+44 (0)1767 677515
[email protected]
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 new high speed, ultra-efficient manufacturing technology for food, beverages and wet pet food.
Find out more
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.
We also offer In-line Continuous Processing for seamless, uninterrupted production suitable for high-volume operations and products such as beverages, baby food, pet food, condensed milk, sports and health drinks
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
