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JBT’s electric TwinDrum Spiral Oven: a new way to heat

Chicken schnitzel sliced closeup

How can customers take advantage of the innovative, two-tier cooking offered by JBT Stein’s TwinDrum Spiral Oven without having to invest in large-scale heating solutions? The answer is the new electric TwinDrum, a solution which allows customers to plug directly into the grid and forego oil and gas-heated alternatives.

The TwinDrum Spiral Oven builds on the success of JBT’s GYRoCOMPACT oven range, but adds uniform temperature and excellent roasting capabilities via an efficient two-zone spiral system. The oven’s design enables consistent cooking of food items by uniformly distributing the hot air flow across all tiers. 

“Through the electric TwinDrum, we are offering a new way to heat,” explains Stefan Paulsson, JBT’s Director of Value Stream & Global Product Line for Cooking & Linear Freezers. “We come in contact with a lot of new food producers in the world wanting to cook and fry alternative proteins, but often, for these small scale start-up producers, investing in a thermal fluid system can be quite expensive. Having an electrically-heated fryer and oven is a good and more affordable alternative for this group.”

Double savings
Until now, the TwinDrum was heated by an oil-based thermal fluid system that made use of either natural gas or electricity to heat air inside the oven. With the electric TwinDrum, Paulsson continues, customers are able to save twice: by having one single rather than two heat transformations, and by not having to invest in a separate boiler and piping. “Instead of having to pay for a thermal heating system, you just have cables that go directly into the machine,” he says.

“The electric heater is fixed in the machine, so it can be easily accessed for cleaning and maintenance, while having fixed wiring means better reliability. Electric heating also gives processors the ability to use renewable sources of energy that could help them to achieve their environmental goals or commitments.”

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Temperature controls 
Additional features available with the electric TwinDrum include proportional control for the heating elements to achieve more accurate temperature control, plus built-in connectivity with JBT’s own IoT (Internet of Things) platform iOPS, which enables the monitoring of temperature fluctuations and energy consumption across systems, meaning areas where energy savings can be made can be easily identified.

The Stein TwinDrum adds to a growing range of electrically-heated cooking solutions from JBT, including fryers, Double D Revoband ovens and the Formcook Contact Cooker. “The TwinDrum offers all the benefits of a thermal fluid-heated system: it looks the same, it’s just electrically-heated,” Paulsson adds.

LEARN MORE about the JBT electric TwinDrum Spiral Oven

Need to save money on refrigeration and add space? Meet the LVS

Looking to reduce energy consumption on freezer usage while at the same time increasing capacity? In response to a strong demand from protein customers for refrigeration solutions that meet both requirements while at the same time offering more direct control, JBT’s LVS Refrigeration™ System now offers a solution which can be retrofitted on almost all existing Frigoscandia freezers.

JBT understands the need to reduce energy consumption and save energy, and with this in mind has engineered the LVS Refrigeration System for low energy consumption and optimum freezer performance. However, the benefits of the LVS don’t only end there: the system offers substantial economic advantages, with the chance to reduce your refrigerant charge by up to 50%.

Improved efficiency
“With an LVS, you can reduce energy consumption and increase freezer capacity, which are linked together,” explains JBT Refrigerant Development Engineer Håkan Ohlsson. “You also have a reduced ammonia charge, as well as more direct control over the system.”

By having the separation of liquid and gas done close to the freezer – and not far away as in a traditional pump system – typical production capacity losses are only total 0.5% compared with between 3-5% for a pump system, says Ohlsson. “Every degree C loss is equivalent to 3% loss in freezer performance, so it’s a huge difference,” he adds.

In fact, JBT LVS Refrigeration units are up to 20% more efficient than traditional pumped refrigerant systems with a patented dry suction system that delivers more capacity from the compressor and enhanced evaporator performance; all adding up to greater freezer capacity.

Enhanced sustainability
Another significant advantage offered by the LVS is its ability to deliver an enhanced sustainability performance compared with most traditional systems. Although additional safety equipment and training is required, JBT recommends the use of ammonia with the system; a neutral gas, which has zero global heating impact. However, even in instances where CO2 is used, the LVS enables customers to reduce the charge and thus the overall environmental impact.

