DC Norris design and manufacture advanced condiment processing equipment to meet the unique challenges of producing high-quality table sauces, relishes and dips at an industrial scale. Whether you’re creating tomato ketchup, BBQ sauce or smooth, flavourful dips, our solutions ensure consistent quality, superior taste and maximised efficiency.

Our Expertise

With decades of experience in food processing , DC Norris understands the complexities of handling ingredients like oils, emulsifiers and delicate particulates. Our equipment is designed to preserve the integrity of your recipes while delivering precise control over cooking and cooling processes.

Key Features and Benefits

• Versatile Solutions: Customisable systems for batch and continuous production of a wide variety of products.
• Precision Cooking and Mixing: Achieve smooth textures and consistent emulsions with advanced Jet Cook™ technology.
• Hygienic Design: Easy-to-clean systems designed for food safety compliance.
• Energy Efficiency: Reduce energy consumption while maintaining production speed and quality.

Condiment Processing Equipment:

• Tomato Ketchup Processing Equipment
• BBQ Sauce Processing Equipment
• Sweet Chilli Sauce Processing Equipment
• Onion Chutney & Marmalades
• Mayonnaise Processing Equipment

Capable of producing quantities ranging from 500 litres per hour to 24 tonnes per hour, our systems are utilised by renowned brands, major UK retail own labels and food service customers to produce condiments such as BBQ sauce, sweet chilli and tomato ketchup.

Sweet Chilli Sauce Case Study

When you choose DC Norris, our Product and Process experts are on hand to help further develop your recipes and processes.  We assisted one customer with their Sweet Chilli Sauce, which poses challenges due to its high sugar content, low water activity and viscosity. The high sugar content can cause significant burn-on during both production and discharge. Additionally, the lack of free water in the recipe leads to viscosity issues, as the starch competes with the sugar for water.

Another issue arises during the emptying of the vessel, where the product leaves a thin layer that burns on due to the latent heat in the jacket. The conventional solution is to use a low-pressure steam jacket, which significantly increases cooking time.

To address these challenges, we conducted trials in our Product Development Kitchen, successfully producing a 1000kg batch in 30 minutes with perfect particulate integrity and a well-rounded flavour.

Partner with DC Norris to elevate your production of condiments, relishes and dips with innovative technology that prioritises quality, efficiency and reliability.

Speak to an expert to find out more.