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Wolf-tec: bringing temperature innovation to JBT


26708791 - meat appetizer

JBT Wolf-tec is one of the true innovators in the JBT family of companies. The company, which is probably best known for the Polar Technology brand, revolutionized deli and cured meats through the development of its own, patented Temperature Guidance system, which has helped processors deliver products with exactly the right color, flavor, texture, yield and temperature that customers demand. But more than this, Wolf-tec continues to be an innovator in ensuring product flavors remain intact despite any cooking failings a consumer might have.

Highly efficient
The Kingston, New York-based business joined JBT in 2014 after close to four decades producing quality-constructed and precision-engineered solutions for the meat, poultry and fish industries. As division product manager Chris Mason explains, Wolf-tec provides system solutions covering everything from whole muscle processing to standalone machines for brine mixing, injection, maceration, massaging.

“We marinate meat and poultry products to add yield, flavor and tenderness, using injection or massaging technology. In addition, we create high quality deli and cured meats using our whole muscle processing systems incorporating brine injection, maceration and massaging,” he says. 

Wolf-tec works closely with the deli meat industry, providing massaging, brine mixing and injection, and maceration systems to producers of ham, chicken and turkey deli meats with anything from simple, standalone machines to fully-automated solutions, both of which are highly efficient in terms of both time and yield.

JBT Wolf-tec PolarVision

Patented innovations
Temperature Guidance is Wolf-tec’s patented, signature system, which is used to add warmth to products during the early part of the massaging cycle. This, says Mason, helps delay protein extraction and enhance the water holding capacity of the product. It also helps accelerate color development of cured meats.

The system then reduces product temperature towards the end of the cycle. This is where JBT Wolf-tec extracts protein and facilitates water binding in order to deliver products in the correct conditions for customer needs. “This is a pretty unique system and where it really scores is that a traditional ham operation would generally need 24-48 hours in a cooler for that color development to take place; in this case, we’re accelerating that whole process, so customers can go direct to the next stage,” says Mason.

Polar Technology is another Wolf-tec brand, which has made a profound impact on the meat processing industry. Developed as the Polar Massager in 1997 when the company was a small, family-owned business, Mason says the system revolutionized the industry by putting an emphasis on temperature management. Although created for a single product, the name stuck and has since been expanded across a range, which now includes the Polar Dissolver brine mixing systems, the Polar Massager and the Polar Flexcarve Macerator. In fact, Mason says many customers now simply refer to the products as ‘Polars’.

JBT Wolf-tec Polar Massager.jpg

Quality assistance
Wolf-tec’s injection and marination systems are used by a wide range of customers including meat factories injecting beef steaks for foodservice and others adding flavor or moisture to chicken products for retail. “A lot of the chicken you buy in store is already injected with a brine solution that helps to extend shelf life and add moisture to the product,” explains Mason. “Typically, a lot of people don’t know how to cook these days, so thermal abuse of products is something we are trying to avoid by adding moisture into the product. This means that by the time it’s cooked, it’s still a moist, tender and flavorful piece of meat.”

Click to learn more about the Wolf-tec range

TIPPER TIE brings innovation at affordable price to AAMP 2018

, part of the JBT family of companies, will use the forum of the upcoming AAMP 2018 Convention in Kansas City to highlight one of its latest innovations, the SVF1800, a system which delivers industrial-level meat processing performance at an affordable price. A cost-effective automatic double clipper that produces products with clean sausage tails, the SVF1800 uses cutting-edge, spreading voider technology to eliminate residue and is also suitable for larger caliber products.

The system forms part of a range of products designed to meet the needs of smaller meat processors, which TIPPER TIE will be showcasing at AAMP 2018, which takes place at the Sheraton Kansas City Hotel at Crown Center from July 19-21.

JBT SVF1800_small

Conrad Faust, TIPPER TIE’s Director of Product Management, says the event is particularly important because – unlike most shows – it provides an opportunity to showcase products and equipment directly to smaller meat processors rather than being concentrated on bigger players.

“Especially with TIPPER TIE’s product line, we have a very strong position with our TECHNOPACK line of KDCR machines for butcher shops,” he explains. “These are really tailor-made for smaller-volume, high mix production.”

Of particular significance, Faure continues, is the SVF1800, which he says will help level the playing field for smaller processors with their bigger competitors by delivering professional, high volume production at a reasonable price.

Click to learn more about the TIPPER TIE range

Click to visit TIPPER TIE at AAMP 2018

Innovation heats up JBT’s freezing portfolio


From bakery and ice cream to poultry and meat, JBT has been a dominant force in freezing solutions for food processors for decades, delivering consistently innovative systems to meet industry needs. What continues to keep JBT on the frontline of freezing system suppliers is not so much reputation, but a focus on innovation, improvement and customer care stretching far beyond the initial sale.

