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- 1. The coolest thing As a pioneer in freezing technology since the 1950s, JBT’s Frigoscandia® brand sets the bench mark for exceptional hygiene, durability and cost of ownership. The company’s latest spiral freezer continues this trend by removing the need for a wagon drive system and increasing capacity by up to 20%. The company’s new Frigoscandia® GYRoCOMPACT® 40 Spiral Freezer is the most compact and hygienic freezer in the world, with the highest capacity of any comparable spiral freezer. The new freezer has evolved from one of JBT’s best selling products, the GYRoCOMPACT Classic 400 Spiral Freezer, which has sold over 1,100 units throughout the world. This latest technology replaces the outdated wagon drive with the company’s patented FRIGoDRIVE® system providing a number of benefits. These include 30% faster belt speeds, even more advanced hygiene features, lower running and maintenance costs, and improved serviceability. The freezer also boasts an increase in capacity of between 15% and 20% on its predecessor, which is around 35% to 40% higher than can be produced on any competitor freezer of the same size. A key feature of the Frigoscandia spiral freezing technology is the patented self-stacking FRIGoBELT® NOVA conveyor which forms a self-contained product freezing zone, as Torbjörn Persson, JBT’s portfolio and applications director, explains: “With this new spiral freezer, the FRIGoBELT NOVA conveyor simply rests on the flat surface of the chain and the belt stack turns as a single unit, so there’s no need for supporting uprights or rails, either inside or outside. This means there are no stationary parts to cause jamming, or dirt-trapping structures to complicate cleaning. And the self-stacking FRIGoDRIVE system removes the need for a drum to wrap the belt around, so there’s no risk of overstretching the belt.” As the demand for frozen food continues to increase, and legislation on Health & Safety becomes more regulated, Persson says that JBT is dedicated to producing freezer technology that sets the standard for hygiene, durability and cost of ownership. “With the new GYRoCOMPACT 40 Spiral Freezer we’ve retained all the best technological features that we’ve developed over many years, and upgraded a best-selling design to meet this demand. This latest model is the most cleanable and cost-efficient freezer in the world, with around 35% to 40% higher capacity than any comparable freezer of the same size.” ISSUE ONE Spring 2016 The Bulletin www.jbtfoodtech.com We’re with you right down the line.™
- 2. Coating of many colours The need for food manufacturers to develop healthier coated products, which are still tasty and appealing, was the catalyst for JBT to develop its ‘controlled fat’ Dry-Fry System. The system integrates three JBT equipment brands – the Stein Ultra V™ Breading Line, the Double D Revoband Continuous Protein Oven and the Frigoscandia GYRoCOMPACT® Spiral Freezer. It also incorporates an oil spray system which delivers controlled amounts of vegetable oil to the product depending on requirements. The system, which was developed at the company’s UK Food Technology Centre in Broxburn near Edinburgh, is designed to produce coated products with up to a 50% reduction in oil pick-up. This enables processors to manufacture or market ‘low fat’ or ‘lower fat’ options on a wide range of foods, including chicken and poultry, fish fillets, vegetables and re-formed products, while retaining an appetising appearance and maximum flavour. “What sets this system apart is its ability to provide exactly the required colour and consistency of finished product,” comments Bob Petrie, JBT’s European sales director. “This is due to the impingement technology and high temperature capability of the Revoband Continuous Protein Oven, which is unique in the industry. “In addition, because there’s no pre-frying stage, the oil is much fresher. This provides a much cleaner taste and better texture. We also believe that up to a 50% reduction in oil pick-up is the maximum desired, as anything more than this would be detrimental to the taste. “There are also considerable cost-savings to be made due to the reduction in oil usage, meaning less waste and reduced Health & Safety risks.” The system, says Petrie, gives processors excellent opportunities to introduce new tastes and exotic flavours by using different types of vegetable oils, such as olive oil, or oils flavoured with herbs or spices. No special coatings are required for the Dry-Fry System, but the coating must be ‘oven bakeable’ such as Japanese crumb. The coating is then set by flash cooking in the Revoband Continuous Protein Oven for around 1.5 to 2 minutes, before being marshalled straight to a Frigoscandia® GYRoCOMPACT® Spiral Freezer. “Flash cooking ensures that the coating is efficiently set,” continues