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Pressed Juicery and JBT: a fresh success story

California-based Pressed Juicery is a business that has had a long association with JBT’s juicing range. Beginning first with two Fresh’n Squeeze machines at a modest facility in West Los Angeles, the company has experienced exponential growth in every year since its inception, and in the process has substantially expanded it’s juicing systems. In an exclusive article, Mike Stokes, Vice President of Operations at Pressed Juicery explains how Pressed Juicery’s relationship with JBT has been a key factor in its growth and success, and why the companies continue to work closely to the present day.

Pressed Juicery is a leading cold-pressed juice company with the mission of making high nutrition a realistic option for everyone. To do this, we make products that are delicious, nutritious, accessible, affordable and for everyone. Pressed Juicery started as a passion project born in a 22-square foot broom closet in West Los Angeles that was founded by three friends whose lives had all been positively impacted by the power of juice. Today, the brand has over 70 locations through California, New York, Nevada, Washington, Hawaii and Massachusetts, and offers national shipping to all 50 states.

Pressed Juicery’s products include cold-pressed juices; Freeze, a revolutionary soft serve made from just fruits, nuts and vegetables; functional 2 oz. shots; and Heat, a line of superfood lattes. The company’s products were created with their customers in mind, proving that health, great taste and affordability can all exist together.

Right partnership
Pressed Juicery’s relationship with JBT first began in the early days of the business. The company was growing rapidly and we needed to relocate into a larger manufacturing plant.

We were looking for a scalable process but it was also paramount to us to maintain our quality. It was imperative that we provide our customers with great-tasting, safe citrus juices.

This then triggered the manufacturing team to evaluate its current processes. We realized we needed a better method of juicing our citrus. In the current process we were peeling our citrus and then pressing them on a good nature press. The manufacturing team knew we wanted to go to a juice extractor but didn’t have enough volume.

Some of the manufacturing team members had previous experience with JBT and were confident this would be the right partnership to deliver the best product. We determined the Fresh’n Squeeze model would fit our needs.

CLICK HERE TO LEARN MORE ABOUT FRESH’N SQUEEZE

Ongoing support
When Pressed Juicery relocated its manufacturing plant to Central California we started with two Fresh’n Squeeze machines. We juiced our lemon, orange, grapefruit, lime, and blood oranges. This was a major upgrade from hand peeling every piece of citrus.

Pressed Juicery has experienced exponential growth since inception. As our business continued to expand and enter different markets we realized we needed to upgrade our Fresh’n Squeeze machines to a citrus extractor. We could no longer keep juicing on the small Fresh’n Squeeze machine to keep up with demand.

JBT has provided a level of expertise on the citrus side that has benefited the entire team. They have been able to support us throughout our journey and have provided guidance in ensuring our extraction equipment provides the best quality product. Their maintenance team has ensured our machine is running efficiently at all times. JBT touches many areas of our operations and it’s nice to have a single source for business discussions around our citrus processes.

We believe we have just scratched the surface with JBT. They are an innovative company that is paving the way in new processes, and our partnership will lead us to different projects around juicing. I believe as we continue to grow and expand JBT will be there as a resource to help us determine the best equipment for our operations.

Further information about Pressed Juicery, its range of products and ordering details can be found at pressedjuicery.com

Puree systems to take center stage at Northwest Food & Beverage Expo

Fruit – and increasingly vegetable – purees are an important product for produce processors in the US Pacific Northwest, used as a key ingredient in the manufacture of many major beverages and juices. JBT, which will be exhibiting at this week’s 2018 Northwest Food & Beverage World Expo, is a leading player in the puree segment, offering high quality, cost-effective solutions for processing, such as the READYGo PUREE system

According to Donn Sabato, JBT’s North America Director of Sales, JBT’s puree systems and other complementary lines will be a main focus for the company at the Portland, Oregon-based event, which takes place at the Oregon Convention Center from January 8-10.

“There is an amazing amount of fruit in the Northwest – cherries, apples, strawberries, raspberries – and this is a show for processors of fruits and vegetables, apart from citrus,” he explains.

JBT’s booth at Process Expo

For its part, JBT Liquid Foods, which will be appearing at the event in conjunction with JBT’s freezing and cooking business unit, works with the Pacific Northwest’s three principal food processors, with systems for purees being one of the key lines. “We’re focusing in on purees that can be used as an ingredient in other products and juices, including by some of the biggest beverage manufacturers, such as blueberry, raspberry and even cucumber purees,” says Sabato.

