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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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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.
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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.
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.
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
