Over the past several decades, food manufacturing across North America and around the globe has experienced a tremendous surge in growth, and DC Norris has been there to provide exceptional food processing equipment every step of the way. Since its launch in 1970, DC Norris has been at the forefront of the food processing equipment industry. After 50 years, they continue to design, manufacture and install exceptional food processing equipment to aid food producers in delivering remarkable, innovative finished products.
From the first can opener designs presented in 1972 to the most recent product, the Cook Quench Chill ‘Adapt’ System, DC Norris has manufactured a long list of innovative food processing machinery that has made food processing more efficient. In celebration of its 50th Anniversary, DC Norris will be unveiling an array of new equipment and developments as part of its ‘50th Anniversary Special Edition Range’. Here’s a look at the latest equipment advancements in the range:
When the cook chill process hit the food manufacturing industry, it was an explosive method that allowed manufacturers to create high-quality meals with a safe, extended shelf life. The cook chill process varied from the more traditional ways to cook and save food and offered a new way to safely pasteurize products by rapidly cooking and then cooling them down in a chiller which slowed spoilage and increases shelf life. DC Norris Founder, David Norris, was instrumental in introducing the cook chill concept to the UK. As one of the founders of the cook chill process, DC Norris has contributed to its growth and success and continues to be one of the leading manufacturers of cook chill equipment. A variety of innovations in the DC Norris cook chill line of equipment have been planned and rolled out as part of the 50th Anniversary Special Edition Range.
Used as a stand-alone unit and an integral component of the cook chill process, the heat seal pump fill station is designed to integrate with a cooking kettle and tumble or belt chiller. Designed as an efficient way to accurately batch kettle-cooked products into chill bags, this innovative and state-of-the-art pump fill station is fully mobile and equipped with a special food-grade pump design that does not break down or damage food products.
Learn more about the Heat Seal Pump Fill Station>>
The “chill” part of the cook chill process began with the tumble chiller, which is a large rotating drum filled with water that rapidly cools down cooked food. While DC Norris still offers a complete range of tumble chillers, they recently created the Belt Tumble Chiller, which was designed for faster cooling and unloading times.
Learn more about the Belt Tumble Chiller>>
Still in its trial stages, DC Norris will soon launch the Cook Quench Chill ‘Adapt’ System. Designed for cooking pasta, rice, pulses, and vegetables the Cook Quench Chill ‘Adapt’ system is fitted with a stainless steel trough vibrating conveyor to enable water to drain from the finished product before it’s discharged into a tote bin or product tray. DC Norris has manufactured cook quench chill systems for nearly 30 years but the ‘Adapt’ introduces the benefits of a new modular design providing flexibility. Modular construction allows the Cook Quench Chill ‘Adapt’ unit to be installed over a high care/low-risk barrier or used as a single unit with the possibility of future expansion.
The Cook Quench Chill ‘Adapt’ system is used to cook or blanch foods like pasta, rice, potatoes, and vegetables continuously at high speeds thanks to two patented Jet Heat direct steam heat systems. The variable wave agitation system assures product quality and prevents product clumping – even in challenging products like lentil and chickpea pasta. The Cook Quench Chill ‘Adapt’ system offers smaller tank capacities and varying water levels to suit a variety of batch sizes. Also equipped with a starch removal system, the Cook Quench Chill ‘Adapt’ system saves water by reusing it for subsequent batches.
Request more information about the Cook Quench Chill ‘Adapt’ System>>
DC Norris shipped its first industrial sous vide cook tank to the U.S. in 1986. Today, as a leading supplier of industrial sous vide equipment, DC Norris proudly expanded its cook tank line into the commercial market. The CT-1, launched to the North American market in late 2020, is a fully automated, 50 gallon, stainless steel cook tank that takes up less than 8 cubic feet of space. Impeccably timed, this sous vide innovation is designed to assist foodservice and commercial food businesses in coping with the strain of labor shortages and increasing labor costs without compromising finished product quality.
Learn more about the CT-1 Commercial Sous Vide Cook Tank>>
DC Norris is committed to remaining at the forefront of food processing machinery innovation. The DC Norris team is proud to provide food manufacturing equipment to the global community and will continue to drive purposeful innovation in the industry with new systems and equipment. Here’s to the next 50!
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