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Extended vacuum kit boosts tomato peeler performance

Tomato

JBT has introduced a new extension upgrade kit for existing JBT SP-20 and SP-30 tomato peelers which can greatly improve the performance and efficiency of older machinery, preserving more meat and juice, while increasing the typical output of the systems.

The subject of a year-long trial with a JBT customer in Northern California, the Extended Vacuum Kit significantly boosts average production volumes, in the process making older equipment competitive with newer models and commercially viable. 

The upgrade kit has been developed by JBT to modify the SP-20 and SP-30 Tomato Peeling Systems, used successfully by leading tomato processors for many years, which will substantially improve throughput capacity and peeling performance.

SP-30 with Extended Vacuum Kit

JBT’s SP-30 with the Extended Vacuum Kit

Dramatic results
The extended vacuum kit will enable dramatic improvements in both throughput and peel removal efficiency, with a minimal investment, according to JBT’s Chuck Ward.

“The SP-20 and SP-30 peelers have a small vacuum area contained within the discharge value, which is used to peel the tomato – now we’ve added a second valve on the discharge and a vacuum chute in-between those two valves, which increases the area of vacuum and exposure time on the tomatoes,” he explains. “It dislodges the skins much more efficiently, in the process increasing the capacity of the peelers from 30 tonnes per hour to 45 tonnes per hour.”

JBT Extended Vacuum Kit - illustration

The upgrade kit also removes the risk of over-peeling by ensuring more efficient tomato skin removal. “With the old system, a lot of people over peeled, taking away the juice and the meat,” says Ward. “With the vacuum chute extension upgrade kit, the tomatoes come out very clean and just the peels are removed, so it’s made an older machine competitive and viable again.”

In the case of the Northern California trial, Ward says the customer – who runs five additional SP-20 peelers, could achieve the same level of output with much greater quality, with just three peelers, thanks to the extended vacuum kit.

Click HERE to learn more about the Extended Vacuum Kit

JBT launches complete solution for cold pressed juice and puree producers

juice bottles in ice - generic

JBT has introduced a complete, combined solution for small and medium-sized juice processors who are seeking a more efficient, effective and simpler-to-clean system than typical batch bag press solutions. A combination of three pieces of equipment, JBT’s Fruit and Vegetable Processing Solution is ideal for premium juices and blends produced by smaller juice marketers.

The solution can be assembled using three JBT unit operations: a) an FVX5 fruit and vegetable extractor, which receives the raw products and performs the initial size reduction; b) an FTE50 Turbo Finisher, which produces a puree from the mash created with the FVX5; and, c) an optional screw or paddle finisher to deliver juice with a medium-to-high solid content. For a very thin product, the juice can also be sent through a decanting system.

According to Michael Mas, JBT’s Global Product Line Director for Fruit and Vegetable Processing, a number of these combined solutions have been sold over recent months with more expected to follow. “It’s aimed at super premium products, you can use it for juices, blends and drinks; we have one in the United States creating blended drinks from apples, carrots, ginger, and leafy greens,” explains Mas. 

FVX-5

JBT’s FVX5 fruit and vegetable extractor

“The system is for smaller processors looking to move from batch processing,” he continues. “The typical equipment for smaller processors is a batch press where the fruit is cut up and placed in a bag which squeezes the fruit to extract the juice. You then have to open the bag and throw away the leftover mash and clean the bag, but it’s not the easiest system to clean.”

By contrast, JBT’s system offers a seamless flow, which delivers continuous flow processing instead of having to do batches, with a flexibility that allows companies to blend in fruits and vegetables during the process. “If you want to have, for example, a mix of apples, carrot and kale, you can throw them all into the same hopper and it blends on a continuous basis,” says Mas. 

Hygienic design and cleanability are also key design features. With a bag press, you have to physically clean it, wash it and maybe put it in caustic soda to make sure the bag is clean. With a CIP capable process, you can hook it up and run it through a complete cleaning process without being forced to take everything apart,” he adds.

Find out more about JBT’s Fruit and Vegetable Processing Solution

JBT’s next generation Multi Fruit Juicer boosts output and visibility

JBT new Multi Fruit Juicer - small

JBT, the leading solutions provider for food and beverage processors, has launched the next generation of the highly successful Fresh’n Squeeze® Multi Fruit Juicer, which as well as offering unparalleled juicing, delivers a faster, more attractive and easy to operate version of the classic system.

