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SYSTEMS
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 Braising Bar coats a thin layer of the product onto the hot kettle surface, facilitating braising and caramelization before adding additional ingredients. For roux, this method allows the flour and fat mixture to cook to the desired texture.
Searing or braising meat at high temperatures enhances flavour, texture, and visual appeal. Onions and vegetables can also be caramelised or sweated to impart sweeter tastes and enhance overall colour.
Braising is essential for crafting curry dishes, and DCN specializes in both European and traditional Pakistani/Indian cooking styles using Jet Cook and Braising Bar Technology. We excel in crackling base spices, seeds, and masalas to infuse traditional curry flavours, akin to the traditional method of cracking spices in a wok, karahi, or bratt pan. This process is crucial for achieving authentic flavours and aromas in curry recipes, ensuring outstanding results.
Brochure
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.
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DC Norris' Cook-Chill System: An Industry Benchmark for Food Safety, Pasteurisation, Extended Shelf Life and Production Efficiency
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.
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
