DCN are experts at producing soups and sauces using the Cook-Chill method and with our extensive range of steam jacketed kettles. The careful design of the DCN agitator ensures a complete range of products can be cooked – casseroles, soups and fine sauces through to delicate whole fruit compotes that would complement any table in the finest restaurants.
The Cook-Chill concept can be utilized to provide an inventory of food that can be stored in a chill for up to 45 days later (dependent on local legislation.) This promotes an economic use of cooking facilities by cooking ‘to inventory’ rather than ‘to order’.
Kettles are available with a range of innovative options including the Jet Cook; the fastest cooking system on the market today. The Jet Cook gives a polished finish to any sauce and with its exceptional heating abilities can reduce cook times by up to 75%. The system also offers a reduction in starch additions through its exceptional mixing qualities.