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抮e able to achieve a much higher quality product because every food item is individually treated gently. 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.

Rotary drum blanchers have perforated skin sheets wrapped 360 degrees around an auger which take time to clean. Clean-Flow designs have an auger with a wedge wire screen located underneath the auger from 3:00 to 9:00 o抍lock which contains product between the auger flights during operation. For cleaning, the screen is driven by a large gear which rotates it 360 degrees around the auger. Spray manifolds swiftly clean the screen and auger. Lyco machines are robust and made to very precise tolerances, which result in very low maintenance, very high reliability and a higher return on investment.

How it Works

Product is fed into the machine by a gravity chute or flume. You can easily adjust the controls to accommodate different products, retention times and temperatures. Products can include particulates like rice, peas, broccoli or seafood. Uniformly processes pasta from short goods such as macaroni, long goods such as spaghetti or filled pastas. You can blanch, cook or rehydrate products including chickpeas, quinoa, dry beans, vegetables, fruit and rice. As product leaves the cook zone, it is picked up by a water plenum discharge, which gently carries it up to a wedge wire screen for dewatering and into a second zone for cooling before exiting the machine.