Commercial Sous Vide Cooking Equipment
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 offers 50-gallon capacity commercial sous vide cook tanks to restaurants and small-scale food manufacturers.
Cook Tank Details:
50 GALLON GROSS CAPACITY
- DIMENSIONS: 38” HIGH x 28” WIDE x 36” DEEP
- GROSS VOLUME: 7.28 cubic ft.
- BASKETS: 3; 18” x 18” x 6” DEEP (1.35ft 3 EACH; 4ft GROSS)
Commercial-Scale Sous Vide Cooking
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 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
• Fully automatic operation for cooking/cooling stages
• 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
• Power failure memory retention
• 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.”