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Guarding against contaminants: the XVision FlexScan

Imagine a consumer sits down for their evening meal and finds a stone or piece of calcified bone – or worse glass or metal – in their chicken breast or steak. Such findings can lead to costly product recalls which have the potential to ruin reputations and end contracts. Guarding against such occurrences is not just essential for the health of a business – and consumer safety – but is also now mandatory under USDA regulations.

One of the most effective ways to easily and efficiently detect contaminants is through JBT’s XVision™ FlexScan™, an intelligent x-ray inspection system that is ideally suited to finding and eliminating contaminants in wet or dry environments alike.

Rethinking detection
The FlexScan rethinks contamination detection by using a new flexible modular detection system, which leverages multiple X-ray technologies to see and extract contamination from food.

“Such contaminants include metal, such as stainless steel, stone and glass that can get into poultry and red meat – and especially packaged meats – during the production process,” explains Dino Carbone, Division Product Manager at JBT XVision. “This provides a level of protection to our customers’s customers, and to the end user, so they can be assured their food is safe and of a high quality. It has become a necessary component of the production process, and one that is now required by the USDA.”

Maximum flexibility
Carbone says customers love the FlexScan’s hygienic and robust design, as well as its ability to operate in wet production environments where contamination can occur. The FlexScan also comes with an unprecedented degree of flexibility. It can be placed downstream after equipment such as a grinder or further upstream, so any contamination can be identified and expelled earlier in the production line. The advantage here, continues Carbone, is that it reduces the amount of waste and cost incurred when a customer detects contamination further down the line. “This is especially useful when customers are bringing in products from other locations,” he says.

IPPE 2022
A FlexScan machine, featuring an integrated retractable nose and rejection conveyor, will be on display as part of JBT’s presence at IPPE 2022, the annual trade expo which takes place in Atlanta GA from January 25-27. “IPPE is a show where everyone from across the industry comes together, so it’s definitely a key place for us to advise our customers on some of the new technologies and solutions that we have,” adds Carbone.

JBT will be exhibiting at IPPE 2022 in Atlanta GA from January 25-27 in Booths C12743 and C12943 at the Georgia World Congress Center.

CLICK HERE to request more information or a meeting at the booth

JBT launches new DSI™ 800 SE Portioner Series 

DSI Waterjet_chicken_stockphoto

JBT debuts in Helsingborg Sweden the New DSI 800 SE Waterjet Portioning System delivering superior mist capture and 40% lower energy consumption. This new variant of the industry leading DSI 800 S series waterjet portioning system is designed for the needs of European – and the Middle East Region – protein processors.

A new and proprietary design removes the mist created by the waterjets to achieve challenging shelf-life performance targets for retail and food service products. JBT has added new labor-saving applications such as trimming of thigh meat for retail sale and continued to perfect applications such as weight + dimension-controlled products for QSR’s.

JBT’s ability to improve yields by combining burgers, strips and nuggets with the shape that QSR’s are looking for, all in a single pass system, is only available in a DSI Waterjet Portioner. This is not limited to poultry applications but includes red meat, pork and plant based applications as well!

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Lower energy consumption is achieved with a bespoke, exclusive servo pump design that has been ruggedized and sized for the DSI System to meet the needs of meat processing facilities. The servo drive system replaces hydraulics and reduces utility requirements which makes automation easier to implement as smaller facilities with lower-amp service availability move to automate their portioning processes.

Customers new to automated systems with small maintenance teams having minimum automated systems experience have proven the servo pump system is easy to operate and maintain. The DSI 800 SE is available with 2,4,6 or 8 cutters and can be expanded in capacity over a weekend. The highly versatile 8-cutter DSI System, called the 888 SE, achieves the highest throughput per square meter of floor space available in the industry for typical handheld and retail fillet sizes at the lowest sound pressure levels. The new servo pump is available in 4000 and 6000 bar maximum pressure configurations with single, dual or triple heads to match the number and size of cutters in use. 

