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SYSTEMS
The DCN In-Vessel Emulsifier is used to emulsify / homogenise powders and solids in the same processing vessel used to cook products.
This removes the need for any external / bolt-on emulsifiers, and has the benefit of ensuring that no product is lost in the pipework.
Food manufacturers requiring a variety of textures can change the emulsifier head easily from a coarse to a fine finish.
Ideal for products such as soups, sauces and dressings – e.g Mayonnaise
And Soups that require emulsifying prior to final addition of particulates.
The Emulsifier can be tilted out of the vessel for visual inspection / maintenance, and the blades can be removed in minutes for visual inspection.
Brochure
Our stainless-steel, scraped surface Industrial Steam Jacketed Kettles range from 50 to 5000 litres. These can be part of the DCN Cook-Chill System or used independently.
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Introducing the CT-1 Sous Vide Cook Tank, the newest addition to our range of industrial and commercial sous vide equipment. Designed with small-scale food manufacturers, food service providers, and restaurants in mind, this compact 250-litre system combines precision and versatility in a user-friendly package.
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
