DCN cooling systems offer process innovation and excellence, retaining product quality whilst also keeping batch times to a minimum. Our team has over 45 years of processing experience and a wealth of recipe knowledge; they can assist you with both the processing solution, and further development of your product.
Customers can choose from four different cooling methods depending on the type of product and process requirements.
Belt Tumble Chiller – New – for fast cooling times and automatic unloading of Cook Chill Bags. Reduces emptying time by 20 minutes
Tumble Chillers – great for long shelf life products that can be stored below 4°C (40°F) and used up to 45 days later. (Cook-Chill System)
Static Coolers – using Vacuum or our DA Coolers – ideal for batch cooling
In-Line – offers a continuous process for sauces with and without particulate