Food safety is improved as pouched product passes through the bacterial danger zone of 130°F (54.4°C) to 80°F (26.7°C) twice as quickly as conventional belt coolers or static water tank designs. We built and sold the first Lyco pouch cooler over 32 years ago, and it is still running reliably every day.
Suggested Applications:
Soups, Sauces, Pouched Meals, Condiments & Cheese Sauce
Prior to 1988 most pouch cooking was done on water deluge belts or spiral freezers. Chill-Flow™ Pouch 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 small packs 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.
Food safety is improved as pouched product passes through the bacterial danger zone of 130°F (54.4°C) to 80°F (26.7°C) twice as quickly as conventional belt coolers or static water tank designs. We built and sold the first Lyco pouch cooler over 32 years ago, and it is still running reliably every day.
72″ dia. x 8′ or 12′ long units available.
Lyco can help you cool a wide range of food products including spices, sauces, soups, fruit, vegetable snacks, condiments and desserts. Pouches may vary from a few ounces to more than 10 lbs. and, in every case, gradual cooling is important, so you don’t freeze the exterior but leave a warm core. Lyco improves food safety by getting pouched food to 40°F twice as fast as conventional belt coolers or static water tank designs.
The Chill-Flow™ Pouch Cooler is 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.
The Rotary Drum Pasteurizer from Lyco relies upon our innovative rotating cylinder design to gently agitate products for rapid processing without product damage. First used in 1988, today’s system can handle varying sized 5 and 10 pound pouches providing perfectly uniform process results. Our pasteurizer meets the high level of USDA/MID sanitation design features. The single, major rotating component doesn’t damage pouches or wear out, for longer product life.
