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JBT electrically-heated ovens: aiding access to renewable energy sources

It probably goes without saying that Europe – and indeed much of world – is facing an uncertain future when it comes to energy sources. Turmoil, war and concerns over climate change, are prompting moves by countries to become less dependent on fossil fuels, such as gas, oil and coal. But for food processors who have traditionally powered ovens using these fuels, the situation presents a dilemma on how to move to more renewable sources.

JBT’s range of electrically-heated ovens provide an answer. Adapted to enable plug-in access to renewable energy sources, the JBT range – which includes the Stein TwinDrum Spiral Oven and M-Fryer, the Double D Revoband Continuous Protein Oven, and the Formcook Contact and Combi Cookers – provides customers with greater security during unpredictable times.

JBT Stein TwinDrum 600 Spiral Oven from JBT.

“Europe wants to become less dependent on oil, gas and coal, and customers putting in new equipment are increasingly requesting machines capable of running on renewable energy,” explains Bart Kivits, JBT’s Manager for Coating and Cooking Applications. “This is not just environmentally-sound, it’s also investing in the long-term capability of operating equipment. With the situation over gas uncertain, electrically-heated ovens provide more security for the future.”

Sustainable options
Of course, electrically-heated ovens are not the only sustainable option offered by JBT. With the cost of cooking oil skyrocketing over recent months, JBT’s innovative frying solutions have been attracting increasing interest from food processors.

Due to having a relatively small volume compared to the size of the machine, the Stein M-Fryer uses up to 20% less cooking oil in the tank than competitor systems, meaning customers can make significant savings while generating far less waste due to oil spoilage. “With the price of cooking oil rising, customers can save a lot of money by using the M-Fryer,” says Kivits. “Plus, if you have much less oil inside the fryer, then the oil life tends to be longer.”

The Dry Fry System
The cost of cooking oil has also prompted an increasing number of enquiries about JBT’s Dry Fry solutions, which radically reduces oil usage and provides a healthier means of frying foods. 

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 fit for a deep frying process.

LEARN MORE about JBT’s electrically-heated oven concept and the Dry Fry System

Meeting the sustainability challenge

This article was originally published in the April 2022 edition of FoodChain Magazine.

Today’s protein processors arguably face the perfect storm. Consumer pressure on achieving healthier eating options and more environmentally-friendly production is ever increasing, while energy costs are rising. Torbjörn Persson, JBT’s Director of Value Stream & Global Product Line for Spiral Freezers, outlines how JBT can help protein companies meet the challenge. 

Maximizing yield, minimizing waste and increasing product shelf-life is not just positive from a sustainability point of view, it also makes sound financial sense, making it increasingly important across the global food industry. This is the thinking behind a range of internal and external initiatives launched by JBT aimed at being part of the long-term solution for the industry, which were recognized in 2021 with EcoVadis’s Bronze Sustainability Medal.

In an era of rising populations and increasing pressure on the global food and agriculture system, practical solutions are urgently needed to help producers and processors make better use of the world’s precious resources. Responding to the challenges, JBT has launched ambitious sustainability initiatives aimed at working hand-in-hand with customers to achieve a more efficient food industry worldwide.

Among other achievements, JBT in 2010 set a goal to reduce energy intensity by 25% by the year 2020 through a partnership with the US Department of Energy’s Better Plants Program. JBT not only met the goal in 2019, but surpassed it; reducing the energy intensity in U.S. operations by 31% and globally by 28%.

However, JBT’s efforts have not just been limited to North America. Interest in becoming more sustainable combined with the necessity to achieve energy savings has grown substantially across the UK and indeed all of Europe over recent years, driven by consumers and processors alike, and this is reflected in some of the most recent solutions launched by JBT.

Plug directly into the grid: the Stein electric TwinDrum Spiral Oven

A prime example of this is the new, electric Stein TwinDrum™ Spiral Oven: a solution which gives processors the ability to deliver carbon-free production through sustainable energy sources. Unlike previous versions, the electric TwinDrum’s design means customers can benefit from innovative, two-tier cooking without having to invest in large-scale heating systems by being able to plug directly into the grid and forego oil and gas-heated alternatives.

