Rotary Drum Cooker Cooler
Combination Blancher/Cooker-Coolers were first designed in 1995 for blanching or cooking vegetables, and pasta, but not long after that were redesigned to be Pasteurizer/Coolers. The basic differences between a blancher, cooker or pasteurizer are retention times and operating temperatures. Blanchers normally operate at a short time, and higher temperatures. Cookers are operated with longer retention times and higher temperatures. Pasteurizers operate at lower temperatures and longer retention times. These machines require a higher level of sanitation in order to meet USDA/Meat Inspection Department Standards. They have more clean-in-place manifolds in the cover, center of the cylinder, and in the tank sides. Machine interiors are cleaned so well with these sanitation systems, that normally cylinder doors providing access for inspection are not required. There are over 150 of these designs in operation at this time.
- Agitation increases capacity by up to 50 percent and reduces losses from pasta clumping by 10 percent
- Lower equipment maintenance costs due to quality materials and fabrication
- Trunnion designs eliminate shaft breakage
- Cylinder designs result in zero leakage
Product is fed into the machine by a water-cushioned in-feed flume. The cook zone blanches, cooks or rehydrates, gently agitating product for thorough processing. Product then transfers to the cool zone. Product is discharged for further processing. A stand-alone blancher is used when no cooling is required. Competitive blancher designs transport food in a dense mass, which results in under and over cooking. Lyco’s patented Hydro-Flow® agitation guarantees a uniform and thorough process for a high-volume throughput with less waste or damage.