The Lyco Chill Flow pouch cooler cools product twice as fast as belt systems. Prior to 1988 most pouch cooking was done on water deluge belts or spiral freezers. Chill-Flow™ Pouch Coolers are a variation of Lyco blancher/cooker/cooler designs used for the first time 35 years ago for cooling vegetables. Today they are used for cooling many different pouch sizes of sauces, pizza sauce, chowders and soups. Pouches may be as small pack of restaurant ketchup or up to 5 or 10 pounds. 5°C. final temperatures are common requirements. Submerged water cooling is the most efficient and economical method of cooling volumes of pouched food products.

Image: Lyco Chill-Flow Pouch Cooler