D C Norris and Company (DCN) Sous Vide Cook Tank Tumble Chiller

D C Norris & Company (DCN) has added the Sous Vide Cook Tank Tumble Chiller (CTTC) to its Foodservice Cook-Chill range.

The all-in-one compact design will benefit food producers requiring an easy and economic introduction to the cook-chill production. The range is suitable for users with limited floor space. The complete system includes steam jacketed kettle, cook tank tumble chiller, bag vacuum unit, pump fill station and access step, which are mounted together on the same skid.

Also included is a service and control package with HMI to effortlessly manage the cooking, cooling and product transfer. This enables the producer to cook and chill a wide variety of products on one system (kettle cooking is ideal for soups and sauces, while the CTTC cooks and cools whole items such as joints of beef, pork and fish).

CTTC products are vacuum sealed in a pouch and then slowly cooked at gentle temperatures in a bath of water; this long slow cooking process ensures maximise yields, retains product integrity, important nutrients and vitamins while also enhancing meat texture, tenderness, colour and aroma. Following cooking, cold water is circulated in the tank to rapidly reduce product temperatures and extend safe refrigerated shelf life. Savings of 5-10% are possible from increased meat yields, control of ingredient inventory and use of standard recipes, thus reducing food waste.