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JBT’s revolutionary food sterilizer system

Almost every product sold in a can – from evaporated milk to soups and tomato purée – needs to be subjected to a high temperature before it leaves the factory floor to eliminate any potential bacterial threat, from botulism to salmonella.

With some systems, this is a labor-intensive process, with batches – or cubes – of cans having to be packed into static cookers, heated up and then cooled down before the next batch can be introduced.

JBT’s Continuous Rotary Sterilizer product line – recognized as an engineering landmark by both the American Society of Mechanical Engineers (ASME) and the American Society of Agricultural Engineers (ASAE) – is a system that has single-handedly revolutionized can sterilization.

Employing a circular, rotating cylinder and paddle wheels that agitate cans as they are passed through, the Continuous Rotary Sterilizer range is effective, efficient and ensures that contents are thoroughly cooked, eliminating the risk of bacterial contamination.

So successful has the Continuous Rotary Sterilizer line been that approximately half of all the world’s canned goods are now processed using the system.


How it works
“The JBT Continuous Rotary Sterilizer can process most foods filled into a cylindrical can that need a high temperature applied to it,” explains JBT Application Engineering Manager Mike O’Hara.

This covers a wide range of products from milk, fruit juices, soups, many types of fruits and vegetables even including pasta type products. Most products are mixed up in vats and then filled into the container. The container is sealed and then sterilized in the sealed can so no bacteria can get in.

Previous systems used a still cook process where cans would be stacked inside a static vessel and subjected to a high temperature. Typically the problem with this method was inconsistency in the cook between the center and outside of the stack; the outermost containers would be over cooked. This could cause browning or caramelization, especially in milk which consumers would not accept.


Where the rotary really brings benefits, says O’Hara, is through agitation.

The JBT Continuous Rotary Pressure Sterilizer is available in two diameters – a roughly 60” model and a larger 112” model – both of which are relatively simple to operate.

“You have a cylindrical tube with a spiral helix welded to the interior of the tube that advances the cans down the length of the sterilizer,” explains O’Hara. “Inside the tube, the cans ride on a paddle wheel type device that provides a rotational motion. As the cans are pushed down the side of the vessel, the cans will roll providing a mixing action – this is key in providing a consistent cook, better product color and taste.”

With the mixing action, the heat penetration is faster and reduces cooking time verses other methods. Another big benefit, O’Hara says, is that each container experiences the same process in the Rotary Sterilizer, unlike static retorts where a difference is commonly seen from the interior can of a stack to the cans on the edge.

The length and number of vessels can vary depending on what you are cooking. A light broth will typically cook quickly in one 20 foot long vessel, while a heavy soup may require two or three 40 foot long vessels. The containers are also cooled back down in a similar way.

“With all the different types of food being processed in the world, we are set up well to design a good solution for each application,” adds O’Hara.


Key advantages
Now manufactured at sites in California, Belgium and South Africa, the Continuous Rotary Sterilizer is available and widely-used by manufacturers in countries worldwide, from the Americas to Asia, attracted by the advantages that the product line offers.

The Continuous Rotary Sterilizer product line includes pressure vessels for products that are subject to botulism and need to be cooked at a higher temperature, as well as atmospheric vessels, using a process similar to pasteurization, where E.coli, or Salmonella is the threat. For example in tomato products, lower temperatures can be used to kill the bacteria without affecting the contents.

Another key advantage is the efficiency of the Continuous Rotary Sterilizer system.

“The rotary is very efficient – once you heat up the vessel, cans go into the paddle wheel spiral, through the vessel and pop out the other end in a continuous 500 cans a minute (or faster) cycle,” explains O’Hara.

“With a batch retort system, you put the batch in, raise the temperature and then you have to cool all the product and machine before putting in a new batch and heating it up again, so you are always heating and cooling,” he says. “With the continuous rotary, once you heat it up you are ready to go.”


Compared with other systems, notably batch retort, O’Hara says the Continuous Rotary Sterilizer is also far less labor-intensive.
“With batch retorts, you have to have a pretty complex loading and unloading system, often times its manual,” he says.

