Introduction - DC Norris & Company

INTRODUCTION 

DCN has been manufacturing innovative industrial food processing machinery to the global convenience food 

industry for over 35 years. We are market leaders and specialists in the areas of food preparation, cooking, 

cooling, portioning, conveying and packaging. Our range of cooking equipment is second to none, ideal for 

cooking and blending the widest variety of products including soups, stews, sauces, pasta, rice, vegetables, fish, 

fruit and desserts. 

We design, manufacture and install full turnkey food machinery systems that cook, cool and package a large range 

of food products. Our customers are leading food producers who supply supermarkets, restaurants chains, 

schools, hospitals, hotels, governments and correctional facilities with convenience foods. We have manufactured 

some of the largest food processing plants around the world including Europe, USA, Russia, South Africa and 

Australia. 

Our equipment range includes, stainless steel Steam-Jacketed Cooking Kettles, Cook-Chill Systems, Cook Tanks 

and Industrial Can Openers. With our industrial cooking equipment, customers can expect to produce up to 

40,000 meals a day or more if required using our bespoke steam-jacketed kettles and the DCN Cook-Chill System. 

DCN has an active research and development department and can supply customers with any solution, from small 

vessels/machinery to complex fully automated food processing lines. 

FROM DESIGN THROUGH TO INSTALLATION 

Customer satisfaction is our mission; we involve our customers at 

every stage of manufacture working closely with you from initial 

consultation through to final installation to ensure that our 

solutions work. Using state-of-the-art 3D modelling design 

software, we can create an on-screen simulation of a new plant, 

enabling a walk through it before it's even built. We ensure that 

our equipment is ideally suited for the job in hand, meets all 

HACCP regulations, and complies with a customer‟s own quality 

assurance and product traceability systems, integrating with 

existing equipment as necessary. The result is a system that will 

deliver many years of reliable, cost-effective service backed by 

superb after-sales support. Our experienced engineers draw upon 

a comprehensive spares stock holding to ensure down time is kept 

to an absolute minimum. 

PRODUCT DEVELOPMENT KITCHEN 

Testing and product development is crucial to the success of your 

business and to demonstrate our commitment to you, DCN has 

invested heavily in a test kitchen facility which features both 

stand-alone equipment and a full production line as well as a 

kitchen/leisure area which can be used for tasting, training and 

discussion. Here we can rigorously test and trial customers products 

in a food factory environment. With our experienced team we are 

able to assist in recipe development and give customers the 

opportunity to fully assess equipment before you decide to order. 

2

CONTENTS 

Introduction ............................................2 

Contents ................................................3 

DCN Cook-Chill System ..........................4 

Kettle Systems 

Steam-Jacketed Kettles ....................10 

Jet Cook ........................................... 13 

Jet Cook Station .................................15 

Kettle Accessories ............................. 16 

Cooking Systems 

Mash Potato Cooking System ............ 21 

Cook Tank .......................................22 

Wok Style Braising Pan ..................... 23 

Food Regeneration Cooker.................24 

Mixing 

Ribbon Blender .................................25 

Cooling Systems 

Tumble Chiller ..................................27 

Mini Tumble Chiller ...........................28 

D A Cooler ...................................... 29 

Combination Cook-Chill Unit 

Cook Tank-Tumble Chiller ................ 31 

Cook Quench Chill ........................32/33 

Cook Quench Chill Wave Machine .... 34 

Dispensing & Filling 

Pump Fill Station ...............................36 

Form Fill Seal Machine ......................37 

Lobe Pump Depositor ....................... 38 

Skeleton Conveyor ............................39 

Bag Emptier .................................... 40 

Can Handling 

150 Can-Opener ........................... .42 

175 Can-Opener .............................43 

975 Can Crusher ........................... .44 

Vessels & Tanks 

Transfer Holding Vessel ................... 46 

Transportable Holding Vessel ........... 47 

Food Processing Software 

Recipe Manager ............................. 49 

Datastream .....................................50 

Gantries 

Star Deck Tread Plate .......................53 

High Performance Processing Equipment & Expertise For The Food Industry 

Food Manufacturers Restaurant Chains Military Foodservice 

Catering Companies Hotel Foodservice Institutional Foodservice 

Supermarkets Schools Foodservice Hospital Foodservice 

Speciality Food Producers University Foodservice Casinos/Resorts 

3

COOK-CHILL SYSTEMS 

The Only Choice For Top Class Food Producers Around The World 

High Volume 

High Production 

High Consistency 

Increased Efficiency 

Consistent Food Quality, Taste, Texture, Colour, Moisture Content & Nutritional Value 4

COOK-CHILL SYSTEM 

DCN Cook-Chill System has become an industry benchmark delivering cooked and cooled food of the highest 

quality. Food retains the taste, texture and aroma of freshly prepared ingredients with a shelf life of up to 45 days. 

The system is based on specially designed cooking, packaging and chilling equipment capable of processing both 

small and large volumes of ingredients with the minimum number of operators. With the Cook-Chill system you can 

make up to 250,000 meals a day. User friendly control systems monitor production and product status at all stages 

of the cook-chill process in order to ensure delivery of a reliable safe refrigerated product. 

DCN customers who are currently benefiting from Cook-Chill are leading food producers, supermarkets, restaurant 

chains, schools, hospitals, correctional facilities, military, government, nursing homes, hotels, casinos and resorts. 

The Cook-Chill Process 

1 

Central 

Planning/ 

Bulk Purchase 

2 

Central 

Ingredient 

Preparation 

3 

Kettle 

Cooking 

How Does Cook-Chill Work? 

5 

Pump Fill 

Station 

4 

Cook Tank – 

Slow Cooking 

6 

Tumble Chill 

Casings 

7 

Refrigerated 

Storage 

8 

Heat & Serve 

Cook-Chill follows a logical, fully documented production cycle, and delivers a range of important 

benefits. The key to safe extended storage of foods is to rapidly chill your cooked product through the 

„danger zone‟ of 60 – 63°C to retard bacterial growth. This is how we do it: 

1: Preparation: Production can be scheduled to meet sell-by-date requirements, allowing advance 

ordering or Just In Time delivery of meals. 

5

2: Cooking: Using any of the range of DCN Stainless Steel Kettles or Cook Tanks (dependant on product) 

which can be full recipe driven or manually controlled. The system ensures that all times, temperatures and 

quality parameters are constantly monitored. 

3: Packaging: When the cooking cycle is complete, a specially designed DCN Pump Fill Station or fully 

automated Form Fill Seal Machine transfers food at 95 °C from low to high-risk areas – this avoids 

particulate damage, and allows metered delivery into specially formulated laminated bags. A fully flexible 

system; bags can be filled with different volumes prior to full pasteurisation. They are then sealed, dated and 

labelled. 

4: Chill: Bags are conveyed into a DCN Tumble Chiller, they are then gently circulated in chilled water to 

rapidly drop the temperature from 95 °C to below 5 °C in under an hour (product dependent) with cooling 

times and temperatures fully logged. Sealed casings are then placed in chilled storage at 1°C and be stored 

for up to 45 days. 

