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JBT Asia Technical Seminar to highlight smarter technology

Delivering a sustainable customer value proposition through smarter integrated JBT technology will be the focus for an upcoming JBT Technical Seminar, which will take place on March 14 at the VIV Asia 2019 show in Bangkok, Thailand. 

One such example of smart technology that will be highlighted at the seminar is the IMAX 630 Injector, which makes use of the cutting edge JBT Schröder IMAX-IT system, a controller featuring an intuitive user interface that sets new standards in user-friendliness and information provision. 

Designed for chicken, pork and beef processing, the system connects functions and also provides independent control of the desired injection rate. 

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Manuel Kaufman, Product line and Application Manager for Curing and Marination at JBT APAC, will lead the discussions and presentation of JBT HIGHline Injection Solutions, providing examples of how intelligent IMAX-IT and Automated Integrated JBT solutions have driven the value proposition for customers in the region.

High expectations
In an interview, Tom Borup, Managing Director of JBT Asia Pacific, said JBT’s presence at VIV Asia 2019 would mark the company’s first direct participation in the show, adding that the JBT team had high expectations for the event. 

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“When we look at Asia we are very optimistic: demographics are right, we have a huge growth in our middle class which is driving food consumption growth,” he said. “On top of that modern lifestyles and “food on the go” adds to a healthy growth of QSR and convenience stores across Asia – all that fits well to the JBT portfolio.

“Not only are there more middle class consumers in Asia but the income per capita is increasing and the Chinese, Indians, Indonesians, Thais, Koreans, and even to some extent Japanese are eating a more calorie and protein rich when they choose their meals – poultry and related is an key protein in this respect – this is a trend we see to continue for years to come.”

JBT will exhibit at Stand 4340, Hall 98 at VIV Asia 2019, which takes place in Bangkok, Thailand’s Bitec Conference Centre from March 13-15.

The Technical Seminar will take place at 14.30 pm in Room 212 at the Bitec Conference Centre on March 14. Click to request more information.

 

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

JBT brings full pasteurization package to Almond Conference

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JBT is using the occasion of this week’s Almond Conference to launch a full service pasteurization offering – from start to finish – for the almond industry. As part of its presence at the event, which takes place in the Sacramento Convention Center, California until December 6, JBT will be offering an innovative, one-stop solution for pasteurization for almond producers and processors.

With the Almond Board of California having recently made it a requirement for almonds to be pasteurized after harvesting, there is now an obligation for farmers from California – the biggest almond production region in the US – to have pasteurization systems in place.

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However, according to JBT’s Tricia Harlan, up to this stage there has not been a company willing to offer everything from a pasteurizer to a chiller to cover the entirety of the pasteurization process.

“What we are offering at the show is the pasteurizer and all ancillary equipment needed for pasteurization,” she explains. “So we’ll have conveyors, refrigeration, the steam generator, the chiller, as well as the actual pasteurizer itself, so when customers are looking to bring pasteurization from a tolling operation to in-house, they have a one-stop shop where they can get everything from us.”

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

Complete solution
“Most of the attendees at the Almond Conference will be from California, so in some way, shape or form, they need to have their almonds pasteurized in order to sell to the retail market,” Harlan continues. For small-medium sized processors, the complete solution will include a JBT Stein JSP-I Jet Stream® Pasteurization System Compact, alongside a JBT Frigoscandia FloFREEZE® Chiller, which is used to lower the temperature of almonds following pasteurization.

“In order to operate those pieces of equipment, you need a steam generator, refrigeration systems and conveyors, all of which will be available in our solution,” adds Harlan.

JBT’s Ramesh Gunawardena will be delivering a presentation on the almond pasteurization technologies available from JBT at the Almond Conference in Room 306–307 at 11.10 am on December 5.

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

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.