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JBT’s LVS QuickDry: the patented system that halves freezer drying time

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JBT has launched a revolutionary new system for fast-drying of industrial 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.

The LVS QuickDry is an innovative solution to drying difficulties which makes use of a patented system of condensation cycles to quickly and efficiently remove all droplets of water from spiral freezers. Unlike most traditional drying systems, which rely on fans and can take an average of two-and-a-half hours to achieve results – leading to substantial downtime – the LVS QuickDry shortens effective drying time by up to an hour.

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JBT’s LVS Refrigeration System is a patented invention that optimizes the refrigeration system by reducing energy consumption, improving freezer performance in the process.

“When customers have freezers, the biggest problem – as with freezers at home – is defrosting and cleaning,” explains Torbjörn Persson, JBT’s Director of Value Stream & Global Product Line, Spiral Freezers. “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 it that it shortens the drying sequence by up to one hour.”

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Drying solutions
In a typical factory environment where conditions are often humid, damp and cold, drying using fans is a slow process that can leave moisture in the freezer if any attempt is made to speed it up. 

“Drying has typically been done by running fans at high speed, much like a dishwasher,” says Persson. But then, the problem is – much like a dishwasher – if you don’t open the door, it never really gets dry because it’s hard to get rid of all the moisture. And what happens is you end up with a very warm freezer that takes a long time to chill down and you still have a lot of moisture in there.”

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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. However, using conventional drying methods, this is not always the case.

“We know from our operational experience that a lot of customers dry and they are still not happy, so they have to dry for another half an hour before they can start running because if you have a wet freezer, water can start to freeze on moving parts causing problems with the mechanics,” says Persson. “The LVS QuickDry condensates the moisture to the evaporator before heating it again quickly using hot gas, so the moisture that has frozen to the evaporator drips down to the floor. This gets most of the moisture out of the freezer as quickly as possible.”

JBT aims to crack nut industry dilemma

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JBT will be showcasing a range of solutions, including pasteurization, for the global nut industry at the upcoming Peanut & Tree Nut Processors Association (PTNPA) Convention 2019 to be held in Palm Springs, California from January 18-21, in response to the likely introduction of greater regulations for the sector. 

Following on from JBT’s successful participation at the 2018 Almond Conference, staged earlier this month in Sacramento, California, the JBT team will again seek to focus on the considerable benefits of having pasteurization in place for nut processors.

Global focus
Unlike the largely US-focused Almond Conference, the PTNPA show is expected to attract nut companies from across the globe, from peanut processors in Georgia to tree nut specialists from India. However, although the event is more international in scope, JBT’s Tricia Harlan says tree nut and peanut processors face many of the same challenges as the almond industry.

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Pistachios being harvested in Sicily, Italy. Photo: 123rf.com

“Everything from pistachios and walnuts to cashews, peanuts and hazelnuts will be represented at the show, and these producers are likely to face the same kinds of pasteurization regulations in the future that almond producers are having to adapt to now,” she explains. 

To this end, JBT will be highlighting two pieces of equipment in particular: JBT Stein JSP-C Jet Stream® Pasteurization System Compact; and a bigger, 40 inch version of the same system for medium-large sized processors.

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The JBT Stein JSP-I Jet Stream® Pasteurization System Compact

“This is a really important topic in general for the nut industry,” says Harlan. “Everyone is moving towards a pasteurized product, so their products are safe for consumers, and it’s very important for those processors to know that JBT has a solution for them because we’ve been validated in so many different nuts.”

JBT will be exhibiting at the Peanut & Tree Nut Processors Association (PTNPA) Convention 2019 at the Renaissance Indian Wells Resort & Spa, Palm Springs, California from January 18-21.

Read more about the JBT Stein JSP-I Jet Stream Pasteurization System

Frigoscandia: the freezing brand’s red hot 12 months

This is the second in a series of articles where the JBT Protein Blog reviews the highlights for 2018 for JBT brands and looks ahead to 2019. Here we speak to JBT’s Torbjörn Persson about Frigoscandia. To read the first article (a look at Formcook, Double D & Stein), click HERE.