Steam Jacketed Kettle Cook Tank 

Products which can be cooked in a DCN Kettle and 

then pumped into bags using our Pump Fill Station or 

Form Fill Seal Machine: 

Ready Meals 

Soups / Chowders 

Ethic Cuisines 

Sauces / Gravies 

Pie Fillings 

Casseroles & Stews 

Dressings & Dips 

Whole Items requiring a slow sous-vide style cook using a 

DCN Cook Tank: 

Beef & Pork Joints 

Chicken Breasts 

Turkey Breasts 

Ham 

Fish 

Lamb & Veal Cuts 

Duck / Pheasant / Quail 

6

Inclined Agitator Kettles 

DCN Cook-Chill Equipment 

All Cook-Chill systems begin with a 

DCN inclined agitator kettle, sized 

to your production requirements. 

The patented agitator design 

provides variable speed agitation 

for gentle yet complete mixing of all 

ingredients, and ensures uniform 

suspension of solid foods 

(vegetables etc) while pumping food 

out of the kettle. The kettle is fitted 

with a 3‟‟ air operated valve for 

automatic transfer of food products 

to the pump fill station. This hands 

free product transfer minimises 

human or utensil contact with food 

and greatly reduces the risk of 

product cross contamination. 

Inclined scraping type agitator with patented, heat resistant, food approved 

plastic blades 

Standard sizes from 300 to 1500 litres. Custom sizes made to order 

Steam jacket operates up to 10 bar. Insulated and stainless steel sheathed 

Manufactured in stainless steel grade 316 for all food contact parts and 

type 304 for all other parts and designed and tested to PD5500 standards 

Standard internal sanitary finish of 180 grit. External surfaces have a semi- 

deluxe buff finish (or to customers specification) 

Accessories include: CIP, steam injectors, homogenisers, mixers, blenders, 

full controls, valve packages, gantries 

Cook Tank Tumble Chiller 

Add even more production capability 

to a Cook-Chill system with a hot 

water, low temperature Cook Tank. 

Ideal for the preparation of meats, 

poultry and a variety of prepared 

goods that cannot be kettle cooked or 

tumble chilled. Meats, poultry and 

prepared foods are vacuum packed in 

plastic casings and loaded into wire 

racks, which stack in the Cook Tank. 

Circulating hot water slow cooks meats 

in their own juices, resulting in 

extremely high yields, up to 95%. 

Following cooking, cold water is 

circulated in the tank to rapidly reduce 

product temperatures and extend safe 

refrigerated shelf life. 

Inclined scraping type agitator with patented, heat resistant, food approved 

plastic blades 

Fully automatic 

All stainless steel design 

Microprocessor control 

E-terminal data logging (optional) 

Slow overnight meat cooking 

Stainless steel baskets to take bagged vacuum clipped product 

HACCP compliant 

Approximate capacities: 

Model CT-5 – 300 kg joint 



Pump Fill Station / Form Fill Seal Machine 

This state of the art pump fill station is fully 

mobile and equipped with a special food 

grade pump designed to handle high and 

low viscosity products without damaging 

sensitive foods. Kettle contents are quickly 

pumped, packaged and sealed, while still 

hot (95ºC). It can empty and package the 

contents of a 1000 litre kettle in 15 

minutes. Tough, pliable plastic casings are 

filled with accurately measured amounts of 

food, and an air operated clipper seals and 

trims the bags. The clipper is also ideal for 

packaging meat products for Cook Tank 

preparation. Alternatively the DCN Form Fill 

Seal Machine can be used instead as a fully 

automated option thus reducing labour 

costs. 

Stored pouch/product volumes 

HMI panel or push button “self teach” options 

Temperature cut-out to prevent cold filling of bags 

Clipping head with „no-clip‟ alarm 

Pumps solids (35 mm) with no product damage 

Data logging / Load cell / CIP incorporation (optional) 

Positive rotary pump 

The Tumble Chiller is the key to safe 

extended shelf life of your Cook-Chill 

prepared foods. Tough, pliable plastic 

casings are loaded into the chiller 

while still hot (95ºC) and then gently 

tumbled in chilled water. This process 

is safe for delicate foods and extremely 

effective, reducing product 

temperature from 95ºC to below 5ºC 

in 90 minutes or less. (product 

dependent) This rapid chilling greatly 

reduces the time food remains in the 

“critical zone” (7ºC-63ºC) and 

eliminates virtually all-bacterial growth, 

which allows safe refrigerated shelf life 

for up to 45 days. 

Inclined scraping type agitator with patented, heat resistant, food 

approved plastic blades 

All stainless steel design / Large or small batch 

Easy to use HMI / Microprocessor control 


Cleaning cycle 

Surge tank for water recovery (optional) 


Model TC-75 – 750 litres of product 


7

Controlled Cooking and Rapid Chilling 

Eliminates Degradation of Food Quality 

Caused by High Temperature and Freezing 

Transfer from Kettles to Pump Fill Station and then into Tumble 

Chillers for cooling 

Advantages Of Cook-Chill 

Builds up a stock of quality food for future use. 

Hygiene – no direct human or utensil contact during the cooking or the packaging. 

Savings of 5-10% are possible from increased meat yields, control of ingredient inventory and use of 

standard recipes reducing food waste. 

Saves on labour costs. 

Consistent quality of the finished product by the use of controlled production techniques. 

Food Safety. 

Production can be centralised for operations where food is distributed to off-site locations. 

High Performance Processing Equipment & Expertise For The Food Industry 

Food Manufacturers Restaurant Chains Military Foodservice 

Catering Companies 

Supermarkets 

Hotel Foodservice 

Schools Foodservice 

Institutional Foodservice 8 

Hospital Foodservice 

Speciality Food Producers University Foodservice Casinos/Resorts

COOK-CHILL BAGS 

DCN bags have been developed over several years to give maximum performance and strength when used in 

conjunction with DCN Cook-Chill Systems. The bag is designed to be thin in nature to give optimum 

temperature transfer, which reduces both cooking and cooling times, but also with a construction to prevent 

breakage. The bag material has a layered construction that prevents penetration of the atmosphere and when 

sealed and stored in chilled conditions, extends the shelf life of the product inside. 

Kettle Pouches 

Features: 

For use when packaging product after 

cooking in a DCN Steam-Jacketed Kettle 

as part of the Cook-Chill Process. 

Multi layer design to give strength and 

resistance against atmospheric intrusions 

Heat-sealed construction 

Shelf life properties up to 28 days (product 

dependant) 

Natural or coloured 

Available in any size up to 8 litres 

Cook Tank Pouches 

The Cook Tank pouches are manufactured in a 

special nylon/polythene material, which is 

essential when vacuum packing joints of meat or 

fish ready for cooking or cooling in the DCN 

Cook Tank. 

Features: 

Designed to give strength and durability for 

vacuum packing 

Heat-sealed construction 

Natural 

2 Sizes Available: 

300mm x 600mm x 65mu 

400mm x 400mm x 65mu 

9

KETTLE SYSTEMS 

DCN direct steam kettles are designed for the cooking and/or mixing of a wide range of food products, 

including soups, stews, sauces and preserves. With bespoke designs to suit each customers individual 

requirements; they are available with a huge range of features and accessories. Kettles can be integrated 

into existing processes by utilising the range of outlet options that can be fitted to the standard outlet in the 

base of the kettle. These include manual or automatic ball valves and EHEDG certified, air operated flush 

fitting drop down valves. 

