Liquid Cooking and Pouch Cooling System


Engineered for Increased Food Safety and Proven Results

Designing your food processing facility is just as important as creating your business plan or securing financing. Taking a holistic approach to planning and engineering will maximize your investment and set you up for long-term profitability and growth.

Along with our partner, Sharpe Engineering, we can help you create an efficient production process by collaborating with leading suppliers to integrate their equipment into your ideal system. This guarantees a food processing solution that addresses your short-term needs and long-term goals.

Chill-Flow™ Pouch Cooler

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.

Rotary Drum Pasteurizer

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.

Chill-Flow™ Pouch Cooler

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.


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 the total demand for flexible pouch packaging. Pouches are convenient, portable, and environmentally friendly. Products we’ve cooled include spices, sauces, soups, fruit, vegetable snacks, condiments, and desserts. Once the food is processed and put into a pouch, the pouch itself needs to be pasteurized and cooled. Water is the most economical and efficient medium for transferring or removing heat.

Pasteurization means having the pouched food items heated for a given period of time and then cooled. Cooling time depends upon the product, density, weight, and recipe, and can vary between 20 to 120 minutes. USDA Regulations dictate that the 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°F to 80°F) rapidly where bacteria are most likely to proliferate. Pouches may vary from a few ounces to more than 10 lbs. and in every case, gradual cooling is important so as not to freeze the exterior and end up with a warm core. In 1988 Lyco began cooling refried beans for a restaurant chain in Chicago and since have cooled many other products including soups, chowders, pizza sauce, condiments, and mashed potatoes. That 1988 cooler still operates reliably every week which is typical of Lyco machinery.

Coolers are 72-inch diameter augers that are covered in perforated skin sheets that make them a cylinder that can be as long as 28′. That cylinder resides half-submerged in a tank of water. Pouches enter and exit the cylinder in a first-in-first-out way. During transit through the machine, a patented agitation system gently stirs the pouches which ensure 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. Cooling times are reduced by 40% to 50% which is a huge improvement in food safety and productivity.

We have test units called “Simulators” which accurately predict process times and temperatures for heating or cooling raw or pouched products. These Simulators are on skid packages which can be sent to your facility with a technician for your own in-house testing.