SYSTEMS

CT-1 Industrial Sous Vide Cook Tank

Introducing the CT-1 Sous Vide Cook Tank, the newest addition to our range of industrial and commercial sous vide equipment. Designed with small-scale food manufacturers, food service providers, and restaurants in mind, this compact 250-litre system combines precision and versatility in a user-friendly package.

commercial & industrial sous vide system

Engineered for effortless installation and operation, the CT-1 is perfect for any kitchen – from restaurant and hotels to high-volume industrial operations. Ideal for cooking a range of proteins including beef, pork, chicken and fish, it offers unmatched versatility for any menu. Experience the benefits of sous vide cooking as ingredients, vacuum-sealed in airtight pouches, are immersed in a precisely controlled water bath.

Sous Vide System for Consistent Slow-Cooked Results

Our advanced sous vide system employs a controlled low-and-slow cooking process that maintains a steady temperature over extended periods. This approach facilitates the gradual breakdown of connective tissue, resulting in meat that becomes exceptionally tender and falls apart easily. The prolonged, precise cooking process enhances natural flavours and improves overall texture, ensuring consistent, high-quality outcomes for food manufacturers.

DC Norris also manufacture Industrial Steam Cook Tanks – CT-5 / CT-10 / CT-20

Improve flavour and texture
Nutrients and vitamins ‘locked-in’
Remove risk of over-cooking and ‘drying out’
Retain product integrity
Save 10-20% from increased yields
Accurate temperature control
Increase shelf life
Maximum water savings – variable water levels

Gross Water Capacity – 250 Litre
Product Capacity – 15kg (product dependant)
Electric – 9 KW
Baskets – 3

CT-1

Sous Vide Perfection - Download Our Commercial CT-1 Brochure Today!

Relevant systems

Multiple Aperture Discharge System (MADS)

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.

Cook Tank Tumble Chiller

This versatile dual purpose machine delivers all the benefits of the Cook Tank - for stationary cooking and cooling of solid muscle items - (chicken, turkey, fish) whilst also converting into a Tumble Chiller. This gives operators the added option of cooling liquid kettle-cooked products such as soups and sauces in their Cook-Chill bags.

Industrial Bratt Pan & Woks

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.

Speak to our food solution experts

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