36″ Cooker-Cooler

This conveniently-sized combination blancher/cooker-coolers is perfect for blanching and cooling pasta, rice, and vegetables. Lyco Cooker-Coolers feature a single CIP System that cleans both hot and cold zones, with easy access to cylinders and tanks. Our combination cooker/coolers have lower maintenance costs and take up much less room than two separate machines and a conveyor in-between.

Suggested Applications:
Pasta, Dry Beans, Proteins, Vegetables, Rice, Potatoes & Fragile Products


Cool more efficiently with Lyco’s exclusive Thermal-Flow™ system which involves a two stage cooker followed by a two stage cooler. As heat is pulled from the product during cooling it is captured and sent to the first stage of the cooker which pre-heats incoming product reducing energy needs by a remarkable amount.

Pressure-Flow® Changes The Way Dry Beans And Rice Are Being Processed — It’s A Game Changer

We have a fully functional Pressure Cooker in our Lab. Send us your product and see for yourself the quality that comes out. Fully cooked dry beans or perfect white rice!

  • Temperature 200°F to 250°F
  • Presoak, Then Cooks in 6 to 8 minutes
  • Achieves 67% to 71% Moisture Level
  • IQF Quality, Texture, Higher Yields
  • Eliminate Retorting, a Major Savings
  • Millions of Gallons Less Water Used
  • Less Waste and Water to Discharge
  • Major Reduction in Footprint
  • Temperature 200°F to 250°F
  • Cooks Between 5 and 8 Minutes
  • Produces Pure White Rice
  • 10% Yield Improvement
  • Greatly Reduced Damage
  • Major Reduction in Water Usage
  • Less BOD, COD & TKN
  • Major Reduction in Footprint


Lyco’s exclusive Thermal-Flow™ system is a two-zone blancher followed by a two-zone cooler. A remarkable amount of heat is removed from the product during cooling and is sent back to the preheat zone of the blancher to reduce energy demands. Similar concepts have been around for decades using one long belt with water deluge blanching on the front half and water deluge cooking on the second half. Belts stretch, fail and are very difficult to clean. They commonly have as many as (22) hydro pumps down the length of the machine. Rotary Drum machines cost less, never wear out, and are easier to clean with a clean in place system. Between up front cost, reducing cleaning time and lower maintenance, Thermal-Flow is the best choice.



Lyco has revolutionized cooling particulate food items with a new design called Easy-Flow™. Traditionally certain pasta product
took 12 minutes to cook, but they could be cooled to 40F in 6 minutes,This machine is made in a single, 2, 3, and 4 zones. Each zone submerges and mixes product in cold well water (55°F.) or chilled (33°F.) water where it rapidly discharges heat. The machine will handle any particulate food shapes. The first stage can cool most products from 200°F to below 70°F in under 10 seconds. A second stage cools product to 55°F, and the third stage brings product temperature down to 40°F or below. This is a tremendous improvement in food safety and productivity.


Vapor-Flow Steam Blanchers can switch over from steam to water cooking by simply turning a valve and draining the water from the tank. Water blaching hydrates products, but steam cooking uses 50% less energy and 90% less water. Steam can also increase recovery by 1 to 3% by leaching out fewer solids and nutrients.

Pressure-Flow® Cookers Are Changing the Way Dry Beans and Rice Are Being Processed in the United States! It’s a Game Changer. Visit Us and See It Run!

The Pressure-Flow® machine was specifically designed to hydrate, par-cook or fully cook dry beans, grains and other particulates, offering processors a continuous first-in/first-out pressure cooker.


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.


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.