10

STEAM JACKETED KETTLES 

Kettle Features: 

Standard sizes range from 300 to 1500 litres. Custom sizes made to order. Supported on three or four legs 

(depending on size) 

Operates up to 7 bar – supplied from two steam connections on either side of kettle to provide even heat 

distribution 

Inclined scraping type agitator which has patented scoop-type scraper shovels with replaceable, heat resistant, 

food approved plastic blades 

Manufactured in stainless steel grade 316 for all food contact parts and type 304 for all other parts 

Split Jacket available for cooking small batches 

Kettles are available to either PD5500 Cat 3 or to ASME VIII Div 1 

Insulated and stainless steel sheathed 

Standard internal sanitary finish of 180 grit 

External surfaces have a semi-deluxe buff or bead blast finish (or to customers specification) 

Other accessories include: CIP, steam injectors, homogenisers, mixers, blenders, full controls, valve packages 

and gantries 

Non-Agitated Kettle 

Kettle Size 

(ltrs) 

Kettle Diam 

DIM A (mm) 

Kettle Height 

DIM B (mm) 

Overall Kettle 

Height DIM C (mm) 

Kettle Depth 

(mm) 

Connection 

Sizes (inches) 

K0 300 800 908 995.5 250 1 

K0 500 928 1036 1116 250 1 

K0 750 1110 1218 1204 250 1 ½ 

K 1000 1220 1328 1328 250 1 ½ 

K 1500 1326 1434 1434 250 1 ½ 

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Steam Jacketed Kettle (Inclined Agitator) 

Kettle Size 

(ltrs) 

Kettle Diam 

(mm) DIM A 

Kettle Height 

(mm) DIM B 

Overall Kettle 

Height (mm) DIM C 

Kettle Depth 

(mm) DIM D 

Connection 


300 900 1030 1602 1339 1 

500 1020 1177 1776.5 1507 1 

750 1222 1200 1912 1650.5 1 ½ 

1000 1332 1332 2102 1785 1 ½ 

1500 1478 1478 2271 1918 1 ½ 

Steam Jacketed Kettle (Inclined Tilt-Out Agitator) 

Kettle Size 

(ltrs) 

Kettle Diam 

(mm) DIM A 

Kettle Height 

(mm) DIM B 

Overall Kettle Height 

(mm) DIM C 

Kettle Depth 

(mm) DIM D 

Connection 


300 900 1030 1595.5 1864.5 1 

500 1020 1177 1754 2029 1 

750 1222 1200.5 1946 2242 1 ½ 

1000 1332 1394 2138 2355 1 ½ 

1500 1478 1550 2295 2674 1 ½ 

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Benefits: 

Fast Cooking Times * Reduced Cleaning Times 

High Quality Product * Elimination of Burn-on 

Great Taste, Texture, Appearance * Quiet in Operation 

Reduces costs, production time and produces 

products with great taste, texture and 

appearance 

The Jet Cook incorporates all the very best features of DCN cooking technology into one universal system. 

Products are cooked and heated at incredible speeds in a DCN Kettle using either the Jet Cook Nozzle or 

the Jet Cook Globe Head dependant on your product. Ideal for Cook-Chill and other food processing 

methods, a Jet Cook system can be installed into new vessels or retro-fitted into existing equipment. 

Jet Cook Nozzle steam injection system looks like a jet engine and performs in the same way; it heats and 

pumps drawing product through the internal jet stream. Products are then cooked and heated at 

incredible speeds atomising steam to extract the maximum energy. 

Jet Cook Globe Head agitation system uses the same principle except steam is drawn externally around 

the outside of the head and draws product through it without any clogging, making it ideal for vegetables, 

pasta and I.Q. F Products. 

JET COOK NOZZLE GLOBE HEAD 

ATOMISED STEAM IS ACCELERATED 

INTO THE UNIQUE PROCESS CHAMBER 

PULLING THE PROCESS FLUID 

THROUGH THE JET COOK 

IDEAL FOR SOUPS, SAUCES, 

CREAMS, PIE FILLINGS, READY 

MEALS, PRESERVES, DIPS, 

DESSERTS, LOTIONS AND 

CREAMS. 

STEAM EXITS THE GLOBE HEAD AND FLOWS 

EXTERNALLY AROUND THE HEAD, WHICH DRAWS 

PRODUCT WITH IT INTO THE HEAT/COOKING 

ZONE WITHOUT CLOGGING. 

IDEAL FOR I.Q.F TYPE 

PRODUCTS & LARGE 

PARTICULATE SUCH AS 

PASTA &VEGETABLES 

Additional Kettle Features Which Can Make Up Part of A Jet Cook Package: 

Emulsification and powder entrainment - less wastage occurs as starches are activated without any damage, 

oils, purees and powders can be drawn in using the vacuum created by the Jet Cook 

Built-in homogeniser for pureeing 

Odour extraction unit 

Caramelisation system for cooking onions & searing meats 

13 

Inclined agitator for keeping product in suspension 

Recipe Management System

Double Jet Cook Head Arrangement Available For Even Faster Cooking Times 

Graph shows heating up times of 400 litres of ambient water to 85°C using both the 

single and double Jet Cook Head 

CASE STUDIES & TRIALS 

Béchamel Sauce 

Goal: Improve the emulsification of the sauce and reduce the noise of the customers current system. 

Method: All ingredients added together and cooked using the patented Jet Cook Nozzle. 

Result: 500kg of sauce reached 95°C in 8 minutes greatly reducing production times. 

The customer is achieving a far better emulsion with the béchamel sauce and therefore 

improved taste and texture. Vibration and noise was reduced dramatically and the 

customer replaced his existing equipment with a Jet Cook System. 

Chicken Korma 

Goal: Improved taste and texture of Korma produced by a leading Indian Curry Manufacturer. 

Method: The sauce was cooked using the patented Jet Cook system and cooling was achieved using glycol through 

a jacketed vessel. 

Result: Cooking and cooling times were exceptionally faster when compared with those 

recorded using standard equipment. Results collated from a taste test showed that the 

cooling process eliminated fat crystallisation in the korma resulting in enhanced taste and 

texture of the final product. The trial showed a massive energy saving compared with 

conventional cooking systems. 

Cheese Sauce 

Goal: To reduce overall cooking batch time, minimise the level of „burn-on‟ and maximise product consistency 

without compromising the quality of flavour. 

Method: Using the DCN Cook-Chill method, the cheese sauce was cooked in a DCN 

steam jacketed kettle. Once the ingredients were added the kettle was brought up to 

temperature using the jet cook. The product was then homogenised to create a smooth 

texture. Once ready, we transferred the sauce into cook-chill bags using the Pump Fill 

Station. They were then cooled in a DCN Tumble Chiller. 

14 

Result: The sauce was cooked in a third of the normal time. Once emptied, the kettle 

revealed absolutely no burn-on.

JET COOK STATION (patent pending) 

Heat and Cook directly into existing Transfer Vessels or Tanks. 

Following on from the success of our Jet Cook System - the fastest cooking system available, DCN have developed 

a portable model enabling customers to improve their production times, cooking at incredible speeds whilst utilising 

existing equipment. Ideal for use with a DCN Cook-Chill system and many other food processing methods. 

If you need more kettle cooking capacity why not consider a jet cook station, just look at the benefits : 

Heat 400 litres water from 7°C to 85°C in 5 minutes - the huge energy saving alone will give rapid 

payback. 

Jet Cook steam injection system looks like a jet engine and performs in the same way; it heats and pumps drawing 

product through the internal jet stream. Products are then rapidly cooked and heated atomising steam to extract the 

maximum energy. 

