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SYSTEMS
The patented DCN Belt Tumble Chiller has been designed for improved efficiency and faster cooling and unloading times, giving food producers savings on overall production times costs and labour.
The Belt Tumble Chiller uses a flighted belt to massage the bags to replace the rotating drum of our standard Tumble Chiller. This method circulates the chilled water more efficiently around the bags, resulting in faster cooling times, especially of more viscous products.
As a secondary cooling aid, chilled water is also sprayed on top of the bags during the cycle.
The unique self-unloading system takes a fraction of the time taken to manually unload traditional drum type chillers. A 500kg batch is typically unloaded in 60 seconds, reducing emptying time by approximately 25 minutes.
When cooling is complete, the belt lifts the bags out of the water and deposits them directly into the customers tote bin. This revolutionary feature also removes the need for manual labour so prevents any RSI issues.
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The Pump Fill Station is a fast and accurate way to batch kettle-cooked product into Cook-Chill Bags. A stand-alone unit, it is designed to integrate with a DCN Kettle and Tumble Chiller and therefore forms part of the DCN Cook-Chill system of food preparation, storage and distribution.
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Vacuum Cooling Vessels are designed to provide a rapid and efficient method of cooling large batches of food products, including sauces, soups, and rice.
DC Norris’ vacuum cooling solutions can cool products from 90°C to 5°C in just 45 minutes. This rapid cooling is achieved without the need for expensive refrigeration systems commonly used in other methods like scrape surface cooling, pouch cooling, and traditional blast chilling.
By eliminating the need for costly refrigeration equipment, vacuum cooling offers significant cost savings for food producers. This method is not only energy-efficient but also environmentally friendly, making it an ideal choice for the food processing industry where maintaining product quality and safety through rapid cooling is essential.
Vacuum cooling is known for its speed in rapidly reducing the temperature of hot or cooked food products. This can lead to quicker overall processing times, which can be especially valuable in a production setting.
Our Tumble Chiller rapidly chills large batches of food in flexible plastic casings to below 4°C (40°F), extending refrigerated shelf life for up to 45 days. Post-cooking, the bagged product is immersed in chilled water while the drum gently rotates, tumbling and massaging the bags to ensure thorough cooling with minimal product damage.
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