The electric heater is fitted into 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 can help them to achieve their environmental goals or commitments.

The Frigoscandia GYRoCOMPACT® 70 meanwhile is a new solution delivers advances in food safety, performance and space optimisation. Developed using input gathered from customers in Europe and North America, the GC70 takes all the best elements of the existing GYRoCOMPACT range, but with a new focus on achieving greater capacity combined with a reduced footprint.

In fact, the GC70 features an increased capacity of up to 20% over a smaller area. To further enhance its sustainable credentials, the freezer’s oil consumption has been reduced by up to 75%, while system innovations provide enhanced performance and efficiency.

These are just two examples of the work on sustainability that JBT is carrying out across its protein business, and many more are on the horizon in the months and years ahead.

JBT is exhibiting at Seafood Processing Global 2022 in Hall 3, Stand 3GG201 at Fira Barcelona Gran Via Venue, Barcelona, Spain until April 28, 2022 and at Anuga FoodTec 2022 in Hall 6.1, Stand D030 – F049 at Koelnmesse GmbH, Cologne, Germany until April 29, 2022.

CLICK HERE to meet us in person!

Développement durable : aider les clients à atteindre les objectifs fixés pour 2022

Read this article in English

La capacité de JBT à fournir des solutions de production durables et décarbonées sera l’un des messages clés délivrés aux clients lors du Salon CFIA 2022 Rennes du 8 au 10 mars 2022. De plus, JBT présentera des systèmes sur mesure pour les aliments d’origine végétale pour permettre aux transformateurs de tirer parti d’une tendance qui prend de l’essor en Europe.

L’intérêt pour le développement durable, combiné à la nécessité de réaliser des économies d’énergie, s’est considérablement accru en France et dans toute l’Europe ces dernières années, sous l’impulsion des consommateurs et des transformateurs. 

Lors de sa participation au Salon CFIA, JBT affichera sa capacité à fournir une production décarbonée sous la forme du nouveau four électrique TwinDrum, une solution qui permet aux transformateurs d’utiliser des sources d’énergie durables. Autre élément clé de la stratégie de JBT en faveur du développement durable, l’accent accordé à l’accroissement de la capacité de l’usine de plus petite taille. Exemple clé de cette stratégie : le GYRoCOMPACT GC70 de Frigoscandia, une solution qui apporte durabilité tout en augmentant la capacité dans un espace plus petit. 

Alternatives à la viande
L’alimentation végétalienne est une autre tendance importante sur le marché français, avec un nombre toujours croissant de demandes d’alternatives à la viande, selon Philippe Barillet, directeur des ventes de JBT pour la France et la Belgique. « J’estime qu’entre 50 et 70 % de nos clients recherchent au moins une alternative végétalienne », confie-t-il. 

Pour aider les clients à trouver la solution végétale qui leur convient le mieux, M. Barillet explique que JBT travaille en étroite collaboration avec ses clients dans ses centres de recherche et de technologie internationaux

La plateforme d’optimisation des performances basée sur le cloud iOPS de JBT, une technologie sécurisée d’analyse du big data qui recueille et analyse les performances des équipements et des processus de JBT en temps réel, constitue le point d’orgue. « iOPS rassemble les données de toutes les machines connectées pour fournir des données de production et de service directement sur le téléphone du client », ajoute M. Barillet.

JBT sera présent au Salon CFIA 2022 Rennes du 8 au 10 mars 2022, au stand B7, Hall 7 du Parc Expo Rennes Aéroport

Sustainability: helping customers meet goals at CFIA 2022

Lisez cet article en Français

JBT’s ability to provide sustainable production solutions will be one of the key messages delivered to customers at CFIA 2022, the annual France-based trade exhibition, which takes place in Rennes from March 8-10, 2022. More than this, JBT will highlight tailored systems for plant-based foods; enabling processors to take advantage of a trend that is increasing in importance across Europe.

