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.

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 Cooking Solutions for Meat Poultry & Fish

Whether you need a solution that allows you to cook meats low and slow or expertly cook and mix them into sauces, soups and savory pies – DC Norris North America can help.


  • Beef
  • Lamb
  • Mutton
  • Pork
  • Venison
  • Veal


  • Chicken
  • Turkey
  • Pheasant
  • Duck
  • Quail
  • Goose


  • Fish
  • Lobster
  • Crab
  • Shrimp
  • Scallops
  • Mussels, Oysters & Snails

Request a customized quote or inquire about purchasing equipment to produce meat, poultry and seafood.

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