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Food Solutions
At DC Norris, we manufacture efficient equipment specifically designed for the production of chilled and ambient sauces and soups. Our solutions are trusted by some of the world’s leading food producers. We understand the wide variety of products required in today’s market, from smooth, delicate sauces to hearty, chunky soups such as minestrone, béchamel, bolognese and curries.
Our systems combine proven traditional cooking methods with the latest technology, including the DCN Jet Cook, Braising Bar, Steam Jacket, and Recipe Management System. This flexible setup enables manufacturers to produce a broad spectrum of products, from smooth tomato soup to recipes containing large particulates such as grains, meat, and vegetables.
For businesses looking for a reliable and consistent method of soup production, DC Norris offers robust industrial soup cooker solutions. These systems are designed to handle everything from small-batch artisan-style soups to large-scale production runs. Whether you’re producing smooth purees or chunky, ingredient-heavy soups, our cookers deliver excellent results every time.
Thanks to the versatility of the Jet Cook system, a wide variety of recipes – from béchamel and barbecue sauce to hearty curries and soups with grains or vegetables – can be produced on the same system with ease.
The unique design of our equipment, which features a 50mm diameter orifice and no moving parts, allows large pieces of meat and vegetables to pass through freely while undergoing rapid, even heating. This reduces overall cooking times and helps preserve the natural texture, colour, and nutritional value of ingredients. By minimising thermal impact, essential vitamins, minerals, and fibres are better retained compared to traditional methods.
If you’d like to find out more about our industrial soup cooker systems or our wider range of solutions for soups and sauces, please get in touch with one of our experts.
Our Jet Cook System, along with its conditioning chambers, serves as the heart of this set-up. We’ve remodelled these components to accelerate the movement of liquids even faster, providing greater flexibility when creating emulsions.
The Braising Bar and Steam Jacket play a crucial role at the start of the cooking process, allowing us to create a roux or sear meat and vegetables. This method adds colour and flavour to the dishes and is particularly effective for caramelising onions, enhancing the overall taste profile.
Subsequently, the Jet Cook™ takes over, rapidly and evenly heating the soup to the desired temperature. If needed, the product can be homogenised to create a smooth base for the soup.
Our equipment has been thoughtfully designed to reduce the carbon footprint, delivering energy savings of up to 50% when compared to conventional cooking systems. We are committed to culinary innovation, sustainability, and ensuring the highest quality in every product we create.
The new high speed, ultra-efficient manufacturing technology for food, beverages and wet pet food. Find out more
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DCN’s extensive range of Steam Jacketed Kettles are built with a traditional high polished stainless steel finish.
DCN has launched the revolutionary Cook Quench Chill Adapt” Series with advanced high-speed cooking technology and a new modular design.
“David and the team have been great partners to work with as we look at expanding our cooking capability to keep up with growing demand for the food we make. It’s been invaluable having a partner with such wide experience but also one that is happy to work with us to deliver against our particular needs. We’ve made extensive use of DC Norris’s test kitchen along the way – a great resource to help us ensure we hit the ground running once our new equipment arrives.”
Charlie Bigham, Owner
Charlie Bigham’s
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