In-line freezing, the process of lower product temperatures before entering storage, is a vital part of the cold chain where hygiene, operating time and functionality are key elements of a successful operation. JBT Frigoscandia has made meeting all three requirements in a way that surpasses customer expectations a speciality by focusing on innovation; a focus that has driven Frigoscandia’s success during 2018.

Torbjörn Persson, JBT’s Director of Value Stream & Global Product Line for Frigoscandia, says 2018 has been all about bringing solutions originally introduced last year to market; solutions which focus on increasing operating times, complemented by compact, hygienic design.

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GYRoCOMPACT appeal
The GYRoCOMPACT range has been a consistent seller across Frigoscandia global markets. Launched two years ago, the 600 mm-wide GYRoCOMPACT 60 continues to sell well worldwide, with its compact size – alongside the GYRoCOMPACT 40 and M7 – appealing to companies seeking to freeze everything from vegetables and berries to meat, poultry, ready meals and bakery products. JBT Frigoscandia also caters to larger capacities with the M9 and M10 GYRoCOMPACT spiral freezers.

“The GYRoCOMPACT 60 is used by a large amount of customers, freezing anywhere from 1.5 tons to 2 tons an hour,” explains Persson. “It’s a very compact machine, so it fits in a lot of factories and environments.”

Introduced in 2017, the GYRoCOMPACT 40 is a container-sized freezer that has found considerable success this year, thanks to an intelligent, hygienic design. “The GYRoCOMPACT 40 is a very compact machine, so it can be fitted in many different locations,” continues Persson. “It has a very inherent, hygienic design because it is self-stacking. From a hygienic standpoint, you have less material to clean, so you have inherent hygiene through the design.”

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Extended operation
Other notable highlights for 2018 in the Frigoscandia range include FLoFREEZE, a solution for freezing vegetables, berries, and other fruits, which has recorded a strong 12 months. “We’ve had a fabulous year for FLoFREEZE, especially for the larger machines,” says Persson. “We’ve made a new machine that can operate for a very long time, from five tons to over 15 tons per hour.”

Such a development, continues Persson, is part of a general push to operate longer between defrosts for both with the FLoFREEZE and the GYRoCOMPACT. “It’s a huge work to defrost a freezer, so you want to push that work back as long as possible,” he says. “Every defrost costs time, water and heat, plus you can’t produce while you are carrying out the defrost, so a longer operating time means you can run longer and improve efficiency.”

JBT Frigoscandia will be exhibiting at leading meat industry event IFFA 2019 in Frankfurt, Germany from May 4-9, 2019, alongside fellow JBT brands Formcook, Double D and Stein.

Cooking up a success: a look at Formcook, Double D & Stein

In this first in a series of articles where the JBT Protein Blog reviews the highlights for 2018 for JBT brands and looks ahead to 2019, we speak to JBT’s Stefan Paulsson about Formcook, Double D and Stein.

The ability to offer global customers cooking and frying solutions that can deal effectively with a wide range of products – whether they be chicken, poultry or vegetables – has been one of the key foundations of the appeal of JBT brands Formcook, Double D and Stein, with a customer base stretching across Europe, the Middle East, Asia and North America. But until recently, customers handling huge volumes of products had to look elsewhere.

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All this changed in 2016 with the introduction of the Stein TwinDrum Oven, a high volume cooking solution, which according to JBT’s Sweden-based Director of Value Stream and Global Product Line, Stefan Paulsson, has continued to delivered impressive results year-on-year.

In fact, Paulsson ranks the continued success of the TwinDrum as one of JBT’s biggest achievements for 2018 when it comes to cooking and frying solutions. “We outgrew our market share in 2018 with the TwinDrum,” he says. “We are now able to assist customers that need an oven that can handle a much greater volume of products. Customers also like the fact we can have the product in and out at the same height, which is the benefit of a TwinDrum.”

