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SYSTEMS
The CT-1 Sous Vide Cook Tank is the latest to join our range of Industrial and Commercial Sous Vide equipment - it's compact design developed with the small-scale food manufacturers, food service or restaurants in mind.
The 250 litre (water capacity) user-friendly electric Sous Vide Cooking System is simple to install and operate, and can easily fit into any size kitchen area whilst giving you delicious slow cooked foods and consistent results.
Sous Vide Cooking is a popular technique used by chefs and restaurants around the globe where food is cooked under vacuum in airtight plastic pouches, which are submerged in a cook tank/ water bath.
The Sous Vide method slow cooks food in the cook tank at a precisely controlled low temperature, ensuring that foods are cooked evenly and to perfection by eliminating the possibility of human error.
DC Norris also manufacture Industrial Steam Cook Tanks – CT-5 / CT-10 / CT-20
COOK TANK DETAILS:
Sous Vide Perfection - Download Our Commercial CT-1 Brochure Today!
The Model 2700 Wok is a versatile high performance steam jacketed braising pan, ideal for small batch ethnic and ready meals products. This agitated Braising Pan can fry, cook and simmer and is capable of reaching high temperatures in half the time of conventional kettles.
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DC Norris' Cook-Chill System: An Industry Benchmark for Food Safety, Pasteurisation, Extended Shelf Life and Production Efficiency
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.
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
