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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

Want to clean more effectively? JBT can help maximize freezer hygiene

Efficient cleaning of a freezer is fundamentally important, not just for the obvious hygiene necessities, but also for the effective functioning of equipment. However, too often cleaning agent suppliers will sell customers detergents but leave them in the dark when it comes to their proper usage and dosage. 

The result is customers can end up spending too much time and money on cleaning processes due to insufficient training, the wrong types of chemicals and volumes, or unplanned cleaning interventions. At the very least customers can face unnecessary business and environmental risks at higher costs.

This is where JBT differs. As well as having an extensive range of Clean-In-Place (CIP options) to fit all budgets, JBT provides ongoing support and training for customers to make sure cleaning processes are being carried out effectively and efficiently. Furthermore, JBT cleaning agents avoid the use of chlorine or other unsuitable chemicals, which can have a detrimentally corrosive effect on machine parts over time.


The importance of training 
JBT’s Formula Clean program ensures the highest cleaning standards while preventing unnecessary wear to equipment – plus correct and safe cleaning, explains JBT Business Support Manager, Niklas Landby. “We perform and offer cleaning audits to assure the cleaning process is completed in the best way possible,” he says. “This is extremely important for food safety, and it’s important to not use unnecessarily strong or too much chemicals, which add costs and can damage your investments. Most providers offer cheaper solutions such as chlorine, which is very effective but will destroy equipment over time. We help customers optimize cleaning to make sure everything is functioning correctly.”

Landby says what makes JBT unique as a company is that we do not just supply detergents, but look at the entire operating and cleaning process. “JBT will typically set-up the concentration with the chemicals and train the customer on how the machine should be cleaned,” he continues. 

“Customers reach out to JBT to get support in their cleaning process, personnel training and water temperature guidance. Too high concentrations and the associated negative environmental aspect are also a common problem, but we can help customers reach the right levels.”

Positive effects
JBT’s Formula Clean detergents have been specially developed to work within food production facilities, with a range of products and applications adapted for all types of equipment operating at warm or cold temperatures. Considerations have been given to the extremes of temperatures food machinery is regularly exposed to, explains Landby, with the types of detergents used varying depending on the applications and equipment to be cleaned.

“We are seeing great results for customer plants that have already transitioned over to JBT detergents. Our customers have seen savings from decreased volumes of detergents used due to the need for fewer repeat cleans. The right detergents in the right concentrations also protect customers’ equipment at the same time,” Landby concludes.

As a key element of JBT’s commitment to customers, PRoCARE preventative maintenance agreements are also typically included as part of a package, enabling JBT to calculate a company’s necessary chemical usage in order to clean effectively, he adds.

LEARN MORE about JBT’s Formula Clean program

JBT Sandusky Tech Center breaks new ground

First established in 1982, JBT’s Sandusky, Ohio Food Processing Technology & Training Center, has long provided customers with the opportunity to watch equipment in action before installing it into their factories. However, far from resting on its figurative laurels, the center is now breaking new ground, explains facility manager John Arnold.

The Sandusky Tech Center was originally set-up almost four decades ago to focus on the Stein brand, but since then we have progressed enormously and now have the ability to demonstrate almost all JBT Protein equipment. Our on-site testing capability features portioning, marination, coating, frying, cooking, weighing, material handling, and mixing equipment. We also have substantial freezing technologies, which we are now complementing with a new Northfield CleanFREEZE spiral freezer that will be available for testing mid-summer 2021.

Customers come in for different reasons: they might be looking at new equipment and want to know how it performs, in which case we can run product testing and look at how the process works in a conveyorized system. Or it could be an R&D project and maybe they can’t get time on an actual production line and want to have a look at how their new product cooks or freezes. It could be a case of wanting to look at a different process with the aim of increasing yield and throughput. We also work with industry partners by providing the facility and equipment for clean label ingredients, new types of coatings or other processing aids that are used in the production of food items.

