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HPP toller reaps benefits from JBT iOPS equipment dashboard

JBT_Pascal Processing_Willem van de Ven

JBT’s innovative Intelligent Operations or iOPS® Platform collects data from across a facility in real-time. Having up-to-the-second data means companies can detect potential issues before they become problems and even improve the overall efficiency of operations. Netherlands-based High-Pressure Processing (HPP) toller Pascal Processing is one such company that has recorded real, definable dividends from the analysis through iOPS. 

Based in the small city of Helmond in the east of the country, Pascal Processing provides HPP services to companies across the Netherlands, Belgium and Germany, covering a huge range of products from cold-pressed juices to meat products, guacamole, vegetable spreads, baby food, raw dog food, to smoked fish. 

“We handle everything that can be HPP treated,” explains Pascal site manager, Willem van de Ven (pictured above), who says demand for the company’s HPP services has experienced strong growth as awareness of the technology’s benefits has steadily increased. “We are now seeing a far broader range of products: a few years ago it was cold-pressed juices and meats, but now we are handling all sorts of products.”

Complete overview
A key component in the company’s recent development has been the implementation of an iOPS system – designed in close cooperation with JBT engineers – covering Pascal’s entire facility. Instead of having to rely on workers reporting problems after they had already occurred, the JBT iOPS system focuses on providing customers with tools to detect delays in the process and machinery failures. As van de Ven explains, a virtual dashboard provides an overview of the equipment and individual operator effectiveness, as well as displaying accurate information if and when components begin to fail. 

“The dashboard enables you to have the right information quickly whereas before we had to go back and revise the old data we had on the machine,” he says. “It gives us a good picture of how efficiently we are working with a machine and how efficient individual operators are.

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“We found for example that we were losing time by manually filling machines and by changing that we have been able to save 45 minutes per week between four-five people increasing productivity with almost four hours per week.”

Data-based decisions
By having access to accurate production data, van de Ven says Pascal is now able to make more decisions based on facts. “Before when a machine wasn’t working, the operator would come to us and say they had been having problems for a few days,” he recalls. “Sometimes there are problems that aren’t seen by the operators. Before it was done on feeling but now, we make decisions based on data.”

Van de Ven says the fact of having more data on how machines are performing has helped eliminate apparently minor problems, resulting in time and money savings. “Maybe saving 15 seconds per cycle doesn’t sound significant, but between cycles this can add up to almost an hour of time saved per day,” he adds.

Learn more about JBT iOPS and HPP technology

JBT to host free Plant-based Food Trends webinar

JBT Plant-based Food Trends webinar

From faux-meat veggie burgers to healthy snacking options, plant-based foods have very much stepped into the limelight over the last 12 months, with meat-replacement meals that aim to look, cook and taste like beef garnering reams of media coverage. High-Pressure Processing (HPP) systems from JBT that can extend the shelf-life and preserve the flavor of plant-based foods will be the subject of a free JBT webinar taking place on October 16.

Developed for customers in the Asia-Pacific region, the 30 minute, live HPP Plant-Based Food Trends webinar will deliver an overview of trends within the plant-based food sector, looking at how the phenomenon has spread across the food and beverage industry, and giving examples of success stories. 

The webinar will also examine how HPP systems from JBT Avure can benefit plant-based foods by extending product shelf-life through the use of cold pasteurizationtechnology. Attendees will get the chance to learn how the technology ensures food safety without the use of heat or preservatives, while maintaining fresh food characteristics such as flavor and nutritional value.

The JBT HPP Plant-Based Food Trends Webinar will take place on October 16 2020 at the following local times:

14:00 AEDT
12:00 JST, KST
11:00 CST, SGT, PHST, MYT
10:00 ICT, WIB
09:00 BST
08:30 IST

REGISTER NOW for the JBT HPP Plant-Based Food Trends Webinar

JBT Tech Centers: supporting customers through challenging times

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Like most activities across the food processing industry, the testing of new products and processes has been affected by the Covid-19 pandemic, with previously routine visits by customers to JBT testing centers or JBT visits to customers restricted by the ongoing situation. However, virtual monitoring and remote support are providing JBT customers with innovative solutions that are helping avoid delays to the implementation of new systems.

