The Fastest Industrial Cooking & Mixing System On The Market
Jet CookTM is a high speed cooking and mixing system utilizing a direct-contact heating process in which steam collapses at high velocity into the product. This revolutionary system is primarily used for the production of food and beverages, both in batches or continuous process. The capability to simultaneously heat, mix, pump and induct powder with no moving parts makes our finished product quality world leading.
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Jet CookTM Significantly Reduces Industrial Cooking Times & Energy Costs
Our Jet CookTM system is a fast, flexible and efficient food processing solution to enhance your manufacturing business. The DC Norris Jet CookTM system significantly reduces processing times and dramatically cuts clean in place requirements, without compromising quality or flavor. It is a revolutionary fluid processing solution that can homogenize, emulsify, entrain, pump and heat with impressive, rapid performance.
|Pot Yield||Jet CookTM Yield||Pot Cooking Time||Jet CookTM Time|
|Bechamel Sauce:||85%||109.8%||60-75 min||30 min|
|Macaroni & Cheese:||90%||109.9%||60-75 min||35 min|
“Production times using Jet CookTM are much quicker, while giving excellent finished product quality with no burn-on contamination.”
JET COOK™ SUITS MANY FOODS
SOUPS & STEWS
DRESSINGS & DIPS
CURRIES & ETHNIC
FRUITS & PRESERVES
SWEET & SAVORY PIE FILLINGS
Is Jet CookTM Right For Your Product Line?
Food producers around the world use our ground-breaking technology to create meals of the highest quality, with a safe extended shelf life while reducing processing costs. The patented design of DC Norris North America’s Jet CookTM system uses the Coandă principle, most commonly found in use in the aerodynamic industry. Due to the curved shape of the Coandă Jet CookTM steam infuser, the product is drawn through the nozzle like a jet stream and is pumped, heated, and mixed simultaneously. As the infuser has no moving parts the integrity of ingredients such as vegetables, meat, and pulses are maintained and evenly cooked.
From 50 Gallons
No Moving Parts
Our Jet CookTM units have no moving parts and with a 2″ bore, all particulate pass through without damage. A straight through passage allows the handling of high viscosity fluids and CIP.
Heat Transfer & Low Energy Consumption
The heat/energy transfer is almost instantaneous with approximately 98% of the steam collapsing into the finished product before it leaves the steam nozzle. This super-efficient method of heating allows us to dramatically reduce energy consumption in food factories, and as the product is not in direct contact with any hot surfaces, burn-on contamination is removed. Therefore, CIP time and caustic use is also dramatically reduced.
Enhanced Mixing Requires Less Ingredients
The mixing area within the Jet CookTM system is highly controlled, giving the operator the option for a fine, tight emulsion or just a gentle mix. Our emulsion is created by the high-velocity differential between process fluid 16-30 ft/second and steam 1640 ft/second, coming together in a controlled manner within the infusers, eliminating the need for homogenizers. This simultaneous mixing and heating also allows for reductions in ingredients such as starch (3-10%), salt, (2-5%) gums (2-3%), spices (3-10%) and dairy ingredients such as milk (5-13%) and cheese (2-8%). As we increase the average swelling size of starch grains in the steam infuser process, we can give new material functionality to ingredients such salt, spices, flavorings and stocks producing fresher flavors in the finished product.
Powder Induction Without Fish Eyes
High volumes of powders such as flour, starch, spices, gums and flavorings are entrained directly into the high-velocity process flow of the steam unit and are then accelerated to 3280 ft/second. During this process, the powders are heated and mixed simultaneously in the liquid phase and are evenly heated and quickly hydrated. Powders such as guar, CMC and Xanthan gum can be entrained directly into a water phase without any agglomerations or fish eyes in the finished product.
The team at DC Norris North America can turn around a custom proposal quickly. If you’d like to explore the possibility of implementing a Jet CookTM system in your commercial food manufacturing business, request a Jet CookTM proposal today.
Beyond Cooking & Mixing
Jet CookTM can not only be used to cook at high speeds; this revolutionary technology is now being used globally to help food producers heat, entrain, sterilize and clean equipment with unprecedented efficiency.
Water is generally the first ingredient added to a process vessel to make any soup, sauce or beverage. DC Norris developed Jet Heat which is an in-line heating system that not only heats the incoming water to 140°F, but also acts as a pump to speed up the delivery supply. This system replaces an in-line heat exchanger.
Jet Entrain is suited for adding powders, starches, hydrocolloids or dairy based powders into a product. The Jet Entrain injector system has the capability to pull ultimate vacuum without wetting any of the product until it enters the flow line. Difficult to wet powders such as pectin, CMC and guar can be entrained directly without liquid.
Some process systems have a requirement to elevate temperatures to 249.8°F for extended shelf life. Jet Sterilize eliminates the need for a large retort or pressure vessel with an in-line system capable of continuously heating the product to temperatures exceeding 249.8°F at rates in excess of 5,283 gal/hour in less than 6.5 feet with zero burn-on.
Jet Clean has the ability to pump water and elevate temperature and pressure. Coupled together with an in-vessel spray ball this gives an incredible washing and cleaning performance replacing traditional CIP (Clean-in-place) methods, saving manufacturers on production time and footprint.
Multi In-Line Jet CookTM Systems
Industrial food manufacturers can combine up to four Jet CookTM systems in sequence with each unit being individually controlled.