+44 (0)1767 677515
[email protected]
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
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.
Find out more
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.
Revolutionise your Food & Beverage Production with DCN's patented Jet Cook Technology - recent winner of Most Innovative Processing Solution Award at Saudi Food Manufacturing.
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
