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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.
Find out more
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.
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 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
