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JBT unveils ambitious program for IFFA 2019

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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.

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“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.

TIPPER TIE
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.

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FTNON
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.

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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.

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“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.”

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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. 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.

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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

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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.

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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.

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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

FLoFREEZE: the classic solution that keeps innovating


JBT’s Frigoscandia FLoFREEZE IQF freezer is a pioneering technology in the field of individual freezing for vegetables, fruits, fish and other products, which remains at the forefront of the industry, thanks to its versatility and ability to deliver true fluidization. 
Stefan Paulsson, JBT’s Director of Value Stream & Global Product Line for Cooking & Linear Freezers, explains how the system came to be and why it remains as relevant as ever.

The inception of FLoFREEZE can be traced back to beginnings of Frigoscandia itself, the Helsingborg, Sweden-based company – now part of JBT – which worked closely with a long-established frozen food brand, also located in southern Sweden. 

Frigoscandia developed the first machine that later became FLoFREEZE together with the food brand because in the 1950s and 60s, when you took a packet of frozen vegetables out of the fridge, what you got was a frozen brick. You couldn’t take out a specific amount, you had take out everything and put it in boiling water. So they wanted to be able to freeze the products individually, and that’s how the Individual Quick Freezer (IQF) for frozen products was developed. 

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This was achieved by making sure the products move all the time when you freeze them, so they don’t stick to each other. At the end of the process, you have a product which is individually frozen and then you put it in a box and send it to your customer, and they can just pour out how much they want. The FLoFREEZE is based upon the fluidization principle in which the products behave like a liquid and basically float through the freezer. This is what creates a perfect separation of the products and a high freezing efficiency.

How FLoFREEZE works
In this range, we have two different product types – the FLoFREEZE A and FLoFREEZE M. The FLoFREEZE A focuses on smaller amounts of fruits and vegetables, from one ton an hour up to six. The FLoFREEZE M handles bigger amounts, all the way up to 18 tons per hour (When we talk tons here, we always talks about peas – how many tons of peas you can do and then it’s translated to the relevant product).

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But having a good understanding of how FLoFREEZE works, will deliver a perfect result. The FLoFREEZE delivers true fluidization, and that’s the key to achieving optimum product quality.

We do this in two ways: pulsation of the product, so the airflow is coming through the belt into the product zone on and off, moving the product up and down; and then by agitation back and forth on the belt to get the horizontal separation of the product – that’s how we get true fluidization. 

The target here is we freeze the products in their natural condition. We don’t want to destroy a strawberry. It’s very important it comes out looking like we put it in, so you get the highest product quality.

One of the good things about FLoFREEZE is it’s very good across a diversity of products. It can handle a wide range of products – any vegetables from carrots and potatoes to onions and garlic, soft fruits, sardines and even mozzarella cheese. 

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The JBT Frigoscandia FLoFREEZE

Extra features
The FLoFREEZE has been continuously improved and updated, and one such example is a Refreezing Belt that has been added for glazing. Typically applied to broccoli, where glazing is used to protect the product, water is added following freezing and then refrozen to add the glazing effect.

With a product that is wet when it comes into a freezer, you will have a lot of ice build-up in your machine, so after eight or 10 hours, you really need to start defrosting it. But with the FLoFREEZE, we have an ADF (Air Defrost) that blows ice out of the coil, so you can extend your production time. In 2018, for the FLoFREEZE M, we also introduced a Sequential Defrost (SD) feature, which provides an extra evaporator so when one evaporator is blocked with ice, you can engage the other one, enabling you to defrost the evaporator that is blocked, and in the process extending the production time.

Read more about the JBT Frigoscandia FLoFREEZE

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