Features: 

No extra kettles 

No transfer pumps 

No temperature drop as with normal transfer from 

kettle to vessel 

No product loss 

No cleaning 

Installation in one day 

Operation: 

1. Move vessel into place 

2. Lower Jet Cook device 

3. Add ingredients 

4. Water auto batched 

5. Switch on 

6. Cook commences 

7. Raise Jet Cook device 

8. Wheel to line & portion 

15

KETTLE ACCESSORIES 

DCN direct steam kettles are available with a huge range of features and accessories to suit each 

customers individual requirements. Kettles can be integrated into existing processes by utilising the range 

of outlet options that can be fitted to the standard outlet in the base of the kettle. These include manual or 

automatic ball valves and EHEDG certified, air operated drop down valves. Kettles can also be fitted with 

a variety of mixing and homogenising options. 

16

TORNADO AIR AGITATION SYSTEM 

Gentle agitation system designed for keeping products in suspension and even distribution. Used in conjunction 

with DCN Steam Jacketed Kettles and Holding Tanks, the smooth agitation method is ideal for use with delicate 

ingredients. 

Features: 

Features: 

DCN standard unit with high speed mixing head 

Manufactured in stainless steel 

Operating pressure - 100 psi max 

Pumping temperature - 100ºC max 

Flooded suction 

2800 RPM max speed 

3" RJT inlet and 2" RJT outlet 

Single mechanical seal 

7.5kW motor 

Optional heads and cutters for achieving 

different levels of homogenisation 

No moving parts 

Low air consumption for high product movement 

using unique coander technology 

Variable flow patterns possible 

Lower cost than existing mechanical alternatives 

Strip cleanable 

Patent pending 

Your Products: 

Soup 

Sauces 

Ready meals 

Preserves 

Dips 

Desserts 

Lotions 

IN-LINE HOMOGENISER 

High Performance In-Line Homogeniser unit used in conjunction with DCN Steam Jacketed Kettles – emulsifies, 

homogenises, solubilises, suspends an disperses solids. Mounted on a support stand, it can be integrated with 

electrical controls and interfaced with an existing recipe system. 

17

IN-VESSEL HOMOGENISER 

Integral High Shear Mixer/Emulsifier available as an addition to a DCN Steam-Jacketed Kettle. Ideal for 

products requiring a smooth finish such as soups, sauces and dressings. 

Features: 

Heads vary depending on product requirements – 

coarse to fine 

Available as an addition to any DCN Steam Jacketed 

Kettle 

Driven by a 7.5kW mechanical fixed drive 

Maximum speed 2800 RPM 

Motor suitable for operation on 400/3/50 electric 

current (motors can be supplied for international 

voltages if required.) 

Manufactured in 316 stainless steel 

Drive supported by stainless steel channel bridge 

Mayonnaise 

Minimum batch sizes 

possible 

DROP DOWN VALVE 

Designed to facilitate product discharge from kettles and storage vessels. Valves sit flush fitting in the 

bottom of vessels to prevent any product dead area, avoiding any product not being cooked or mixed. 

Features: 

Air actuated (spring to close, fail safe) 

Stainless steel construction 

End fittings to suit operation 

Strip cleanable 

Tri–clamp connection 

Flush fitting 

Available in 3” or 4” diameter 

Soups 

Homogenises product prior to final 

addition of particulates 

Technical Specifications: 

Compressed Air Requirements - 600 l/min @ 6 Bar 

Product Inlet – 3” / 4” 

Product Outlet – 3” / 4” IDF Hygienic Fitting 

Length - 528 mm 

Discharge Angle - 30° to the horizontal 

Discharge Point - 135 mm from centre -223mm below inlet 

18

EHEDG APPROVED OUTLET VALVE 

DCN 3“ Flush Fitting Outlet Valve designed to provide automated product discharge from kettles and storage 

vessels. Tested by the Campden & Chorleywood Food Research Association Group in order to gain EHEDG 

approval, thus ensuring that the valve is fully suitable for use in hygienic clean-in-place applications. 

COMPACT DROP DOWN VALVE 

Designed to facilitate product discharge from kettles and storage vessels. Valves sit flush fitting in the bottom of 

vessels to prevent any product dead area, avoiding any product not being cooked or mixed. 

Features: 

Features: 

Air actuated (spring to close, fail safe) 

FDA approved seal material 

Automated operation 

Easily removable for cleaning and servicing 

Can be integrated into CIP systems 

Crevice free design 

3” or 4” sizes available 


Compressed Air Requirement - 600 litres @ 6 bar 

– connection 8mm dia 

Product Inlet - 75mm dia 

Product Outlet - 3” IDF Hygienic Fitting 

Length - 529mm 

Discharge Angle - 30° to the horizontal 

Discharge Point -158mm fr centre – 237mm 

below inlet 

Air actuated with internal piston 

Compact design allowing vessels tanks or kettles to be mounted lower to the ground 

Sits flush with the base of vessel eliminating dead spots for mixing 

Hygienic design strip cleanable with tri clamp connections 

Available in 3” or 4” as standard with full bore outlet 

Manufactured in polished stainless steel 304 or 316 and food approved plastics 

Available with signal master switches on request 

Outlet connection RJT 

Suitable for use with CIP installations 

19

COOKING SYSTEMS 

20

MASH POTATO COOKING SYSTEM 

Cooking System for mash potato and root vegetables such as carrots, parsnips and swede. Produces up to 2 tons 

per hour continuously. 

The Process: (can be tailored to suit other requirements) 

1. Diced vegetable is fed into the Cooker by an Infeed Conveyor. 

The diced potatoes are transported through the Cooker and are 

cooked by steam. 

2. The cooked potato is fed from the cooker into a bi-directional 

chute that feeds either of two Solia food processing machines. 

3. A Solia food processing machine mashes the potato. 

4. Mash Potato is fed into blenders & load cells monitor the weight 

When the weight in one blender reaches a predefined maximum, 

the weigh cells send a signal to the system and the mashed 

potato is directed into the other blender. 

5. Milk and butter are added according to the recipe requirements. 

6. Recipes can be saved in the system and recalled when required. 

7. When the blending process is complete, DCN Pump Fill 

machines are used to receive batches of product from the 

blenders (if cook-chill option is required). 

8. The Pump Fill machines are used to fill and seal bags containing 

a pre determined volume or weight of product in preparation for 

the cooling process in the Tumble Chillers 

Features: 

In-feed Auger Conveyor 

Potato Auger Cooker 

Product Chute 

Mash Potato Solias 

Ribbon Blenders 

Milk, Butter & Hot Water System 

Access Platforms 

Your Product: 

21

COOK TANK 

Sous Vide low temperature stationary cooking and cooling of solid muscle items (e.g. joints, chicken, 

turkey breasts, fish.) This preparation of cooking is beneficial for increasing net meat yields. 

Features: 

Cook-Chill process 

Heating and cooling of process water using integral 

heat exchanger and pipework arrangement 

Stainless steel baskets to take bagged 

vacuum clipped product 


Tank mounted on six stainless steel legs with 

adjustable levelling flanges 

Mitsubishi HMI colour touch screen offering control 

of the following: 

Mode selection 

Cook with probe or time 

Water temperature - actual and set point 

Probe temperature - actual and set point 

Cook time / soak time 


Spring assisted hinged tank cover with built in 

interlock safety switch 

HACCP compliant 





Fully automatic operation 



Requirement Connection 

Voltage 400vac 16A 20 mm 

Air 1.7 l/min @ 6 Bar 8 mm 

Steam 120 kg/hr @ 3 Bar 1” BSP 

Chilled Water 150 l/min @ 1 deg C 1” BSP 

Mains Water 100 l/min @ 3 Bar 1” BSP 

Height Width Length Weight (Kg) 

1160 1150 CT5-2015 

CT10-2280 

625 

22

WOK STYLE BRAISING PAN 

High Temperature Braising Pan used for frying/cooking/simmering – ideal for small batch ethnic/ready meals 

products. The DCN Model 2700 Wok is a versatile, high performance steam jacketed braising pan, capable of 

reaching high temperatures in half the time of conventional kettles. 

