Dressings, dips and relishes can be expertly manufactured using the DCN range of Steam Jacketed Cooking Kettles and the Cook-Chill process. We are experts at producing a large range of products including mayonnaise based sauces, guacamole and salsa.
The principle action of cooking a relish or preserve is to increase the solids content and reduce the water content. The sugar (like brine) serves to force water out of the bacteria by osmosis and therefore acts as a preservative, The reduced water content also helps the pectin’s in the fruits to ‘set out’, giving a thick set product.
Our Kettles are available with a range of innovative accessories including 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.