Robert Graham

“Following extensive trials at the DCN test kitchen we purchased our first Jet Cook Steam Infusion System for the production of smooth, meat and particulate sauces for ready meals. The system was purchased to increase our capacity in a kitchen where space is at a premium, the system allowed us to produce our product to the same and sometimes better quality than our existing steam jacketed vessels, but at least 50% quicker.
Due to the success of the initial system we purchased another two systems within 6 months, which has almost doubled our cooking capacity and given us repeatable product quality with excellent finished product yields.
We have found the pre and post installation support from the DC Norris technical and product experts to be first class, they are working closely with our product and process development people to ensure we get the maximum benefits from our systems both now and in the future.”