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SYSTEMS
Advanced High-Speed Cooking Technology for rice, pasta, potatoes, vegetables and grains. The new modular design is tailored to meet the diverse needs of modern food manufacturers, offering unparalleled efficiency and flexibility.
Winner of ‘Innovative Processing System Award’ Automate UK Awards 2024
The Cook Quench Chill Adapt system boasts a modular construction, providing food manufacturers with enhanced flexibility. It can be installed over a high-care/low-risk barrier or as a single unit, with the capability to expand at any time to increase capacity and throughput. The modular units attach easily together, simplifying installation and connection to services.
DC Norris’ Cook Quench Chill Adapt system ensures faster cooking and blanching speeds thanks to the inclusion of two patented Jet Heat direct steam heat systems. The Variable Wave Agitation System guarantees product quality by preventing damage and clumping during processing.
Designed with sustainability in mind, the Cook Quench Chill Adapt system maximises water savings with smaller tank capacities and variable water levels to suit different batch sizes. The Starch Removal System allows for the reuse of water for new batches, enhancing efficiency. Internal heat exchangers continuously chill and control the quench and chill water temperature, further saving water as it recirculates through stainless steel heat exchangers. These heat exchangers are cleaned as part of the in-place cleaning regime, with back-flushing also available.
Patented Jet Heat Direct Steam Heat System: Ensures optimum performance with faster heat-up and cooking times.
Water and Energy Savings: Five water level options tailored to product and batch size requirements.
Starch Management: A separate weir in the water holding tank allows starch to be run off during cooking, reducing the frequency of water changes.
Safety: Fully interlocked guarding ensures safe operation.
Product Quality: The Wave Agitation System assures product quality by preventing damage and clumping.
Ease of Cleaning: No external switches or wires; includes a CIP system for internal pipework and heat exchangers. A water gun is provided for manually washing baskets.
Discover the pinnacle of sustainable, energy-efficient cooking solutions with DC Norris’ Cook Quench Chill Adapt technology. Contact us today to learn more about how our innovative food processing systems can revolutionise your operations.
Available as 2, 3, 4 basket machines Basket Capacity Sizes – 75, 200, 300 litres Easy to use HMI – stores recipes Loading / unloading by tote bin lift or conveyor Food safe and hygienic components Unique water heating system Steam and glycol required
Rotary and Linear Cook Quench Chill – follows the same cooking process as our original CQC machine but has a smaller footprint/design to suit a more compressed factory production area.
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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.
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We also offer In-line Continuous Processing for seamless, uninterrupted production suitable for high-volume operations and products such as beverages, baby food, pet food, condensed milk, sports and health drinks
The DCN In-Vessel Emulsifier is used to emulsify / homogenise powders and solids in the same processing vessel used to cook products.
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
