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.
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
MADE IN THE U.S.A.
PRODUCT TEMPERATURE PROBE
TOUCH SCREEN CONTROLS
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.
CT-1: The Sous Vide Cook Tank for Restaurants, Schools, Healthcare & More
The Model CT-1 commercial sous vide cook tank from DC Norris is the perfect fit for businesses that have outgrown the polycarbonate cooking containers and stockpots they used while trialing commercial sous vide.
Fully Automated Stainless Steel Cook Tank With HMI Control Panel
• Automated system allows foods to cook safely while unattended
• Standard electric heating
• Integral heat exchanger and pipework arrangement
• Temperature probes (tank mounted and handheld)
• Mitsubishi HMI color touch screen
• DC Norris Virtual Chart Recorder software (optional extra)
• Slow overnight meat cooking
• Rotating drum (cook tank/tumble chiller model)
“The trial was very conclusive. Products came out as expected. The reception was just great from senior management and the owner was fantastic.”
