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SYSTEMS
This versatile dual purpose machine delivers all the benefits of the Cook Tank - for stationary cooking and cooling of solid muscle items - (chicken, turkey, fish) whilst also converting into a Tumble Chiller. This gives operators the added option of cooling liquid kettle-cooked products such as soups and sauces in their Cook-Chill bags.
Sous Vide is a cooking technique which involves cooking food under vacuum in airtight plastic pouches submerged in a Cook Tank/ Water Bath. Products are slow cooked in baskets in the Cook Tank which is held at a precisely controlled low temperature ensuring foods are cooked evenly and to perfection every time.
The Baskets/Trays are taken out of the tank, and Cook Chill bags are placed in the rotating drum for Tumble Chill mode. This accelerates the cooling process and delivers a safe, extended, refrigerated shelf life of up to 45 days.
Mitsubishi HMI colour touch screen offering control of the following:
Download our Brochure to discover more on the Cook Tank Tumble Chiller
Sous Vide Cook Tanks are designed to extend shelf life while delivering perfectly cooked meats, fish, and poultry. Ideal for food manufacturers, schools, and restaurants, our state-of-the-art equipment ensures consistent, high-quality results with enhanced safety and efficiency in large-scale culinary operations.
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DCN developed the Multiple Aperture Discharge System (MADS) as a solution for removing liquids / fats from products during the initial cooking process, to improve particulate integrity, flavour and texture.
DC Norris has innovated a Continuous Root Vegetable Cooker designed to achieve consistently high-quality, evenly cooked food, primarily for mashed potatoes. This versatile cooker also excels with various other vegetables like carrots, turnips, swede, and beetroot, preserving their natural color, flavor, and texture.
The jet cook and braising bar demonstrated fantastic particulate integrity, and a fresher more home cooked finished product
Ronnie Miles, Managing Director
Bells Food Group Ltd
