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SYSTEMS
Our industrial sous vide equipment is designed to extend shelf life while delivering perfectly cooked meats, fish and poultry. Ideal for food manufacturers, schools and restaurants, our sous vide machines ensure consistent, high-quality results with enhanced safety and efficiency in large-scale food production.
The sous vide method involves cooking vacuum-sealed food in a precisely controlled water bath, delivering consistent, high-quality results. Sous vide cooking at low temperatures enhances natural flavours, improves texture, and preserves nutritional value. Precise time and temperature controls ensure reliable, repeatable outcomes, allowing manufacturers to maintain rigorous quality standards across every batch.
The result? Dishes that consistently meet the highest standards in quality and taste. DC Norris’ industrial sous vide equipment ensures low, steady temperatures that perfectly cook food every time.
Our advanced sous vide machines offer food manufacturers the flexibility to cook products in sauces, marinades, or their natural juices, expanding recipe possibilities while achieving superior flavour and texture.
Our industrial sous vide machines and smaller commercial models enable overnight, unattended cooking, maximising efficiency without compromising results. Whether you need high-capacity processing or a more compact solution for pilot production, we offer a range of models with various capacities.
Sous Vide is a trusted method among professional chefs and food manufacturers worldwide. DC Norris customers use our sous vide equipment globally, from preparing school meals in Russia to producing hospital and care home meals in Norway. In Dubai, our equipment processes a variety of meats, including goat, lamb, chicken, and camel, all with outstanding results.
For manufacturers seeking smaller solutions, our CT-1 Cook Tank offers unparalleled versatility for commercial sous vide processing. Visit our CT-1 Cook Tank page to learn more about this innovative compact solution.
Discover how DC Norris’ industrial sous vide equipment can transform your production process, ensuring superior quality, efficiency and consistency.
Contact us today to find the right solution for your business.
Cook Tank Sizes:
Discover more by downloading our Industrial Sous Vide Brochure
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.
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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.
The Ready-2-Cook Steam-Jacketed Industrial Kettle range has been designed to give manufacturers a simple route to food production, whilst also offering the high quality build standards you would expect from DCN. The system is ready to start cooking with minimal installation and training required.
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