Competitive difference
Not to be left behind, 2018 has also been an important year for the Double D and Formcook brands. For Double D, the Chargrill & Bar Marker remains a strong performer, delivering a home grilled-style touch to steaks and poultry. “if you put your steak on a grill at home, you get bar marks on the product, which is what the Chargrill & Bar Marker does. It also adds a flavor touch to it,” explains Paulsson.

Flavor has also been a key element in the success of the Formcook range in 2018, with the line finding particular favor with the bacon industry. Perfect for bacon frying, the Formcook Contact Cooker uses teflon belts above and below the product, very much says Paulsson, like frying slices of bacon at home. The Contact Cooker is complemented by the Combi Cooker – part contact cooker-part oven for companies needing control of temperature and steam – and the Double D Forced-Convection Oven, which consists of a belt going through a controlled environment. 

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2019 preview
For the 12 months ahead, Paulsson says JBT plans to have more alternatives available for customers by combining equipment from Formcook and Double D, along with the Stein TwinDrum Oven and M-Fryer, which he says will be able to offer customers an even better product solution.

JBT Stein, Double D and Formcook will be exhibiting at leading meat industry event IFFA 2019 in Frankfurt, Germany from May 4-9, 2019, alongside fellow JBT brand Frigoscandia.

Click for more information about JBT cooking and frying solutions 

Taking guess work out of the weighing process

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Weighing protein products – and prepared foods – as they go through the production process to avoid needless giveaway and product damage can be a complicated task, especially if inadequate equipment means operators are employing guesswork more often than not.  JBT’s Cooling and Applied Technologies (C.A.T.) brand has spent decades building a reputation as a solutions provider that takes the guesswork out of the equation, ensuring if too much product is being given away, it can be quickly corrected. 

According to Paul Combs, JBT C.A.T’s Weighing Division Product Manager, the key advantages the brand offers are reliability and increased throughput based on a solid reputation for quality, and expertise in research and engineering. “The JBT C.A.T. weighing systems provide process and flow solutions to maintain the highest quality protein products, with accurate weights and minimal guesswork.” he says.

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The JBT CAT 20×20 Bench Scale

Eliminating giveaway
JBT C.A.T.’s product line has a wide range, starting with QA scales for yield management, trimming and QA checks, to floor scales for weighing combo’s, pallets and multiple boxes. Baggers and bulkers can handle everything from 5 lb bags to 40 lb tubs or boxes, frequently used for marinated chicken wings, drumsticks, tenders and breasts, as well as frozen products.  Bi-directional scales can be used for filling large combo’s, with minimal supervision. 

C.A.T. also offers indexing scales to help regulate throughput on a conveyor line.  In-motion and static check weighers help eliminate giveaway by monitoring whether operators are filling too much into bags or boxes, and are capable of checking 12-14 boxes or bags per minute (static) or 35-45 boxes per minute (in-motion).  Both come with reject options.

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The JBT CAT Dual Bagger

Similarly, the CAT Tabletop Bagger is a weighing hopper scale that weighs to target as operators push product into the hopper, before dropping it into bags or boxes once it makes weight. This process can also be repeated for cryo-vac or thermoforming packaging, with product filling the pockets once it hits the correct weight and then indexing the thermoforming system.

The advantage of this approach, says Combs, “Is that removes the risk of operators filling product by hand and trying to guess whether the right amount is being bagged. “We have confidence,” he says, “the exact weight the customer expects is filled into their packing method with as little hands on work as possible.”

No second-guessing
Combs singles out reliability, accuracy and simplified throughput as being at the core of JBT C.A.T.’s products, explaining these factors help with less monitoring and supervision while in production. “We build very reliable products,” he says. “The quality’s there, and the research and engineering has been done in the proper manner.  We make a strong and conscious effort to meet our customer needs not just for the short term, but for their long term success.”

