First CQC Adapt Installed in the US

First CQC Adapt Installed in the US

This August, just a year after DC Norris launched the Cook Quench Chill Adapt system in the UK, the first CQC Adapt was installed in the US. We assisted a client in redeveloping their central production kitchen to improve overall efficiency. The central kitchen is used to produce a wide range of cooked, chilled ready-prepared meals for the client’s supermarket stores.

In addition to installing the Cook Quench Chill Adapt in their central kitchen, DC Norris also manufactured and installed two sous vide cook tanks and Bratt pans.

By installing energy-saving equipment like the CQC Adapt, we helped the supermarket chain address its growing need to save water and energy during the production process. DC Norris equipment is not only more economical to run for food manufacturers, but it also helps reduce their carbon footprint.

CQC Adapt: An Eco-Conscious Choice

The modular construction of the Adapt makes it a great eco-conscious choice as it can be expanded or reduced to give variable capacity and throughputs. Installation of the CQC Adapt is also simplified with the modules attaching easily together before connecting to services. The Adapt also gives 5 water lever options to give producers a larger saving on water and energy. The water level can be easily adjusted according to product and batch size.

The starch removal system, an innovative feature of the Adapt, not only produces superior product consistency but also allows water to be reused across batches. Pasta, rice, potatoes, and vegetables are cooked or blanched continuously at faster speeds due to the addition of two patented Jet Heat direct steam heat systems, which reduce production times and save on energy costs.

Sous Vide Cook Tanks for Flexibility in Product & Labor

The addition of sous vide cook tanks not only provides greater product flexibility and superior cooked product quality, but they also aid in labor challenges. In the sous vide cook tanks proteins such as chicken, steak, and ribs can be slow cooked at a low temperature without attendance. Foods cooked sous vide can also be cooked in a sauce or marinade allowing our client to create signature dishes and flavors that can be guaranteed across their many supermarkets.

Bratt Pans to Fry, Braise, Poach, Boil & Griddle

The DC Norris Bratt Pan is used around the globe for cooking ethnic-style foods and can be used for shallow-frying, braising, poaching, boiling, or as a griddle. It offers tremendous flexibility in this central production kitchen.

Ready to upgrade or build out your central production kitchen? Reach out to our team of experts to get started.

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