DSI Waterjet_chicken fillets_stockphoto

“Our first European installation of this new servo pump this summer has been a major success! The customer is already in discussions to order an additional system,” states Roger Bosson, DSI™ EMEA Business unit Manager who leads the commercial and Customer Care teams for DSI in Europe from the JBT Food Technology Center in Helsingborg, Sweden where a 4-cutter DSI 844 SE is being demonstrated for customers.

“DSI has served portioning customers in Europe and the Middle East for over 25 years,” Roger added.  “Visits to those customers are aligned with JBT strategy which leads to continuous innovation and advancement of the DSI product portfolio that includes waterjet portioning and trimming, fixed-position high-capacity horizontal slicing, adaptive slicing for maximum yield, blade portioning, inspection systems up to 1000 mm wide and sorting and the new, hot selling integrated automated portion harvesting system that further reduces labor in the portioning process and can improve yield.” 

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The DSI Customer Care system is backed by the JBT warehouse in Helsingborg with on-line portioner and pump diagnostic support available as well as a growing team in regional service professionals and applications experts 24/7. JBT is investing in the expansion of this support network to keep up with the growing installation base and sales demand. The JBT iOPS® System is available with DSI Systems to provide product and machine health data analytics, predictive maintenance and support of Industry 4.0 advancements. Customers have the option to receive monthly DSI software updates at no charge to benefit from the ever-expanding applications library of DSI Q-LINK™ Portioning Software. 

Contact Roger Bosson HERE to schedule a product demonstration to begin yield, throughput, and product quality testing.

JBT at IPPE 2022: Winning ingenuity for a New Year

“We’re with you, right down the line”™ will be the theme of JBT’s presence at the IPPE 2022 International Production & Processing Expo, which takes place in Atlanta GA from January 25-27. With the global food industry emerging from the challenges of the Covid-19 pandemic, JBT will be highlighting its commitment to customers as the number one solutions provider in food processing from start to finish.

Present in two 500 sq ft booths, JBT Protein, alongside Diversified Food & Health, will be showcasing systems from many of JBT’s constituent parts, including Tipper Tie processing and clipping machines, Avure HPP technology, and Proseal tray sealing solutions

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The Protein booth will additionally feature the new Northfield CleanFREEZE Spiral Freezer – whose innovations help customers save time and money – and XVision x-ray technology, which can be combined with the DSI X-ray Guided Waterjet Portioning System to achieve unparalleled accuracy.

Further adding to the highlights list, JBT will be showcasing robotic solutions available from our newly-announced partner RobotGrader with a working robot on display at the booth. The robot’s appearance follows JBT’s agreement with the Sweden-based company to act as its official, authorized North America distributor.

JBT_Northfield_CleanFREEZE

The JBT Northfield CleanFREEZE Spiral Freezer: saving customers time and money

Events at show
Discussing the themes of post-pandemic business recovery and marking JBT’s 40-year participation at IPPE, JBT CEO Brian Deck will be holding a press conference at the booth on January 26 at 9:30 AM. Brian will be discussing the state of the industry, as well as JBT’s plan to combat industry problems, such as labor loss and skyrocketing logistics across the supply chain.

On the customer side, JBT will be staging a Happy Hour event at the booth on January 25 from 3-5 PM, where customers will be invited to meet account managers and other JBT representatives accompanied by drinks and appetizers. 

JBT will be exhibiting at IPPE 2022 in Atlanta GA from January 25-27 in Booths C12743 and C12943 at the Georgia World Congress Center. 

CLICK HERE to request more information or a meeting at the booth

JBT Dry-Fry: making healthier comfort food without sacrificing taste

Fish and chips

Frying undoubtedly brings advantages for many products in terms of taste, crunch and eating experience, but with consumers taking an ever greater interest in the links between food, health and the environment, a demand for healthier fried food options has also grown. In response, many food processors are actively seeking ways of improving the health characteristics of new and existing food products without sacrificing the taste.

To support producers in this journey, JBT has developed the Dry-Fry System; a unique, innovative and healthier way of frying that keeps the great taste while shedding the unwanted side effects that come with deep frying.

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 fitting for a deep frying process.

