Meat, Poultry and Fish – DCN has been manufacturing Sous Vide cooking and cooling equipment since the early 1980’s, providing optimized cooking and chilling methods through water immersion and accurate temperature control .
The Sous Vide method of cooking eliminates guesswork and allows you to cook foods with incomparable taste and texture; perfectly cooked steak, tender chicken breasts and ribs with the meat falling off the bone. Products can also be cooked in a sauce or marinade giving food producers additional recipe choices.
The Cook Tank forms part of the DCN Cook-Chill system; designed to slow cook vacuum packaged meat, poultry and prepared foods in a circulating hot water bath – Sous Vide Style. Slow cooking at lower temperatures in sealed plastic casings radically reduces meat shrinkage, while retaining more meat juices and enhancing natural flavors and tenderness. Learn More