Addressing Food Safety Challenges in Processing of Ready-to-Eat Foods

Food, Food Manufacturing & Supply Chain, Food Safety & Regulation,
  • Wednesday, May 26, 2021 | 11am EDT (NA) / 4pm BST (UK) / 5pm CEST (EU-Central)
  • 60 min

When manufacturing Ready-to-Eat food products, there is nothing of greater importance than food safety. With the demand for ready-to-eat meals on the rise, many food manufacturers are looking to expand into this growing market. However, without the right equipment, food processors can come up against several challenges, including poor yields, uneven consistency, long cooling times and food safety issues.

Join this webinar to learn about a continuous cooker-chill system that was designed with food safety, sanitation, quick changeovers and quality finished product as the priorities. This technology can be applied to the continuous processing of pasta, rice, dry beans and vegetables.

New continuous processing technology provides agitation to keep product suspended in water while gently turning over the product to eliminate damage and providing a uniform process to each food particle. This technology also eliminates clumping and sticking of starch-loaded products, such as pasta and rice.

A clean-in-place (CIP) mode is also incorporated into this machinery in which a large gear simultaneously rotates the auger, wedge wire screen basket and discharge assembly resulting in an over 95 percent self-cleaning operation.

Register for this webinar, where attendees will learn about the optimal processing solutions for:

  • Hydrating rice with improved yields over conventional rice-cooking systems
  • Cooking and cooling pasta so product can be dispensed for ready-to-eat meals without having it clump or stick together
  • Blanching vegetables for ready-to-eat standards to provide required lethality
  • Setting up a low-risk and high-care cook-chill operation
  • Fastest cooling to achieve results of 40 degrees F (1 degree C) in the least amount of time.

The presentation will demonstrate return on investment (ROI) through improved yields, reduced water usage and minimal labor resources required during production and sanitation with a lower cost of ownership compared to other solutions offered in today’s market.

In addition, the speakers will also discuss the difference between batch processing, conventional cook-quench–chill systems, belt processing systems and rotary drum systems. Register for this webinar to take advantage of the combined experience of this knowledgeable panel in the food processing industry.

Speakers

http://Travis%20Vergenz,%20Lyco%20Manufacturing

Travis Vergenz, Area Sales Manager, Lyco Manufacturing

Travis has been at Lyco Manufacturing for 29 years.  Travis started at Lyco as a welder and transitioned into sales 14 year ago.  Travis is an expert in Ready-to-Eat markets and Lyco Machinery. Travis’s passion is to help customers find a solution to enhance their operation through reduced labor, water savings or improved quality.

Message Presenter
http://Eric%20Jameson,%20Lyco%20Manufacturing

Eric Jameson, Area Sales Manager, Lyco Manufacturing

Eric has been with Lyco Manufacturing for 10 years.  Eric spent the first 3 years with Lyco Manufacturing working as an Engineering Project Manager and joined the sales team 7 years ago.  Eric has a B.S. Degree in Mechanical Engineering from the University of Wisconsin – Stout.  Eric enjoys working with food processors to help improve their profits and meet food safety and operational goals by utilizing Lyco’s industry-proven solutions.

Message Presenter
http://Sean%20Heller,%20Lyco%20Manufacturing

Sean Heller, Area Sales Manager, Lyco Manufacturing

Sean Heller joined Lyco Manufacturing in 2018.  Sean has worked in the Engineering and Service departments prior to joining the sales team in 2020.  Sean has a B.S. Degree in Engineering Mechanics from the University of Wisconsin – Madison.  Sean’s passion is helping food processors solve difficult challenges and realize their vision.

Message Presenter

Who Should Attend?

This webinar will benefit food industry professionals interested in learning more about processing methods used in the ready-to-eat market to gain multiple efficiencies.

Relevant job titles include:

  • C-Level Executives
  • Project Engineers
  • Plant Managers
  • R&D Professionals
  • Quality Assurance Personnel
  • Owners
  • Production Personnel
  • Process Personnel

What You Will Learn

Join this webinar to learn how to:

  • Increase yield while improving product quality
  • Eliminate most of the labor associated with cleaning cooking and cooling equipment
  • Decrease changeover time and eliminate mixing products from one run to the next
  • Improve food safety
  • Increase efficiency using a continuous automated process
  • Meet sustainability goals

Xtalks Partner

Lyco Manufacturing

The Experts in Innovative Food Processing Machinery

Lyco Manufacturing is a world-leading manufacturer of commercial cooking and cooling machines (850 sold), liquid-solid separation screens (1,800 sold), root crop peelers / scrubbers (400 sold), and snap bean equipment (hundreds of machines sold). We work with pasta, rice, dry beans and vegetables. We are the most innovative company in our field having created hundreds of new machines. Our customers include 50 of the Top 100 Food Companies in North America along with many smaller companies. Many of our cookers, coolers and screens are recognized, literally, as the best in the world.

We have a Laboratory where we test run each new machine we make. Customers send us their raw products and visit us to observe how our designs work on their products. We routinely help them develop new processes and new recipes. Lyco developed the only continuous pressure cooker in the world 10 years ago for cooking dry beans and rice. We have an actual production line set up in our Lab and can demonstrate how dry bean cook times can be reduced from 40 minutes to 6 or 8 minutes and enhanced quality in several different ways. Rice cook times are reduced from 20 minutes down to 6 or 8 minutes.

Our atmospheric blanchers, cookers and coolers are all state-of-the-art designs that have increased capacity, improved product quality and reduced damage with sanitary designs that clean up faster than competitive designs. We have the latest designs set up in our Lab most of the time.

You Must Login To Register for this Free Webinar

Already have an account? LOGIN HERE. If you don’t have an account you need to create a free account.

Create Account