Andrew Knowles, JBT’s division product line manager for freezers in North America leads pre-engineering work for JBT’s linear and spiral freezers, some of which stand three stories; measuring 73 feet long by 32 feet wide and 33 feet tall. “They can be massive semi-permanent assets at a plant with a 20+ year lifespan,” he explains.

SuperCONTACT – Film and Plate Contact Freezer

For this reason, Knowles says JBT invests heavily in applications engineering, working closely with its mechanical engineering teams to ensure the capacity/sizing and also the hygienic design parameter are properly accounted for well in advance of executing an order.

“Our applications engineering and tech center personnel assets conduct all the field and in-house testing and we invest heavily in this resource so that the design is correct up-front – especially from a capacity standpoint,” he says. “Our applications engineering team compliments our strong freezer mechanical engineering staff, led by product design manager Meghan Wright and our customer care manager Randon Walters – “You won’t work with superior engineers,” states Knowles.  


The Frigoscandia FloFREEZE IQF Freezer

Hygiene focus
JBT’s large freezing portfolio expands across food categories, covering manufacturers of products as varied as fully-cooked: sliced and diced chicken, meatballs, sausage patties, hamburger patties, and chicken nuggets to heavy duty applications like hardening ice cream and freezing bags of soup, and we cover specialty applications such freezing waffles, pies and pizzas and cool/dry pet-food. 

JBT SuperTRAK pizzas“We do so much in the fully-cooked arena that our hygiene standards are naturally very high,” says Knowles. “For example, pizza freezing can be a very messy application – cheese and toppings can fall / blow off – so you need a spiral that can be well maintained from a cleanability standpoint and a spiral that minimizes belt chatter and has the proper airflow solution to minimize the mess and ultimately the cleaning effort – without sacrificing capacity.”

JBT sells product lines from a basic film and plate freezer (SuperCONTACT) – which freezes the underside of foods such as raw chicken breasts – before it enters a spiral freezer for finish freezing in a GYRoCOMPACT as an example.

JBT also specializes in the Frigoscandia, ADVANTEC impingement freezer.  A great chilling solution for placing a frozen crust on the surface of a primal/sub-primal cut of beef or pork prior to slicing.  This portion then goes into a retail tray pack for our Case Ready initiative. “The freezer surface stabilizes the product before slicing it, so you get a nice clean cut and portion,” explains Knowles.

Crust Freezer diagram

How the Frigoscandia SuperCONTACT Crust Freezer works

Trusted brands
Among JBT’s freezer range, well-known brand names feature prominently, including Northfield and Frigoscandia. Northfield produces US designed and built LST and Super TRAK (Structure Supported Spiral Freezers), which are extra heavy duty spirals for extremely high belt loadings and high capacity projects, such as ice cream hardening and freezing family-size lasagna meals.

Frigoscandia launched into the freezer industry with success with its fluidized bed freezer, called a FLoFREEZE, which freezes products as they move through the freezing tunnel in a “boiling like bed” says Knowles. The system is principally used for freezing fruits and vegetables, as well as cheese, meats and herbs.

Click HERE to learn more about JBT’s freezing solutions range

Click to EMAIL JBT freezing and chilling for more details


JBT focus on protein solutions for Asia

JBT at ProPak Asia (Protein products)

JBT is highlighting a range of innovative solutions for protein processors at two leading Asia trade exhibitions this week, with the focus on highlighting how JBT products and technologies can improve efficiencies and productivity. 

At FOOMA Japan 2018, an international food machinery and technology showcase which takes place at the Tokyo Big Site exhibition center until June 15, JBT is presenting the Frigoscandia GYRoCOMPACT Spiral Freezer, featuring unique airflow technologies, alongside the DSI DB-20 Dual Blade Portioner. The JBT booth will further feature JBT Avure High Pressure Processing (HPP) technologywith a mock-up of the AV-10 machine.

JBT Avure at ProPak Asia

JBT Avure and HPP is also a key system being highlighted as part of the JBT presence at ProPak Asia 2018, the annual processing and packaging technology event for Asia, which is being staged at BITEC in Bangkok, Thailand until June 16. JBT representatives at both events will be outlining how HPP technology is being used to provide food safety and extend shelf life, while also retaining vitamins, nutrients and flavor for seafood, dairy, premium juice and other significant industries in Asia.

JBT will be exhibiting at FOOMA Japan 2018 at Booth no. 5P-16, East Hall 5 – Tokyo Big Site until June 15 and at ProPak Asia 2018 in BA21, Hall 100 at Bangkok’s BITEC center until June 16.

For information about featured events or products, contact JBT Asia Pacific HERE

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