POUCHED FOODS – COOL to 40F. IN HALF THE TIME OF BELT SYSTEMS
Flexible pouches represent the category experiencing the most growth within the overall packaging industry. In fact, global demand for pouches is projected to rise 6.2% annually to $37.3 billion in 2018. Food and beverage markets account for 80% of total demand for flexible pouch packaging. Pouches are convenient, portable and environmentally-friendly. Products include sauces, soups, fruit and vegetable snacks, condiments, or desserts. Once the food item is processed and put into a pouch, the pouch itself needs to be pasteurized and cooled. Hot and cold water is the most economical, efficient and ideal medium for transferring or removing heat.
During pasteurization, the pouched food items are heated to a set temperature for a given period of time and then cooled. Cooling time depends upon the product, density, weight and recipe, and can vary between between 20 to 120 minutes. USDA Regulations dictate that final product temperature must be close to 40°F or lower in a given period of time. It is important that pouches pass through the Danger Zone (130 to 80°F) rapidly where bacteria are most likely to proliferate. Pouch weights and sizes can vary from a few ounces to more than 10 lbs and in every case uniform gradual cooling is important so as not to freeze the exterior and end up with a hot core. In1988 Lyco began cooling refried beans for a restaurant chain in Chicago and since have cooled many other products like soups ,chowders, pizza sauce, condiments, spices and sauces.
Our coolers are 72 inch diameter augers which are covered in perforated skin sheets turning them into a cylinder as long as 28′ which resides in a tank of water. Pouches enter and exit the cylinder in a first-in first-out method. During passage through the machine’s a patented agitation concept gently stirs the pouches which ensures thorough and uniform results. Rotary Drum Coolers are so much more effective than belts, spiral belts and static cooling tanks of water because of agitation and can reduce cooling times by 40% which is a huge leap forward in food safety, productivity and space savings.
We have portable test units called “Simulators” which accurately predict process times and temperatures for heating or cooling raw products or pouched products. These Simulators are on skid packages which can be sent to your facility for your own in-house testing with one of our technicians. We routinely test new products in our Laboratory.