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JBT iOPS: Empowering customers to drive success

Collecting and learning from data drawn in real-time from systems and machinery can detect potential issues before they become problems or even improve the overall efficiency of operations. This is the theory behind Intelligent Operations or iOPS, the latest stage in delivering more joined-up, efficient system management solutions, which is now being offered by JBT to customers worldwide.

As Matthew Jin, JBT’s IoT (Internet of Things) Program Manager explains, JBT iOPS systems collect information and data from equipment as part of a solution that enables customers to make vital, timely decisions to improve operational running or deal with problems.

“JBT iOPS delivers a connected device experience where we can collect data and convert it into actionable insights,” he says. “Through decades of industry know-how and expertise, we can analyze and detect issues before they become a bigger problem. Through analytics, we can detect issues quickly to keep equipment running efficiently day in and day out.”

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JBT iOPS can check the functionality of systems throughout a facility

Data visualization
Provided as a turnkey solution, JBT specialists visit customers to install iOPS hardware and software, which enables the collection of up-to-the-second information from equipment and machinery. Once completed, customers can access the information through their laptop, mobile device or tablet where a program will enable them to visualize the data. JBT can customize and tailor information displays into dashboards and reports, which provide customers with vital data covering everything from yield to production to alarms and errors.

“Customers can’t afford to have downtime and they need critical equipment to be running at optimum levels, so being able to monitor key performance indicators from those processes helps customers drive throughput, improve yields and where possible avoid defects,” explains Jin.

“With real-time notification and smart reporting, iOPS empowers our customers to drive success.  In the end, everyone’s a winner when we let data do the talking.”

Matthew Jin will be delivering a presentation on IoT and iOPS as part of the International Production & Processing Expo (IPPE) 2019 TechTalks Showcase. The Tech Talk, ‘Smart IoT Made Simpler’, takes place at 3.10 PM on February 13 at Booth B8725, IPPE 2019 at the Georgia World Congress Center, Atlanta, Georgia.

Click to request more information about JBT iOPS

JBT FTNON unveils new solutions for fresh-cut salads

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JBT and its FTNON subsidiary, a specialist in equipment and solutions for fresh-cut vegetables, salads and fruits, used the forum of Fruit Logistica 2019 in Berlin, Germany to announce the commercial launch of an innovative new system for fresh-cut salads. The Super Batch Centrifuge (SBC) 200 and 300 have been specifically designed to make handling and processing all types of lettuce and babyleaf easier, faster and more efficient.

Developed from a initial prototype over the past two years, which was extensively tested with a FTNON customer, the SBC 200 – and the larger capacity SBC 300 – have been designed to safely dry fragile salads, with the focus on keeping an product damage to an absolute minimum.

“The prototype was installed in cooperation with a customer two years ago with very good results,” explained Wilco Fauth, Global Product Line Director for JBT FTNON (pictured above). “Of course, we learned things from that and have since redesigned the machine, keeping in mind new Food Safety Modernization Act (FSMA) regulations in the US. If you take a look around the world, you will see that this is the only centrifuge built according to FSMA regulations.”

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Higher capacity
The SBC 200 and 300 effectively dries salads by placing the leaves or slices into a cylindrical centrifuge, which spreads the product across the inner surface of the drum at low speed and with minimal falling height to achieve efficient drying and where possible avoid product damage.

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The FTNON Super Batch Centrifuge SBC

Featuring a hygienic design, the SBC 200 and 300 are easy to clean meaning low maintenance costs and also feature a small footprint due to low energy usage. “The machine is very easy to clean, so the amount of cleaning time is reduced which also allows you to have a quick changeover time,” said Fauth. “We also managed to engineer the machine using the minimum amount of components, which makes maintenance far easier and quicker. 

“Combining that with a machine that can run at a higher capacity with a smaller footprint, we also have the benefit that it is easier to fit into existing and new production lines where space is always important. Another benefit – which was a happy surprise we discovered when we began to run the machine – is there is less damage to fragile products, such as babyleaf,” Fauth added. The SBC 200 and 300 can handle 2000 kilograms an hour of iceberg lettuce and 3000 kilograms an hour respectively.

