Introduction - DC Norris & Company

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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 <strong>DC</strong>N 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. <strong>DC</strong>N 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
Page 2 and 3: INTRODUCTION DCN has been manufactu
Page 6 and 7: 2: Cooking: Using any of the range
Page 8 and 9: Controlled Cooking and Rapid Chilli
Page 10 and 11: KETTLE SYSTEMS DCN direct steam ket
Page 12 and 13: Steam Jacketed Kettle (Inclined Agi
Page 14 and 15: Double Jet Cook Head Arrangement Av
Page 16 and 17: KETTLE ACCESSORIES DCN direct steam
Page 18 and 19: IN-VESSEL HOMOGENISER Integral High
Page 20 and 21: COOKING SYSTEMS 20
Page 22 and 23: COOK TANK Sous Vide low temperature
Page 24 and 25: FOOD REGENERATION COOKER Stand alon
Page 26 and 27: COOLING SYSTEMS DCN cooling systems
Page 28 and 29: MINI TUMBLE CHILLER Based on our be
Page 30 and 31: COMBINATION COOK/CHILL DCN offer co
Page 32 and 33: COOK QUENCH CHILL Heated by direct
Page 34 and 35: COOK QUENCH CHILL ‘Wave Machine
Page 36 and 37: 370 PUMP FILL STATION Part of the D
Page 38 and 39: LOBE PUMP DEPOSITOR Designed to acc
Page 40 and 41: BAG EMPTYING SYSTEM Model 775 Stand
Page 42 and 43: 150 CAN-OPENER The model 150 pneuma
Page 44 and 45: 975 MANUAL CAN-CRUSHER The Model 97
Page 46 and 47: 1900 500LTR TRANSFER/HOLDING VESSEL
Page 48 and 49: FOOD PROCESSING SOFTWARE DCN design
Page 50 and 51: DATASTREAM DCN DataStream software
Page 52 and 53: GANTRIES 52

Introduction - DC Norris & Company

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