PRESSURE-FLOW®

Description

PRESSURE-FLOW IS CHANGING THE WAY DRY BEANS AND RICE ARE PROCESSED IN AMERICA!
We have a fully functional Pressure Cooker in our Lab. Send us your product and see for yourself the quality that comes out. Fully cooked dry beans or perfect white rice!

-DRY BEAN PROCESSING
-Temperature 200°F to 250°F
-Presoak, Then Cooks in 6 to 8 minutes
-Achieves 67% to 71% Moisture Level
-IQF Quality, Texture, Higher Yields
-Eliminate Retorting, a Major Savings
-Millions of Gallons Less Water Used
-Less Waste and Water to Discharge
-Major Reduction in Footprint
-RICE PROCESSING
-Temperature 200°F to 250°F
-Cooks Between 5 and 8 Minutes
-Produces Pure White Rice
-10% Yield Improvement
-Greatly Reduced Damage
-Major Reduction in Water Usage
-Less BOD, COD & TKN
-Major Reduction in Footprint
HOW IT WORKS
Product is fed into the pressure vessel through a rotary valve. Inside the pressure vessel is Lyco’s remarkable Clean-Flow Cooker system which has many benefits, the most important of which is Hydro-Flow® Agitation. Water agitation keeps the product held in suspension and moving which has every particle of food being treated exactly the same. Dry beans can achieve 67% moisture and become fully cooked so retorting is not required. Product is continuously discharged from the pressurized process chamber through a different valve arrangement.