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SYSTEMS
Advanced High-Speed Cooking Technology for rice, pasta, potatoes, vegetables and grains. The new modular design is tailored to meet the diverse needs of modern food manufacturers, offering unparalleled efficiency and flexibility.
The Cook Quench Chill Adapt system boasts a modular construction, providing food manufacturers with enhanced flexibility. It can be installed over a high-care/low-risk barrier or as a single unit, with the capability to expand at any time to increase capacity and throughput. The modular units attach easily together, simplifying installation and connection to services.
DC Norris’ Cook Quench Chill Adapt system ensures faster cooking and blanching speeds thanks to the inclusion of two patented Jet Heat direct steam heat systems. The Variable Wave Agitation System guarantees product quality by preventing damage and clumping during processing.
Designed with sustainability in mind, the Cook Quench Chill Adapt system maximises water savings with smaller tank capacities and variable water levels to suit different batch sizes. The Starch Removal System allows for the reuse of water for new batches, enhancing efficiency. Internal heat exchangers continuously chill and control the quench and chill water temperature, further saving water as it recirculates through stainless steel heat exchangers. These heat exchangers are cleaned as part of the in-place cleaning regime, with back-flushing also available.
Patented Jet Heat Direct Steam Heat System: Ensures optimum performance with faster heat-up and cooking times.
Water and Energy Savings: Five water level options tailored to product and batch size requirements.
Starch Management: A separate weir in the water holding tank allows starch to be run off during cooking, reducing the frequency of water changes.
Safety: Fully interlocked guarding ensures safe operation.
Product Quality: The Wave Agitation System assures product quality by preventing damage and clumping.
Ease of Cleaning: No external switches or wires; includes a CIP system for internal pipework and heat exchangers. A water gun is provided for manually washing baskets.
Discover the pinnacle of sustainable, energy-efficient cooking solutions with DC Norris’ Cook Quench Chill Adapt technology. Contact us today to learn more about how our innovative food processing systems can revolutionise your operations.
Available as 2, 3, 4 basket machines Basket Capacity Sizes – 75, 200, 300 litres Easy to use HMI – stores recipes Loading / unloading by tote bin lift or conveyor Food safe and hygienic components Unique water heating system Steam and glycol required
Rotary and Linear Cook Quench Chill – follows the same cooking process as our original CQC machine but has a smaller footprint/design to suit a more compressed factory production area.
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The Model 2700 Wok is a versatile high performance steam jacketed braising pan, The industrial wok can fry, cook and simmer and is capable of reaching high temperatures in half the time of conventional kettles.
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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.
Our stainless-steel, scraped surface Industrial Steam Jacketed Kettles range from 50 to 5000 litres. These can be part of the DCN Cook-Chill System or used independently.
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
