FOOD PROCESSING TECHNOLOGY
A new era in food processing technology Reduce your carbon footprint with the Cook Quench Chill ‘Adapt’ series. This cooking and cooling system for rice, pasta and vegetables gives food manufacturers optimum performance, while using the minimum amount of energy and water.
D
C Norris’ research and development
for expansion. It is also streamlined in
pipe. 99.5% of the steam is utilised
team have been busy during
construction and is simple to install.
and then collapsed into the product
the pandemic, using the time to
ensuring huge energy savings. Jet Cook also replaces tube and tube type heat
equipment to streamline processes and
SPEED UP COOKING AND CLEANING TIMES
improve efficiency for their customers. The
Products such as pasta, rice, potatoes,
up valuable space.
company have paid particular attention to
and vegetables are cooked or blanched
helping customers minimise their carbon
continuously at faster speeds due to
development kitchen showed the ‘Adapt’
footprint by reducing the amount of water
the addition of two Jet Cook direct heat
producing 195Kg of cooked and cooled
and energy required to run their equipment.
systems. The use of DCN’s patented Jet
basmati rice in 23min (65kg dry weight),
The Cook Quench Chill ‘Adapt’ System is
Cook technology allows manufacturers
50kg of diced carrots in just 18.5min and
just one these new launches. This versatile,
to speed up cooking and cleaning times.
110kg of cooked and cooled spaghetti in just
user-friendly machine is manufactured
It operates by collapsing steam into
15.5min.
to suit the highest demands of the food
the product at high velocity through a
industry. All areas of the process are
specially designed nozzle. As the steam
SAVE MORE WATER
designed with optimum performance in
collapses it pulls the product (liquid)
The ‘Adapt' is designed to achieve maximum
mind without compromising on product
through, creating a recirculating effect
water savings with smaller tank capacities
quality, hygiene and maintenance.
(partial vacuum) in the recirculating
and variable water levels to suit different
develop fresh ideas and re-design existing
The Cook Quench Chill process uses a series of vessels arranged in-line, which can have a low-to high-risk divide. The product is contained in baskets that tip into each other and ultimately, into a suitable receptacle at the end of the line. The standard Cook Quench Chill is made up of three main parts, namely, cook, quench and chill. However, the versatility of the ‘Adapt' series means that modules can be added or removed according to throughput, which allows manufacturers greater flexibility
The Cook Quench Chill ‘Adapt’ System in action
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November/December 2021 | FOOD RE VIEW
"The use of DCN’s patented Jet Cook technology allows manufacturers to speed up cooking and cleaning times."
exchangers that are inefficient and take Recent trials in DCN’s product
batch sizes. A Weir starch removal system means the same water can be re-used for a new batch. Internal heat exchangers continuously chill and control the Quench and Chill water temperature, saving more water as it recirculates through the stainless-steel heat exchangers.
EXCEPTIONAL QUALITY Product quality is assured with the variable wave agitation system, which ensures that the product is always kept in suspension