Like most international companies, JBT has had to find alternatives to travelling to meet customers and this includes JBT’s Tech Centers, among them the JBT Research Technology Center for In-Container Sterilization in Madera, CA, where the emphasis is on continuing to provide thorough support. “Even during these challenging times, we have been open and fully active, and are here to help customers,” says Narsi Ponagandla, JBT’s Madera-based RTC Manager for Liquid Foods. 

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The Madera center, he says, establishes processes for customers by performing tests and supplying the data to customers. It further has the added assurance of having FDA process authority-approved team members on hand to make sure all testing is up-to-date and compliant with current standards.

Decreasing exposure
One such example of support provided to a customer was a canned coffee processor with a steam-water spray pilot retort used for establishing commercially sterile processes. With JBT process engineers unable to travel to the facility to conduct thermal studies and train personnel, the customer opted to ship ingredients to JBT’s Madera Process Technologies Laboratory to carry out thermal studies and design thermal processes without the need to travel.

“The customer chose to do this to decrease exposure of both the JBT process engineer as well as their personnel,” explains Ponagandla. “Heat penetration tests are conducted in the Madera Lab and processes established and sent to the customer. We have batch and continuous retort simulation systems and can run the test depending on what the customer needs.”

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Wide-ranging support
The Madera Process Technologies Laboratory, which is recognized by both the FDA and the USDA, provides a wide range of process authority services including in-container and aseptic processing expertise provided by a team of highly experienced thermal processing experts. The 8,000 ft² pilot plant and laboratory facility specializes in process establishment and consulting for batch or continuous in-container systems as well as aseptic systems, covering areas such as sterilization and thermobacteriology.

Process authority consulting services cover the validation of newly installed sterilization equipment and the re-validation of existing installed equipment, both JBT and non-JBT. The facility also works with customers to develop thermal processes for product-container combinations for every type of packaging from cans and glass to plastic and pouches. 

The Tech Center further provides an Aseptic Processing Course covering continuous flow and filling technologies, as well as a five-day Thermal Processing Academy, which includes one day’s hands-on pilot plant experience and gives an overview of thermal processing from sterilization concepts to process calculation methods.

Learn more about JBT Research & Technology Centers 

Learn more about the JBT Technical School

JBT to host HPP Fruit Juice & Health-Beverage Asia webinar

JBT Avure has announced the first in a series of free webinars for the Asia-Pacific region examining the benefits of using High Pressure Processing (HPP) for extending product shelf-life without compromising on flavor or nutritional value. Taking place on October 2, the 30-minute HPP Fruit Juice and Health-Based Beverage webinar will take a look at the principle behind HPP and examine the latest trends in its use for beverages worldwide.

Presented by Dr. Errol V. Rahubeer, Ph. D from JBT Avure Technologies USA and Alexis Leduc, Regional Sales Manager Avure for the APAC region, it will be divided into three key sections: What is HPP; Global Trends in HPP beverages; and an Update on HPP for coconut water.

The session on HPP Fruit Juices and Health-Based Beverages, the first in a series of three webinars, presents a perfect opportunity to learn about how HPP technologies can be applied in the juice and beverage industry, and how processors can benefit from using them.

JBT Avure is a leading provider of High Pressure Processing (HPP) Systems, a cold pasteurization technology and nutritional value, while extending shelf life that ensures food safety without heat or preservatives, maintaining fresh food characteristics such as flavor and nutritional value, while extending shelf life. 

The JBT Avure HPP Fruit Juice and Health-Based Beverage webinar will take place on October 2 2020 at the following local times:

1 PM Sydney
12 Noon Seoul, Tokyo
11 AM Singapore, Shanghai, Manila, Kuala Lumpur
10 AM Bangkok, Jakarta
8.30 AM Pune

Register now for the JBT Avure HPP webinar