite popular at the moment, but it can be quite laborious, so that’s why there’s quite a lot of interest in having it pre-cooked. A lot of customers are looking for good solutions that can deliver good quality bacon.”

Continuous cooking
“There are three ways used to cook bacon: in a microwave; in a hot air oven; and the third is a Teflon belt cooker,” Kivits continues. “We supply hot air ovens and Teflon belt cookers to make bacon in a continuous way. We don’t however supply microwave cookers because the quality of the bacon is completely different – it’s the same as when you use a microwave at home, it gives it a glazed, pale appearance, which is not very appealing to most customers.”

Instead, the Double D Revoband Continuous Protein Oven employs hot air blown at 250-260C over bacon slices, fully cooking it and resulting in a very appealing, slightly wrinkly appearance, very much like homemade bacon.

Home-cooked taste
The other option JBT offers is the Formcook Contact Cooker, a system which Kivits compares to a grilled cheese sandwich maker, which has Teflon on both sides. 

“The Formcook Contact Cooker comprises two conveyor belts made of Teflon – the same stuff you find in your frying pan at home – and in between them is the bacon,” he says. “We keep that belt at 250C, you squeeze the slices of bacon in between those belts for 60 to 90 seconds and then it comes out fully cooked before being flow-packed, principally for fast-food restaurants.


The JBT Formcook Contact Cooker

“The cooker can also recover 100% of the fat produced by the bacon which has quite a lot of value, meaning there’s a big benefit for the processor.”

However, the Formcook Contact Cooker is not just used for cooking bacon. Kivits says the system is becoming increasingly popular for pre-cooking poultry products, such as chicken breasts, where it has been found to lessen yield loss by 4%.

“We will be displaying at the IFFA 2019 show, but if any European customer wants to see one in action, they can also visit our food technology centers in Helsingborg, Sweden and Livingston, Scotland,” he concludes.

JBT will be exhibiting at IFFA 2019 in Hall 8.0, Booths G06 and H06 at the Messe Frankfurt exhibition halls from May 4-9, 2019.

Request an appointment at IFFA 2019

JBT Europe to showcase HPP technology in action

Attendees to the upcoming IFFA 2019 show in Frankfurt, Germany will have the opportunity to see how High Pressure Processing (HPP) technology can bring benefits to meats and other proteins at a JBT HPP Seminar only a short flight away. Staged in conjunction with JBT Avure toller Pascal Processing, the HPP Seminar, which takes place on May 9 in the Dutch city of Helmond, will examine HPP technology, how it works and its applications, as well as growing market for HPP-treated products.

The multiple benefits of High Pressure Processing (HPP) technology are well known, from doubling or tripling shelf life to improved preservation of healthy vitamins, but for smaller companies purchasing the equipment is often not an easy option. JBT’s HPP Seminar in the Netherlands will offer an opportunity to not just hear about the advantages of the system, but to see it working in action.

How HPP works_Avure

The event will feature a presentation from JBT Avure’s Dr Errol Raghubeer on HPP benefits, and new and emerging HPP applications, plus a tour of Pascal Processing’s HPP Tolling Center. 

JBT Avure-approved tollers provide access to HPP technology with no capital investment required, giving companies that are not yet ready to make the investment the opportunity to access the system and benefit from HPP treatment of their products.

“It’s just a three hour drive for companies attending the show in Frankfurt to Helmond to be able to visit Pascal and see the HPP machines running,” adds Lisa Wessels, Marketing Director-HPP for Avure Technologies. 

JBT will exhibit at IFFA 2019 in Hall 8.0, Booths G06 and H06 at the Messe Frankfurt exhibition center, Frankfurt, Germany from May 4-9. 

JBT’s HPP in the Netherlands Seminar will take place on May 9 at the City Resort Hotel, Helmond, the Netherlands.

Request more information about the seminar

Download the seminar program

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