Retrofitting is another important feature available through the LVS, with the system designed so that almost any JBT Frigoscandia freezer can be converted. The principal benefits of the LVS, continues Ohlsson, can be summed up as reduced losses and charges, savings of space in the engine room and reduced energy consumption, plus the option of connecting additional compressors directly to the system. “Through valve control, we can control the refrigeration both for cooling, defrosting and drying, so the freezer performs as well as possible,” he says.

“It is an obvious thing for JBT to help customers improve their sustainability, and therefore development of our LVS system is important – and clearly outlined – in the JBT strategy,” Ohlsson concludes.

LEARN MORE about the JBT LVS Refrigeration™ System

JBT brings sustainable focus to Gulfood Manufacturing 2021

Awareness of sustainable issues is growing across the globe, but can manufacturers improve their records while making savings and becoming more competitive? This is the key question JBT will be looking to answer at Gulfood Manufacturing 2021, the trade exhibition that takes place from November 7-9 in Dubai, UAE.

Taking part on a ONE JBT booth, with representatives from both Diversified Food & Health and Protein Processingpresent, JBT will be highlighting our ability to partner with customers to deliver sustainable value creation throughout the whole production cycle. From project/line specification and definition through design, implementation and installation, transfer of ownership to maintenance, JBT has all the tools to help customers, including PRoCARE Service Agreements, joined connectivity systems, remote PRoSIGHT support, training, and technology centers.

But more than this, JBT will also showcase Avure High Pressure Processing (HPP) clean-technology systems capable of boosting shelf-life for a range of products, including high-quality snacking dishes, such as hummus, which enjoy great popularity across the Middle East.

Sustainable savings
“Customers are increasingly asking for sustainable solutions because food regulations are becoming more stringent on a whole range of issues from CO2 to waste water and energy consumption, and there’s an awareness these need to be reduced,” explains JBT’s Ben Verbeeck.

“The message we will be bringing to Gulfood Manufacturing is that we can look at a company’s production lines and determine where sustainable improvements and savings can be made, such as through lowering energy consumption.

“We also offer operational and cleaning training on how to maintain machines in an optimum condition, which leads to less wear and tear. We view sustainability as a partnership with the customer, through training and maintenance, where together we look at how we can make improvements.”

Proseal tray sealing systems will be on display at Gulfood Manufacturing 2021

Featured technologies
As well as HPP, the JBT booth will also feature live demonstrations of JBT Proseal’s GTR tray sealing machine, ideal for both smaller scale food enterprises and new product development. The fully-portable semi-automatic Proseal GTR now incorporates a new user-friendly HMI screen for even easier machine set up and operation.

Other recent JBT innovations set to be featured include the Frigoscandia GYRoCOMPACT® 70 Spiral Freezer, the DSI® 844 Waterjet Portioning System, the AsepFlex™ Linear Pouch Filler, and the High speed UniFiller-Seamer. As well as meeting regular visitors, JBT has been selected for the Gulfood Manufacturing Innovation Tour, with twice-daily tours receiving an in-depth presentation of JBT´s trending innovations and showcased solutions. 

JBT will be exhibiting at Gulfood Manufacturing 2021 in Dubai, UAE, from November 7-9. 

Request more information or a meeting at the JBT booth

JBT detergents: the right formula for effective cleaning

All customers have different needs and requirements when it comes to equipment and machinery, and the same is true when it comes to cleaning. To get the most out of JBT equipment, it is important that customers are using the right cleaning agents, which can also help guard against unnecessary wear and corrosion.

Joël Thomas, JBT’s West Region (Europe) Technical Solution Manager, explains why getting cleaning right is vital not just for meeting food safety standards, but also for keeping machinery in optimum working order.

Whether it be ready meals or bakery or dairy, or any manner of other food products, it is true to say that our customers produce very different products and for the same reason their machinery cleaning requirements are often just as varied. 



Of course, depending on who you talk to – from maintenance managers to the quality department to the plant manager himself – people have different perspectives on what are the correct products and methods for cleaning. For many, the top priority is avoiding or reducing wear on a machine. In some cases, you can find corrosion in some machines because some customers are not using the right cleaning detergents, for example chlorine is totally forbidden in our equipment because some parts have aluminium.

Then of course you have quality control people who are looking for a clean, shiny machine. We carry out training for customers to show them how they can improve and what our detergents can do for them. 