We can carry out testing for any combination of JBT protein equipment, so that could for example be running a DSI Portioner into Schröder marination system into a Stein Battered Bread fryer oven into a Northfield freezer. We can set-up and run the entire system.

Of course with Covid, travel has been tougher especially between countries, so we will video the process or use online platforms to make it a virtual visit. For people travelling internationally who can’t get here, using these technologies and platforms allows them to watch the equipment in action, even at a distance.

This is not to say the pandemic was not without its challenges. A key element of what we do – in-house, hands-on training – was effectively halted as a result of the situation, but the expectation is this will be back on track by mid to late summer 2021.

Find out more about JBT Research & Technology Centers

HPP Seafood Webinar to discuss how system can boost yield and profits

JBT Avure will be hosting a free HPP webinar on Wednesday March 3 at 10 AM EST to discuss how High Pressure Processing can make a substantial difference for seafood customers, both in terms of yield and profit. Joining Dr Errol Raghubeer, Avure VP of Food Science, will be John Hathaway, CEO of Shuck’s Maine Lobster, who will be telling us first-hand of his experience using HPP with seafood.

A cold pasteurization process, HPP uses ultra-high pressure purified water to keep seafood both shell and pathogen free. Already used in several segments of the food industry to inactivate foodborne pathogens, HPP provides an approved process in the oyster industry for the inactivation of Vibro bacteria which carries a high risk for the consumption of raw oysters and other shellfish.

Crucially, as well as extending shelflife and improving nutrition, mouthfeel and taste, HPP separates 100% of meat from the shells without the use of heat, and increases total meat yield in lobster by 80% compared to heat.

JBT Avure’s Marketing Director for HPP technologies, Lisa Wessels, said: “Our customer John Hathaway from Shuck’s Maine Lobster has experience of the difference HPP has made for lobsters. When you HPP lobster, you get 100% separation of the meat from the shell, whereas you never get that with manual shucking. It also retains more fluid after going through HPP versus manual, so that helps improve the weight and helps make the lobster a little more profitable.”

HPP can be used for all types of shellfish, including oyster, clam and shrimp.

Register HERE for the HPP Seafood Webinar!

JBT iOPS builds head of steam in global expansion

JBT_iOPS_Dashboard

JBT’s IoT (Internet of Things) platform iOPS is continuing its expansion during the early weeks of 2021, with the first custom-built iOPS Dashboard for the JBT Stein TwinDrum Spiral Oven being successfully launched for a market leading European customer. Specialising in cooked chicken products, the customer is able to use the iOPS Dashboard to gain instant access to performance data, enabling them to achieve optimum product results and tackle any potential problems.

Using a TwinDrum Oven that started running in 2020, the customer is now able to receive minute-by-minute information from the system, which will help consistently produce the desired color and yield, explains JBT’s Manager for Coating and Cooking Applications, Bart Kivits.

“Before iOPS we had to go out to the customer to get performance data, but now we are able to view the data on our laptops through the iOPS Dashboard, which shows straightaway what exactly is going on,” he says. “For both the customer and the team at JBT, instant access to this data is hugely valuable. Customers can see what’s going on with the oven, so from the application side, they almost immediately see value.”

iOPS_TDO

Improved support
By being able to look at the oven performance data such as feedback from temperature sensors on any given day, Kivits says JBT is also able to better support both the customer and its own team on site. “This information shows us for example if the air was not as hot as it should be, if there wasn’t enough steam or if there are performance problems with the products,” he says.

But not only is the JBT and the customer able to look at how the oven is performing, they can also examine factors – from a laptop or telephone – such as how much energy it is consuming and how long it has been running, enabling efficiency and energy-saving improvements.

With the iOPS Dashboard adaptable to almost any JBT technology and continued positive feedback from customers, Kivits adds that expansion of the platform is only likely to continue in the months and years ahead.

LEARN MORE information about JBT iOPS

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