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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
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.
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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.
DC Norris is a proud UK Agent for Jøni Foodline Equipment, a Danish company which has manufactured equipment for the catering industry since 1973. They supply tilting kettles, tilting frying pans and cooking ranges to the European market.
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
