The difference between blanching and cooking is Time and Temperature. Blanching of vegetables is generally done in less than five minutes at a temperature around 200°F. Cooking items like pasta, rice or potatoes can be ten to thirty minutes and around 200°F. Lyco Mfg. has led the field with truly innovative concepts for decades with:
|Increased cylinder diameters 48″, 60″, and 72″
Longer cylinders going from 16′ in length to 28′
Agitation that guarantees uniform results
Agitation that materially increases throughput
Making water blanchers that also steam blanch
Removable doors for cylinder access
Clean in Place Cylinder Skin Sheets for USDA
Special cylinders to run Quinoa and Wild Rice
|Running pasta they increase recovery by 15%
Improved Sanitary cylinder and tank designs
Improved steam venting systems
Reduced energy steam distribution systems
Combination Cooker / Coolers
Pasteurizers for pouched products like soup
Coolers for pouched products or small tubs
Easy-Flow Coolers cool products in seconds
Our latest and extremely successful development is a Continuous Pressure Cooker for Dry Beans, Rice and Vegetables. Benefits of cooking under pressure include: Higher Quality / Texture, Fully cooked IQF Quality, Higher Yields, a 90% saving of water usage, a significant reduction in waste water, a 90% reduction in cooking time, and savings in labor and increased productivity.
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.
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.
The new EZ Clean 36 x 8 Cooker is ideal for smaller processors who are currently batch cooking and want to upgrade into a continuous cooking process. Batch operations use kettles for blanching and cooking, which use more water because they require draining and filling for heating and cooling.
Continuous cooking delivers higher yields and is repeatable; the uniform heating improves consistency and product quality. The machine’s auger has a starter flight and ending flight to ensure first-in, first-out process control.
The machine’s smaller design is very economical and is ideal for processors who want to reduce labor by moving to continuous processing. It is ideal for short pastas, vegetables, potatoes and low-capacity dry beans.
The unit comes standard with 2 way flip top cover and its open design improves sanitation. Unlike the rotary drum cooker-cooler, the auger is open with no skin sheets. When cleaning, the auger can be raised to allow a gap between the auger and tank. Operators can easily flush out particulates at the end of the day or before product changeovers.
The machine’s simple design has four trunnion wheels, which minimizes maintenance. The control system uses Allen Bradley PLCs, HMIs and VFDs, which guarantees repeatability of end product quality. This also helps reduce water and energy usage.
Lyco Manufacturing continues its tradition of manufacturing innovative food processing machinery with our new Lyco LAD Lift and Dump Systems. Producers can now meter and feed their blanchers and cookers with increased precision. The two-stage “lift and dump” is a floor loading system with an overall height that is adjustable to the ceiling. It offers forklifts for pallet jack loading, adjustable tote hold-down bars, and safety sensors at the loading station.
This accurate and sanitary feed system comes in three hopper sizes: small, medium and large. In addition to the sanitary hopper designs, users will also appreciate the electromagnet even feed conveyor. The systems can handle all short goods and dry pasta shapes as well as an infinite number of particulate food types. The mechanical system offers floor level access, and the controls include an E-stop and lock out tag.