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SYSTEMS
This versatile dual purpose machine delivers all the benefits of the Cook Tank - for stationary cooking and cooling of solid muscle items - (chicken, turkey, fish) whilst also converting into a Tumble Chiller. This gives operators the added option of cooling liquid kettle-cooked products such as soups and sauces in their Cook-Chill bags.
Sous Vide is a cooking technique which involves cooking food under vacuum in airtight plastic pouches submerged in a Cook Tank/ Water Bath. Products are slow cooked in baskets in the Cook Tank which is held at a precisely controlled low temperature ensuring foods are cooked evenly and to perfection every time.
The Baskets/Trays are taken out of the tank, and Cook Chill bags are placed in the rotating drum for Tumble Chill mode. This accelerates the cooling process and delivers a safe, extended, refrigerated shelf life of up to 45 days.
Mitsubishi HMI colour touch screen offering control of the following:
Download our Brochure to discover more on the Cook Tank Tumble Chiller
Revolutionise your Food & Beverage Production with DC Norris' patented Jet Cook system - recent winner of Most Innovative Processing Solution Award at Saudi Food Manufacturing.
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The Braising Bar is ideal for those recipes which require a preliminary step such as caramelising of onions, searing of meat, crackling spices or creating a roux for sauces.
DCN developed the Multiple Aperture Discharge System (MADS) as a solution for removing liquids / fats from products during the initial cooking process, to improve particulate integrity, flavour and texture.
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
