Chill-Flow™ Pouch Cooler

Chill-Flow™ Pouch/Tub Coolers are also a variation of our blancher/cooker/cooler designs first created 28 years ago for cooling vegetables. Today they are used for cooling many different pouch sizes of food such as fruit fillings, sauces, pizza sauce, chowder and soups.

Clean-Flow®

Clean-Flow® Blanchers were developed in 2007 to address the need for faster sanitation cleanup time so that prepared meal operations could run many different products in a day. All of our Clean-Flow designs feature Hydro-Flow® agitation, which  guarantees a uniform process. You’re able to achieve a much higher quality product because every food item receives the same treatment. Under and over-cooking of pasta is eliminated. Losses from sticking and clumping are totally eliminated which  increases recovery 10% to 15%  compared to European cook-quench-chill systems.

Clean-Flow designs have an auger with a wedge wire screen underneath the auger located between 3:00 and 9:00 o’clock which contains product between the auger flights. For cleaning, the screen is driven by a large gear which rotates it 360° exposing the inside and outside as the auger turns at the same time. Spray manifolds swiftly clean the screen and auger. Lyco has Clean-Flow machines in North America, England, Ireleand, the Netherlands, Belgium, France, Germany, Spain, Sweden and Finland. This design has been called “The best pasta and rice cooker in the world!”

Lyco designed a revolutionary method of cooling called “Easy-Flow” which follows behind the Blancher. This machine cools most pasta shapes bringing the temperature down from 200° to 40°F in less than 30 seconds. That is productivity.

Cooker-Cooler

Combination blancher/cooker-coolers were first designed in 1995 for blanching and cooling pasta, rice and vegetables. The basic process differences between a blancher, cooker or pasteurizer are retention times and operating temperatures. Lyco Cooker-Coolers have the option of doors in the cylinders and clean-in-place manifolds in the cover, the open center flights, and the tank sides. Our combination cooker/coolers have lower maintenance costs and take up much less room than two separate machines and a conveyor in between. The single CIP System cleans both hot and cold zones. Save major floor space with this design.

Micro Drum

Processors can gain significant savings with the Micro Drum Screen system by reducing industrial waste and increasing product recovery. Lyco’s Micro Drum removes particles as small as .008″ – 60% smaller than the .020″ particle removal for typical screens. Test one of our Micro Drums and prove it to yourself.

Single Drum Wastewater Screen

Processors can gain significant savings with our Single Drum Wastewater Screen to help reduce industrial waste and increase product recovery. Efficiently performs liquid/solid separation for red meat, pork, poultry, seafood or vegetables. Wedge-wire screens offer greater cleaning efficiencies, or reduce water requirements with an optional, patented Traveling Spray CIP option. More operators rely on Lyco’s Single Drum Wastewater Screen than any other type. Cast Stainless running rings last forever.

Double Drum Wastewater Screen

Processors can gain significant savings with the Double Drum Screen two-in-one screening system to reduce industrial waste and increase product recovery. The Double Drum screen combines .080″ primary and .020″ secondary screening into one machine. Operators can save space, costs and time by eliminating the need for two single-stage screens. Effective with poultry, vegetables, potatoes, fruit or snack food processing, the Double Drum screen offers durable, rugged construction and an established reputation for successful, reliable use in the industry. Users call this the best wastewater screen in the world.

Stationary Screen

The Lyco Manufacturing Stationary Screen de-waters products, such as beans and vegetables, or can perform rough screening of wastewater. The wastewater function cleans up pea, bean, corn, potato or meat waste. Sanitary construction and a tilt out screen make cleanup a quick process. High-quality craftsmanship guarantees long life and performance.

Rotary Drum Blancher

Since 1985 Lyco Mfg. has been the most innovative company in the food industry. Our blanchers, cookers and coolers are the most advanced, state-of-the-art machines in the world. We’ve increased capacity, reduced process times, and eliminated under-cooking and over-cooking and reduced cooling times by 40% in rotary drum machines. Lyco designs use less energy, less water and produce higher quality in a smaller footprint.

Pasta and Rice can be cooled from 200° to 40°F in less than 30 seconds with our newest EASY-FLOW COOLERS.

Clean-Flow®

Clean-Flow® Blanchers were developed in 2007 to address the need for faster sanitation cleanup time so that prepared meal operations could run many different products in a day. The Clean-Flow in Place System can clean over 98% by itself. All Clean-Flow designs feature Hydro-Flow® agitation, which  guarantees a uniform process. You’re able to achieve a much higher quality product because every food item is individually treated gently. Under- and over-cooking of pasta is eliminated. Losses from sticking and clumping are totally eliminated which increases recovery 10% to 15%  compared to European cook-quench-chill systems or batch kettle systems.

Clean-Flow designs have an auger with a wedge wire screen located underneath the auger from 3:00 to 9:00 o’clock which contains product between the auger flights during operation. For cleaning, the screen is driven by a large gear which rotates it 360° around the auger. Spray manifolds swiftly clean both sides of the screen and auger. Lyco machines are robust and made to very exacting tolerances, which result in very low maintenance, very high reliability and a higher return on investment. It has literally been called the best pasta, rice and vegetable blancher in the world!

Chill-Flow™ Pouch Cooler

Prior to 1988 most pouch cooking was done on water deluge belts or spiral freezers. Chill-Flow™ Pouch/Tub Coolers are a variation of our blancher/cooker/cooler designs used for the first time 28 years ago for cooling vegetables. Today they are used for cooling many different pouch sizes of sauces, pizza sauce, chowders and soups. Pouches may be as small pack of restaurant ketchup or up to 5 or 10 pounds. 40°F. final temperatures are common requirements. Submerged water cooling is the most efficient and economical method of cooling volumes of pouched food products.