The Fastest Commercial Cooking & Mixing System On The Market Today

Jet CookTM is a high speed cooking and mixing system utilizing a direct-contact heating process in which steam collapses at high velocity into the product. This revolutionary system is primarily used for the production of food and beverages, both in batches or continuous process. The capability to simultaneously heat, mix, pump and induct powder with no moving parts makes our finished product quality world leading.

See Jet CookTM In Action

Jet CookTM Significantly Reduces Industrial Cooking Times & Energy Costs

Our Jet CookTM system is a fast, flexible and efficient food processing solution to enhance your manufacturing business. The DC Norris Jet CookTM system significantly reduces processing times and dramatically cuts clean in place requirements, without compromising quality or flavor. It is a revolutionary fluid processing solution that can homogenize, emulsify, entrain, pump and heat with impressive, rapid performance.

Pot YieldJet CookTM YieldPot Cooking TimeJet CookTM Time
Bechamel Sauce:85%109.8%60-75 min30 min
Macaroni & Cheese:90%109.9%60-75 min35 min

“Production times using Jet CookTM are much quicker, while giving excellent finished product quality with no burn-on contamination.”

No Moving Parts

Our Jet CookTM units have no moving parts and with a 2″ bore, all particulate pass through without damage. A straight through passage allows the handling of high viscosity fluids and CIP.

Heat Transfer & Low Energy Consumption

The heat/energy transfer is almost instantaneous with approximately 98% of the steam collapsing into the finished product before it leaves the steam nozzle. This super-efficient method of heating allows us to dramatically reduce energy consumption in food factories, and as the product is not in direct contact with any hot surfaces, burn-on contamination is removed. Therefore, CIP time and caustic use is also dramatically reduced.

Enhanced Mixing Requires Less Ingredients

The mixing area within the Jet CookTM system is highly controlled, giving the operator the option for a fine, tight emulsion or just a gentle mix. Our emulsion is created by the high-velocity differential between process fluid 16-30 ft/second and steam 1640 ft/second, coming together in a controlled manner within the infusers, eliminating the need for homogenizers. This simultaneous mixing and heating also allows for reductions in ingredients such as starch (3-10%), salt, (2-5%) gums (2-3%), spices (3-10%) and dairy ingredients such as milk (5-13%) and cheese (2-8%). As we increase the average swelling size of starch grains in the steam infuser process, we can give new material functionality to ingredients such salt, spices, flavorings and stocks producing fresher flavors in the finished product.

Powder Induction Without Fish Eyes

High volumes of powders such as flour, starch, spices, gums and flavorings are entrained directly into the high-velocity process flow of the steam unit and are then accelerated to 3280 ft/second. During this process, the powders are heated and mixed simultaneously in the liquid phase and are evenly heated and quickly hydrated. Powders such as guar, CMC and Xanthan gum can be entrained directly into a water phase without any agglomerations or fish eyes in the finished product.

The team at DC Norris North America can turn around a custom proposal quickly. If you’d like to explore the possibility of implementing a Jet CookTM system in your commercial food manufacturing business, request a Jet CookTM proposal today.

Multi In-Line Jet CookTM Systems

Commercial food manufacturers can combine up to four Jet CookTM systems in sequence with each unit being individually controlled.