Industrial Sous Vide Cook Tanks | DC Norris

Sous Vide is a cooking technique which involves cooking food under vacuum in airtight plastic pouches which are submerged in a Cook Tank/ Water Bath. Products are slow cooked in the Cook Tank which is held at a precisely controlled low temperature ensuring foods are cooked evenly and to perfection every time. The Sous Vide method of cooking eliminates guesswork and allows you to cook foods with incomparable taste and texture; perfectly cooked steak, tender chicken breasts and ribs with the meat falling off the bone. Products can also be cooked in a sauce or marinade giving food producers additional recipe choices. Slow cooking foods at a low temperature improves texture, intensifies the flavours and preserves the nutritional quality. Times and temperatures are rigidly controlled so you can be sure that the results will be the same every time and easily replicable. Products can even be left to cook unattended overnight with guaranteed results.
Sous Vide food preparation is used worldwide by professional chefs and is gaining popularity within the food processing industry as its advantages are being recognised.

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About DC Norris
For over 50 years DCN has been at the heart of the food, beverage & pet food processing industry. We provide our customers with flexible, efficient and innovative solutions to meet the full range of food processing needs, from stand-alone items to fully automated processing lines. Our food processing equipment range includes Steam Jacketed Kettles, Sous Vide Machines and Cook Quench Chill Systems. As acknowledged market leaders, we are continually looking ahead, planning to meet the needs of the future through active research and development.