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Fog In Place assists in fight against spread of Covid-19


The Covid-19 pandemic has created a massive dislocation in world economies and life as we know it, and there is an immediate need to mitigate and destroy the virus before it continues to spread, followed by protective protocols aimed at reducing the public’s fear moving forward. JBT ally Aurratech’s ‘Fog In Place®’ method of sanitization is already working on the problem in Brazil and Spain, with 20 machines fighting the spread of the virus 24/7.

Aurratech is currently helping sanitize a wide range of facilities and vehicles against Covid-19, including corporate offices and banks, government offices, industrial production facilities mandated to continue operations, hospital waiting rooms and taxis across both countries. Starting from April 4, Aurratech will also be disinfecting ambulances in Brazil, helping to disinfect – at least once a day – some of the most easily contaminated vehicles in common use.


Multiple applications
Aurratech became involved in decontaminated facilities outside of the food industry after being invited to disinfect the H10 Costa Adeje Palace hotel in Tenerife, which was the site of the first positive Covid-19 infection in the Canary Islands. Some 1,000 guests were quarantined for two weeks at the hotel and following its evacuation in late March, Aurratech was asked to sanitize the premises to make it safe for cleaning, although it remains closed at the current time.

Up until that time, Aurratech had been working almost exclusively in the food industry, carrying out airborne and surface disinfection for a variety of products against bacteria and pathogens almost on a daily basis, according to company founder and managing director Caio Agmont. “The process is the same whether we are running it in a production line or in Spanish government offices,” he explains. “Fog In Place has the advantage of being able to run any kind of chemicals, so in addition to food production facilities, we are now using it to decontaminate office buildings, hospitals, taxis, the Treasury Ministry in Spain and corporate banks in Brazil.


“The goal of the Fog In Place process is to disinfect the maximum amount of surface area,” says Agmont. “If you are cleaning an office in a conventional way, you typically only cover 30-40% of the total surface area; Fog In Place reaches 100%.”

Another recent, large scale roll-out of the system was in São Paulo, Brazil, working with 99 Taxi, a private car service. Aurratech has now installed a Fog In Place machine at Sao Paulo airport which can sanitize 300 cars a day, especially useful as people in Brazil’s most populous city are now avoiding public transport for fear of infection, instead opting for taxis or private cars to move around the metropolis. In fact, as Agmont explains, the São Paulo airport unit can treat four cars at a time, leaving them completely disinfected within 15 minutes. 

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Lasting consequences
Agmont believes one lasting consequence of the Covid-19 crisis is that it may well make both companies and individuals more aware of the dangers of food borne illness, which is linked to an estimated half a million deaths per year, according to the World Health Organization (WHO).

The WHO further forecasts that hospital-related infections will likely become the number one cause of deaths worldwide by 2050 due to the predicted emergence of super-bacterias, making the need for effective treatments such as Fog In Place even more imperative. “I think Coronavirus is going to change behavior and will make many more people aware of the deadly threat that micro-organisms can pose to the whole of society,” Agmont adds.

Learn more about Fog In Place from Aurratech

JBT backs greater sustainability for global juice industry

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Leer la entrevista en español

Interview originally published by and is reprinted with kind permission.

Interview with Francisco Purroy Balda, JBT EMENA Sales & Accounts Manager – Citrus & Juice Processing Technologies and Iberia Sales Manager – Liquid Foods.

1. Could you tell us briefly about your company?

JBT is an American, NYSE-listed corporation, headquartered in Chicago, and is one of the principal manufacturers of technologies for juices and beverages based in Florida, Brazil, Italy, the Netherlands, Belgium, South Africa and China. JBT has fruit, vegetable and juice extraction technology centres in Murcia, Spain and Parma, Italy, as well as in Florida, Mexico, and other locations. JBT emerged as a spin-off business from FMC, a company well-known in the citrus world, which has grown since then, reaching many other areas of food technology both organically and as a result of being very active in purchases and acquisitions. JBT’s current turnover has reached $1,900m USD, with some 6,500 employees worldwide. 

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2. What values define the philosophy of the company?

Pancho Purroy

JBT’s Pancho Purroy

Our values are Integrity, Responsibility, Continuous Improvement and Teamwork, but most importantly Putting the Customer First. Since its very beginnings, JBT has been an organisation with a laser focus on sustainability, driven by solutions such as food preservation – covering thermal and non-thermal, and including pasteurization, sterilization, cooling and freezing, autoclaves, hydrostatic towers, and High Pressure Processing (HPP) – and fruit and vegetable extraction solutions with the clear objective of maximizing yield and minimizing waste.