JBT systems set to be highlighted at the show include the FTE50, a liquids-solids separator for higher viscosity products, such as puree, and the READYGo PUREE, a skid-mounted complete puree system that can process everything from tropicals and berries to stone fruit, but which requires only minimal installation support. Other complementary products, such as JBT’s aseptic fillers will also be showcased at the event.

With Portland hit by one of the worst snowstorms in its history during the 2017 Northwest Food & Beverage World Expo, Sabato adds that JBT representatives and other attendees are keeping their fingers crossed for better weather this time around.

JBT will be exhibiting at Booth 1765 at 2018 Northwest Food & Beverage World from January 8-10 at Portland’s Oregon Convention Center.

JBT to showcase cost saving solutions at Fruit Logistica 2018

Fresh fruit as a business is an industry that often operates on tight margins, meaning that any savings that can be made during the production and preparation of products can offer a clear cost advantage for growers and exporters. Just such a cost advantage is offered by JBT’s Endura-Fresh coatings – a range of premium wax coatings that can deliverable considerable savings for producers of citrus fruits.

The Endura-Fresh  QDP range, which is approved for use on citrus in EU countries, offers superior drying and weight loss compared with most other wax coatings, according to John Siddle, JBT’s Global Product Line Director for Fresh Produce Technologies. “The QDP products are capable of drying at around 30ºC or less, while at the same time resulting in lower weight loss than other products,” he explains. “What this means is they require less heat and time than other products in a drying tunnel to dry the wax coating.  There will also be less moisture and weight loss, and as a result they arrive with customers in the best possible condition.”

JBT’s booth at Fruit Logistica 2017 showcased technological systems for fresh produce

CLICK HERE TO READ MORE ABOUT JBT’S FRESH PRODUCE TECHNOLOGIES

Key among the range is the Endura-Fresh 9000, a premium wax coating that is perfectly suited for citrus and other fruits that are shipped long distances and is allowed for use in all markets.  Endura-Fresh 9000 has superior appearance, breathability, and moisture loss control and was developed for long trade transit fruit shipments to premium markets.

Showcasing the Endura-Fresh products will form part of JBT’s upcoming appearance at the world’s largest fresh produce trade exhibition Fruit Logistica, which takes place in Berlin, Germany from February 7-9, 2018, with a particular focus on produce preservation and identification.

“JBT has been in fresh produce sector since 1929, especially in North America, and our presence at Fruit Logistica over the last three years has helped our further expansion in Europe, the Middle East and North Africa, as the show gives us greater exposure,” Siddle adds.

JBT will be present at Fruit Logistica 2018 in Hall 6.1, Stand B-01 at the Messe Berlin conference center from February 7-9, 2018

JBT wins order for world’s fastest sweetened condensed milk canning line

JBT Corporation is to start installation of the first example of the fastest sweetened condensed milk canning line ever developed in the first quarter of 2018, following the winning of an order with a major dairy processor. Set to handle up to 1,200 Cans Per Minute (CPM) or 72,000 Cans Per Hour (CPH), the latest addition to the successful Unifiller range will – once operational – effectively be the fastest on the planet.

Already the world’s leading filling technology for the canned liquid dairy industry, the Unifiller range has become renowned for its unmatched fill accuracy, hygienic design, dry floor operation and full clean-in-place (CIP) function that does not require fill station disassembly.

As JBT Product Line Director Bart Mertens explains, the range has recently been extended to meet market demand for ever higher line speeds in the form of a 69- and 81-station 1200 frame high capacity Unifiller capable at running at up to 90,000 CPH or 1,500 CPM. “Synchronization with a JBT 10- or 12 spindle X59 can seamer results in a state-of-the-art, high hygiene, high performance, high capacity filler/closer system for canned liquid dairy,” he said.

CLICK TO READ JBT’S WHITE PAPER ON FILLING & CLOSING TECHNOLOGY FOR LIQUID DAIRY PRODUCTS

During the first quarter of 2018, JBT will install the fastest-ever version of the Unifiller for a sweetened condensed milk line, as part of an agreement that will also see JBT supplying can and cover sterilization systems, and handling technology for the line.

To date, high capacity Unifiller units have been sold and installed for evaporated milk, sweetened condensed milk, liquid coffee and plain milk, with a particular focus on the Americas and Asia-Pacific regions.

In the Americas region, a JBT customer is already using a high capacity Unifiller to fill liquid coffee in glass jars at 800 cpm, while In Asia-Pacific, another customer is producing plain liquid milk in cans on a JBT 81-station Unifiller synchronized with a 12-station X59 seamer.

