Commercial Sous Vide (CT-1) Q&A with Brian Irwin, Project Engineer at DC Norris North America

We sat down with Brian Irwin, Project Engineer at DC Norris North America, to learn a bit more about the CT-1. The CT-1 is the latest addition to the DC Norris line of sous vide cooking equipment, designed specifically to suit the needs of commercial-scale food producers. To inquire about a custom quote for the CT-1, contact us today.

Q: What drove the development of this commercial sous vide equipment, Model CT-1?

We recognized a huge gap in the sous vide equipment market. We offer (3) standard, industrial size sous vide machines ranging from 650lbs – 2000lbs per batch, however, there is nothing on the market between our smallest industrial size and the small tabletop units that can only produce enough for a few meals, basically suited more for home use. This made sous vide a difficult cooking technique to take advantage of for businesses like restaurant groups, cloud kitchens, cafeterias, etc. So we endeavored to build a solution for that commercial-scale kitchen that incorporated the features that make or industrial sous vide equipment such a worthwhile investment for larger producers.

Q: What sets the CT-1 apart from other commercial sous vide equipment?

Other than the volume mentioned previously, the CT-1 uses two separate temperature probes to control our process. One probe is placed directly into the core of one of the products being cooked and the other monitors water temperature.  This gives the CT-1 precise control of the core product temperature, which is the most critical aspect of the sous vide cooking process.  Other smaller machines only monitor and control the water temperature, the CT-1 controls both.

Q:  What kind of businesses is the CT-1 best fit for?

Based on inquiries we are receiving, along with our internal market research and analysis, we believe that small to large scale catering operations, hospitals, long-term healthcare facilities, correctional facilities, casinos, higher education institutions, just to name a few, will benefit from the capabilities of the CT-1. Food producers that need the ability to batch cook at scale with high control over finished product consistency and recipe adherence seem to be best suited to the CT-1.

Q: What’s the price range for the CT-1? Are there any customizations or add-ons available?

Investment in the base model CT-1 (cook only) is around $25,000. The enhanced CT-1 equipped with automatic cook/chill capability, along with our Virtual Chart Recorder software, used to record each batch for traceability, is under $30,000.  A solid investment when you factor in reduced labor costs, which is attractive to owners and management now more than ever.

Q:  Should we expect to see more commercial-scale equipment from DC Norris North America in the future?

That is something we are currently looking at very seriously.  DC Norris has built a stellar reputation of supplying high-quality production equipment and full turn-key systems to the food and beverage industry over the past 50 years, so we feel strongly that we can carry this over to the commercial side as well.

Q: What’s the most unique thing you’ve seen cooked sous vide?

No doubt, soft ‘boiled’ eggs cooked to perfection every time.  You may have seen them on the menu at a major coffee house chain?

Ready to learn more? Contact Brian and the stellar team at DC Norris North America today.