Page 13 - Vol.39-No.9 issue

FOOD PROCESSING

Improved results through two-zone spiral system. The TwinDrum
innovation spiral oven’s design enables processors to
increase their processing yield compared to
By making some subtle, but ingenious alternative ovens in the market, while at
changes Svensson and his team managed the same time ensuring consistent cooking
to achieve exactly that outcome. “We de- of food items by uniformly distributing the
veloped a new heat-load model and found hot air across the conveyer belt.
that the temperature was significantly im-
inner side reached the necessary tempera- proved from the original design where we Modular cooking solutions
ture range of 77°C-78°C to ensure food had 5-6°C variation from the le" to the from JBT
safety, those on the outer edges o"en ex- right side, we got it down to 1-2°C,” he JBT o!ers a wide range of steam, con-
perienced higher temperatures, ranging explained. vection, impingement, spiral and contact
from 80°C-85°C, due to the variation The PRoYIELD not only avoids overcook- cooking technologies to suit processors
of heat distribution. ing products, the dramatic reduction in the of all sizes. These include the Stein and
Teddy Svensson, JBT’s lead engineer overall temperature variation means cook- alco range of spiral ovens, the Double D
on the development of the PRoYIELD: ing takes place evenly across the whole rack and high impingement linear ovens
“Getting an even temperature over the of the oven, ensuring product weight and and the Formcook range of contact and
width of a conveyor belt is notoriously dif- moisture is retained. The process also al- combi cookers.
ficult and it had proven problematic for lows processors to save energy as there is The new Stein TwinDrum PRoYIELD Spiral
every machinery manufacturer working no need to heat the oven to higher tem- Oven can be integrated with these oth-
in the industry. With the design that we peratures than necessary. er JBT products to form complete in-line
have on our TwinDrum oven, the air rotates The spiral oven cooking technology used processing solutions, including the Stein
around the inside of the machine and down in the JBT TwinDrum PRoYIELD Spiral Oven and alco coating & frying equipment as
the spiral. I started to investigate how to builds on decades of oven engineering by well as Frigoscandia range of chilling and
better deliver air to the inner side to get adding a uniform temperature and excel- freezing systems.
a more even heat distribution.” lent roasting capabilities via an e#cient
Circle 14 on enquiry card
TYSON FOODS OPENS INNOVATIVE NEW FULLY-COOKED FOOD

PRODUCTION PLANT IN VIRGINIA TO DRIVE BUSINESS GROWTH

Tyson Foods has o#cially opened a new service for our customers and accelerating
$300 million fully-cooked food produc- our long-term growth.”
tion facility in Danville, Virginia, delivering
on its strategy of accelerating long-term Industry-first technology
growth, operating as e#ciently as possible at Danville
and investing in its poultry business. It is The Danville facility is one of the com-
one of the company’s most-automated pany’s most highly-automated plants to
plants to date, marking the deployment date, featuring high-speed automated case
of innovation pilots and prototypes at scale.
packing lines and high-speed robotic case that brings real-time intelligence to our
The 325,000-square-foot facility rep- palletizing units. The technology helps to processes, products and workplace expe-
resents a significant investment in the local maximize operational e#ciency and in- rience for team members.”
community and will produce approximately crease overall team member safety. It also
four million pounds of premium quality, includes a product inspection process that “The new Danville plant by Tyson Foods
fully-cooked poultry products weekly to incorporates metal detection, X-ray and means nearly 400 new jobs for Virginians
meet the increasing demand for iconic vision grading to ensure consumers receive in Southside in a modernized environment
Tyson® brand products, both in retail and high-quality products. built for the 21st century,” said Governor
foodservice. Glenn Youngkin. “The Commonwealth’s
The Danville facility is the company’s first business climate, infrastructure, and skilled
Located in the Cane Creek Centre, a local at-scale integration of wearable armband workforce facilitate a long-term partner-
business park owned by the City of Dan- devices to improve worker health, safe- ship with Tyson Foods, and we thank the
ville and Pittsylvania County, the facility ty and productivity. The award-winning company for reinvesting in Virginia with its
has created nearly 400 new jobs for the solution, for every frontline team member, operation in Danville-Pittsylvania County.”
southeastern Virginia region. integrates technology featuring sensors Tyson Foods works diligently to ensure
“Danville represents a significant com- that relay environmental data to safety team members have the tools and resourc-
mitment to the region and we take our managers to better identify risk exposures. es they need to be successful. The company
responsibility to enhance the communi- “The combination of our team and tech- has partnered with Danville Community
ties where we live and work seriously. This nology at Danville will strengthen our College to create a Maintenance Tech-
plant is also a significant step toward our ability to better meet demand for retail nology training program to support the
ongoing goal of operational excellence by and foodservice fully-cooked Tyson brand growing field of industrial maintenance with
investing in innovative technology and au- products,” said Wes Morris, group presi- competitive pay and many opportunities
tomation,” said Donnie King, president and dent, Poultry, Tyson Foods. “The Danville throughout the company.
CEO, Tyson Foods. “This facility delivers on plant incorporates the latest technology
our commitment to ensuring best in class Circle 14 on enquiry card
Vol. 39 No. 9 11
Circle 15 on enquiry card