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the outdated wagon drive with the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: process-solutions@jbtc.com
Europe
John Bean Technologies AB
Rusthållsgatan 21, Box 913
SE-251 09 Helsingborg
SWEDEN
Phone: +46 42 490 4000
E-mail: info-europe@jbtc.com
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: infoasia-jbtfoodtech@jbtc.com
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: latinamerica.info@jbtc.com
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: info-europe@jbtc.com
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: sales.parma@jbtc.com
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: info-poland@jbtc.com
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: foodtech.spain@jbtc.com
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
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Frank Wendlandt, Area Sales
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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)
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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