Petrie. “Final product colour can also be carefully controlled. The Revoband Continuous Protein Oven has a unique high impingement system which provides high temperatures up to 280 degrees Centigrade, so customers can easily achieve their desired colour. “The Dry-Fry System is the perfect answer for producing tasty, coated products which respond to consumer demands for healthier choices, while giving processors significant cost savings and massive opportunities for new product development.” JBT’s Dry-Fry System is available for tests at its Broxburn-based Food Technology Centre in the UK. JBT’s in-line Dry-Fry System is designed to process coated products with up to a 50% reduction in oil pick-up FLASH COOK Double D Revoband Continuous Protein Oven Frigoscandia GYRoCOMPACT® Spiral Freezer FREEZE COAT OIL SPRAY Stein Ultra V™ Breading Line Oil Spray System The JBT Bulletin Spring 2016We’re with you right down the line.™ www.jbtfoodtech.com03 04
- 3. Suitable for a wide range of linear portioning applications, including poultry tenders, breast and leg meat into strips, nuggets, steaks and shots, the new system is consistently accurate, and easy to clean and operate. “The system delivers high capacity linear portioning combined with low maintenance effort,” says (add spokesperson). “New DSI BladeSense™ software continuously monitors blade motor feedback and identifies opportunities to improve cutting performance.” The DSI DB20 system delivers superior scanning with a single, high-performance sensor that continuously self-calibrates, while detecting product shape as well as fat vs. lean. The dual-lane system can run a separate application on each lane and weight-controlled or dimensionally controlled portions, strips or nuggets can be combined with angled cuts. “The new system is built on 30 years of DSI portioning, software, motion control, service and applications experience. It means food processing companies have yet another way to improve profitability and achieve the lowest cost per kilo of portioned meat product.” Perfect portioning The latest addition to JBT’s range of portioning systems is the DSI™ Dual-Blade DB20 Portioning System, a low maintenance blade portioner, which complements the company’s existing range of DSI 800 Series waterjet portioning systems and the DSI Adaptive 3D Portioning System. Hygiene by Design: Food safety is not negotiable A single day of downtime can mean a dramatic loss in production, and product recalls are one of the biggest threats to your business. So why compromise when it comes to hygiene? At JBT, hygiene has always been a fundamental aspect of our freezing technology, which is why we introduced the Hygiene by Design concept. The latest Frigoscandia® GYRoCOMPACT® 40 Spiral Freezer is, we believe, the most popular hygienic freezer in the world. Here are a few reasons why: The patented FRIGoBELT® NOVA self-stacking conveyor system, with its improved hygienic drive system, forms a closed, self-contained product zone, meaning there are no complex or dirt-trapping support structures required. The self-stacking spiral is very easy and efficient to clean, so less elaborate cleaning systems are required. There is also significantly less water consumption. The freezer’s open profile design minimises areas for bacteria growth, while making the cleaning process much easier and more effective. As an option, blue plastic is available for the small amount of glide strips to add further hygiene benefits. The freezer is available with three different levels of Clean In Place systems, depending on your basic product and production requirements. A well-insulated floor sloped toward the drains in the corners providing effective drainage, faster cleaning and no bacterial traps. There are two million metres of Frigoscandia self-stacking belts currently in operation throughout the world The JBT Bulletin Spring 2016 www.jbtfoodtech.com03 04 We’re with you right down the line.™
- 4. of the industry, and ultimately the consumer who is looking for variety, healthy options and innovations. What is the best-selling equipment in your portfolio and which applications does it target? The Frigoscandia GYRoCOMPACT self-stacking spiral freezer systems are the bestselling line and, we believe, the most common spiral freezer in the world. They are versatile and can be adapted for many different applications. We can freeze everything on this system from chicken nuggets to ready meals and baked goods. For more delicate, shape-sensitive products we have the Frigoscandia ADVANTEC™ Steel Belt Impingement Freezer. For Individual Quick Freezing (IQF) we offer the Frigoscandia FLoFREEZE® IQF Freezer for applications such as fruit, vegetables, spices, pasta and rice. How often do you undertake R&D projects and what criteria do you base such research on? R&D projects are underway constantly as they have always