Preparing Your Kitchen for the CT-1: The Leading Commercial Sous Vide Machine

Preparing Your Kitchen for the CT-1: The Leading Commercial Sous Vide Machine

As pressure continues to bare down on the commercial foodservice industry, making choices to alter operations and purchase new equipment comes with lots of preparation and planning. Seemingly relentless labor shortages, rising prices and an unstable supply chain make every decision painstaking yet urgent for foodservice businesses.

As the challenges press on, many owners are finding that the leading commercial sous vide machine, Model CT-1, tackles many of them. From its fully automated operation that cuts labor requirements to its unparalleled cooked product quality, this revolutionary commercial sous vide machine is making a rightful name for itself.

How Much Kitchen Space Does the CT-1 Require?

The Model CT-1 Commercial Sous Vide Machine was designed specifically to meet the rigorous requirements of commercial food producers while occupying minimal floor space. At just 37” tall and 28” wide with a depth of 37”, the CT-1 occupies less than 25 cubic feet. The CT-1 has a 50-gallon gross capacity, capable of batch cooking up to 120lbs of sealed product at once.

How Much Training is Required for Kitchen Staff?

Using the CT-1 is remarkably simple and safe, making training all kitchen staff on the equipment a quick and easy process. Once proprietary recipes have been adapted to the CT-1, virtually any member of your team can cook tender and delicious foods.

The CT-1 Cooking Process:

• Place pre-packed pouches into baskets in the CT-1 cook tank
• Set target temperatures and times
• Place a temperature probe (sealed within the bag) in the core of one of the products, and start the system

Hot water is recirculated ensuring even heat distribution (no ‘hot spots’). A timer starts when the product reaches its core temperature. The tank is drained after cooking and is replenished with ambient water, which is chilled to just above freezing. This combination of vacuum packing, slow cooking and rapid cooling retards bacterial growth, locks in freshness and provides up to 45 days chilled shelf life.
What Are the Electric & Water Requirements of the CT-1?
DC Norris designed the CT-1 to utilize the utilities and services most likely to exist in a commercial kitchen – ensuring that the machine is as close to ready to use when it arrives as possible.

Utilities / Services:

• Electrical Power:
  240V 3-Phase
  208V 3-Phase (Available)
• Ambient Water
• Chilled Water / Glycol (Required for automatic chilling)

Where Can You Buy Sous Vide Bags & Vacuum Sealers for the CT-1?

DC Norris North America is happy to help you source the best bags and sealers for your needs. We widely recommend the products manufactured by Plascon Group.

How Can You Record Batch Data?

For all food producers, safety and proper data logging are of paramount importance. The leading commercial sous vide machine (CT-1) can be seamlessly integrated into our proprietary software package, Virtual Chart Recorder. Virtual Chart Recorder records and logs all information relating to temperature changes in the cooking or cooling process. Virtual Chart Recorder empowers food manufacturing safety by allowing producers to capture and save all records of the cooking process and securely store them in a database where historic cycle and process data and trends can be accessed at any time. By keeping track of the process from start to finish, Virtual Chart Recorder greatly reduces human error in computation and logging.

Additional Benefits of Virtual Chart Recorder:

• Record data and link to many different machines used in the manufacturing process
• Records all user operator names and recipes
• Data is easily exported for charting and viewing
• Allows remote, real-time access to machine operator screen(s)

See What the Leading Commercial Sous Vide Machine Can Do for Your Operation

DC Norris has spent 50 years innovating and evolving within the food machinery market. Our continued focus, and the driver of all innovation at DC Norris, is the needs of our customers. As seemingly insurmountable challenges press on for commercial food producers, we’re pleased to introduce the CT-1. Designed specifically to help the commercial food production market overcome labor and price challenges and produce remarkable food products at the same time.
Inquire for pricing.