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Proseal innovation provides revolutionary tray-positioning solution

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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.

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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

New Proseal analysis platform maximizes production efficiencies

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JBT’s tray sealing specialist Proseal has launched an advanced automated platform that captures and analyzes valuable machine data to improve the efficiency and performance of the entire production line. The new Proseal ProVision™ system enables companies to maximize the benefits of Industry 4.0 and the fully automated factory.

Using cutting edge technology, the web-based analysis platform has been developed for Proseal’s GTe and GTs range of tray sealing machines to help identify and understand the causes of downtime and other inefficiencies, in order to maximize the production capacity of the tray sealer and increase overall equipment effectiveness. Importantly, ProVision can also be easily integrated with existing third party equipment to accurately deliver information and drive improvements throughout the whole production line.

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ProVision’s easy to use reporting tools can be used to generate advanced reports that inspect machine data and compare historical performance analysis over any given time. This helps to identify any line inefficiencies and pinpoint factors that may affect productivity in terms of both personnel and operating procedures. Additionally, data patterns can be monitored to identify root causes of problems which could otherwise be hard to diagnose.

The versatile ProVision can be viewed on any web-enabled device, including a PC, smartphone and smart TV. The Live View function allows real time and remote performance monitoring, enabling operators to work away from the line and efficiently operate multiple machines, allowing engineers to check on machine performance and provide timely interventions if any problems are detected.

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ProVision is offered at no extra cost to all new Proseal GTe and GTs machines that are supplied with an Ewon device to allow internet connection. As part of Proseal’s futureproofing of its equipment, updated software and Ewon devices can be retrofitted to pre-existing GTe and GTs machines. In addition, a scaled down version of the platform, ProVision Lite, has been devised to deliver many of ProVision’s key benefits, to older legacy machines. 

“The development of our new Industry 4.0 advanced analysis platform demonstrates Proseal’s commitment to technological innovation,” says Rob Watson, Proseal Control Systems Manager. “ProVision offers benefits to all levels of factory personnel, from managers and engineers to line supervisors and operators, delivering invaluable, fine-detailed performance data that will help production lines to operate consistently at maximum efficiency.”

Learn more about Proseal’s new ProVision system

DSI XVision: new guided waterjet system handles trimming pork ribs

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Manual processing of pork rib racks for retail customers can be tough work for protein processing companies; not just from a physical point of view, but also in terms of labor retention for what is hard, repetitive work, while quality and consistency can vary from employee to employee. The DSI™ Xray Guided Waterjet System – a system bringing together technologies from two JBT brands, DSI and XVision – is a solution that has been developed to overcome these challenges and deliver a level of efficiency, consistency and quality that meets customer demands.

“We’ve been building waterjets for 30 years and our customers approached us with new applications that require bone detection in order to make certain cuts, for example with pork rib racks,” explains Jon Hocker, JBT’s Director of DSI Business Unit and Global Product R&D. “The DSI and XVision teams have worked together to combine a new X-ray system with industry-proven DSI portioning, delivering a solution with the ability to detect bones, fat and lean areas, and make cuts informed by this combined data.”

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Overcoming challenges
The launch of the proprietary automated rib trimming and sorting line from JBT marks an industry first, according to Hocker. “Cutting rib racks and other similar products can be tough,” he says. “The DSI waterjet system can operate at pressures above 80,000 psi to accomplish cuts in the product, while the dual lane format keeps capacity high and space requirements to a minimum.”

Quality consistency
“Labor reduction is top of mind for our customers,” continues Hocker. “The DSI system automates the challenging aspects of pork rib processing. The system can track the amount of each SKU that has been produced, and at the touch of a button, the operator can change the types of cuts being made to suit their customers’ requirements.” The DSI system also includes a downstream sorter that places optimally trimmed ribs into separate product categories defined by the operator.

Learn more about the DSI Xray Guided Waterjet System

JBT takes food solutions to InProdMash 2019

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The growing interest in the Ukrainian consumer market in convenience foods and ready-to-eat meal solutions is opening up a new customer base in one of Europe’s largest countries for JBT’s innovative food processing solutions. The opportunity to showcase some of these solutions is the focus for JBT at this week’s InProdMash trade exhibition, which is taking place in Kiev from September 10-12.

As part of its presence at the largest food processing trade show in Ukraine, JBT is highlighting solutions that range from Frigoscandia freezing and chilling equipment through to cooking machinery that brings efficiency and reliability to food processing.

Victoria Ortillez, JBT’s Area Sales Manager for Ukraine, explains, “There are more than 40 million people in Ukraine and all of these people need to eat something, but this market has still to develop when it comes to cooking solutions. For example, it is still at the very beginning of development when it comes to ready meals, so we would like to be there to support the growth of this new industry in Ukraine.”

“During the Soviet era, the country was very closed-off, but as people travel more, they are coming into contact with different products – such as ready meals and convenience foods – and asking for those kinds of products here in Ukraine,” she adds.

JBT is exhibiting at InProdMash 2019 at the Kiev International Exhibition Center from September 10-12

Request more information or a meeting at InProdMash

JBT Avure acquires new technology for HPP meat applications

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Meat production is on the rise globally. According to the Worldwatch Institute, meat production has tripled over the last four decades globally and increased 20% in just the last ten years. To help meet the greater demand for meat products, JBT Avure has recently acquired a new High Pressure Processing (HPP) meat technology that will benefit meat processors, retailers, and consumers worldwide.

JBT Avure’s new HPP technology for fresh ground meat retains the natural appearance and texture during the high-pressure process. JBT Avure’s VP of Food Science and Microbiology, Dr. Errol Raghubeer, said: “The benefits of this new technology are that meat companies, retailers, and consumers can take better advantage of the food safety benefits that HPP provides as a result of the more natural appearance and a doubling, tripling, or even quadrupling of shelf life.

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“In addition, given HPP’s proven track record of inactivating pathogens and spoilage bacteria, fresh ground meat producers using this technology will be able to have a viable lethality step (FSIS Directive 6120.2) for fresh ground meat.”

“HPP provides a more natural appearance and a doubling, tripling, or even quadrupling of shelf life,” Dr Errol Raghubeer, JBT Avure

Currently, this new technology is pending USDA approval in the United States. However, international opportunities exist prior to USDA approval, with favorable precedents already set in several countries. Fresh ground beef is the first application for this technology, which is slated to expand in the future to whole muscle beef, as well as to poultry and pork.

Meat companies were one of the first food categories to utilize HPP and reap its benefits of clean label, food safety, and shelf life extension. Once accepted by the regulatory authorities, this technology will be a win for all stakeholders. Meat processors who are worried about recalls due to SalmonellaE. coli, or Listeria can use HPP on ground beef and know that the food is safe. Retailers will also benefit from food safety and longer shelf life, which also lessens food waste.

Consumers will be able to keep ground beef in their refrigerator for much longer and potentially will not need to freeze it. When they are ready to use it, they can prepare and cook the ground beef to rarer temperatures with minimal risk of getting sick or cross-contaminating other food.

JBT Avure’s President, Ryan Pereira, said: “With JBT Avure’s new HPP technology, in addition to reaping the benefits of natural appearance and significant shelf life extension, meat companies can now mitigate threats to their brand via food safety recalls because HPP effectively reduces the chance of such recalls, which have been occurring more and more frequently. Processors will no longer have to rely on the consumer to apply the final step to eliminate potential pathogens by cooking the meat.”

This article was originally published in JBT Avure’s Bon Appetit Newsletter

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