Meat, Poultry & Fish

Tender, Even Cooking of Proteins at Scale

The equipment and systems DC Norris manufactures for the industrial cooking and processing of meat, poultry and seafood can handle anything from the tender cuts of beef to ground lamb incorporated in meat pies. DC Norris has been manufacturing sous vide cooking and cooling equipment since the early 1980’s, providing optimized cooking and chilling methods through water immersion and accurate temperature control .

The sous vide method of cooking eliminates guesswork and allows you to cook foods with incomparable taste and texture; perfectly cooked steak, tender chicken breasts and ribs with the meat falling off the bone. Products can also be cooked in a sauce or marinade giving food producers additional recipe choices.