been essential to our core strategy. It could be on developing existing equipment like the spiral freezer range, launching new products or developing supporting equipment like the LVS refrigeration system. This is a device that’s mounted to a freezer to make refrigeration installation simpler and more energy efficient. What options does the user interface allow for some of the freezing equipment and what is the staff requirement for the operation and maintenance of such lines? We’ve recently launched a new control system, PRoLINK™, that greatly enhances the functionality of the operating panels, and provides more and easier access to the information necessary to operate the equipment. The new spiral freezer also has an updated PRoLINK™ control system. This features the latest in HMI technology and has a 12-inch user- friendly touch screen, so once the system is programmed it can free up staff to take on other critical duties. When it comes to labour intensity the cleaning process of a freezer typically draws attention given the relatively large machines. We have seen an increased demand for more automated cleaning systems which we now have available for all our spiral freezers in a variety of automation. Which do you anticipate to be some of the major directions for technology development assisting the freezing process, in the long run? Regulatory demands around food safety are becoming more and more important, so it’s vital that freezing equipment is as clean, and easy to clean, as possible. This was the main reason that we developed the self-stacking spiral belt to avoid the unnecessary and hard-to-clean parts such as centre drums and glide lists. Hygiene will continue to be a main focus. Frigoscandia: the future for freezing Freezing food has been around for decades, but Frigoscandia® continues to be the pioneering brand which has led the way in freezing technology and innovation for over 50 years. What are the latest developments for the Frigoscandia freezing and cooling systems? The most recent addition to the Frigoscandia range is the GYRoCOMPACT 60® Spiral Freezer which retains all the key features of Frigoscandia’s freezing technology, including its world- leading self-stacking belt, but in a completely new compact footprint of only 7650mm x 4350mm. The drive power on the GYRoCOMPACT 60 Spiral Freezer has been reduced by 65%, compared to the previous generation of GYRoCOMPACT M6 and Classic 600 Spiral Freezers, resulting in low energy consumption and less risk of problems to the freezer’s components. What are the benefits associated with Frigoscandia freezing equipment? The Frigoscandia self-stacking system is by far the most efficient way to drive a spiral freezer. But we’ve recently re-designed the outfeed drive system and introduced a new automatic lubrication system. Compared to conventionally-driven spiral freezers the size of the motors is smaller requiring a total nominal power of only 2.25kW. Most applications don’t require a gearbox motor, so this eliminates any syncronisation issues. The more precise function from having fewer lubrication points lowers normal fuel consumption by around 30%. We also offer an optional automatic fan tunnel which reduces infiltration into the freezer, meaning less energy consumption and less snow build-up. In addition, hygiene and low-maintenance design have always been a key feature across all our freezing systems. How would you summarise business in the last 12 months in Europe? It’s been a very busy year with activities well spread over our business areas and our sales regions which cover Europe and Middle East/Africa. It’s really important to listen to customers and respond to their needs. So for example, all manufacturers have had to make efficiencies in recent years and this continues. Energy- efficiency, lowering operating costs and maximising space have all been recurring themes. We launched the GYRoCOMPACT 60 Spiral Freezer in response to this and, so far, it’s been well-received especially in Europe, the Middle East and Africa but we’ve also seen orders catching up from Asia. What’s your outlook for 2016? We’re very positive for 2016. Freezing continues to be one of the most buoyant sectors of the food industry. The themes of healthy eating and the growing ‘obesity crisis’ have been topical. But freezing is still the most effective – and healthy way – to preserve food for long periods. It’s also a less costly processing method compared to, for example, dehydration or canning. So even through new technologies are being introduced, freezing remains the most convenient way to maintain the freshness and quality of food. The key is to ensure that new freezing equipment meets the demands Torbjörn Persson is JBT’s portfolio and applications director. Here, he outlines the latest developments with the Frigoscandia range of impingement and spiral freezing and cooling systems. The first fluidised Frigoscandia IQF (Individual Quick Freezing) freezer was developed in 1959. The JBT Bulletin Spring 2016We’re with you right down the line.™ www.jbtfoodtech.com03 04
