Even better? We’ve completed our first trial in The Innovation Kitchen, producing corned beef brisket for a premium deli meat company known for uncompromising quality.
The trial was conducted using our new CT-1 commercial sous vide cook tank and the MTA glycol chiller. We were able to produce remarkable results:
Trial – Corned Beef Brisket
Beef brisket pre-brined, pre-packed store purchase and refrigerated prior to cooking.
The Challenge – Cook product fully unattended to demonstrate lower labor costs and trial overnight performance of the fully automated CT-1 cook tank.
Target Temperature – 150°F
Target cook time – 13 hours
Chill target temperature – below 40°F
Method
1. Remove beef from the store packaging. Product weight – 3.97lbs
2. Re-bag into a sous-vide bag 10″ x 18″ x 3mil (7- layer co-extruded film)
3. Apply self-adhesive foam seal
4. Insert product temperature probe through foam seal, into core or brisket (refer video)
5. Vacuum seal using VacPak-It vacuum machine with impulse vacuum sealer
6. Place bag into cook tank
7. Fill with water to cover the bag (approx. 30 gallons)
8. Heat to target temperature, hold at target temp for pre-determined time
9. Chill to target temperature
Results
1. Heating Phase: Product 150 minutes , Water 84 minutes
2. Simmer Phase: 13 hours
3. Chill Phase: 180 minutes
Total Cycle Time: 18.5 hours
At DC Norris North America, many of our most successful projects start before a piece…
Choosing the right food processing equipment partner is critical in food manufacturing. Whether retrofitting a…
We’re proud to announce The DC Norris Group’s recent acquisition of Gilwood and AE Mixers.…
In this conversation, DC Norris North America Vice President Matt Klein and President Dick…
Seeking an industrial food processing equipment provider forces businesses to navigate many decisions. Perhaps the…
May 2025 marks a major milestone for DC Norris North America: 10 years in service…