“But with a rotary, the cans come out from the filler and seamer, roll into the cooker and away they go. One operator can watch five or six lines, whereas with a batch system it depends on how you are loading and unloading the containers – there is that extra step there.”

Potential problems are also avoided by an inbuilt validation system that tracks critical control points and alerts the operator if there is any deviation from the intended recipe.

Although not the cheapest option from a capital investment standpoint, with saving on utilities and reduced labor the rotary can save money in the long term. In some cases the Continuous Rotary Sterilizer offers a typical return of investment in under two years.

Learn more about the latest generation of JBT Rotary Pressure Sterilizers’ ability to handle today’s light-weight, stackable cans with easy-to-open ends.

Fresh’n Squeeze® launches new branding & prototype


Fresh'n Squeeze | Orange juice

JBT Corporation launched new branding and an innovative Fresh’n Squeeze® Multi Fruit Juicer for its high-grade fruit juice system at this year’s HOST 2015 exhibition in Milan, Italy, giving visitors a chance to view a machine capable of producing 100 litres of juice an hour.

Internationally recognised as producing the highest yielding juice currently available, JBT’s Fresh’n Squeeze juicer range offers top quality fruit juice for the foodservice industry, and has already proven popular in markets worldwide.

With the lowest levels of citrus peel oil of any system of its type, JBT’s Fresh’n Squeeze Orange Juicer and Multi Fruit Juicer are the preferred choices of hotels, restaurants, coffee shops, convenience stores and juice bars.

Fresh'n Squeeze | Orange juice

As well as showcasing the full Fresh’n Squeeze juicer range, JBT used the occasion of HOST to 
 display for the first time the prototype of the new model of the Multi Fruit Juicer, a system that has been designed to produce up to 100 litres of high-grade fruit juice per hour.

Also on show was the Fresh’n Squeeze Produce Plus Juicer, a machine with the largest capacity 
 currently available on the market for producing smoothies and fresh vegetable juices.

Added value

Fresh’n Squeeze Point-of-Sale juicers provide a high quality product that can add value to consumer- focused and foodservice businesses alike. The system’s design provides a fresh tasting, high quality juice by segregating the oil content, which is responsible for the bitter taste.

Far from being focused solely on citrus, Fresh’n Squeeze sales engineer Ignacio Gonzalez said the system could deliver consistent juice quality from a wide variety of fruits and vegetables, in the process eliminating unwanted seeds, peel, and excess fibre.

Fresh'n Squeeze | Orange juice

He said: “Fresh’n Squeeze juicers can process a wide variety of fruits such as apples, grapes, pears, 
 strawberries, pineapples, mangos, guava, kiwifruit, as well as vegetables – carrots, celery, tomato, beets. It is a versatile machine which processes and blends most vegetables and fruits.”

Fresh’n Squeeze juicers employ batch processing using whole fruits, which saves time on labor and 
 provides optimal quality and yield. Its modern and sanitary design, which is easy to clean, requires minimum down-time and maintenance costs, delivering a longer juice shelf life.

From the safety side, Fresh’n Squeeze juicer design is completely enclosed without exposed parts, 
 providing optimum safety for operators.

Full information about the Fresh’n Squeeze juicer range can be found at:

Know-how and customer focus vital to JBT’s success

Citrus pic

Properly handling and sterilizing fruit juices that contain particles – in other words, fruit pieces – is of vital importance to any company working within the juice sector and it is here that JBT has not only delivered effective solutions, but has excelled in doing so.

Promoting such systems is a key part of the role of JBT’s head of EMENA (Europe, Middle East and North Africa) operations, Christian Gelati, who sells JBT’s market-leading systems and markets the company’s knowhow to producers across the region.

Since joining JBT a little over 10 years ago, Gelati has been in charge of bringing some of the company’s unique innovations not just to Italy, but to producers across Europe, the Middle East and Africa.