- 5. Right down the line... from hot to cold Whether you need stand-alone food processing equipment or integrated in-line systems, JBT can provide customised solutions at every stage, including portioning, coating, frying, cooking, baking, freezing, chilling and proofing. Here are a selection from the JBT portfolio. For the full product range ask to see the Capability brochure or speak to your JBT representative. DSI™ Dual-Blade DB20 Portioning System This low maintenance blade portioner is suitable for a wide range of linear portioning applications and complements JBT’s existing range of DSI 800 Series waterjet portioning systems and the DSI Adaptive 3D Portioning System. The system delivers superior scanning with a single, high-performance sensor that continuously self-calibrates, while detecting product shape as well as fat vs. lean. Double D Forced Convection Oven This oven has a forced convection cooking system with two fans in each cooking zone. A precisely controlled vertical airflow is directed onto both the top and bottom of the product. This makes it extremely cost- effective to both build and run, while still producing a consistent cook and even colour. Frigoscandia® FLoFREEZE® IQF freezer Providing true fluidisation, FLoFREEZE IQF freezers individually quick-freeze even the most difficult products, while simultaneously fulfilling the industry’s toughest re- quirements for hygiene, economy and user-friendliness. Formcook® Contact Cooker The Formcook Contact Cooker features two solid, non-stick cooking belts which run between hot plates. The cooker is excellent for browning and searing of flat de-boned, whole muscle, minced meat products or bacon. It will also restrict excessive height ex¬pansion of products during cooking. The cooker’s non-stick belt can also easily handle products such as pancakes, mashed potato and products that are heavily marinated, wet or sticky. Double D Searer/Grill-Marker With it rolling bars and adjustable burners, this unit is designed to enhance a wide range of finished products, both in taste and appearance. The units can be stand-alone or integrated with Double D’s range of continuous cook¬ers and ovens. The units offer food processors a whole host of new options for added value products. Stein M-fryer With its efficient oil management system, small foortprint and THERMoFIN® heat exchanger, the Stein M-fryer is engi¬neered specifically to match the needs of global conven¬ience food processors. It provides superior, uniform product quality and consistency, cost-effective production, excellent proc¬ess flexibility and verified process and product safety. Frigoscandia® ADVANTEC™ Impingement Freezer Delivering all the quality, speed, throughput and flexibility at half the cost of competing technologies, impingement freezing has quickly proved itself to be the most efficient, food-focused method to freeze a wide range of thin or flat products, including high-value IQF products. Double D Revodrum Twin Drum Oven A compact and versatile two-zone cooking system for a wide range of applications, the Double D Revodrum® 600 Twin Drum Oven can cook, roast and steam-cook a wide range of applications, while maintaining low running and maintenance costs. The oven also fills a gap in JBT’s portfolio for a two-zone oven which can process higher volumes of up to 4 tonnes of product per hour. Frigoscandia® GYRoCOMPACT® Chilling and freezing systems Delivering high-volume product throughput in a small footprint, Frigoscandia GYRoCOMPACT Spiral freezers have become the industry benchmark for quality, hygiene, operating simplicity and reliability. Thanks to its modular design, we can exactly match your food product and processing needs. The JBT Bulletin Spring 2016We’re with you right down the line.™ www.jbtfoodtech.com03 04
- 6. Case Study: Vitacuire expands with Frigoscandia Vitacuire, the French producer of specialist frozen snacks and pastries, has added the latest Frigoscandia GYRoCOMPACT® 60 Spiral Freezer to its manufacturing base in Meyzieu near Lyon. Testing time JBT’s Food Technology Centres (FTCs) in Helsingborg in Sweden and Broxburn in the UK, have hosted visits from customers all over Europe who come to test their products and create new ones for the future. The company’s first Frigoscandia spiral freezer, which are designed and manufactured by JBT, was installed in 1989, followed soon after by two others. Following a recent strategy review, Jean-Yves Krief, son of founder Emile Krief, approached JBT once again to help him maximise and simplify production. “Our first Frigoscandia spiral freezer allowed us to move to a continuous production line,” says Jean-Yves. “At the time