Introduction - DC Norris & Company
Introduction - DC Norris & Company
Introduction - DC Norris & Company
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Benefits:<br />
Fast Cooking Times * Reduced Cleaning Times<br />
High Quality Product * Elimination of Burn-on<br />
Great Taste, Texture, Appearance * Quiet in Operation<br />
Reduces costs, production time and produces<br />
products with great taste, texture and<br />
appearance<br />
The Jet Cook incorporates all the very best features of <strong>DC</strong>N cooking technology into one universal system.<br />
Products are cooked and heated at incredible speeds in a <strong>DC</strong>N Kettle using either the Jet Cook Nozzle or<br />
the Jet Cook Globe Head dependant on your product. Ideal for Cook-Chill and other food processing<br />
methods, a Jet Cook system can be installed into new vessels or retro-fitted into existing equipment.<br />
Jet Cook Nozzle steam injection system looks like a jet engine and performs in the same way; it heats and<br />
pumps drawing product through the internal jet stream. Products are then cooked and heated at<br />
incredible speeds atomising steam to extract the maximum energy.<br />
Jet Cook Globe Head agitation system uses the same principle except steam is drawn externally around<br />
the outside of the head and draws product through it without any clogging, making it ideal for vegetables,<br />
pasta and I.Q. F Products.<br />
JET COOK NOZZLE GLOBE HEAD<br />
ATOMISED STEAM IS ACCELERATED<br />
INTO THE UNIQUE PROCESS CHAMBER<br />
PULLING THE PROCESS FLUID<br />
THROUGH THE JET COOK<br />
IDEAL FOR SOUPS, SAUCES,<br />
CREAMS, PIE FILLINGS, READY<br />
MEALS, PRESERVES, DIPS,<br />
DESSERTS, LOTIONS AND<br />
CREAMS.<br />
STEAM EXITS THE GLOBE HEAD AND FLOWS<br />
EXTERNALLY AROUND THE HEAD, WHICH DRAWS<br />
PRODUCT WITH IT INTO THE HEAT/COOKING<br />
ZONE WITHOUT CLOGGING.<br />
IDEAL FOR I.Q.F TYPE<br />
PRODUCTS & LARGE<br />
PARTICULATE SUCH AS<br />
PASTA &VEGETABLES<br />
Additional Kettle Features Which Can Make Up Part of A Jet Cook Package:<br />
Emulsification and powder entrainment - less wastage occurs as starches are activated without any damage,<br />
oils, purees and powders can be drawn in using the vacuum created by the Jet Cook<br />
Built-in homogeniser for pureeing<br />
Odour extraction unit<br />
Caramelisation system for cooking onions & searing meats<br />
13<br />
Inclined agitator for keeping product in suspension<br />
Recipe Management System
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