Reduce carbon footprint with DCN Innovations - DC Norris

Reduce carbon footprint with DCN Innovations

May 26, 2022

Author: Annabel Norris, Marketing Manager

Water saving week


During water saving week, we are examining the ways in which our customers can benefit from our new water-saving innovations. Climate change, population increases and changes in lifestyle have led to increasing pressure being put on our water supplies. The expected increase in world population up to 10 billion people will decrease the available freshwater resources by half in 2050. We can all do our bit to help with this issue and look after our planet.  DC Norris’ Research and Development team have paid particular attention to helping customers minimise their carbon footprint by reducing the amount of water and energy required to run their equipment.

Cook Quench Chill ‘Adapt’

The CQC Adapt is designed to give maximum water savings, with smaller tank capacities and variable water levels to suit different batch sizes.  A Starch Removal System means the same water can be re-used for a multiple batches.   Internal heat exchangers continuously chill and control the Quench and Chill water temperature, saving more water as it recirculates through the Stainless Steel heat exchangers. The heat exchangers are cleaned as part of the In-Place Cleaning regime, which uses a predetermined amount of water rather than uncontrollable manual clean.

Tumble Chiller & Belt Tumble Chiller

Our standard Tumble Chillers can be fitted with a recovery tank, whereby upon completion of a cool cycle the chilled water will be pumped from the drum and into the tank above.  This water is then stored and used for the next batch.

The new Belt Tumble Chiller has been specifically designed to use less water per batch and it can also be re-used for multiple batches.  Chilled water is recycled, removing the requirement of a surge tank for emptying and re-filling. The Chiller is simply ready to be re-used as soon as a batch has been unloaded.

Jet Cook

There are no moving parts or burn-on contamination with Jet Cook, so cleaning times are reduced along with the amount of water and percentage of chemicals required.

In production during the Jet Cook process, the steam is collapsed into the product so the water percentage in recipes is reduced by between 10-15%.  This water is replaced with the steam used to heat and mix the product.

In a recent installation, a customer used 13 one tonne vessels to produce its Maheu base, DCN replaced it with a single six tonne vessel, which requires cleaning only once at the end of the day. The system paid for itself in in 16 months, based on the cost of water saved in processing and cleaning.

Jet Clean

Our Jet Clean function heats, atomises and accelerates water through the patented jet unit. This high pressure, high flow cleaning system removes grease and debris in the vessel and only uses a minimum amount of water compared to a traditional manual clean with a hose.

Sous Vide Cook Tanks

The water recovery option for the Sous Vide tanks allows for the first batch of both heated and chilled water of the day to be reused for subsequent batches of product.  Following the cooking/cooling of the first batch instead of sending the heated/chilled water to drain it is pumped into one of two stainless steel storage tanks.  The tanks are insulated to maintain temperature due to the longer process times for Sous Vide cooking and cooling.

To find out more about our water-saving food processing equipment, contact us now on +44 (0)1767 677515 / [email protected] 


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