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The C.A.T. Transfer Pump: the simple solution to get products moving

Moving labor-intensive protein products down a production line such as trim meat, viscera, skin, hearts, livers or gizzards can be a messy business, but also one where inadvertent product losses can take place. The JBT C.A.T. Transfer Pump is a hygienic, low-maintenance and cost-effectiveway to move soft food products from point A to point B with minimal damage.

Suitable for a wide range of products, from marinated breast meat and tenders through to chicken wings and fish fillets, the Transfer Pump works by moving products suspended in liquid, which removes the risk of product being lost at turns and connection points, helping maximize yield in the process.

Complete control
“The C.A.T. Transfer Pump allows us to easily move a product that would otherwise be on a conveyor, but with the difference being there is less danger or products being lost or dropped, and they are going to sustain little damage during transportation from A to B,” explains Dustan Atkinson, General Manager for Primary Segment products at JBT C.A.T.

The system functions by drawing products from a hopper up a vertical tube. The product will touch a probe near the top of the tube, and once the connection is made the vacuum generator switches to charge mode and the product exits the pump. The Transfer Pump is also available in 4″, 6″, or 8″ diameter pump sizes to better meet the flow rates required by the customer.

Removing risk
According to Atkinson, control of yield is one of the system’s biggest plus points, in addition to precise feeding, both into and out of the pump. “This precision means you can effectively remove trim from waterjet cutting systems, and skin from deskinning machines along with transferring heats, livers and gizzards (GIB packs) from evisceration areas to designated pack out areas,” he says. 

The Transfer Pump requires little to no maintenance, having only two moving parts, while being universally compatible means the system will work within any line, even non-JBT machines. In addition, the solution’s simple, stainless-steel construction enables easier cleaning and maintenance, Atkinson concludes.

Find out more about the JBT C.A.T. Transfer Pump

JBT setting the pace for injector solutions

JBT Wolf-Tec IMAX Injector Needles

Go to any supermarket or delicatessen to buy a meat product, whether that be hams, chicken or steaks, and the expectation will be a fresh, flavorful eating experience, but behind that product there is a great deal of technology; much of the best from JBT. Typically used to add brine to meats, injector systems are a key element of the meat processing chain, and are one in which food safety and effectiveness are crucial to their success.

JBT Injector Systems lead the way in the controlled injection of bone-in or boneless meat, as well as featuring a tenderizer head for boneless meat. 

For the poultry industry, the MEPSCO ULTRACAT, Junior ULTRACAT and Double Head Injector & Tenderizer offer uniform distribution, best moisture retention, and superior piece-to-piece accuracy compared with competitor systems. Meanwhile, Schröder/Wolf-tec IMAX injectors, designed and manufactured with German precision, have become the industry standard for performance, consistency, and reliability for bone-in and boneless injection, and marination, for deli meats and poultry. 

“The injector needles are used to infuse liquid back into the meat because you want it to be juicy as if it was fresh,” explains JBT Customer Care Business Development Manager, Humberto Hernandez. “You put the meat in one end, set-up the needles – up to 750 at a time – and there is a pump which injects brine to add flavor.” This can cover everything from hams, bacons and briskets to chicken breasts, whole chickens and steaks, Hernandez continues; in fact just about any meat product that can be found in a deli outlet.

Safety first
Of course when dealing with injecting liquids into both bone-in and boneless meat products, food safety is of the utmost concern, especially given the immense hazard that broken needle parts could pose. In the case of JBT injector systems, the needles are fused and forged to the machine using tempered steel for extra strength and resistance. 

“In the case of some competitors, the needles are just welded, which carry the risk of breaking off and can cause a lot of problems down the line, not just in terms of company reputation, but they can also represent a food safety hazard,” cautions Hernandez. 

“The main benefits of using this system is that it gives flavor by adding liquid to the products. At the safe time, it is simple and safe because the JBT Injector Needles use high quality, tempered steel which won’t break off during the process.”

Hernandez estimates that between 60-70% of meat sold via grocery retail outlets is injected with brine. The remainder is tumbled or massaged; also solutions offered by JBT.

