The Stand-Out Features of the CT-1

tomahawk steak sealed in sous vide packaging on a gray slate tile. Below it is the DC Norris North America logo next to a headline that reads: The Standout Features of the CT-1 Sous Vide Cook Tank
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The Stand-Out Features of the CT-1

The first DC Norris sous vide machine was manufactured and shipped out in the late 1980s. More than four decades have passed, and DC Norris continues to create, develop, and improve its sous vide equipment. To meet the demand and need for commercial-scale sous vide cook tanks, DC Norris developed the CT-1. Model CT-1 is a 50 Gallon, stainless steel, fully-automated sous vide cook tank. Designed specifically for commercial kitchens, the CT-1 has stand-out features that make it an excellent sous vide cooking machine with a smaller, more manageable footprint for commercial-scale kitchens. 

CT-1 Sous Vide Machine For Your Commercial Kitchen 

The CT-1 was developed for food businesses that needed a reliable sous vide machine that integrated into their commercial kitchen space. Ideally suited to the needs of healthcare, restaurant groups, educational facilities, correctional facilities, cloud kitchens, and more, this automated sous vide machine produces consistent superior finished product quality and lowers operational expenses. The powerful CT-1 has many stand-out features that set it apart from other sous vide options available for commercial cooking, making it a top choice for many food manufacturers in the market.

Some of the Stand-Out Features Unique to the Model CT-1 Include:

  • The only automated sous vide cook tank built to suit the large batch and small floorspace requirements of commercial kitchens.
  • Dual temperature probes precisely monitor and control both the water temperature and the internal core product temperature.  (Other small capacity sous vide systems only measure water temperature).
  • Tremendous labor savings as it can be left to cook unattended overnight
  • Creates the ability to cook to inventory rather than to order
  • Can be operated by any trained employee
  • Stainless steel design is easy to clean and sanitize
  • Compatible with the DC Norris Virtual Chart Recorder software (optional extra)
  • Designed and manufactured in the USA
  • Simple, intuitive touch screen controls

How Does A Sous Vide Machine Work?

Using the sous vide method of cooking, you will get a perfectly cooked product every time. Chicken, steak, or ribs cooked in a sauce will come out with amazing texture and flavor time and time again. This is why the method of sous vide cooking is so popular. But how does it work?

The sous vide cooking process involves cooking food in a temperature-controlled water bath in vacuum-sealed plastic pouches. The fully secured plastic pouches are submerged in the water bath for long periods. The long cooking times and consistent ambient temperature ensure that the food is slow-cooked consistently and flawlessly every time. Additional benefits of cooking products using the sous vide cooking process include:

  • Improved flavor and texture of cooked food products 
  • Nutrients and vitamins are ‘locked-in.’
  • Less chance for product ‘drying out’
  • Increased yields
  • Increased shelf life
  • Low contamination risk 

Sous Vide Innovation with DC Norris 

For more than 50 years, DC Norris has been a pioneer in designing, manufacturing, and installing food processing equipment used around the globe. We have designed and implemented processing systems that have increased yields and overall efficiency for every client we’ve had the pleasure of serving. Our goal is to meet the industry’s needs and develop larger, more efficient products as the market demands them. Like the CT-1 and some of our other cook chill products like the revolutionary belt tumble chiller – we have a product that will increase your overall raise your bottom line by improving operational efficiency, safety, and product quality. Contact us today to learn more about the CT-1 or other machinery.

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