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SYSTEMS
The CT-1 Sous Vide Cook Tank is the latest to join our range of Industrial and Commercial Sous Vide equipment - it's compact design developed with the small-scale food manufacturers, food service or restaurants in mind.
The 250 litre (water capacity) user-friendly electric Sous Vide Cooking System is simple to install and operate, and can easily fit into any size kitchen area whilst giving you delicious slow cooked foods and consistent results.
Sous Vide Cooking is a popular technique used by chefs and restaurants around the globe where food is cooked under vacuum in airtight plastic pouches, which are submerged in a cook tank/ water bath.
The Sous Vide method slow cooks food in the cook tank at a precisely controlled low temperature, ensuring that foods are cooked evenly and to perfection by eliminating the possibility of human error.
DC Norris also manufacture Industrial Steam Cook Tanks – CT-5 / CT-10 / CT-20
COOK TANK DETAILS:
Sous Vide Perfection - Download Our Commercial CT-1 Brochure Today!
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.
Find out more
The Braising Bar is ideal for those recipes which require a preliminary step such as caramelising of onions, searing of meat, crackling spices or creating a roux for sauces.
The DCN In-Vessel Emulsifier is used to emulsify / homogenise powders and solids in the same processing vessel used to cook products.
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
