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SYSTEMS
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 Braising Bar coats a thin layer of the product onto the hot kettle surface, facilitating braising and caramelization before adding additional ingredients. For roux, this method allows the flour and fat mixture to cook to the desired texture.
Searing or braising meat at high temperatures enhances flavour, texture, and visual appeal. Onions and vegetables can also be caramelised or sweated to impart sweeter tastes and enhance overall colour.
Braising is essential for crafting curry dishes, and DCN specializes in both European and traditional Pakistani/Indian cooking styles using Jet Cook and Braising Bar Technology. We excel in crackling base spices, seeds, and masalas to infuse traditional curry flavours, akin to the traditional method of cracking spices in a wok, karahi, or bratt pan. This process is crucial for achieving authentic flavours and aromas in curry recipes, ensuring outstanding results.
Brochure
The DCN In-Vessel Emulsifier is used to emulsify / homogenise powders and solids in the same processing vessel used to cook products.
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The CT-1 Sous Vide Cook Tank is the latest to join our range of Industrial and Commercial Sous Vide equipment - it's compact design developed with the small-scale food manufacturers, food service or restaurants in mind.
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