We continue to work very hard not only on the aforementioned where there is always scope for new solutions, but also on helping customers make energy and water savings in processing lines and through achieving added value from byproducts. 

How HPP works_Avure

HPP technology from JBT Avure is finding greater acceptance in the juice industry

3. Taking into account the current situation, what are your company’s short, medium and long term objectives?

In the first place we continue to have our foot on the accelerator developing new technological solutions at the same time as we move forward with projects for achieving organic growth, efficiencies and synergies at an already significantly-sized company. JBT will also continue to move forward with our strategic acquisition programme, while ensuring we maintain our long-term goal of achieving greater ESG and sustainability. 


JBT is involved in the roll-out of new, remote assistance technologies

4. From your point of view, what are the principal challenges currently affecting the juice industry and why is it important for the industry to support the work of ASOZUMOS?

The serious global crisis caused by COVID-19 is changing the working models every day for more and more industries. In ours, there are the classic problems and challenges of sugars and the image of juice, as well as price and quality inconsistencies in fruits and vegetables which vary from season to season, and the threat from Brazil and other places where things suddenly seem to take a left-turn with consumers buying up long-life juice, supermarkets closing all point-of-sale juicers, the industry wondering if there will be manpower available for produce harvesting, and prices for concentrate recovering quickly.

In whatever case, I believe it is imperative we all work together in ASOZUMOS to face the challenge that remains before us of educating consumers about the benefits of 100% juice, while avoiding confusion, misconceptions with triggers for obesity or diabetes, and wrongful associations with sugary beverages.

pile of juicy oranges in wicker baskets on market counter

5. What would you say are the skills and abilities being developed at an industry level and what opportunities are there to use them for the common good?

Economy and marketing of scale firstly. A common front against false news and hoaxes. And a strong defence of the industry against the threat posed by supply from emerging markets to the principal markets of consumption where ASOZUMOS members are located. We must do everything we can to achieve on the one hand an unimpeachable industry, 100% transparent, and on the other to make sure this industrial sector really thinks about and works towards the UN’s Sustainable Development Goals (SDGs). Millennials and the ‘Generation Hashtag’ won’t accept anything else.

JBT respalda más sostenibilidad para la industria global de jugos

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Read this interview in English

Artículo reproducido con permiso de

Una entrevista con Francisco Purroy Balda, EMENA Sales & Accounts Manager – Citrus and Juice Processing Technologies, and Iberia Sales Manager – Liquid Foods.

1. Presente brevemente su compañía (tamaño, ubicación, idiosincrasias, etc.). 

JBT es una corporación americana cotizada en el NYSE, sede corporativa en Chicago, principales fábricas para las tecnologías de zumos y bebidas en Florida, Brasil, Italia, Holanda, Bélgica, Sudáfrica, China… centros tecnológicos para las tecnologías de fruta y verdura, extracción de zumos en Murcia y también en Parma, en Florida, en México y otras localizaciones. JBT surgió tras una spin-off de la también muy conocida FMC, referente sobre todo en el mundo del cítrico, y ha ido creciendo desde ahí a muchos otros segmentos de tecnologías alimentarias, tanto orgánicamente como mostrándose muy activa en compras y adquisiciones. Actualmente la facturación alcanza los 1.900m USD y somos unos 6500 empleados.

juice bottles in ice - generic

2. ¿Qué valores definen mejor la filosofía de su compañía?

Pancho Purroy

Pancho Purroy, JBT

Nuestros valores son Integridad, Responsabilidad, Incesante mejora continua, trabajo en equipo y en fin, el Cliente primero. Pero sobre todo hay una cuestión básica y es que desde sus principios ha sido una organización con un enfoque nuclear sobre la sostenibilidad, siempre liderando las tecnologías por un lado de de conservación de alimentos (tanto térmicas como atérmicas, pasteurización, esterilización, enfriamiento y congelación, autoclaves, torres hidrostáticas, Altas Presiones – HPP) como por otro en las soluciones de extracción de fruta y verdura con el objetivo claro de maximizar el rendimiento y por tanto minimizar el desecho.