CLICK HERE to find out more about JBT Injection Equipment

JBT’s Frigoscandia FLoFREEZE M SD: innovations in Accessibility and Food Safety

With the growth in demand for ready-to-eat fresh foods, so awareness of the importance of achieving optimum hygiene and food safety has increased across the processing industry. JBT’s Frigoscandia FLoFREEZE® M Sequential Defrost (SD) now features new innovations in accessibility and design; all with the goal of the system quicker, simpler and smarter to clean.

An IQF freezer designed to operate up to six days non-stop, the FLoFREEZE M SD utilizes an airflow process that prevents product debris build-up on the freezer’s evaporator, saving hours of cleaning and minimizing the risk for food contamination. Proven and leading JBT IQF (Individual Quick Freezing) technology with true fluidization helps ensure a consistent out-put quality and efficiency for vegetables, soft fruits, fish and other high-value products.

Improved accessibility
But even a sequentially defrosted freezer needs to be defrosted eventually and it is then crucial to have full access to the entire freezer during the defrost turn-around cycle so that any eventual product debris in the freezer can be cleaned out totally and not pose a food safety hazard. The food safety hazards come from that when the freezer is defrosted the temperature in the freezer will reach a level where microbiological growth can occur.

In JBT’s new update of the FLoFREEZE M SD, we have worked hard on improving the accessibility, alongside design improvements focused on making the freezer easier, quicker and smarter to clean and inspect difficult areas after cleaning.

Easy inspection
Hatches and walkways have been added, enabling hard-to-access areas to be inspected following cleaning. As an optional extra, JBT’s automatic Clean-In-Place (CIP) system will be available for the first time with the FLoFREEZE M SD.

According to Stefan Paulsson, JBT’s Director of Value Stream & Global Product Line for Frigoscandia, the FLoFREEZE M SD’s innovations mean accessibility is even more vital to the process as a whole. “Quick and easy access for inspection and cleaning is important with today’s tight operational schedules so that all potential food safety hazards from product debris can be taken care of,” he explains.

For customers aiming to take hygiene and food safety to the next level, JBT also offers the FLoFREEZE M SD with a Fully Welded Enclosure, which enables optimal steam sanitation to ensure all in-freezer contamination risks are removed.

Optimum hygiene
New demands on reaching optimum levels of hygiene in freezers are being driven by changes in consumers’ eating behaviour, according to Paulsson, with the growth in the ready-to-eat category bringing greater awareness across the food industry of the risk posed by bacteria. As a result, companies in the fruit and vegetable processing industry across Europe now have even-higher standards to meet when it comes to hygiene and food safety, which has emphasized the need for further advanced cleaning systems and other hygienic options.

“JBT freezing equipment is hygienic by design down to every detail, with sloping and minimized overlapping surfaces, so that when you flush the freezer during cleaning, you don’t have any hidden surfaces with risk of bacteria growth,” says Paulsson. “We have now further updated the design for even better cleanability and quicker turnaround times. All with the customers and their customers’ best interests at heart.”

LEARN MORE about the JBT Frigoscandia FLoFREEZE M Sequential Defrost

JBTConnect CleanFREEZE webinar to showcase savings

JBT_Northfield_CleanFREEZE

JBT will be staging a free-to-attend webinar on the features and benefits of the new JBT Northfield CleanFREEZE Spiral Freezer on June 24 at 3 PM (ET), with a focus on how the system’s built-in innovations can help customers save time and money.

Hosted by John Bauer, JBT Product Manager for Freezers, the JBTConnect webinar will look in detail at the advantages offered by the CleanFREEZE’s incredible features, including external fan motors and Clean-in-Place (CIP) technology.

Radical redesign
The newly-launched CleanFREEZE marks a step-forward from the long-standing Northfield SuperTRAK Structure Supported Spiral Freezer, with a system that offers innovations in both hygiene and cleaning. A radical redesign of the freezer has been focused on making the machine easier and faster to clean and has significantly reduced the risk of bacterial growth across the structure.

According to Bauer, the CleanFREEZE takes the original SuperTRAK design and adds new hygienic features, including innovations that differentiate the CleanFREEZE freezer from other spiral freezers and go beyond what is currently available on the wider market.

The JBTConnect Northfield CleanFREEZE Spiral Freezer webinar will take place on June 24, 2021 at 03:00 PM Eastern Time (US and Canada)

CLICK HERE to register

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

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