Read more about FTNON’s solutions for salad processors

JBT’s Multi Fruit Juicer on show at NAFEM 2019

JBT’s next generation Fresh’n Squeeze® Multi Fruit Juicer (MFJ) – a system which offers up to 50% high yield than competitor models – will take center stage at the JBT Booth at this year’s NAFEM foodservice show, which takes place in Orlando, Florida from February 7-9.

In conjunction with JBT Master Distributor Juicernet by Mulligan Associates, JBT will be showcasing an extractor designed for front-of-house use that not only features an attractive stainless steel, glass-front appearance with high fruit visibility, but which also offers a much higher speed than previous Fresh’n Squeeze juicers.

Since its appearance at last year’s PMA Fresh Summit, the MFJ has been picked up by major retailers across North America who have benefited from a system that attracts potential customers and has also helped boost sales in adjacent produce aisles.

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“It’s gotten off to a successful start with lots of big orders from leading grocery chains,” reveals Donn Sabato, JBT’s North America Director of Sales.

“Having the MFJ out on  the retail store floor means customers get to see juice being made and buy – much like when you go to a movie theater and see and smell popcorn being made – and it seems to increase sales in the produce department as a whole by around 10%.”

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Significant improvements
As well as its market-leading yield, the MFJ is capable of handling 33 pieces of fruit – up from the previous model’s 20 – and can produce 40 gallons of fresh juice every hour, significantly higher than the 25 gallons delivered by older Fresh’n Squeeze juicers. Working on the tried-and-tested whole fruit principle, the MFJ comes with all new electronics and moves from a one-case to a two-case hopper, enabling the machine to carry more fruit.

JBT’s appearance at NAFEM 2019 will also showcase the latest upgrade to the MFJ: a self-service tap, which allows customers to serve themselves fresh juice. “When you go to fill up a jug with juice, the self service MFJ turns on the extractor, so you juice the product yourself,” adds Sabato.

JBT, alongside Juicernet by Mulligan Associates, will be exhibiting from February 7-9 in Booth 554 at NAFEM 2019 at the Orange County Convention Center, Orlando, Florida.

JBT presenta el HPP durante la Mexican Healthy Products Summit

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Al igual que ocurrió en Estados Unidos, México está inmerso en una movimiento orientado hacia la promoción de la vida y alimentación saludables, con la intervención activa del gobierno mexicano, que invita a jóvenes y adultos a consumir productos más saludables como una estrategia para afrontar la ya prolongada crisis de la obesidad. 

Destacar la importancia de este movimiento fue uno de los objetivos principales de la Mexican Healthy Products Summit (Cumbre Mexicana de Productos Saludables) que se celebró del 25 al 27 de enero en la turística ciudad costera de Puerto Vallarta, durante la cual JBT presentó su equipo y soluciones enfocadas en la salud.

El Procesado por Altas Presiones (HPP, por sus siglas en inglés), sistema que puede duplicar o triplicar la durabilidad de los productos sin añadir químicos, aditivos o calor, estuvo entre las principales tecnologías que JBT exhibió en el evento, afirmó Lisa Wessels, Directora de Márketing de HPP en JBT. 

“La Mexican Healthy Products Summit tiene el propósito de promover productos alimenticios que son saludables y buenos para las personas, y el HPP se encuentra como punta de lanza de ese movimiento”, detalló.

“En México se usa mucho el HPP en el sector del aguacate, pero existe una gran oportunidad de expansión hacia áreas en las que ya tenemos presencia en Estados Unidos, como en los sectores de jugos, salsas, sopas, aderezos para ensalada, alimentos para mascotas, alimentos para bebé, y alimentos de quinta gama”.

Entre otras tecnologías destacables que JBT presentó durante la Mexican Healthy Products Summit se incluyó el High Capacity Unifiller (Dosificador de Gran Capacidad) de recién lanzamiento, que cuenta con 81 estaciones de llenado, brindando así una asombrosa precisión de llenado, además de un manejo delicado del producto que se combinan con bajos costos de mantenimiento y sistemas de Limpieza In Situ (CIP) que eliminan la intervención manual.

También se presentó durante la expo READYGo™ CIP del A&B Process Systems de JBT, que forma parte de la familia de bastidores compactos de fácil mantenimiento de A&B, y los representantes de JBT aprovecharon para resaltar la capacidad del sistema de mantener una calidad constante del producto, con ciclos de limpieza probados y repetibles.

