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SYSTEMS
The DCN In-Vessel Emulsifier is used to emulsify / homogenise powders and solids in the same processing vessel used to cook products.
This removes the need for any external / bolt-on emulsifiers, and has the benefit of ensuring that no product is lost in the pipework.
Food manufacturers requiring a variety of textures can change the emulsifier head easily from a coarse to a fine finish.
Ideal for products such as soups, sauces and dressings – e.g Mayonnaise
And Soups that require emulsifying prior to final addition of particulates.
The Emulsifier can be tilted out of the vessel for visual inspection / maintenance, and the blades can be removed in minutes for visual inspection.
Brochure
DC Norris' Cook-Chill System: An Industry Benchmark for Food Safety, Pasteurisation, Extended Shelf Life and Production Efficiency
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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.
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.
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