Features: 

All stainless steel construction 

Up to 4.5 bar steam pressure 

Tilt both ways (high low risk) 

Programmable agitation 

Variable speed 

Temperature logging (optional) 

150 litre capacity 

Easy remove agitator 

Stainless steel or plastic blades 

CE Compliant 

Typical Boiling Time - 

ambient to boiling 8 mins approx 

(4.5 bar steam) 



Voltage 400 Vac 3 phase & neutral - 

25 amps 

20mm 

Steam 300 kg/hr @ 4.5 Bar 1 1/2” BSP 

Air 13.5 l/min @ 6 Bar 8mm 


2496 lid open 1374 2056 750 

Your Product: 

23

FOOD REGENERATION COOKER 

Stand alone mobile unit designed for the rapid cooking of Cook-Chill food products still in casings following 

refrigerated storage. 

Features: 

Cooks food whilst still in Cook-Chill 

casings 

Typical cooking time of 85°C-4°C in 15 

minutes 

Takes up to 75Kg of product (other sizes 

available 

Drum tumbles casings for rapid and 

even heating 

Electrically driven 

Electric immersion heating - 15Kw 

Water In-feed 

Built-in interlock safety switch to stop 

drum rotating when cover is lifted 

Float switch heater protection 

HMI control system 

Insulated for energy efficiency 

Fabricated from grade 304 stainless 

steel 

Electricity Mains Water 

32 Amps 3 Phase 

400V, 50 Hz 

1” Diameter 

Width (mm) Depth (mm) Weight (Kg) 

Approx (dry) 

11050 708 250 

We can now supply 

Cook-Chill Bags 

as well! 

Production Capacity 

Rotating Drum Capacity: ten (10) 4kg Cook-Chill casings or forty (40) equivalent for other casing 

capacities. 

Control Package 

PLC Control via a HMI touch screen interface, this is mounted in a housing that is conveniently located for 

easy operation of the machine for control. 

24

RIBBON BLENDER 

DCN have introduced a range of Ribbon Blenders designed for the gentle mixing and blending of 

products. The system works using a single shaft drive with inner and outer horizontally opposed ribbons 

giving a full mix. Discharge is via a centre outlet and all product is guided to the centre from both 

ends to ensure all finished product is removed. 

Features: 


Versatile user-friendly machine 

Can be jacketed for temperature retention cooking 

or cooling 

Can be mounted on load cells if required 

Single speed or variable 

Loading & emptying arrangements available 

½ / 1 / 2 / 2½ ton capacities available 

Your Product: 

Mash Potato 

Coleslaw 

Meat Products 

Dry Ingredients 

Sandwich Mixes 

Fruit 

Cake Mixes 

Jams 

Preserves 

BRAND NEW 

INNOVATION! 

25

COOLING SYSTEMS 

DCN cooling systems offer process innovation and excellence with minimum batch times. Cooking and 

Cooling is often part of the same package; a tumble chiller is part of the cook-chill system, and for 

processes requiring large batch cooling in stand alone vessels DCN offer an extensive range of static D A 

coolers with unique scraped surface agitators. 

A DCN vacuum cooling system is amongst the fastest and most efficient methods of sauce/product cooling 

available today. Cooling options include vacuum, chilled water, glycol and pumped/scraped heat 26 

exchangers. Manual, semi-automatic or fully automated control is offered.

TUMBLE CHILLER 

As part of the DCN Cook-Chill system, after cooking filled casings are conveyed into a purpose built rotary tumble 

chiller which reduces the temperature of cooked food to below 4° Celsius in under an hour (products with a thin 

viscosity) to 90 minutes (thick viscosity), with cooling times and temperatures fully logged. The bagged product is 

immersed in chilled water in the drum which rotates, gently tumbling the bags and massaging the product to ensure 

complete cooling. The water around the product is chilled by circulating a chilled coolant through a dimpled jacket 

in the outer casing of the unit. 

Features: 

DCN Cook-Chill process 



Large or small batch sizes 

Easy to use HMI 


Cleaning cycle 

Surge tank for water recovery (optional) 





Requirement – TC- 

75 

Requirement – 

TC-100 

Water 100 l/min @ 3 Bar 100 l/min @ 3 

Bar 

Steam 

(for cleaning) 

100 kg/hr @ 4 Bar 100 kg/hr @ 4 

Bar 

Glycol 300 l/min @ 0-1° C 350 l/min @ 0-1° 

C 

Air 0.1 cu/mtr/hr @ 5 Bar 0.1 cu/mtr/hr @ 5 

Bar 

Connection 

1” BSP 

3/4” BSP 

1 1/2” BSP 

1/2” BSP 

Voltage 415/3/50-10A 415/3/50-10A 20mm 

27

MINI TUMBLE CHILLER 

Based on our best-selling larger sized Tumble Chillers, the new model TC-30 and 50 has been designed for the 

smaller user with typical batch sizes of between 250-450kg and has patented special features. 

The bagged product is immersed in chilled water in the drum which rotates, gently tumbling the bags and 

massaging the product to ensure complete cooling. The water around the product is chilled by circulating a chilled 

coolant through a dimpled jacket in the outer casing of the unit. 

Features: 

Perfect for smaller kitchens or food service suppliers 

DCN Cook-Chill process – pumpable products such 

as soups, sauces, ready meals, casseroles, salad 

dressings & pie-fillings 

Latest „Cooling Technology‟ 


Simple to operate 

Jacketed design – able to accept coolant at lower 

temperatures without freezing 

Low maintenance – unit has no pumps, heat 

exchangers or filters to clean or clog 

Approximate capacity 300 / 500 litres of product 

(Larger models are available) 


(TC-30) 1122 

(TC-50) 1529 

(TC-30) 1408 (TC-30) 1343 

(TC-50) 1787 

(TC-30) 1510 

(TC-50) 1762 

(TC-50) 1404 

Requirement – TC-30 Requirement – TC-50 Connection 

Water 100 l/min @ 3 Bar 100 l/min @ 3 Bar 1” RJT 

Steam (for cleaning) 100 kg/hr @ 2 Bar 100 kg/hr @ 2 Bar 3/4” BSP 

Glycol 

(Primary Cooling 

Medium – Antifreeze/ 

300 l/min @ -5° C 300 l/min @ -5° C 1 1/4” BSP 

water mix) 

Air 5 Bar 5 Bar 

28 

1/2” BSP 

Voltage 230V 50Hz -16A 415/3/50 – 6A

DA COOLER 

For processes that require large batch cooling in stand-alone vessels, DCN offers an extensive range of static DA 

Coolers with unique scraped surface agitators. Their large surface area to product ratio allows rapid cooling times 

without damage to particulates or adverse effect on quality or taste. Product is gently transferred to the coolers 

using our vacuum transfer system and the cooling cycle is closely monitored to eliminate the risk of thermal shock or 

separation. Once cooled, product can then be over-pressured with sterile air into transfer vessels before being 

taken to the filling line for depositing, avoiding product damage and keeping losses to a minimum. Can be 

integrated with a range of other equipment including DCN kettles, vacuum trolleys and bratt pans. 