Seguimos de lleno en esos aspectos y ahora trabajamos muy duro no sólo en todo lo anterior donde siempre queda margen, sino obviamente con igual ahínco en eficiencias energéticas de las líneas de procesado, en ahorro de agua, en valorización de subproductos…

JBT Avure at ProPak Asia

JBT Avure es un líder en la tecnología de Alta Presión (HPP)

3. Teniendo en cuenta la coyuntura actual, ¿cuáles son los objetivos de su compañía a corto, medio y largo plazo?

En primer lugar tenemos el pie en el acelerador en todo el desarrollo de nuevas soluciones tecnológicas, se están asimismo ejecutando iniciativas en pos del crecimiento orgánico y de las eficiencias, sinergias en una compañía que ya tiene un tamaño importante. Se va a seguir avanzando además en todo el programa de compras, muy estratégico. Y no podemos quedarnos nunca atrás en ESG, sostenibilidad: las metas deben ser responsables y largoplacistas.


JBT ahora ofrece opciones de mantenimiento virtual a larga distancia

4. Bajo su punto de vista, ¿cuáles diría que son los principales desafíos a los que se enfrenta actualmente el sector de los zumos y que se abordan mejor todos juntos contribuyendo al trabajo de ASOZUMOS?

Esta profunda crisis global del COVID-19 está cambiando día a día los paradigmas que asumíamos en tantos y tantos sectores. En el nuestro, los clásicos problemas y desafíos sobre los azúcares y percepción de los zumos, de inconsistencias de precios y calidades de fruta y verdura en las diferentes campañas, la amenaza brasileña, u otros, de repente parecen dar un giro con consumidores acopiando zumo de larga vida útil, con supermercados clausurando todas las exprimidoras en punto de venta, con la industria pensando si habrá mano de obra disponible para las cosechas hortofrutícolas, con las cotizaciones del concentrado repuntando veloces.

En cualquier caso un reto que me parece imperativo afrontar todos juntos en ASOZUMOS es todo el trabajo que sigue quedando por delante hasta conseguir que los consumidores entiendan los beneficios del zumo 100%, sin confusiones, sin asociaciones o percepciones erradas con las bebidas azucaradas, ni con desencadenantes de obesidad o diabetes.

Rainbow Fruits

5. Así mismo, ¿cuáles diría que son las fortalezas que se generan a nivel sectorial y las oportunidades que identificaría para utilizarlas por el bien común?

Economía de escala y marketing de escala por supuesto. Frente común ante las noticias falsas y los bulos. Y defensa fuerte del sector frente a la amenaza que supone el suministro desde mercados emergentes hacia los principales mercados de consumo de los miembros de ASOZUMOS. Debemos hacer lo posible para que éste sea por una parte un sector intachable, 100% transparente, y por otra un sector industrial que realmente piensa y se ocupa de los Objetivos de Desarrollo Sostenible (ODS). Millennials, generación hashtag etc no van a aceptar otra cosa.


JBT iOPS® Gateway: a technological solution for a changing world

2020 is likely to be the year in which JBT’s Internet of Things (IoT) offering, the Intelligent Operations or iOPS Platform, takes centerstage across the food and beverage industry, thanks to the roll-out of the virtual technology across multiple JBT solutions and the consequences of the ongoing COVID-19 pandemic. Working by collecting and learning from data in real time from systems and machinery, the iOPS system can detect potential issues before they become problems and even improve the overall efficiency of operations.

JBT’s iOPS Gateway makes use of real-time data so customers can have a better view of when machines require preventative maintenance based on numbers instead of time, explains Auke Bouwense, JBT’s Global Internet of Things (IoT) Commercial Manager for Liquid Foods.


The technology, he continues, also enables customers to gain a far clearer idea of the true state of their Overall Equipment Effectiveness (OEE). “Customers might have the idea they are running very well, but if you compare the amount of production the machine is running with other machines, you often find it is capable of doing a lot more,” he says. “The iOPS system can make operations more efficient and, therefore, our machines more effective, and ultimately make our customers more profitable. It will also enable JBT itself to better make further improvements to our solutions.”

JBT Level Filler

JBT’s iOPS Gateway can help improve the efficiency of systems across a facility

Greater efficiencies
One area of JBT where the iOPS platform is already very much present is with JBT’s fresh-cut processing solutions provider, FTNON. The Netherlands-based unit has the technology installed in a number of its systems and Bouwense says customers often find they could be achieving greater efficiencies. “What FTNON has very much found is that although their own customers often think their machines are running well, when they engage an iOPS system and look at the effectiveness of the total line they sometimes find they are running not even at a third of the total,” he says.