Among these are JBT’s aseptic sterilizers and blending systems for products that contain pieces of fruit, fruit pulp or simply water with sugar.

“JBT has a very deep knowhow of how to handle and sterilize products with particles – in other words, how to handle the product without damaging the particles,” explains Gelati.

Effective solutions

A complementary – and equally important – product marketed by JBT across the region is the innovative Thermally Accelerated Short Time Evaporator or T.A.S.T.E. for short.

A unique machine, the T.A.S.T.E. is typically used with juices obtained from citrus, tomatoes, and tropical fruits, which are sensitive and easily spoiled when subjected to high temperatures, even for short times.


However, Gelati believes there is considerable potential to expand use of the evaporator into less conventional juice lines. “The juice business has really changed over the last three-to-four years with products such as vegetable concentrates and unconventional juices, such as carrot and pumpkin juice,” he says.

Other important products marketed by JBT in the EMENA region include the FDA-approved low acid aseptic filler, which has the advantage of not using any chemicals. As a result, Gelati says the product can add value to products where being chemical-free is hugely important, such as baby food.

JBT's Christian Gelati

JBT’s Christian Gelati

When it comes to effective solutions for the juice industry, JBT’s range also includes extractors that have been developed to deliver higher yield, higher quality juice which has a lower oil content, while producing good quality pulp.

The fact that most extractors are leased also means that the aftercare service provided by JBT’s engineers is a considerable added value for juice companies.

Customer focus

Gelati joined JBT in 2007 as a production development manager. After three years in sourcing and purchasing, he assumed charge for all JBT’s Italian operations, based in Parma, before last year, being given overall responsibility for the EMENA region.

Low Acid

This time and experience has given Gelati a clear understanding of how and why JBT continues to stand out in the food processing industry, emphasizing that its value does not just lie with the innovative products, but with the company’s dedication to providing effective aftermarket care.

As well as innovative product design and reliability of service, JBT continues to score highly among clients for its presence across international markets and its commitment before, during and after product installation.

“We have never left a customer alone with a problem – it’s not the JBT way of doing business,” concludes Gelati.

Carolina Innovative Food Ingredients: The sweet taste of success


Welcome to the first edition of The Liquid Foods Blog, a free service featuring interviews and product news from JBT Corporation for the food and beverage sector.

JBT has worked closely with sweet potato processor Carolina Innovative Food Ingredients since the fall of 2013 to deliver a state-of-the-art production facility, which will be used to process sweet potato juice, to be used in products such as health drinks, sauces, and vegetable/fruit juices.

The concept began life four years ago when John Kimber – now Chief Operating Officer – teamed up with an agricultural engineering professor from North Carolina State to develop further markets for sweet potatoes. The resulting concept, refined through several iterations, provided a value-added use for off-grade sweet potatoes (sweet potatoes not of the size or shape for sale into the fresh market) through production of juice and dehydrated sweet potato granules.


Carolina Innovative Food Ingredients was created in early 2014 with a view to commercializing this concept and work is now underway on a new production facility.

CIFI President Jim Nagy explains how JBT has played a key part in the company’s development and how CIFI’s plans came to fruition with JBT’s assistance.

Ingredients using sweet potatoes are of course your main focus – could you tell us a little more about the kinds of products you will deliver?

Jim Nagy

Carolina Innovative Food Ingredients’ Jim Nagy

CIFI will take off-grade sweet potatoes – sweet potatoes of the wrong size or shape for sale fresh and of limited value – and generate two product streams, a sweet potato juice and a dehydrated sweet potato granule.

The sweet potato juice can be sold with limited further processing – as a single-strength juice – or be concentrated and then filtered. It can be packaged either refrigerated, frozen or aseptic.

The dehydrated sweet potato granules also can be sold with limited further processing (resembling a granola-type texture) or be ground into flours of various particle sizes.  Orange sweet potatoes are the initial focus but CIFI will have the capability to process other sweet potato types – purple, white or Murasaki, for example – or even other locally grown fruits and vegetables.

