Machinery Update | March / April 2021
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www.machineryupdate.co.uk MACHINERY UPDATE 19<br />
SUPER COMBI COMPACT<br />
MORE PERFORMANCE,<br />
LESS SPACE.<br />
Latest sous vide<br />
for foodservices<br />
C<br />
M<br />
Y<br />
CM<br />
Recognising the need for<br />
industrial-grade sous<br />
vide cooking technology<br />
that fits a smaller kitchen<br />
footprint, DC Norris is now<br />
manufacturing the CT-1, a 250<br />
litre (water capacity) electric<br />
sous vide cook tank.<br />
While adopted on both<br />
the industrial scale for food<br />
manufacturers and on the<br />
small, even in-home, scale;<br />
DC Norris felt there was no<br />
sous vide machinery designed<br />
especially for foodservice.<br />
That is why the company is<br />
now shipping Model<br />
CT-1, a 250 litre<br />
gross capacity,<br />
fully automated,<br />
stainless steel<br />
sous vide cook<br />
tank with HMI<br />
control panel to<br />
restaurants and<br />
small scale food<br />
manufacturers<br />
throughout the world.<br />
Product<br />
control<br />
is offered<br />
“There has been an unmet<br />
need in the industry for<br />
commercial sous vide cook<br />
tanks of this capacity for quite<br />
some time and now we find<br />
ourselves in the midst of<br />
a global pandemic, where<br />
needs are changing,” explains<br />
David Norris, managing<br />
director at DC Norris.<br />
CY<br />
“Schools and restaurants are<br />
CMY<br />
K<br />
having to adapt to meet new<br />
guidelines with a shrinking<br />
labour pool and a volatile<br />
supply chain, and our<br />
healthcare facilities have<br />
an ever-increasing need<br />
for safety, and so sous vide<br />
provides an ideal solution.”<br />
The fully automated<br />
CT-1 gives foodservice<br />
complete control over<br />
finished product quality by<br />
eliminating the possibility<br />
of human error which cuts<br />
operational expenses and<br />
waste. Additionally, this<br />
commercial-scale sous vide<br />
cooking equipment allows<br />
restaurants, schools and<br />
hospitals to serve more<br />
nutritious foods<br />
as the cooking<br />
technique<br />
reduces<br />
the need for<br />
preservatives and<br />
additives.<br />
Perhaps most important,<br />
the sous vide method<br />
provides a biological barrier<br />
in its packaging, preventing<br />
many opportunities for<br />
contamination during cooking,<br />
cooling and distribution/<br />
serving, says the company.<br />
T 01767 677515<br />
W www.dcnorris.com<br />
MY<br />
Sidel Super Combi Compact integrates five process steps into<br />
a single system: preform feeder, blower, labeller, filler/capper<br />
and cap feeder.<br />
This solution drastically reduces the space required, while<br />
enhancing performance thanks to new dynamic filling technology<br />
that produces up to 54,000 bph. This makes it the ideal solution<br />
for maximising water production and increasing line efficiency<br />
while reducing your TCO.<br />
That’s one compact, super-efficient solution.<br />
sidel.com/supercombicompact<br />
ADVSuperCompact_103x143_1902<strong>2021</strong>.indd 1 19.02.2<br />
Shift to<br />
tra<br />
performance<br />
Xtra compactness<br />
Xtra rigidity<br />
Xtra external loads<br />
The Xtra powerful XP +<br />
Planetary gearbox<br />
The sous vide method provides a biological barrier; preventing contamination<br />
WITTENSTEIN alpha – Intelligent drive systems<br />
www.wittenstein.co.uk