The iOPS system, Bouwense explains, looks at what is going on inside the machines and what products are going through them, identifying whether there is unnecessary wastage during the process, or whether leaks or misconfigurations are leading to higher utility bills. “JBT’s iOPS technology can help reduce losses and also provide better insight into where customers are losing time,” he says.

With the onset of the COVID-19 pandemic, and greater numbers of companies moving to remote working as a result, Bouwense adds that an iOPS integration can provide an overall, accurate picture of food and beverage processing operations without always having to be there in person.

Find out more about JBT’s iOPS solution

JBT Europe offers Augmented Remote Assistance for customers & technicians in Covid-19 quarantine areas


With the outbreak of Covid-19 (Corona), companies are now faced with quarantine challenges and as a result the need to reduce direct contact between employees and service providers due to imposed travel restrictions. Therefore, many companies are now looking for a solution to keep their production operational without traveling for on-site support. 

The Customer Care team of JBT’s Sint-Niklaas Belgium location has developed remote assistance enabled by smart glasses as a creative solution to combine high quality maintenance with the current quarantine restrictions.

Moreover, remote assistance smart glasses will facilitate service and maintenance operations:

  • In remote, dangerous conflict-zone areas.
  • In countries where time consuming entry visa and vaccination requirements are needed prior to entry.
  • To reduce the CO2 impact and environmental cost of travel, contributing to JBT’s and its customers’ sustainability goals. 

JBT will also use the technology to train regional Field Service Engineers on the job.


The solution will be used for the first time this week with a customer in northern Italy, where a local maintenance team will get hands-free remote assistance from experts based in Belgium during the start-up of a two-shell Rotary Pressure Sterilizer (pictured below).

JBT Rotary Pressure Sterilizer_small

JBT Sint-Niklaas has partnered with two Belgian companies for this solution to supply the smart glasses and accompanying software platform suite. 

The lightweight smart safety glasses are ruggedized, certified safety glasses equipped with two cameras and a powerful optical zoom lens, barcode scanner, voice commands, laser pointer, microphone and speaker, unrestricted field of view and ‘full-shift’ battery capacity, all combined in a unique and comfortable design. They are tethered to a smartphone for maximum processing power. 

The Remote Support Platform also allows on-site technicians to get directly in touch with the right back-office supporting expert. The calls, activities and log can be integrated with Salesforce and JBT’s Field Service Management Program.

Request more information about the smart glasses solution

JBT to feature in IFU Juice Summer School

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JBT’s Europe, Middle East and North Africa Technical Manager for Citrus, José Lorente, will be hosting a special workshop examining methods of citrus juice extraction as part of the three-day International Fruit & Vegetable Juice Association (IFU) Summer School 2020, which is scheduled to take place in Parma, Italy from June 29-July 02.

To be held at the University of Parma, the school will comprise three days of lectures with two sessions per day and practical hands on activities with pilot scale processing lines, involving JBT and other process equipment manufacturers plus the opportunity to learn about laboratory microbiological and chemical tests.

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“I am going to be speaking about the challenges surrounding citrus production, sustainability and food safety, and how technology is being adapted to meet these needs,” explains Lorente.

“I am also going to include things that don’t usually get covered in these kinds of presentations, such as the differences between oranges and mandarins, and the health benefits that mandarins can deliver.”

pile of juicy oranges in wicker baskets on market counter

The workshop will also take a look at valuable by-products that can be recovered during citrus extraction, whether that be cloudy pulp or d-Limonene – a natural organic solvent used in aroma industry and other sectors, which is one of the most lucrative by-products of the citrus extraction process.

In his role as JBT’s Technical Manager for Citrus in the EMENA region, José Lorente is responsible for technology updating and R&D projects for the citrus industry in Europe and the Mediterranean.  Since 2010, he has also been the Senior Technology Adviser for Asia/Pacific markets for fruit and vegetable processing.

The IFU University Juice Processing Summer School will take place from June 29-July 02 at the University of Parma, Parma, Italy.