Avoiding unnecessary wear
Formula Clean® 110 and 210 are alkaline-based, foaming detergents specifically developed to fit JBT product lines and avoid unnecessary wear of components and equipment. Each product within the Formula Clean range has its purpose and special qualities and comes in different containers to customer needs. 

Often when I visit factories, machines have already been cleaned by contractors or employees, but even then if you apply the Formula Clean detergent you can really see the difference with the quality of the foam and the shine it delivers. In some cases, customers have gone on to re-clean their machines after seeing the results. If it’s combined with a PRoCARE preventative maintenance contract, we will carry out training so all employees learn how to effectively clean a machine using Formula Clean.

In those cases where companies have difficulties with listeria, it is often found that the culprit lies with inadequate cleaning procedures. We can help with the right product and the right process for cleaning the machine. Sometimes you can find machines that are 10-15 years old and perhaps over the years personnel and cleaning procedures have changed, but we can also help to put in place all the right procedures for optimum cleaning and to get the equipment back to its original conditions. This also helps improve both product safety and overall production.

LEARN MORE about JBT cleaning agents

Planterra: how JBT is supporting a major player in plant-based foods

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Planterra Foods is a plant-based protein company with grand ambitions and a key differentiator within the industry: its focus is on creating the best tasting, crave-worthy and quality products in the fast-growing, plant-based market. Planterra believes in promoting a flexitarian lifestyle and the incredible power of food that people everywhere can feel good about eating and sharing with their families, covering everything from burgers to taco fillings.

JBT has provided technologies and support to Planterra covering the company’s recent growth and developments, and is working closely to support exciting product launches for the months ahead.

Driven by changing consumer perceptions around meat substitutes and healthy eating concerns, the global plant-based meat substitute market – valued at an estimated US1.9 billion in 2021 – is forecast to be worth US$4 billion by 2027, according to Market and Markets Research. Lafayette, CO-headquartered Planterra and its OZO™ brand have emerged as a leading light in the category with their innovative, delicious, meat-substitute range of products.

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Realizing possibilities
Olugbenga “Olu” Diyaolu, Planterra’s Head of research & innovation, may have only joined Planterra in July 2020 after 20 years in the dairy and beverage industry, but he has been a key driver in pushing the company forward over the last 12 months. “My role when I joined Planterra was identifying ingredient and processing technology for three-five years down the pipeline, looking at how Planterra can be at the forefront of innovation and building a strategy around it,” Olu explains. “Coming into the meat-alternative world was new for me, but I understand processing and ingredients, so I started to figure out what we should be going into.”

Olu approached Tricia Harlan, a JBT Meat Scientist and Applications Engineer, to discuss how to add grill marks to Planterra burgers and other products, with JBT providing the solution in the form of the Double D Chargrill & Bar Marker

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Where it all started: the JBT Double D Chargrill & Bar Marker

“The initial conversation was around how we can add grill marks, but then we started to talk about what we were trying to achieve, and how I wanted the product to look like a typical plate where you have chicken breast, broccoli, and so on,” recalls Olu. “We wanted to take the chicken breast and replace it with plant-based protein that has the same profile, juiciness and texture as that product.”

“As I showed Planterra the possibilities of what we could get, it went from delivering this project in 2025 to delivering it by 2021: bringing it forward by four years based on the solutions we were being shown by JBT,” he reveals. “We started making different protein blends and brought them to JBT, and have carried out a trial every month since August 2020. From those trials, our sales teams have been able to offer new products to customers.”

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Solutions-oriented
Olu describes Planterra’s working relationship with JBT as being solutions-oriented, examining the problem and collaborating to solve that problem. “It felt like an extension of Planterra that was trying to make me successful, rather than ‘I have a shiny new piece of equipment, and it will do everything in the world’,” Olu laughs. “It was all about how we can help you achieve what you need, so you can be successful. The people at JBT and their availability has been beyond anything we could have expected.”

Olu says Planterra’s goal has been to provide the ultimate plant-based solution for consumers without sacrificing taste or quality. “When you go to a store, you have traditionally either been a meat lover or a vegetarian. We wanted to have a third option in the middle – for flexitarian consumers – that although non-meat, tastes as good as meat and matches it for nutrition and versatility,” he continues. “We wanted to compete in traditional meat segments such as burgers, taco meat and chicken patties. But then once we had established our baseline products, we started talking about where we wanted to go next.”

LEARN MORE about JBT and Plant-based foods

LEARN MORE about Planterra Foods

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