Previewed at the recent National Restaurant Show 2018, JBT’s next generation Multi Fruit Juicer offers a 65% increase in juice output over the existing model, as well as a more open and appealing design.

Capable of handling up to 33 pieces of fruit per minute, the latest version of the Multi Fruit Juicer can produce 55 gallons of fresh juice during every hour of operation, up from the 33 gallons per hour delivered by the previous model. In addition to moving from a one-case to a two-case hopper, the Juicer is also markedly more attractive in appearance than its predecessor, featuring viewing windows showing the juicing process and increased visibility of stored citrus.

JBT new Multi Fruit Juicer close-up

The Multi Fruit Juicer was one of the star attractions at the booth of JBT Master Distributor Juicernet by Mulligan Associates at the National Restaurant Show, where company founders Bonnie and Gene Mulligan showcased the system to visitors from across North America.

Mulligan, which has been JBT’s exclusive representative in North America for the past 18 years, highlighted the system to many of its 2000 dealers from across the US and Canada as part of its 33rd consecutive appearance as an exhibitor at the trade event.

Juicernet’s co-founder Bonnie Mulligan said: “The new JBT Multi Fruit Juicer brings a real theater effect because you are able to see what’s going on inside the juicer. Eliminating all the casing and making it stainless steel makes it much easier for cleaning, while the increased speed is another huge benefit. It will help having a two-case hopper instead of a one-case hopper, and it just looks so much newer and fresher.”

Click HERE to find out more about the Fresh’n Squeeze range

JBT’s X-Series System delivers 360º cleaning

JBT has announced the launch of the X-Series System, an innovative option designed for pre-existing or new Bin Scrubber Systems. It delivers external scrubbing for truly clean bins for handling nuts, fresh produce and other products. Based on JBT’s existing Bin Scrubber Systems, which are capable of scrubbing the inside of up to 200 bins per hour, the new X-Series System also focuses on external cleaning.

Like the previous Bin Scrubber Systems, the new system makes use of specially designed brushes to ensure a meticulous cleaning of the bottom, sides, front and back of bins.

“In contrast with previous JBT systems which scrub the inside of the bin, the optional X-Series System scrubs the outside and the bottom of the bin, meaning all four sides get cleaned, and then it goes through the process of scrubbing the interior like the S-Series Bin Scrubber System,” explains Hassan Khan, Marketing Communications Coordinator for JBT Liquid Foods.

Initially developed on a custom-build basis, the X-Series System is already attracting interest from the nut and pistachio industries, he adds.

Key features:

  • Exterior bin scrubbing brushes to clean side and bottom of bin
  • Overhead pushing conveyor (with optional multi-bin feature)
  • Bin rinsing spray manifold
  • Scrubbing tunnel with water containment design and access doors for easy cleaning and servicing

Click HERE to learn more about JBT’s Bin Scrubber Systems

For more information about the External Bin Scrubber, contact: fptinfo@jbtc.com

LESS is more with this low-energy suction system for retorts

JBT Low Energy Suction system

JBT has introduced a technological break-through for static 1800mm Steam Water Spray (SWS) retorts, the Low Energy Suction System (LESS), which can deliver significant energy savings for food processors by reducing retort water volume by up to 45%. The bolt-on solution, which can be added to existing and new JBT retorts, saves on energy by decreasing heating and cooling costs per process through the use and re-use of a much more limited volume of water. In fact, most companies would expect to receive a return-on-investment within two years based purely on energy savings. 

According to Rick Wilson, JBT’s Global Product Line Director for Retort & Rotary, the system is based around the concept of less being more. “In a static retort, the water transfers the energy to the product – if you can cut that water volume by half and run multiple cycles per day it saves a tremendous amount of energy heating and cooling the water over the life of the retort,” Wilson explains.

The system utilizes a special distributed suction that circulates the water inside the retort while maintaining a high enough level to avoid complications, such as pump cavitation.

