Process Design

JCS Inc. brings the expertise and experience to complete your end to end process design. We consider the most appropriate process options for the different applications, the different ingredient properties and the final product requirements. We tailor designs to meet your flexibility requirements as well as considering overall energy consumption, efficiencies and minimizing shrinkage. Since we are not a distributor we are not tied to specific company lines. This allows us the unique privilege to specify the best solution for any application – regardless of manufacturer.

JCS has designed complete plant processes for:

• Multi national Aseptic Juice Plant
• Fluid Milk Plants
• Flavored Milk Product
• Yogurt Products
• Juice from concentrate continuous blending processes
• Cottage Cheese
• Cheddar Cheese
• Italian Cheese
• Mayonnaise continuous blending processes
• Continuous candy lines
• Ice Cream Mix
• High Acid Aseptic Product & Processing Lines
• Low Acid Aseptic Product & Processing Lines
• Apple Sauce Blending
• Many continuous Mass Balanced Product Standardizing Lines
• CIP System Aseptic
• Egg Processing
• Extended Shelf Life Product High & Low Acid & Eggs
• Whey Processing into WPC including advanced membrane processors, Blending. Pasteurization, and Advanced Dryer Control.
• JCS Digital In-Line Blending Skids for the standardizing to ºBrix, %Butter Fat, %Solids, Acidity, Color %Salt, calories, and many more components including the standardization of the following products:
• Fruit Juices
• Vegetable Juices
• Sport Drinks
• Teas
• Milks
• Salad Dressing
• Mayonnaise
• Ketchup
• Tomato Puree
• Apple Sauce
• Cream Style Corn
• Stock Based Products
• High Density Beer
• Edible Oils
• Yogurt
• Soft Body Cream Cheese
• Ice Cream Over run
• Candy Lines
• Bread sponge
• Dough
• Salt & Spice Coaters
• Condensed Milk
• Desserts
• Other