Features: 

Glycol jacket with 3 bar working pressure and special dimpled pattern to give ultimate cooling performance 

Standard batch sizes range from 300 to 750 litres (custom sizes made to order ) 

Vessel is capable of taking a vacuum to allow filling of product 

without the need for transfer pumps 

Insulated, with a conical bottom and stainless steel cladding 

Standard internal sanitary finish. External surfaces have a 

semi-deluxe buff finish (or to customers specification) 

Vertical product zone with scraping surface type, variable speed 

agitator fitted with replaceable food approved plastic blades 

Fixed lid design with manway for incorporating into CIP cleaning 

systems. Full diameter, counter balanced, domed tilting lid for 

complete access to product zone, available as an option 

Designed and tested to PD5500 standards 


Cooler Size Overall Height Diameter Leg Length Motor to Floor 

Clearance 

DIM 'A' (mm) DIM 'B' (mm) DIM 'C' (mm) DIM 'D' (mm) 

300 2127 1058 603 341 

400 2248 1058 603 341 

500 2364 1058 603 341 

750 2686 1058 603 341 

29

COMBINATION COOK/CHILL 

DCN offer combination cook/chill equipment for those food manufacturers who require a more compact 

two-in-one design. DCN Cook Quench Chill machines are specially designed for products such as pasta, 

rice and vegetables that require this specific method of cooking. 

30

COOK TANK TUMBLE CHILLER 

Sauce Cooler and Sous Vide Low Temperature Meat Cooker 

For stationary cooking and cooling of solid muscle items (e.g. joints, chicken, turkey, fish, etc) and tumble 

chilling of kettle produced items. Cook Tank preparation of meals can aid in increasing net meat yields. 

Features: 

DCN Cook-Chill process 

Fully automatic 





Rotating drum for tumble chill mode 

Power failure memory retention 

Model CTTC 50 approx capacities: 

Cook 136kg / Cool 225 litres 

Model CTTC 100 approx capacities: 

Cook 225kg / Cool 373 litres 

Technical Specifications 


Voltage 400vac 16A 20 mm 

Air 1.7 l/min @ 6 Bar 8 mm 

Steam 120 kg/hr @ 3 Bar 1” BSP 

Glycol 150 l/min @ -1˚C 1” BSP 

Water 100 l/min @ 3 Bar 1” BSP 


1110 1165 50-1950 100-2750 625 


31

COOK QUENCH CHILL 

Heated by direct steam injection the Cook Quench Chill is designed to automatically cook rice, vegetable and pasta 

products using three stages. The first tank contains water to be heated which cooks the product. The quench tank 

contains cold (ambient) water to take the bulk heat out of the product, stop the cooking and refresh the product. 

The final tank contains chilled water and completes the cooling process. 

Features: 


Stored recipes 

Easy to use HMI 

Trending 

E-terminal data logging 

(optional) 

Euro bin lift (optional) 

Vibrating out feed chute 

C.I.P. Optional 

Glycol Chiller (optional) 



Model 3000 : 500 litre vessel capacity (water) 200 litre basket capacity 

Model 3001 : 750 litre vessel capacity (water) 300 litre basket capacity 

Basket Mesh Size: 3mm (1.5mm for rice) 

Both models can be fitted with two or three vessels 


Steam 750 kg/hr @ 4.5 Bar 2” BSP 

Water(town) 250 l/min 1 1/2 ” RJT 

Water(cooling) 4500 l/hr 

Air 600 l/min @ 6 Bar 1/2” BSP 

Voltage 400 VAC-25A 20mm 


1514 3000 – 1892 

3001 – 2307 

3629 1010 

32

COOK QUENCH CHILL - Rotary/Linear 

Designed to cook rice, vegetable and pasta products, the Rotary and Linear Cook Quench Chill Systems follow the 

same cooking process as our original CQC machine but has a smaller footprint/design to suit a more compressed 

factory production area. 

Heated by direct steam injection the Cook Quench Chill is designed to automatically cook rice, vegetable and pasta 

products using three stages. The first cook pan contains water to be heated which cooks the product. The Quench 

pan contains cold (ambient) water to take the bulk heat out of the product, stops the cooking and refreshes the 

product. The final pan contains chilled water and completes the cooling process. 

Features: 


Require operators to run system (original is fully 

automatic) 

CIP option 

Access platforms 

Food safe & hygienic components 

Distinct low risk/high care division 

Unique water heating system 

Continuous water chilling 

Steam control package 

Fully recipe controlled 

Data caption option 

Loading /unloading solutions available 

Linear (left) - Hoists on a rail that 

run over the top of the 3 tanks 

moving the basket from pan to 

pan. 

Rotary (right) - 3 pans in a 

circular layout with an arm in 

the middle that spins on a 

radius to move basket from 

one pan to another. 

(rotary) 

(linear) 

33

COOK QUENCH CHILL ‘Wave Machine’ 

A unique wave pump agitation system for the cooking of long pastas, rice, potatoes and vegetables. The 

Model 4003 Cook Quench Chill System has a 750 litre vessel capacity (water) and a 300 litre basket 

capacity and is designed to cook rice, vegetable and pasta products. It is heated by direct steam injection 

and has a water overflow rim incorporated into the water tanks to prevent spillage onto the production 

area floor and cross contamination between high and low risk areas. 

Features: 



CIP option 

Food safe & hygienic components 

Distinct low risk/high care division 

Unique water heating system 

Continuous water chilling 

Fully recipe controlled 

Data caption option 

Loading /unloading solutions 

options 



Steam 890 kg/hr @ 7 Bar 2” 

Ambient Water 375 l/min 3” 

Glycol 0.5°C 2” 

Compressed Air 0.5 cuM/min @ 6 Bar 

Height Width Length 

2688 (baskets raised) 

1530 (baskets 

lowered) 

1800 (basic machine) 

2782 (inc. pipework) 

3840 (basic machine) 

4404 (inc. pipework) 

34

DISPENSING & FILLING 

35

370 PUMP FILL STATION 

Part of the DCN Cook– Chill Process; a stand-alone unit for the accurate batching of product into pouches 

ready for cooking or cooling. This state of the art pump fill station is fully mobile and equipped with a 

special food grade pump designed to handle high and low viscosity products without damaging sensitive 

foods. Kettle contents are quickly pumped, packaged and sealed, while still hot (95ºC). It can empty and 

package the contents of a 1000 litre kettle in 15 minutes. Tough, pliable plastic casings are filled with 

accurately measured amounts of food, and an air operated clipper seals and trims the bags. The clipper is 

also ideal for packaging meat products for Cook Tank preparation. The model shown has a user friendly 

HMI panel but the unit is also available as a “self teach” option with simple push button controls. 

Features: 


PLC control 

Stored pouch/product volumes 

HMI panel or push button “self teach” options 

Temperature cut-out to prevent cold filling of bags 

Clipping head with „no-clip‟ alarm 

Pumps solids (35 mm) with no product damage 

Positive rotary pump 

Data logging (optional) 

Load cell (optional) 

CIP incorporation (optional) 

390 model available with sine pump for thick 

products such as mash potato and porridge 



1940 828 731 250 


Air 5 l/min @ 6 Bar 1/2” BSP 

Voltage 220 VAC-16A 20 mm 

Product Gravity Feed 3” RJT/IDF 

36

VERTICAL FORM FILL SEAL MACHINE 

Designed for the automatic filling and sealing of both wet and dry products into formed bags. It is suitable for 

products with large particulates, sticky, thick or viscous products and also granulated or powder type products. 