Descubra más acerca del HPP

JBT showcases HPP at Mexican Healthy Products Summit

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Lee este artículo en español

Much like the US before it, Mexico is in the midst of a growing movement towards promoting healthy living and eating, with the Mexican government actively encouraging adults and youngsters to consume healthier products as a means of tackling a long-standing obesity crisis. Highlighting this movement is a key focus of the Mexican Healthy Products Summit, which takes place this week in the coastal resort of Puerto Vallarta and in which JBT will showcasing health-focused equipment and solutions.

High Pressure Processing (HPP), a system which can double or triple shelf life without chemicals, additives or heat, will be among the principal technologies featured by JBT at the event, according to Lisa Wessels, JBT’s Marketing Director for HPP. 

“The Mexican Healthy Products Summit is aimed at promoting food products that are healthy and good for you, and HPP is right as the wheelhouse of that movement,” she says.

“There’s a lot of HPP happening in Mexico with the avocado sector, but there’s lots of opportunity to expand into areas where we already have a presence in the US, such as juices, salsas, soups, salad dressings, meats, pet food, baby food and ready meals.”

Other key JBT technologies to be highlighted at the Mexican Healthy Products Summit include the recently-launched High Capacity Unifiller with 81 filling stations, which offers outstanding fill accuracy and gentle product handling combined with low maintenance costs and Clean-In-Place (CIP) without manual intervention.

JBT A&B Process System’s READYGo™ CIP, part of A&B’s family of compact, easy-to-maintain skids, will also be discussed at the show, with JBT representatives highlighting the system’s ability to maintain consistent product quality with proven and repeatable cleaning cycles.

JBT is exhibiting at the Mexican Healthy Products Summit from January 25-27 at the Sheraton Buganvillas Resort and Convention Center, Puerto Vallarta, Mexico.

Laser Food launches ‘Natural Branding vs Burnt Skin’ campaign

Laser Food, the pioneer of safe, efficient laser labelling technology for fresh fruits and vegetables, has announced the launch of a new promotional campaign to raise awareness of the differences between the system marketed under Laser Food’s own ‘Natural Branding’ name and inferior laser-burning systems which often damage the products.

Under the slogan ’Natural Branding vs Burnt Skin,’ Valencia, Spain-based Laser Food will highlight the threat posed by the inefficient laser marking of fresh produce, not just to the quality and integrity of products, but also to the reputation of the award-winning Natural Branding system.

Laser Food founder and managing director, Jaime Sanfelix, said: “With the launch of the ‘Natural Branding vs Burnt Skin’ campaign, we are aiming to illustrate the differences between burning fruit skin using a laser and the negative consequences this has for the good name for the technology and for ‘Natural Branding,’ which has been the definitive technique and for laser labelling since its introduction in 2006.”

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Key differences
With over 12 years’ experience of monitoring and controlling conditions for laser labelling as well an EU patent for its use, Laser Food is a pioneer and leader in the safe, damage-free marking of fruits and vegetables. Unlike laser-burning techniques which compromise product quality and shelf life, Laser Food’s patented Laser Mark system works by removing a minuscule area of fruit skin – without harming the fruit or vegetable in any way – before applying an EU-approved contrasting liquid.

Laser Food took a major step forward in October 2018 with the Europe-wide launch of a new name for the technology, Natural Branding, which has been developed to emphasise the environmental benefits of a technique that allows customers to eliminate wasteful paper labels. Unlike the Laser Mark system, the inferior, non-patented laser-burning technique has a number of major drawbacks for producers, retailers and consumers.

Open for use, regardless of experience with the technology, the technique involves burning a brand name or information onto the skin of a fruit or vegetable. The resulting burnt skin not only harms of the image of laser labelling as a technology, but also leads to damaged products and rejections at the point of sale.

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Jaime Sanfelix added: “We are seeing the intrusion of companies without any experience or qualifications in the fresh produce sector. The danger is that this leads to a bad image for a technology that can deliver numerous environmental benefits, including a reduction in CO2, and the use of paper and plastic packaging.

“We took the decision to register ‘Natural Branding’ as a brand name to highlight Laser Food as an originator and leader in this technology, and to differentiate our safe system from irresponsible laser branding.”

