All-In-One Cooking and Cooling for Superior Macaroni & Cheese
Macaroni and cheese is one of America’s most loved foods and our client is successfully using the DC Norris cook chill system to produce 5,000lb batches in just 40 minutes. They’ve provided a glowing cook chill testimonial.
Using Cook Chill for Pasta Dishes
The DC Norris all-in-one cook chill system takes raw ingredients to finished product. There’s no need to cook and chill the pasta separately, our single-step process reduces overall cooking times, reduces clean down and overall equipment footprint, eliminates burn on and delivers excellent pasta particulate retention without shear damage. The vacuum cooling system is producing excellent results with cooling of macaroni cheese from 190°F to 38°F within 1 hour, previously thought unachievable and now providing consistently excellent results in rapid times.
Our Client Shared This Cook Chill Testimonial:
“Kettles are amazing. They fill and heat very quickly. The quality of the finished product after the fast heat and rapid cool-down are like nothing I’ve seen before. Bright colors and clean flavors. Micro results are excellent too. Tell the team they can be very proud of the system. It really makes great food”.
Food produced using the DC Norris cook chill system retains the taste, texture and aroma of freshly prepared ingredients for up to 45 days.
Looking to produce meals of the highest quality with a safe extended shelf life? Cook chill may be the answer. https://www.dcnorrisna.com/systems/cook-chill/
DC Norris Founder, David Norris, Introduced the Cook Chill Concept to the European Market
Recognizing the need for a more economical alternative to traditional cook-and-serve methods, DC Norris Founder, David Norris was instrumental in the development of the cook chill method and the industrial cook chill equipment manufactured by DC Norris. Our equipment quickly became the industry benchmark and is used in manufacturing facilities around the globe today.
Our Cook Chill Capacities Begin at 50 Gallons
DC Norris manufactures cook chill systems for both small and large producers from food service (café’s, restaurants) to contract manufacturers, to those producers supplying national supermarket chains.
Cook chill follows a logical, fully documented production cycle that ends with the rapid cooling of cooked foods to retard bacterial growth and safely extend their shelf life.
Some Benefits of Our Cook Chill System
- Remarkable cost reductions attributed to the increased yields delivered by the cook chill system.
- Reduced food waste as a result of easy and efficient ingredient inventory control and the use of standard recipes.
- Superior finished product quality as both large and small particulates can be processed without damage.
- Improved food safety as products are packaged at pasteurization temperatures and there is no direct human or utensil contact during the cooking or packaging process.