Read more HERE about how the Low-Energy Suction System works

“With less water to heat and cool, you not only save steam, but you also save on boiler chemicals, the amount of condensate you have to put down the drain, and less cooling water is needed on the cooling side,” says Wilson. “If you have a cooling tower, you have to run that less, so it saves on energy for cooling all of that water.”

Wilson estimates that a return-on-investment on the system can be realized within a year and a half to two years based on energy savings, meaning the solution is a “no-brainer” for many companies. 

“Our intention is to retrofit LESS onto existing 1800mm retorts,” he adds. “We have hundreds of retorts out there we can retrofit and also new opportunities. We have sold four in the US and three in Asia so far, so LESS is now starting take off.”

JBT Hybrid Layer Pad passes glass container challenge

JBT Hybrid Layer Pad

JBT has announced the commercial launch of the Hybrid Layer Pad, a unique, innovative solution for improved handling of delicate glass containers in baskets during sterilization. Developed for agitating retorts, the Hybrid Layer Pad has been specifically designed to securely hold irregularly shaped glass containers during rocking or end-over-end agitation, meaning containers look as good after the process as when they first enter the retort.

As JBT’s Global Product Line Director for Retort & Rotary, Rick Wilson, explains, the system has been designed to better handle layers of – typically uneven sized – glass containers when they go through the sterilization process. “Certain products, such as coffee drinks in a glass bottle, can vary in height, while also having lids with lithograph prints that can rub off on contact with a hard surface,” says Wilson. 

Glass coffee bottles_shutterstock

To overcome this challenge, the Hybrid Layer Pad has a spongy rubber material on one side combined with a stiff metal base on the other side. The rubber both protects the sensitive lithograph cap from damage, and also – when the layer pad is compressed on top of all the bottles – will take the variability of the bottle height and hold them securely. The stiff metal base allows layers of containers to be swept off during unloading and prevents container sagging at the edges of the basket.  

“This is a very unique layer pad, which has taken years to develop,” says Wilson. “It increases the quality of the product on the shelf and potentially eliminates the risk of breakage or damaged packaging that can’t be sold.

“We’ve taken a metal sheet and bonded it with a rubber material; a bond which is not compromised by the 250°F steam water spray retort application, so we’ve got a proprietary solution which is unique.”

Find out more about the Hybrid Layer Pad here

JBT Avure brings HPP revolution to dressings and sauces sector

salad dressing_shutterstock_small

High Pressure Processing (HPP), a technology pioneered by JBT Avure, is making an increasing impact in the dressings and sauces sector, revolutionizing categories such as juice, salsa and hummus by enabling manufacturers to extend shelf life with a clean-label product that retains the flavor profile of a fresh product. This is the key message that will be delivered by JBT Avure during its upcoming appearance at North America’s leading event for the sector, the Association for Dressings & Sauces (ADS) 2018 Technical Meeting.

Taking place at Charlotte, North Carolina’s Westin Charlotte Hotel from April 29 – May 1, the ADS Technical Meeting brings together delegates from across the dressings and sauces industry, and provides an ideal opportunity to highlight some of the many successes surrounding HPP and tackle some of the misconceptions.

Click here to learn more about JBT Avure and HPP technology

Dwight McVey, JBT Avure’s Regional Sales Manager who will be delivering a presentation and manning the Avure stand, says the event has provided a valuable forum for spreading the word about the benefits of HPP technology. “Last year A&B Process Systems, also a JBT company, presented some information on the benefits of HPP at the ADS Technical Meeting – there was a lot of interest generated at the conference but we felt there was a need for more education on the technology,” he explains. “Thankfully we were given an opportunity by ADS to have a presentation slot and tabletop dedicated to HPP.”

How HPP works_Avure

McVey says Avure has seen explosive growth with the brands that use HPP in the dressings and sauces category, however – despite the products being a great fit for HPP – it still lacks the market penetration experienced in other sectors that use the technology.

“HPP checks all of the major boxes for current consumer and retailer trends, such as shelf-life, food safety, and clean label,” he adds. “However, lack of education on the technology is the main constraint in preventing larger adoption of HPP. The ADS Technical Meeting is an excellent opportunity for Avure to clear up misperceptions regarding HPP and educate the marketplace on all of the great things it has done for other brands.”

View the full event program for the ADS 2018 Technical Meeting

Click here for registration information

 

 

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