Interest in becoming more sustainable combined with the necessity to achieve energy savings has grown substantially across France and indeed all of Europe over recent years, driven by consumers and processors alike. 

One of the main themes of JBT’s participation at CFIA will be the ability to deliver carbon-free production in the form of the new Electric TwinDrum™ Oven; a solution which gives processors the opportunity to use sustainable energy sources. Another key element of the JBT sustainability strategy is a focus on achieving greater capacity within a smaller factory footprint. A key example of this strategy is the Frigoscandia GYRoCOMPACT GC70; a solution which promotes improved sustainability by boosting capacity within a smaller space. 

Offering a new way to heat: the JBT Stein electric TwinDrum oven

Plant-based foods is another significant trend within the French market, with an ever increasing amount of enquiries for meat alternatives, according to Philippe Barillet, JBT’s Sales Manager for France and Belgium. “I would estimate between 50-70% of our customers are looking for at least one plant-based alternative, he says. 

To help customers find the plant-based solution which functions best for them, Barillet says JBT works closely with customers at its global Research & Technology Centres

Bringing all this together is JBT’s unrivalled cloud-based performance optimization platform iOPS, a secure big data analytics technology that gathers and analyzes JBT equipment and process performance in real time. “iOPS gathers together data from all connected machines and can deliver production and service data directly to customer’s phone,” Barillet adds.

JBT will be exhibiting at CFIA 2022 in Rennes, France from March 8-10, 2022 at Stand #B7, Hall 7 at the Parc Expo, Rennes Airport

READ MORE about JBT and Plant-based foods

Proseal: a proven track record in sustainability

Beef Halopack - Proseal

Proseal may be one of the newest additions to the JBT family, but the packaging equipment specialist is no newcomer when it comes to sustainability. In fact, the company, which was acquired by JBT in June 2019, has helped drive major breakthroughs in sustainability for the protein industry, enabling retailers to significantly increase shelf-life for beef while eliminating wasteful over-packaging.

An innovator in environmentally-friendly packaging systems with a manufacturing presence in Europe, the US and Australia, Proseal is a leading manufacturer of tray sealing equipment for a range of protein food products including categories such as red meat, pork, poultry, fish, seafood and ready meals. 

Beef Meatballs Photo - Proseal

Boosting shelf-life
However, Proseal has also been at the forefront of developing systems that improve product shelf life whilst minimizing the use of plastic at the same time. In terms of chicken, the company, which has its headquarters in Adlington, Cheshire, UK, produces a leading-edge ‘Gas Flushing’ solution which can achieve a very low gas residual and in some cases more than double a product’s shelf-life. 

‘Gas Flushing’, sometimes referred to as Modified Atmosphere Packaging, is a food packaging method where the Earth’s normal breathable atmosphere has been modified by either a single gas or a mixture of gases. It is generally used with a barrier film with low oxygen transmission.

“All the chicken you typically buy in the UK has had a different cocktail of the Earth’s atmosphere injected inside that chicken tray before it is sealed,” explains Proseal’s Head of Sales & Control Systems, Tony Burgess. “We put in a different blend of atmosphere which can extend shelf-life from four days to 10 days.”

Proseal HQ

Incredible achievement
Even more significant is Proseal’s ‘Skin’ packaging for beef, fish and other protein products. In the case of beef steak, says Burgess, the product is gas flushed with oxygen to keep the haemoglobin content high in the beef, before being skin-packed in plastic film; a process which can extend shelf-life from a previous norm of 10 days to 28 days. “This was an incredible achievement and was a huge win for retailers and supermarkets,” he says.

“The packaging world is developing a lot into how can it extend shelf-life, how can it come up with films that can be laser perforated, and all of these things are pushing packaging so far away from rigid lids,” continues Burgess.

“There is also a big move away from plastic towards cardboard or aluminium and the beauty of our tray sealing system is it can work with any of these materials. We work closely with the packaging industry, we have a test kitchen and operate an open door to carrying out packaging trials with companies.”

Learn more about Proseal’s solutions

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