As a result, Combs continues, “When we meet with customers on how to improve their process, we keep their profitability and efficiency at the top of the list.  We then mold our knowledge and experience to their application, with a solution that operates to their expectations with as little guesswork and hassle as possible.  This is key and it’s what we really pride ourselves on.”

Click for details of the full JBT C.A.T. range

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Quality, Capacity, Reliability and Repeatability: JBT’s consistency in coating & frying solutions

 

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Breading for poultry, fish and vegetable snacks is big business, but for processors to make an impact on the market, consistency in the quality of the breading is equally as critical as the meat, fish or vegetable contained within. JBT’s full range of coating and frying solutions are designed with quality, capacity, reliability and repeatability with superior efficiency in mind. 

A quality product results when the same batter/breading consistency is applied to products time and time again. The flexibility of JBT products allows for adjustments based on the product type or recipe requirements, according to Bob Stacy, JBT Divisional Product Manager for Coating and Frying.

Stacy singles out three JBT products as standouts: 

The Stein ProMix Automatic Batter Mixer; the Stein Heritage Breader – Super Duty; and the Stein TFF-IV THERMoFIN Fryer. All three solutions were designed to deliver quality, capacity, reliability and repeatability.

The Stein Heritage™ Breader from JBT

A fully automatic continuous mixer, the ProMix is the first step toward delivering a quality product.  The ProMix is designed to maintain adjustable batter mix ratios and offers consistency in cooling and viscosity control.

The Heritage Breader – Super Duty is easily adjustable for multiple product applications with ease of adjustments and settings for repeatability resulting in product consistency and quality.  

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The TFF-IV THERMoFIN Fryer, boasts high efficiency, offers a new option for PLC control and repeatability. “The TFF-IV is a high thermal efficiency cool-heat fryer, which, is between 30-40% more efficient than a gas or electric fryer,” says Stacy.

JBT coating and frying solutions are typically used by customers in the poultry and processed food industries, in the latter case for frying and coating a wide variety of vegetable-based appetizers, including onion rings, cheese sticks, mushrooms, cauliflower and veggie patties.

Find out more about JBT’s coating and frying solutions

Lifting the load: JBT showcases efficiency-improving AGVs at Pack Expo

JBT AGV

JBT’s line of automatic guided vehicle (AGV) systems, solutions which are enabling many high profile companies in the food sector to make substantial efficiency savings, will be centerstage at this year’s Pack Expo, which will be held at Chicago’s McCormick Place Convention Center from October 14-17. JBT will be showcasing the CB750, a counterbalance-style forklift AGV capable of carrying 750 kg, which will be running host-free at the show. 

What this means in practice, says JBT AGV’s Laura McConney, is that the forklift will be operating without any high-level software and will make all the intelligent decisions itself. Ideal for handling pallets, racks, and rolls, the counterbalance AGV excels in floor-to-floor transfers, and its end-mounted lift mast allows the vehicle to move multiple load types without complications.

“The AGVs handle a lot of packaging materials for customers, principally towards the end of line as packaging materials are coming off the production line,” explains McConney. “We do really well with palletised units and can also automatically load and unload trailers.”

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Efficiency savings
However, one of the most outstanding attributes offered by the AGV is its ability to deliver substantial efficiency savings. Manufactured in the US – as well as the UK for Europe and China for Asia, respectively – the AGV units remove repetitive and wasteful work practices, enabling companies to redeploy resources more effectively. 

“Most of what we’re delivering to customers is labor savings,” says Mark Longacre, JBT’s applications manager for automated systems. “We think of that as allowing them to redeploy labor to where they can create more value in their process. Having people on a forklift moving products from one end of the plant to the other all day does not add value to the product. In reality, it can affect safety and often does. People get bored and careless and make mistakes, which can create accidents and personal injury, as well as plant and product damage.”

JBT will be exhibiting at Pack Expo 2018 at Booth N-4725 in Chicago’s McCormick Place Convention Center from October 14-17.

Click here to reserve a visit