it simplified the whole process as there was less handling and much higher levels of hygiene. It was also quite a challenge for us, as it represented a real revolution in working methods, but we’ve never looked back.” The new GYRoCOMPACT 60 Spiral Freezer has enabled Vitacuire to re-organise its entire production line. With its compact design and low energy consumption, Jean- Yves Krief was able to increase versatility and maximise space in the production room. “We were able to configure the freezer, which meant we saved a lot of space, reduced energy usage, and optimised cleaning times which were all significant achievements for us,” he says. “With the GYRoCOMPACT 60 and its new west/west orientation we saved two metres, which allowed us to reconfigure the entire line to make it more versatile. Versatility is a key word at Vitacuire because we produce a wide variety of products and need to change from one product to another very quickly in order to meet many different customer orders. The self-stacking structure has also enabled us to put maximum tiers in the allotted space. We can now treat 2.5 tons per hour of mini-cocktail bites and savoury pastries.” Another important aim for Vitacuire was to optimise cleaning and drying. With a wide variety of production changes and the presence of some potentially allergenic products, frequent cleaning is required. With the new freezer the cleaning time will decrease significantly because the new GYRoCOMPACT 60 Spiral Freezer is more compact and easy to clean. Due to its re-designed outfeed system and automatic lubrication system the drive power on the GYRoCOMPACT 60 Spiral Freezer has been reduced by 60% compared to previous generations, resulting in low energy consumption and less risk of problems to the freezer’s components. Production and installation of the new freezer was completed in only six months, with additional security provided by JBT’s PRoCARE® customer service package to anticipate or eliminate any problems that might disrupt the intensely busy pre-Christmas season for the family-owned company. “Between the FTCs in Sweden and the UK, we can test or demonstrate a full range of different applications from portioning, coating and cooking, to freezing and chilling. The FTCs are also used to develop new products and, over the years, many successful global brands have started life at our FTCs. “Before the customers arrive we have to prep and set up the necessary equipment to ensure that everything is ship-shape and in working order. And depending on the customer’s requirements we might also need to prepare product by thawing or marinating it, for instance. This way, we can make the best use of the available time, as the FTC is booked per day. “Whenever possible, we try to simulate a process exactly as it would be on a site. This is really important because we’ll base the whole production line on the outcome of these tests. Sometimes, we have to go to a customer line directly to do the testing, if the exact product can’t be replicated with a test here at the FTC. “If we don’t get the result we want, we keep on trying until we achieve exactly the correct taste, finish and texture. So we experiment with all the different applications our JBT equipment can achieve. “We also provide training on a number of topics, including how to improve throughput, speed, product quality and consistency. Information on the latest hygiene methods and food safety requirements is also important. “We can also create a training programme tailored to a customer’s exact needs. It could be, for example, process and equipment applications, preventative equipment maintenance or equipment sanitation procedures. We also offer classroom and hands-on lab sessions. “We also have portable equipment that can be shipped to a customer’s manufacturing site to get direct feedback on the products processed on our equipment. “We’ve really strengthened JBT’s cooking portfolio in recent years, so we’ve installed quite a lot of new equipment here. The FTC in the UK is smaller but it houses our most recent cooking technology in the form of the Double D Revodrum® Twin Drum Oven. “New equipment is a big investment for any customer, so taking the time to ‘try before you buy’ is really important. We also make sure we have the most knowledgeable personnel on hand to answer any questions. Between us, we have many decades of experience in the food processing industry.” Founded in 1952, Vitacuire is now a major player in a seasonal industry where 50% of production takes place between September and December, providing retail, home service, food service and catering industries across Europe with a range of themed cocktail bites, petit fours and individual savoury pastries. Staffan Sundsten is the new manager for the FTCs. Here, he describes how the facilities can benefit customers. The JBT Bulletin Spring 2016We’re with you right down the line.™ www.jbtfoodtech.com03 04
