Our Confectionery Processing Systems

From slurry mixing vessels to starch and gel processing systems and a complete range of solutions for every candy and confection processing need in between; DC Norris North America brings decades of innovation to the candy production industry.

Capacity Range:

From 50 gallons

a DC Norris North America cook chill system image not in use

Cook Chill

DC Norris North America's cook-quench-chill equipment while it is not being used


Jet Cook™ steam infusion graphic

Jet CookTM

Industrial sous vide water bath cooking salmon in sealed pouches

Sous Vide

Industrial Production of Stocks, Soups, Sauces & Stews

Whether sweet or savory, batch or continuous process we’ll help you design a system that improves the quality of your finished food product and makes your production process more efficient.


  • Cream-Based Soups & Chowders
  • Broth-Based Soups & Consomme
  • Cheese-Based Soups
  • Bisque
  • Bouillon


  • Bechamel and milk-based sauces
  • Ragu & meat sauces
  • Velouté and roux-thickened sauces
  • Espagnole
  • Tomato-based sauces (BBQ, salsas, pasta sauce, pizza sauce)
  • Hollandaise
  • Chutney
  • Marmalade & Fruit Sauces
  • Chocolate, caramel, butterscotch, peanut butter and other dessert/ fudge sauces


  • Stroganoff
  • Bouillabaisse
  • Goulash
  • Beef Bourguignon
  • Cioppino
  • Tajine
  • Jambalaya
  • Cassoulet
  • Curries

Contact us today for a price quote and recommendations on the right production solutions for your candy or confections.

Get Started Today