DELIVERING FAST, FLEXIBLE AND EFFICIENT LIQUID FOOD PROCESSING SOLUTIONS

When products such as ragu are produced using Jet Cook™, the particulate integrity of the meat, and the overall product quality is improved whilst also reducing the total processing time.

Sauces such as béchamel and cheese are complicated products, as with bulk production comes a range of issues including burn-on, poor viscosity and varied texture. 

Jet Cook™ and Braising Bar Technology is fast becoming the preferred method of cooking a wide variety of curry and ethnic dishes in large batch sizes, due to the high quality of the finished product and reduced product

A breakdown of particulate integrity can be an issue when cooking using traditional methods.  With Jet Cook™, pie fillings with a high meat content such as steak or chicken are cooked to an incredibly high quality,

DCN’s Jet Cook™ Technology creates great tasting and high quality dessert products. Delicious fruit-based sauces, custards, rice-based puddings, mousses, flavoured creams, chocolates sauces as well as caramel, and fudge fillings/ toppings which can be produced in a fraction of the standard time.

Jet Cook™ can be used to produce tomato ketchup for both batch or continuous production, heating and homogenizing in a single pass as well as reducing the production time and salt levels.

DCN Systems can produce dairy and non-dairy beverages using a combination of both our Jet Cook™ and powder entrainment technologies. Fruit-based, maize, sorghum, energy and nutrition drinks are made in a fraction of the time, using significantly less equipment/vessels.

Fruit jams and conserves are produced using a combination of our Jet Cook™ and Vapour Reduction technologies.   Due to the rapid heating and no moving parts in the Jet Cook units,

Jet Cook™ is able to produce a huge variety of soups, from thin tomato and basil to high viscosity super soups containing grains, vegetables and meat.

New high speed all-in-one processing solution for wet pet food