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SYSTEMS
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 agitated industrial wok pan is ideal for small batch ethnic and ready meals products.
Traditional rectangular high temperature steam Bratt Pan, designed for shallow frying, braising, poaching and boiling or can be used as a griddle. The DCN Bratt pan is very popular for cooking ethnic style foods.
DC Norris also offer a range of gas bratt pans, please contact our Sales Team for further details.
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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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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 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 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