Technology pioneers
As a company Laser Food works with a range of fresh produce specialists across Europe, supplying laser-labelling systems to major companies including Germany marketer of organic agricultural products Lehmann Natur, Netherlands-based Eosta (Nature & More), organic pumpkin producer Bio Freshi and organic kiwifruit specialist Agricolli Bio, as well as citrus marketers in Spain.

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Between 2010-13, Laser Food led the EU-supported Laser Mark project, which demonstrated that the product and process were commercially ready and suitable for customers’ needs. Laser Mark received the prize for Best European Environmental Project in 2013 at awards recognising successful Europe-level initiatives organised by Spain’s Valencia region. More information on the development of the project is available here: https://ec.europa.eu/environment/eco-innovation/projects/en/partners/laser-food

Laser Food & JBT
Laser Food’s global expansion has been made possible thanks to its worldwide marketing agreement with JBT, the food solutions specialist with a presence in 25 countries, which builds and promotes Laser Food’s Laser Mark technology worldwide. JBT also promotes Laser Food via jbtc.com and the @JBTLaserFood social media accounts on Facebook and Twitter.

Laser Food will be exhibiting with JBT at Fruit Logistica 2019 in Hall 3.1, Stand D-03 in Berlin, Germany from February 6-8, 2019

JBT to showcase Fresh Produce Technologies innovation

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From residue-free fruit labels to automatic scrubbers that can clean fruit bins vertically, JBT has introduced a wide range of Fresh Produce Technology innovations over recent months that will be highlighted at upcoming trade events, including Fruit Logistica 2019 in Berlin, Germany from February 6-8. 

The range has also been significantly expanded over the past 12 months following the acquisition of FTNON, a specialist in equipment for preparing fresh-cut fruits and vegetables.

Christina Campos, JBT’s General Manager for Fresh Produce Technologies (FPT), explains that JBT focuses on three principal product lines: preservation; produce identification; and equipment and aftermarket parts. On the preservation side, she says JBT provides a range of solutions, including food-grade waxes, both conventional and organic, which can boost yield and flavor, as well as aesthetics by improving the appearance. JBT also supplies mechanical and technical services that support the customer and ensure products are applied properly and consistently.

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Labeling solutions
Produce identification is a fast-developing area for JBT, encompassed by the recent launch of the Flex-ID labeling system, a print and apply solution which features print heads on each applicator so information can be added right before the label is applied. 

A particular characteristic that sets JBT label printing and application apart from competitors, Campos continues, is its use of flexible film labels which help avoid many of the difficulties associated with traditional paper labels. “You still see a lot of paper labels as a consumer and it can be frustrating to tear the label off and all the bottom layer and the adhesive stays on the fruit,” she explains. “In contrast, our labels come off the fruit very easily and leave no residue behind.”

Upright cleaning
Another recent addition is the V Series Bin Scrubber, adding to JBT’s existing range for produce growers and packers. Adding to JBT’s standard Bin Scrubber for the citrus industry and T Bin Scrubber for tall bins typically used by the nut industry, the V Series – standing for vertical – offers a unique solution to produce bin cleaning. “Usually the bins enter the scrubber and are dropped onto brushes, but with the V Series they remain upright and the brush moves up and down,” explains Campos. “The horizontal footprint of the V Series unit is narrower, so it’s a great solution for customers who are challenged with space constraints.”

The JBT FTNON Sweet Pepper Decorer

The JBT FTNON Sweet Pepper Decorer

New horizons
Perhaps the most exciting recent addition came with JBT’s acquisition of FTNON in July 2018. Marking JBT’s first venture into the fresh-cut market, FTNON specializes in preparation of fruits and vegetables for the fast growing ready-to-eat segment. “We wanted to get into the fresh-cut market and FTNON has allowed us to do that,” says Campos. “There’s a lot to learn, but it’s something we’re excited about.”

She adds: “There’s a lot to be gained because we have a global footprint, with sales and service in many parts of the world, whereas FTNON was limited in terms of its market access. There’s also a lot of synergies with JBT in terms of the pet food and ready meals markets.”

JBT and FTNON will be exhibiting in Hall 3.1, Stand D-03 at Fruit Logistica 2019 from February 6-8 in Berlin, Germany.

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