The machine incorporates a gentle but extremely accurate piston pump and is available with the option of a large 

variety of different size nozzles and can produce filled bags with unmatched fill/weight accuracy. Can be used as a 

fully automated alternative to the Pump Fill Station during the DCN Cook-Chill Process. 

Features 

Manufactured in 304 stainless steel with 4 

locking swivel castors and polycarbonate front 

and side guards 

Thermal printing system 

PLC control with easy to use touch screen 

Easy and accurate positioning 

Alarms for position of film roll, door open, no 

print tape 

Automatic film tracking for bag forming with 

quick and easy changeover between bag sizes 

Horizontal sealing using pneumatic drive, with 

two heat seal bars and cut-off knife, low noise 

emission and suitable for different thicknesses of 

packing material 

Fill nozzle extends into partially formed bag to 

eliminate seal contamination with cut-off to 

prevent dripping between bags 

Exclusive full tapered valve ports prevent 

pumping damage to the most delicate of 

products 

Bag support and exit chute 

CE Certification 


2015mm 1840mm 1360mm 850kg 

Services: Requirement 

Electricity AC 220V 4kW 

Air 6 bar @ 3m 3 

Maximum Bag Dimensions Width 350mm / Length 500mm 

Minimum Bag Dimensions 

Width 100mm / Length 100mm 

Packing Speed 35-70 bags/min 

Vertical Sealing Width 10-15mm 

Bag Length Allowance + 2mm (optical control) 

37

LOBE PUMP DEPOSITOR 

Designed to accurately portion liquid and semi liquid products at high speed, with minimal product 

damage. Optional head sizes and shapes are available making it ideal for fruit, soups, sauces and ready 

meal type products. 

Features: 

Fully height adjustable 

Single or multiple shot 

Manual or automatic operation 

Typical deposits between 20 and 200 grams with 

speeds up to 40 packs per min (dependant on 

deposit size) 

Various nozzles are available for spot or layering 

of product 

Pressure fed from our transfer vessels or via 

standard hopper 

Stainless steel construction with all food contact 

parts being strip cleanable without tools 


Pressure Connection 

Compressed Air 90psi 8mm 

Voltage 240v (6A) 

Height Depth 

1813 756 

38

SKELETON CONVEYOR 

Used for the transportation of product casings e.g. from a Pump Fill Station to a Tumble Chiller. 

The Skeleton conveyor is a stainless steel construction and available in various options. The new patented belt 

release keeps down time to a minimum, and with a totally open tubular frame cleaning time is also kept to 

minimum making it one of the most hygienic conveyors available. 

Features: 

All stainless steel tubular design 

Various options 

Inclined 

Flat 

Trough 

Plastic panel 

Quick release belt 

2,000 mm to 10,000 mm 

Other size on request 

Easy clean 

Optional speeds 

Self tensioning belt 

Lift off side guides 

No nuts or bolts 

IP 65 

Drop on side tables (optional) 

Integral start stop 

Variable speed (optional) 



Voltage 400 VAC - 2.5A 20mm 

Height Width Length Weight 

(Kg) 

2262 Customer 

dependent 

Customer 

dependent 

150 

39

BAG EMPTYING SYSTEM Model 775 

Stand alone mobile unit designed to automatically open empty and transfer contents of 

DCN Cook-Chill bags into depositors, hoppers or tote bins 

Features: 

Save/Extract more product from bag 

Empties 6 bags per minute 

Pneumatically Activated 

Payback Easily Justified with Product 

Saving Alone 

Mobile 

Removes Repetitive Strain Health & 

Safety Issues 

Suitable for Different Lengths of Bag 

Integral Product Transfer Pump 

Complete Bag Collection Bin 

Fully Interlocked 

Handles Particulates & Non-Particulates 

Without Damage 

News Flash! 

Brand New! 

Empties complete contents of 

Cook-Chill bags – big savings 

on time, money 

& labour 

DCN are now able to supply a new range of bags developed in conjunction with the emptier! 

With superb strength, faster cooling times, better product removal AND lower price why not 

come and try them out today in our test kitchen?! 

DCN On-Site Test Kitchen Facility Available for Product Development, Trials & Hire. 

40

CAN HANDLING 

41

150 CAN-OPENER 

The model 150 pneumatically operated can-opener is ideal for small quantities and is adaptable for 

most can sizes, including square. Options include – support stand, infeed table, can wash/rinse 

system, vibratory conveyor, can crusher. There is also the option to upgrade to a semi-automatic 

mid-range line, ideal for larger batches. 

Features: 


Two handed start 

Removes lid in one cut 

Fully enclosed blade 

No metal chips 

Interchangeable heads 

Height blocks 

60 mm to 230 mm diameter 


Your Product: 


Air 6 BAR 12 mm 


860 280 400 45 

42

175 CAN-OPENER 

The model 175 plc controlled mid-range can-opener is ideal for large batches using the same basic format as our 

model 150 can-opener but with the added benefit of being automatic. It is suitable for can sizes between 141-159 

mm inside diameter and 141-260 mm high. 

Options include wash/dry tunnel, product/liquid separation system, can crusher and interchangeable cutting heads. 

Individual machines manufactured to customer requirements on request. 

Features: 


PLC controlled 

Semi-automatic 

Removes lid in one cut 

Leaves no metal chips 

Can reject system 

Fully enclosed blade 

In-feed conveyor 

Twist box 

Lid wash (option) 

Can rinse (option) 

Throughput of up to 800 cans per 

hour, Dependent on can size/ 

contents and options required. 


Air (without 

crusher) 


250 l/min @ 6 Bar 25 mm 

Air (with crusher) 1200 l/min @ 6 Bar 25 mm 

Electrical 240V single phase 

50Hz 

Approximate Height (mm) Depth (mm) Length (mm) Weight (Kg) 

With Can Crusher 

Without Can Crusher 

1898 

1692 

2796 

2796 

3643 

2930 

43 

550 

400

975 MANUAL CAN-CRUSHER 

The Model 975 manually operated pneumatic Can Crusher has been specifically designed for the purpose of 

crushing empty cans opened using a Model 150 Can-Opener. 

The empty cans are hand fed into the crushing chamber, when the guard is lowered the can is crushed to 

approximately 25% of its original height. The guard is then raised and the next can inserted into the chamber, the 

previous can is automatically displaced out of the back of the chamber and into a collection bin (option) for 

disposal. 

Features: 


Manually operated 

Pneumatically powered 

Minimal controls for ease of use 

Fully interlocked for safety 

Completely hose proof design 

Mounted on four adjustable legs each with bolt 

down facility 

Manual can rinse facility (option) 

Crushed can bin (option) 

Versions available for most can sizes 

Totally pneumatic and mechanical models also 

available 


1775.5 

900 

502 

810 

Compressed Air 

Water 

(if used with can rinse 

facility) 

Pressure Connection 

240 l/min @ 6 

Bar 

1/2” BSP 

3 Bar 1/2” BSP 

44

VESSELS & TANKS 

45

1900 500LTR 

TRANSFER/HOLDING VESSEL 

DCN Transfer Vessels are ideal for the vacuum, pressure filling and transfer of hot or cold liquid product. The vessel 

is available in various sizes up to 1000 litres and can be mounted on two fixed and two swivel castors, allowing the 

tank to also serve as a mobile holding vessel. Made from 304-grade stainless steel, vessels are custom made to 

customer requirements. 

