INCREASE CAPACITY & RECOVERY BY 10 TO 15%
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.
How it Works
Product is fed into the machine by a gravity chute or flume. One can easily adjust the controls to accommodate different products, retention times and temperatures. Products can include particulates like rice, peas, broccoli or seafood. It can process pasta from short goods such as macaroni, long goods such as spaghetti or filled pastas. You can blanch, cook or re-hydrate products including chickpeas or dry beans, vegetables, fruit and rice. As product leaves the cook zone, it is transferred by a water plenum discharge, which gently carries it up to a wedge wire screen for de-watering and into a second zone for cooling before exiting the machine. The combination provides better control and saves floor space.
- Higher recovery (10 - 15%)
- Higher quality products
- Higher throughput/volume
- Proper treatment and control improves shelf life
- ZERO clumping losses running spaghetti
- ZERO over and undercooking, completely uniform cooking
- Designed for super fragile food products
- Changeover in minutes
- Main auger and screen self-cleans 360 degrees
- Water plenum discharge self-cleans