+44 (0)1767 677515
[email protected]
SYSTEMS
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 system features a valve and sieve at the base of the vessel, designed to work seamlessly with the Braising Bar and Recipe Manager*. This set-up effectively removes liquids and fats from meats and vegetables during braising, ensuring they remain dry.
When caramelising onions, the process releases a significant amount of water. Traditionally, this water collects at the bottom of the vessel, causing the onions to boil instead of braise. Our system efficiently drains this excess liquid, preventing undesirable boiling and promoting proper braising.
For meats, excess liquid can hinder achieving a desirable seared appearance and texture. By draining the liquid through the vessel’s base, our system ensures the meat remains dry, enhancing its seared look and flavour.
The drained liquid can be collected and reintegrated into the product if needed. For instance, if a sauce-style product is required, the liquid can be mixed with starch and added back, providing flexibility and enhancing the final dish.
*Recipe Manager Software is an optional extra, however braising bar is essential for this process to work.
Discover more by downloading our brochure
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.
READ MORE
DC Norris has innovated a Continuous Root Vegetable Cooker designed to achieve consistently high-quality, evenly cooked food, primarily for mashed potatoes. This versatile cooker also excels with various other vegetables like carrots, turnips, swede, and beetroot, preserving their natural color, flavor, 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