Features: 

Insulated / jacketed 

Agitated or non-agitated models available 

Hinged lid 

Hygienic butterfly valve (size to suit customer 

requirements) 

Mobile (with castors) Optional 

Stainless steel grade 316 / 304 

Standard sizes 300 litre to 600 litre (other 

sizes available) 

Designed to PD5500:2003 

Working pressure 1 bar (or to suit customer 

requirements) 

Tested to 25” vacuum 

Custom made to customer requirements 

Other types of vessel available 


1468 400LTR 

875 TANK FEET 

1435 300LTR 

875 TANK FEET 

950 


Capacity 300 Litre 400 Litre 500 Litre 

Dim ‘A’ 1435 1468 1900 

46

TRANSPORTABLE HOLDING VESSELS 

Ideal for products such as milk, yoghurt, sauces, fruit purees and dips. Standard models are non-jacketed and noninsulated 

and are available with or without the stacking rim. The vessels can be stacked three high when empty or 

two high when full. Transportable via fork-lift or pallet truck with a 4-way base. 

Other types of vessel available include: mobile (with wheels), insulated, hot-fill, glycol jacketed and square. 

Features: 

Stainless steel grade 316 / 304 

Standard sizes 500 litre to 1000 litre (other sizes available) 

Stackable or non-stackable models available 

Designed to PD5500:2003 

Working pressure 1 bar (or to suit customer requirements 

Hygienic butterfly valve (size to suit customer requirements) 

Ribbed for strength 

Protection ring on top 

Custom made to requirements 

Four-way base suitable for fork lift or pallet truck 



Capacity 500 Litre 600 Litre 700 Litre 800 Litre 900 Litre 1000 

Litre 

Dim ‘A’ 1337 1468 1599 1730 1861 1992 

47

FOOD PROCESSING SOFTWARE 

DCN design all software systems in–house using the latest technologies and up–to–date software. 

A full systems analysis with close consultation with the client is conducted to ensure that they get the exact 

control and support that is required. 

Most DCN systems utilise Mitsubishi control systems incorporating Programmable Logic Controller (PLC) 

technology for the backbone of the control system, Human Machine Interface (HMI) for an intuitive, 

user-friendly operator control panel, all subject to requirements. We can also supply systems designed 

around other manufacturers components in order to maintain your own systems integration requirements. 

Our electrical systems are designed using Autodesk AutoCad so you can be sure of concise, easy to follow 

schematics and systems designed conforming to European legislative requirements. 

Our software expertise doesn't end at system control. We have also produced our own Data-logging and 

Recipe Management software. 

48

RECIPE MANAGER 

A software application designed to manage cook processes in a semi–automated controlled manner allowing the 

customer to create ingredients listings, step–by–step procedural recipes and user access security with all recipes 

stored to a relational database. 

Recipe Manager software package provides a simple to use and flexible method of controlling a recipe driven 

production process. Working closely with our customers to understand and identify what they require; we have 

developed the very best system in the market. 

Features: 

1– 32 kettles 

Recipe sequences run automatically 

Piped additions are batched in automatically 

& verified by either load cell or flow meter 

All ingredients are checked by weight & any 

deviations recorded 

Real-time remote view of what‟s happening 

in the kettle during process 

Temperatures, cook times & motor speeds 

are automatically controlled by the recipe 

Records all weights, temperatures, 

sequences, deviations and errors. 

Creates batch reports in text and graph 

formats 

Batch reports can be printed or exported to 

excel, csv, pdf, HTML and bitmap image file 

formats 

Older systems can be upgraded 

Typical applications include Cooking Kettles, 

Cooling systems, Cook Quench Chill systems 

& CIP systems 

49

DATASTREAM 

DCN DataStream software has been designed to record in real time data produced by your system thus allowing 

customers to log information relating to temperature changes in any cooking/cooling process. 

The software stores this data to a database ready for you to quickly produce historic cycle process records and 

trends to your customers. 

Features: 

Data logging can be seen 

running in real-time 

Relational database 

Date 

Time (start, finish, total) 

Batch number numerical 

Operator ID 

Product ID 

Printed report 

Customised data written to the database 

Data can be reviewed graphically 

Reports generated and printed against 

selected database records 

Typical applications include: 

- Cooking kettles 

- Cooling systems 

- Cook Quench Chill systems 

- CIP systems 

50

SOFTWARE TECHNICAL DATA 

Recipe Manager 

The DCN Recipe Manager package provides a simple to 

use and flexible method of controlling a recipe driven 

production process. It contains the following key 

functions: 

Ingredient Database 

The ingredient database defines all possible ingredients 

which can be used within a process . 

There are 3 ingredient types: 

Automatic - ingredient is automatically fed into the 

kettle, with load cell monitoring to achieve the correct 

recipe weight. 

Manual - ingredient is manually added to the kettle, 

with load cell monitoring to achieve the correct recipe 

weight. 

Manual non weight - ingredient is manually added 

to the kettle, but the quantity required cannot be 

monitored by the load cells, therefore weight 

checking is not possible. 

Recipe Database: 

The recipe database defines all possible recipes which 

may be used to process product. Each recipe consists of 

2 parts - a header and a procedure. 

Report Database: 

As well as providing a secure production system, 

production manager also provides a comprehensive 

reporting database. 

The system requires the following equipment: 

Office PC - Supplied with system to be stand alone. 

PLC - Currently the system is available using 

Mitsubishi Q server configuration. Other PLC types 

can be provided if required. 

HMI - The system uses E1101 or E1071 series HMI‟s. 

Datastream 2000 

The DCN DataStream 2000 system has been designed 

to retrieve and log analogue and digital data relating to 

production cycles performed on any DCN manufactured 

machinery. Typically it will log the temperatures and 

weight of a product during a cook cycle, cooling 

temperatures and the batching of products such as water 

or milk in to a vessel via flow meters. 

DCN DataStream 2000 system utilises a Microsoft SQL 

Server database to store cycle records and, by using the 

Historian utility, the records can be viewed and analysed 

and hard copy reports can be generated and printed off. 

Features: 

The data can be visualised in real-time on an easy to 

use time based graph and also in a table format 

depicting a date/time stamp and the actual data. 

Parameters relating to the cook cycle are instantly 

displayed at the start of the cycle, e.g. channel name, 

batch number, product, operator. 

Historian: 

Records can be selected relating to the year, month, 

day or all records. 

Records can be selected relating to the batch number, 

product and/or operator. 

Records can be selected from a table and visualised in 

table format or on a graph. 

The system is supplied with a stand alone PC: 

PLC - Mitsubishi Q server configuration 

HMI - system is available using E1101 or E1071 

series HMI‟s. 

51

GANTRIES 

52

STAR DECK 

The DCN STAR DECK® is a stainless steel tread plate based on formed sections with a patterned design and no 

sharp edges, ideal for use for walkways, gantries, steps, staircases and decking. Custom made to suit your 

individual requirements. Full fabrication services available for the design and build. 

Features: 

Super non-slip 

Hygienic easy clean lift up design 

Special forms 

Rigid construction reduces costly 

frames 

Rapidly becoming the food industry 

standard 

No sharp edges 

Available from stock 

304 st.st. Standard 

316 st.st. optional 

Conforms to BS 4592: Pt3 1987 for 

heavy duty loading. 


Stock Size 

Stock Sizes 

Dim ‘A’ 

Weight 

170mm 4.5kgs/m 

270mm 6kgs/m 

Stock Sizes 

Dim ‘B’ 

170mm 2438mm 

270mm 2438mm 

53

Introduction - DC Norris & Company

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