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Complete line
The Dry-Fry brings together a complete line process that comprises the Stein Ultra V coating line, a fully controllable oil spray system, the Double D Revoband Continuous Protein Oven, an optional oven for fully cooking the product and the Frigoscandia GYRoCOMPACT Spiral Freezer or Chiller. The system works by eliminating the pre-frying stage while at the same time using controlled, significantly reduced amounts of oil, producing healthier, lower fat products that retain an optimum fried taste and texture.

“The Dry-Fry is a healthier alternative to deep frying, which not only uses less oil, but can also make use of ingredients such as olive oil and margarine that are not suitable for deep frying,” explains Bart Kivits, JBT’s Manager for Coating and Cooking Applications. “You also have the advantage of not having to change the oil every few days, so your overall running costs are lower.”

Olive oil with herbs

Healthier alternative
The system is part of a Healthier Cooking range of solutions from JBT, aimed at helping customers take advantage of growing consumer interest in healthier lifestyles and eating habits, including the burgeoning market for plant-based foods and meat alternatives. “Consumers are becoming more and more educated on food and are much more open to try new things and pay premium price if they believe it is good for them,” adds Kivits.

The range also includes the JBT Formcook Contact Cooker and JBT Formcook Combi Cooker, which make use of innovations from the continuous movement of products on teflon belts to cooking through forced air and steam heat transfer.

LEARN MORE about the JBT Dry-Fry solution

The Xray technology helping achieve the perfect cut

Getting the most value out of a cut of beef steak or pork loin can make a literal, monetary difference to food processors, but up until recently has not always been easy to achieve. By combining XVision Flexscan technology and advanced software with DSI Waterjet Portioning Systems, JBT is now able to add significant value to a cut of meat, while ensuring sensitive products – such as red meat – make minimum contact with water.

Debuted in 2017, the JBT DSI X-ray Guided Waterjet Portioning System marks a major step forward on previous waterjet solutions by enabling an effective analysis of the product interior to take place before the first cut is even taken. However, the 2021 introduction of DSI Value Optimizer software enables product managers to determine a cut pattern that achieves the highest value based on current pricing, allowing companies to maximize both yields and profits.

System innovations
“We have been making a concerted effort working with our software development and mechanical engineering teams on how we can better equip our current machine offering for red meat,” explains JBT DSI New Market Development Engineer, Alec Hewitt. “We’ve put significant effort into a water jet application specifically for the red meat industry.”

Optimizing value: the JBT X-ray Guided Waterjet Portioning System

Hewitt recently hosted a Red Meat webinar as part of the JBTConnect series (register to view), examining how the system can benefit a wide range of products, from beef steaks, sirloins and New York strips to pork ribs, loins and chops.

“We have done a lot more work with pork processors in terms of developing software that is most usable for them,” reveals Hewitt. “We can analyse a rib pack and develop a value-based strategy that can turn a US$6 rib into a US$7 rib and we think that’s of great benefit to the industry.”

When it comes to red meat, one of DSI’s biggest advances has been the development of a system which captures the water stream immediately and directs it away from the meat to minimize any contact with the water. “Our engineers have done an incredible job,” says Hewitt. “Our water stream is only about the width of a human hair, but once it passes through the meat it goes into a water capture or “baffle” that directs it away from the product surface. We have also improved ventilation in the system.”

Optimal cuts
The integration of Flexscan Xray technology means operators can now scan the products and calculate how they want to make the cut before the process begins. “The Xray allows us to individually see every rib in the pack and with that information we can plot a cut pattern, so every cut pattern will be unique,” continues Hewitt. “Our water jet system is on a x/y axis which allows us to make last-minute adjustments of how we are cutting.”

The addition of Value Optimizer software enables product managers to aggregate information on a daily basis and apply the cut strategy to the highest volume based on internal pricing. In fact, the software is connected to futures on the Chicago Mercantile Exchange, so processors can benefit from daily pricing updates.

However, JBT remains very much involved and will work with customers to help develop cut strategies. “For example, a customer might have multiple product SUKs with varying requirements, and we will work with them based on what their specifications are and program that into the equipment so it’s ready to go,” he explains. “Also, if (and when) those specifications change, it’s very straightforward and user-friendly to adjust, so the cut strategies continue to match our customer’s expectations.”

LEARN MORE about the JBT X-ray Guided Waterjet Portioning System

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