The CIFI factory will be have a number of certifications:  SQF, Kosher and Organic, among others.

All CIFI sweet potatoes will be sourced and processed within the United States.

In terms of markets, what kinds of segments will CIFI supply?

For the juices, CIFI hopes to supply a number of market segments.  Sweet potato juice concentrate is already a component of many large fruit/vegetable juice blend brands – CIFI will be the first major all-domestic supplier able to compete in this segment.

Sweet potato juice, through its inherent nutritional value, is also a growing component for use in health drinks, dressings, sauces, and baked items. The dehydrated sweet potato granules are already used extensively in the pet food market.

The gluten free property of the dehydrated sweet potato granules and flour makes it attractive for a number of human food markets. For example, as a flour component for baked goods or as a component in nutrition bars.

How important is sweet potato as an ingredient for juices? 

Sweet potato field in North Carolina

Sweet potato field in North Carolina

Sweet potato juice – through its nutritional value as a vegetable, natural sweetness, and GMO-free properties – is an important ingredient for a growing number of vegetable/fruit juices.

Consumer attitudes toward sweet potatoes as an ingredient are also extremely favorable (one example of perception and reality actually in sync).

A market study CIFI commissioned through a local university revealed that:

  • Six out of 10 consumers view sweet potato juices as healthier than leading fruit-based sweeteners.
  • 95% of consumers perceive sweet potato as a healthy food.
  • 67% of consumers would pay more for products containing sweet potato ingredients.


How did Carolina Innovative Food Ingredients’ collaboration with JBT begin?

CIFI began working closely with JBT during the initial conceptual stage of the company. JBT actually was recommended by the same N.C. State professor who worked with John Kimber during the early days to develop the concept that ultimately resulted in CIFI.

JBT was instrumental in assisting CIFI engineers in defining, selecting and refining the optimum equipment for the proprietary process which was subsequently developed.

The very first, as well as the second, pilot run trials to validate the CIFI process took place at the JBT pilot plant in Lakeland, Florida. Undoubtedly, without the support and partnership of JBT, CIFI would not be at its current position – on the verge of initiating operations at a state-of-the-art production facility.

What JBT products does Carolina Innovative Food Ingredients currently use?

The CIFI plant currently under construction will use a JBT manufactured finisher, a JBT designed TASTE evaporator, a JBT manufactured sterilization/aseptic system and a JBT manufactured aseptic filler.

More importantly, JBT has been the primary designer, integrator, and supplier of the majority of the juicing systems – piping and mechanical integration of juicing equipment from multiple suppliers, design and installation of a number of juice processing operations, and design and installation of an elaborate clean-in-place system.

How have these products made a positive difference to what your company?


CIFI’s new facility in Nash County

As indicated above, without JBT’s assistance and collaboration, CIFI would not be on the verge of initiating operations at a state-of-the-art production facility.

The high quality level of the JBT supplied equipment and equipment design/installations are of obvious importance.

But what has made a true difference for CIFI will not be readily apparent when viewing the beautiful stainless steel plant in operation. The true difference is the high quality advice, collaboration, and hard work provided by the JBT team in support of CIFI since our initial contact.

The pilot runs performed at the JBT pilot plant were invaluable in helping CIFI learn the process requirements – the attentiveness and patience of the JBT team working with us at the plant affirmed to CIFI quickly that JBT was the right equipment supplier – providing solutions as well as equipment.

The advice and support provided by Tom Eggleston, our JBT sales representative, and Greg Schrader, our JBT technical representative, have been world class. The high quality equipment JBT provides is important – but additionally, CIFI has learned, the high quality support and technical resources JBT provides with that equipment is even more important.

Do you anticipate you will broaden your collaboration with JBT?

We have big plans for CIFI’s future – increased production capacity for sweet potato processing as we further develop the market, juicing of other locally grown fruits and vegetables, as well as a number of other growth opportunities.

Undoubtedly, we will continue to work with JBT as our future develops.

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