MODEL CT-1: COMMERCIAL SOUS VIDE COOK TANK

DC Norris North America offers a 50-gallon capacity commercial sous vide cook tank designed to fit the batch and floorspace requirements of commercial food producers.

Sous vide is a popular cooking technique used by chefs and restaurants around the globe. Sous vide involves cooking food under vacuum in airtight plastic pouches which are submerged in a cook tank/ water bath. The sous vide method of cooking slow cooks food in the cook tank at a precisely controlled low temperature. The sous vide cooking method ensures that foods are cooked evenly and to perfection by eliminating the possibility of human error.

DC Norris North America manufactured model CT-1 commercial sous vide cook tank on transparent background

Cook Tank Details:

MODEL CT-1

50 GALLON GROSS CAPACITY

  • DIMENSIONS: 37” HIGH x 28” WIDE x 37” DEEP
  • BASKETS: 3; 18” x 18” x 6” DEEP (1.35ft 3 EACH; 4ft GROSS)
NSF CERTIFIED
Model CT-1 has been rigorously tested and achieved NSF certification ensuring that strict standards for public health protection are upheld.
MADE IN THE U.S.A.
DC Norris North America proudly manufactures the CT-1 in Michigan.
PRODUCT TEMPERATURE PROBE
Model CT-1 is the only commercial-scale sous vide cook tank with a product temperature probe offering exacting control over product core temperature for safety and cooked product quality.
TOUCH SCREEN CONTROLS
Intuitive touch screen controls make the CT-1 easy to learn, monitor and operate.

Commercial-Scale Sous Vide Cooking Benefits

Commercial-scale sous vide cooking offers unmatched product safety, labor savings, nutrient retention, and recipe control. The sous vide method of cooking eliminates guesswork and allows commercial producers to cook foods with incomparable taste and texture; perfectly cooked steak, tender chicken breasts and ribs with the meat falling off the bone. With commercial sous vide, products can also be cooked in a sauce or marinade giving additional recipe choices. Slow cooking foods at a low temperature through the commercial sous vide process improves texture, intensifies the flavors and preserves the nutritional quality of the foods being prepared. Times and temperatures are rigidly controlled ensuring that the results will be the same every time and easily replicable. Products can even be left to cook unattended overnight with guaranteed results.

Contact DC Norris North America to learn more about commercial sous vide cook tanks to meet your needs.


“The trial was very conclusive. Products came out as expected. The reception was just great from senior management and the owner was fantastic.”

Model CT-1 Brochure & Video