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SYSTEMS
DC Norris' vacuum cooling equipment delivers a fast and efficient solution for cooling large batches of food products, including sauces, soups, and rice. Designed for the modern food processing industry, this advanced food cooling system enhances both quality and productivity.
Our innovative vacuum cooling system can reduce product temperatures from 90°C to 5°C in just 45 minutes. This method eliminates the need for traditional, energy-intensive refrigeration systems such as scrape surface cooling, pouch cooling, or blast chilling. As a result, it offers unparalleled speed and efficiency, ensuring food safety and consistent quality.
Using a vacuum cooling machine eliminates the need for expensive refrigeration equipment, significantly reducing operational costs. This energy-efficient and environmentally friendly technology aligns with sustainability goals while maintaining the highest standards of food safety. For food processors, it’s a cost-effective solution that prioritises both performance and ecological responsibility.
The speed of vacuum cooling in food processing minimises cooling times, allowing for quicker production cycles. This efficiency makes it ideal for high-volume food manufacturers looking to optimise processing times without compromising product quality.
DC Norris’ vacuum cooling equipment is a game-changer for the food industry, providing rapid, reliable, and sustainable cooling solutions.
We also provide alternative advanced cooling solutions, including Static Batch Coolers and Tumble Chillers / Belt Chillers, specifically designed for efficiently cooling Cook Chill bags.
Vacuum cooling relies on the principle of evaporative cooling, which requires significantly less energy compared to traditional cooling methods. This can result in cost savings for the food producer and a more environmentally friendly cooling process.
The rapid cooling process can help preserve the quality of food products by minimising the growth of bacteria and other micro-organisms. This, in turn, can extend the shelf life of the products, reducing the likelihood of spoilage and waste.
Vacuum Cooling is effective in preventing the formation of ice crystals and the overcooking of food products, which can negatively impact their texture and flavour. It also helps maintain the nutritional value of the food. Additionally, by quickly cooling the products, it reduces the risk of foodborne pathogens and contamination, enhancing food safety.
These vessels are suitable for batch sizes ranging from 100-1000 litres
The patented DCN Belt Chiller has been designed for improved efficiency and faster cooling and unloading times, giving food producers savings on overall production times costs and labour.
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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