- 7. Preventing downtime disasters Every food processing company knows that the key to a successful and profitable business is to keep production running without disruption. Loss of production means loss of sales, less profit and, of course, frustrated customers! Reducing downtime is particularly crucial for Marlow Foods UK, the leading supplier of meat alternative products, which operates 24/7 all year round in a market segment which is growing on average by 6% every year. The company has three sites in the UK, with the production site in Stokesley opera-ting four production lines, using Stein ovens and steamers, and Frigoscandia® chillers and freezers. Marlow Foods produces Quorn, the most widely available meat-free protein in the world, which is sold through natural food retailers and supermarket chains. Prior to 2011, Marlow Foods’ production lines suffered frequent unplanned breakdowns and, following weeks of lost production, they turned to JBT and their PRoCARE® package to receive better technical support and a more proactive approach to preventing downtime. “Because we’re increasing our capacity there’s simply no room for unplanned downtime,” says William Botha, Marlow Foods’ engineering manager. “PRoCARE provides exactly what we require – a flexible maintenance and operational partnership offering a planned and preventative maintenance programme. “We now have the assurance that the equipment will perform at the high level we require and with significantly less downtime. In fact, in four years we reduced unplanned downtime by an amazing 84%. Since signing up to PRoCARE we’ve easily covered the cost of the initial investment – and I can sleep soundly at night!” Marlow Foods signed up initially for a PRoCARE package that includes regular inspections and service visits, food-grade Formula™ lubricants specifically designed for the Frigoscandia freezing systems, and a training programme for its ovens, steamers, chillers and freezers. As a result, Marlow Foods’ servicing has gone from being reactive to benefiting from a Comprehensive Maintenance Plan (CMP) where worn parts are proactively replaced, minimising downtime and saving money. More recently, Marlow Foods and JBT have developed a 3 to 5-year part replacement plan which enables the company to better predict future costs, stay within budget and enable any downtime to be properly scheduled. Marlow Foods engineers are also being trained to further increase peak condition of the equipment on a day-to-day basis. For Marlow Foods there are now no surprises. “JBT equipment is the best you can buy, so we need this top level of service to keep it in the best possible condition,” continues William. “PRoCARE has been a huge success for us in reducing unplanned downtime and helping us execute our production schedules within budget.” quorn.co.uk Between 2011 and 2015, downtime at Marlow Foods decreased by 84%. The total cost spend also reduced by almost 80% between 2012 and 2015. Downtime hours Downtime at Marlow Foods has reduced by an average of 84% since introducing PRoCARE 1500 1000 500 0 2009 2010 2011 2012 2013 2014 2015 The JBT Bulletin Spring 2016We’re with you right down the line.™ www.jbtfoodtech.com03 04
- 8. About JBT JBT is a leading global technology solutions provider to the food processing industry. JBT designs, manufactures, tests and services technologically sophisticated systems and products for regional and multi-national industrial food processing customers in the protein, baking, fruit processing and canning industries. JBT’s European headquarters for its freezing and cooking operation is in Helsingborg in Sweden. There are regional offices in France, Germany, Italy, Poland, Russia and Spain. Key brands are Frigoscandia (freezers, chillers, refrigeration plants and proofers), Stein (ovens, fryers, coating equipment), DSI (slicing and portioning systems), Double D (linear cookers, ovens and searer/griller-markers) and Formcook contact and combi cookers, which can be stand-alone or integrated to form complete in-line food processing or baking solutions. There are JBT Food Technology Centres in Helsingborg in Sweden and Sandusky, Ohio, where development of many of the world’s most popular food brands have taken place. JBT is part of the JBT Corporation which employs approximately 3,400 people worldwide and operates sales, service, manufacturing and sourcing operations in over 25 countries. jbtfoodtech.com JBT is part of the JBT Corporation which employs approximately 3,400 people worldwide and operates in over 25 countries. About: PRoCARE™ Procure is about making sure your equipment and production performs to the optimum level, while minimising unplanned downtime. It’s a maintenance and opera-tional partnership, which helps you implement planned maintenance budgets that will save you