Click here to register for the event

Click here for the full IFU Summer School Program

SmartWash Solutions go beyond improving food safety

In August 2019, JBT and SmartWash Solutions announced a Europe-wide alliance to bring the US-based company’s innovative combination of science, technology and engineering to fresh-cut produce processors accords the continent. Here, Ewoud Buter, General Manager of SmartWash Solutions BV, details how the technology is helping customers make cost savings and improve food safety.

Over the past few years, SmartWash Solutions BV has been active in the European market and conducted multiple successful trials yielding impressive results for large suppliers in the Fresh Cut market. In order to prove the success of their products, SmartWash Solutions offers a free trial in cooperation with the processor, with both sides working to establish common goals and benchmarks. 

During this trial, SmartWash Solutions provides the equipment to enhance the food safety systems while also providing a thorough evaluation of the process, often finding additional cost savings and operational improvements. In this article, the benefits and value of the many SmartWash solutions will be revealed as more than just a food safety improvement. 

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Cost Savings
The most immediate need for processors is to move away from manual or semi manual control and monitoring of their processes and food safety. Not only is automating a huge factor in improving food safety but it can also reduce costs. 

Technology is often an underutilized cost saving tool in the food production industry but transitioning staff away from checking samples by hand can improve data integrity and reduce materials needed for the check samples. Historically, many facilities would employ at least one person to constantly monitor wash lines for critical control points, generating one to two data points per hour per wash line. With real time, automated control and monitoring it is possible to obtain at least 1800 data points per hour, all extremely accurate due to an automatic calibration procedure. This translates to lower labor costs and impactful savings with improved process control and additional feedback on the production runs. 

Another common issue is related to managing wash water at all stages of wash systems. In the past, controllers could not handle the organic load at primary washes, where products would shed the organic material from the fields or oftentimes be the first wash stage after cutting. Now, due to innovations built into the SmartWash controller, also known as the ASAP, these hurdles can be overcome and all points of potential water-born cross contamination can be treated even under the most challenging conditions. Processors that previously only treated the secondary wash are now continuously treating the primary wash as well. This is a huge step in mitigating cross contamination and preventing the perfect storm. 

Often during trials, SmartWash discovers opportunities for operational improvements that may yield substantial savings. For example, one processor in the US reduced their operational down time by implementing the SmartWash Solutions ASAP Controllers. By reducing the water dumps necessary throughout the day, the processor could complete their production schedule over less time and reduce overall usage of water. A different processor was able to cut up to 15% of the facility’s water usage. These benefits can add up to quickly pay for the cost of the SmartWash program. 

SmartWash icons

Universally compatible
Since the ASAP unit is a ‘stand-alone’ unit which can be wheeled in and connected to any wash line, the benefits of the system can be applied to many different processes. Although wash lines may be sourced from different manufacturers, this does not prevent or limit the opportunities to find value as SmartWash technicians take time to evaluate the line during a pre-installation visit and ensure the solutions fit the process.

Most of the time we find wash lines are ready to go and, in some occasions, only need small changes such as an injection point or pump adjustments. Some wash lines are much more turnkey, such as the FTNON manufactured lines, as they can add the necessary components into their build process. We find that this translates to one of the highest performing wash lines in the industry. But all wash lines can have the SmartWash method implemented, with all the associated food safety and operational benefits that it has for the processor.


Quickly adopted
As we all know, buy-in at the floor level is key to making any new technology work. Typically, wash operators are a challenging group to convince as change can often mean new stresses in an already stressful environment. SmartWash Solutions has found the technology is quickly adopted and embraced by floor personnel as it makes their work environment more enjoyable. They no longer handle chemicals and often the air and environment are improved in the facility.

Management is typically very sensitive to the opinions of their floor technicians and they sometimes cannot believe the buy-in. The ease of use makes a big difference in the day-to-day activities of floor employees and the increased accessibility to the data allows the management staff to monitor the improvements. It is a win-win for all involved and this translates to a better working environment. Technology can be a tricky thing in this environment, but our goal is to make everything easier for the staff while ensuring a safe product is produced 100% of the time, as we can’t afford to fail the consumers.

Drew McDonald, vice president of food safety at Taylor Farms, commented:  “SmartWash has enabled us to fill gaps in the process with their automation of data collection and robust, continuous control. While food safety was the main factor in the SmartWash program adoption, we have reaped many other benefits such as cutting water usage, increasing production efficiencies and gaining valuable insight into the performance of more than 100 of our wash systems across the Taylor Farms supply chain.”

Request information about organizing a free SmartWash trial in your plant!

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