As schools return to in-person instruction in many areas, restaurants scramble to meet new service modifications with a shrinking labor pool and a volatile supply chain, and our healthcare facilities have an ever-increasing need for safety--sous vide provides a remarkable solution.
TRAVERSE CITY, Mich. (PRWEB) October 01, 2020
Sous vide, a popular French cooking technique that allows foods to be slow-cooked in vacuum-sealed plastic pouches submerged in a precisely controlled water bath, is now one of North America’s hottest cooking trends. Sous vide cooking was initially adopted by chefs in high-end restaurants for its unique ability to repeatedly produce superior finished product quality. While adopted on both the industrial scale for food manufacturers and on the small, even in-home, scale; there was no machinery well-suited to foodservice. Until now.
DC Norris North America is now shipping Model CT-1, a 50 Gallon gross capacity, fully automated, stainless steel sous vide cook tank with HMI control panel to restaurants and small scale food manufacturers throughout the United States and Canada.
Dick Smith, DC Norris North America’s President, remarked “The timing of this launch is unprecedented. There has been an unmet need in the industry for commercial sous vide cook tanks of this capacity for quite some time and now we find ourselves in the midst of a global pandemic. As schools return to in-person instruction in many areas, restaurants scramble to meet new service modifications with a shrinking labor pool and a volatile supply chain, and our healthcare facilities have an ever-increasing need for safety--sous vide provides a remarkable solution. This sous vide cook tank can be used in restaurants, cafeterias and commissaries alike.”
The fully automated CT-1 gives foodservice unprecedented control over finished product quality by eliminating the possibility of human error which cuts operational expenses and waste. Additionally, this commercial-scale sous vide cooking equipment by DC Norris allows restaurants, schools and hospitals to serve more nutritious foods as the cooking technique reduces the need for preservatives and additives. Perhaps most important, the sous vide method provides a biological barrier in its packaging, preventing many opportunities for contamination during cooking, cooling and distribution/serving.
DC Norris North America is currently accepting new orders for the CT-1 cook tank. More features of the CT-1 sous vide cook tank can be seen on the company’s website: dcnorrisna.com and orders can be placed via the site or over the phone (231) 935 -1519.
About DC Norris North America
Located in Traverse City, Michigan, DC Norris North America designs, manufactures and installs turnkey food processing systems that lead the globe in innovation, efficiency, and safety. DC Norris North America helps the nation’s most purchased food brands innovate to the taste and demands of today’s consumer. From stand-alone vessels to fully automated processing lines and everything in between, DC Norris North America brings 50 years of global food processing experience to its clients and has manufactured and installed the processing systems in some of the largest food production facilities around the world.
For more information, quotes or editorial requests, please contact Carly Wujcik at (248) 719-9744 or