money in the long-term. Smart, purposeful and timely inspections are at the core of effective preventative maintenance. A JBT supervisor will inspect each equipment unit regularly and, according to the JBT standard inspection protocol, check the condition and function to ensure that everything is as expected. JBT offers two service levels, which can be further customised to fit your specific needs. The first level is foremost an inspection programme, where mechanical and operational problems are identified. This level also includes customer training spare part discount, food-grade Formula™ lubricants and emergency service support. The second level is a higher level of preventive and predictive maintenance, with regular overhauls to support your inspections, emergency parts in stock, and original-wear parts. The second level also has additional training for your personnel to maintain and increase capacity. While you focus on growing your production and business, JBT and PRoCARE will keep your equipment running at its best. jbtfoodtech.com/procare PRoCARE™ Service Level Overview Service level 1 Proactive inspections Food-grade Formula™ lubricants Priority technical phone support Emergency service Spare parts discount Service book Extended belt & drive system pro-rata warranty (Frigoscandia GYRoCOMPACT® ) Service level 2 Includes all level 1 services, plus: Regular overhaul — supervision and parts Emergency parts on local stock Original wear parts Training program for your staff Events calendar JBT will be attending the following trade events in 2016: 15-18 June PROPAK ASIA 2016 Bangkok, THAILAND 26-29 September POLAGRA-TECH Pozna ´n, POLAND 10-14 October AGROPRODMASH Moscow, RUSSIA 7-9 November GULFOOD MANUFACTURING Dubai, UAE The JBT Bulletin Spring 2016We’re with you right down the line.™ www.jbtfoodtech.com03 04
- 9. Meet the JBT team Contact Us www.jbtfoodtech.com North America JBT Corporation 1622 First Street Sandusky, OH 44870 USA Phone: +1 419 626 0304 E-mail: [email protected] Europe John Bean Technologies AB Rusthållsgatan 21, Box 913 SE-251 09 Helsingborg SWEDEN Phone: +46 42 490 4000 E-mail: [email protected] Asia John Bean Technologies Ltd. 159/26 Serm-Mit Tower, Room no. 1602-3 Sukhumvit 21 Road, Klongtoey Nua Sub-district Wattana District, Bangkok 10110, THAILAND Phone: +66 2257 4000 E-mail: [email protected] Latin America John Bean Technologies Máquinas e Equipamentos Industriais Ltda. Av Eng Camilo Dinucci 4605 14808-900 Araraquara, São Paulo BRAZIL Phone: +55 16 3301 2000 E-mail: [email protected] Germany John Bean Technologies GmbH Siemenstrasse 6 40885 Ratingen (Lintorf) Germany Phone: +49 2102 9341 0 Fax: +49 2102 9341 31 France John Bean Technologies SA Taverparc - Bâtiment 2.1 62 Boulevard Henri Navier 95150 TAVERNY France Phone : +33 1 84 28 02 00 E-mail: [email protected] Scotland John Bean Technologies Ltd East Mains Industrial Estate Broxburn West Lothian EH52 5NP Scotland, UK Phone: +44 1506 857112 Fax: +44 1506 852232 Italy John Bean Technologies SpA Via Mantova 63/A 43100 Parma Italy Phone: +39 0521 908411 Fax: +39 0521 460897 E-mail: [email protected] Poland John Bean Technologies Sp. z o.o. Al. Komisji Edukacji Narodowej 53 m 4 02-797 Warszawa Poland Phone: +48 22 894 9025 Fax: +48 22 894 9041 E-mail: [email protected] Spain John Bean Technologies Spain S.L. Carretera A2, Km. 34,400 28805 Alcalá de Henares Madrid Spain Phone: +34 913 046 698 Fax: +34 913 272 266 E-mail: [email protected] Russia John Bean Technologies LLC ul. Petrovka 27 Entrance 2 RU-107031 Moscow, Russia Phone: +7 495 221 87 12 Fax: +7 495 221 8714 Barry Jackson, Regional Sales Manager, Northern Europe Proin fermentum, libero quis rutrum congue, est sem molestie purus, vel molestie pede nisl ac ante. Quisque malesuada mollis nisl. Nam scelerisque dictum Frank Wendlandt, Area Sales Manager Proin fermentum, libero quis rutrum congue, est sem molestie purus, vel molestie pede nisl ac ante. Quisque malesuada mollis nisl. Nam scelerisque dictum purus. Curabitur mollis. Vivamus Jan Kasten, Regional Sales Manager (D, CH, A, NL, B (NL), CEU) Jan has over 20 years of experience in the food processing industry, having worked throughout Europe and the Middle East. His experience Bent Andreassen, (add title) Proin fermentum, libero quis rutrum congue, est sem molestie purus, vel molestie pede nisl ac ante. Quisque malesuada mollis nisl. Nam scelerisque dictum purus. Curabitur mollis. Vivamus Bob Petrie, European Sales Director Bob is responsible for managing all aspects of the JBT sales operation in Europe to develop new markets, expand applications for JBT’s portfolio of products, and ensure quality Torbjörn Persson is JBT’s portfolio and applications director. Here, he outlines the latest developments with the Frigoscandia range of impingement and spiral freezing and cooling systems. Subject to change without notice. 5/16