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SYSTEMS
The patented DCN Belt Tumble Chiller has been designed for improved efficiency and faster cooling and unloading times, giving food producers savings on overall production times costs and labour.
The Belt Tumble Chiller uses a flighted belt to massage the bags to replace the rotating drum of our standard Tumble Chiller. This method circulates the chilled water more efficiently around the bags, resulting in faster cooling times, especially of more viscous products.
As a secondary cooling aid, chilled water is also sprayed on top of the bags during the cycle.
The unique self-unloading system takes a fraction of the time taken to manually unload traditional drum type chillers. A 500kg batch is typically unloaded in 60 seconds, reducing emptying time by approximately 25 minutes.
When cooling is complete, the belt lifts the bags out of the water and deposits them directly into the customers tote bin. This revolutionary feature also removes the need for manual labour so prevents any RSI issues.
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The DC Norris Manual Bag Emptier / Scraper is designed to facilitate the efficient and hygienic emptying of product bags, utilising roller blades for smooth product transfer.
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Vacuum Cooling Vessels are designed to provide a rapid and efficient method of cooling large batches of food products, including sauces, soups, and rice.
DC Norris’ vacuum cooling solutions can cool products from 90°C to 5°C in just 45 minutes. This rapid cooling is achieved without the need for expensive refrigeration systems commonly used in other methods like scrape surface cooling, pouch cooling, and traditional blast chilling.
By eliminating the need for costly refrigeration equipment, vacuum cooling offers significant cost savings for food producers. This method is not only energy-efficient but also environmentally friendly, making it an ideal choice for the food processing industry where maintaining product quality and safety through rapid cooling is essential.
Vacuum cooling is known for its speed in rapidly reducing the temperature of hot or cooked food products. This can lead to quicker overall processing times, which can be especially valuable in a production setting.
The Ready-2-Cook Steam-Jacketed industrial Kettle range has been designed to give manufacturers a simple route to food production, whilst also offering the high quality build standards you would expect from DCN. The system is ready to start cooking with minimal installation and training required.
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