Mertens added that JBT high capacity filling-closing technology can also be combined with a batch or continuous JBT sterilization system.

JBT takes processing solutions to the heart of the MidWest

JBT Corporation will be showcasing its full range of preservation and sterilization systems for food processors at the upcoming MidWest Food Products Association Convention, an event renowned for attracting the participation of some of the biggest brand names in the sector.

Taking place at Rochester, Minnesota’s Mayo Civic Center from November 28-30, the Food Products Association is expected to attract more than 1,000 attendees from across the food processing industry including company presidents and upper management.

Matt Robie, JBT’s Central U.S. Regional Manager for Liquid Foods, explained that the event would feature educational sessions focused around issues that impact processors such as funding, designing processes and sourcing products, as well as networking breaks.

“What’s different about this event is that it features the active participation of many large companies in the food processing sector, such as Del Monte, not just companies on the services side,” says Robie, explaining that this providing a valuable opportunity for JBT to highlight its innovative systems and solutions.

As an exhibitor, the focus for JBT will be on showcasing both its filling and closing systems, which help customers to maintain shelf-stable products, as well as a variety of solutions for effective product sterilization, including retort, rotary and Hydrostatic Sterilizers. JBT’s A&B Process Systems will also be on hand to talk about its process skids, kitchen solutions, storage tanks and vessels.

One area that Robie is keen to highlight is JBT’s ongoing commitment to customer care or aftermarket, which extends long after the initial product purchase. “We help maintain the efficiency of ageing equipment and help increase customer profitability by providing original parts, experienced service and customized upgrade and retrofit kits,” he adds.

JBT will be present at Booth 101 at the MidWest Food Products Association Convention 2017 at the Mayo Civic Center, Rochester, Minnesota from November 28-30.

The JBT Hydromatic: setting the standard for high capacity sterilization

The JBT Hydromatic is one of the best-selling systems in the JBT catalogue and it is not hard to see why: the system’s capacity to run continuously for many days, after being initially heated – and its ability to sterilize and cook products internally – means that it can effectively save food and beverage processors substantial amounts of time, money, energy and floor space.

Netherlands-based Albert-Frans Brouwer, JBT’s Product Line Director for Hydrostatic Sterilization, has seen at first hand the effectiveness of the system and says it has consistently demonstrated major functionality advantages over other, equally well-established sterilization solutions.

As Brouwer explains, the Hydromatic brand can be applied to a variety of applications, all driven by one key factor: the hydrostatic principle, where sterilization takes place by means of steam or super-heated water.

CLICK HERE TO READ MORE ABOUT THE JBT HYDROMATIC

Steam or water-based sterilization techniques make use of heat that is locked inside a vessel at a certain pressure to assure uniform processing conditions. Batch retort systems are typically used for smaller volumes where baskets are loaded into a vessel after which a door closes and the entire vessel is heated and cooled. In case of the Hydromatic Sterilizer, the system works through the use of a central tower to house steam. This steam tower is accompanied by two towers, connected left and right, which both contain a column of water, each between 15-20 meters high, acting as a water lock.

Under the hydrostatic principle, steam in the sterilized zone (red) is balanced by the two water columns

The biggest advantage of this system, says Brouwer, is that because it utilizes a water lock, it can pull products into the sterilization chamber continuously, while the connected water columns are used to preheat the product as the first step in the sterilization process and cool down the product after sterilization.

“This capacity for continuous processing is what makes the Hydro Sterilizer so unique,” he explains. “This is a tremendous advantage over batch-type sterilizers.” Because the system can run 24/7, you only need to heat the entire system once, after which it stays at a stable temperature and energy is only used to heat the product. “We can further take the heat from the product after sterilization and use it to pre-heat new product when it enters the system and, by doing that, reduce energy consumption in a very efficient way.”

“Overall, the hydrostatic sterilizers shows energy savings of 30-50% when compared to classic batch retort systems, which is a very substantial amount.”

Because of the presence of stable processing conditions, Brouwer continues, the Hydromatic Sterilizer provides an identical process to each package, which gives a highly consistent product quality. Hydrostatic sterilizers are typically suitable for high throughputs, while also offering great flexibility in container size and type of processing.

Brouwer adds: “JBT has been working with this system for over 50 years and there is hardly any product we have not touched, but some of the most common include canned beans, vegetables and soups, dairy and soy milk, and non-carbonated beverages.”

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