Desserts, preserves and conserves can be expertly manufactured using the DCN range of steam jacketed cooking kettles. A large range of innovative options are available with DCN kettles including the Jet Cook; the fastest cooking system on the market today. The Jet Cook system works particularly well for dessert products such as crème patissiere and custards with no burn-on and minimal cleaning time.
Other accessories available are in-vessel homogenizers and automated ingredient additions. Control can be relatively simple or sophisticated; the popular DCN Recipe Manager has RFID tagging for real time data logging and operator/ingredient traceability.
DCN kettles are available from 80 USG to 800 USG. Pilot plant and custom size kettles are available on request.
We also offer a range of electrically heated and gas fired kettles from 40 USG to 100 USG, all are able to produce high quality desserts, conserves and preserves.
Our JET COOK™ Steam Infusion System delivers fast, flexible and efficient liquid food processing solutions utilising high performance technology to enhance your manufacturing business The system offers significantly reduced processing times and dramatically cuts clean in place requirements, without compromising on quality or flavour. It is a revolutionary fluid processing solution that can homogenise, emulsify, entrain, pump and heat Learn More