JBT to Market Infrabaker Infrared Oven System

Chicago-headquartered JBT Corporation announced on June 13 that it has entered into an agency agreement with Infrabaker International, a supplier of infrared cooking technology based in Heeze, Holland, and Overpelt, Belgium. The company is affiliated with Wegra NV, which has more than 45 years’ experience in the fabrication of different types of machinery and machine parts for the food industry.

The agreement will further enhance integrated food processing solutions from JBT FoodTech, which include portioning, coating, cooking and freezing of meat, seafood and poultry products as well as treatment of selected baked goods, vegetables and ready meals. Infrabaker’s range of ovens adds an additional low-fat cooking technology to the JBT FoodTech portfolio, extending capability beyond its proprietary Dry-Fry system.

The process employed by Infrabaker equipment does not require cooking oil, hot air, steam or thermal oil. Direct radiation of heat on foodstuffs results in a minimal loss of liquids and generally a higher yield than competing systems. Starting up and product switching times are practically non-existent. The infrared emitters reach their full capacity within seconds and cool down just as quickly.

Infrabaker logo“Infrabaker International provides a proven and patented infrared cooking system that complements and extends our integrated cooking solutions,” said Ken Jones, JBT FoodTech’s general manager for freezing and cooking systems in North America. “Several of our key customers rely upon Infrabaker ovens to achieve a low total cost of ownership for selected applications. We believe this agreement expands our ability to respond to our customers’ needs for cooking innovation and improved operating efficiencies.”

The technology will be available for demonstration in the JBT FoodTech Food Processing and Technology Center in Sandusky, Ohio, in early July. The facility is equipped with full-scale spiral ovens and freezers, linear convection and impingement ovens, freezers and contact cooking systems, as well as slicing, portioning, coating and frying lines.