The Jet Cook system complete with Braising Bar, In-vessel Homogeniser and controlled with Recipe Manager replicated exactly the same sauces produced in the kitchen by the chefs in 2kg batches on a gas stove, but in 500Kg batches. Delicate ingredients such as tomatoes were not damaged due to the controlled but rapid heating technology. The Braising Bar gives Food Makers the ability to sear large volumes of minced meat and vegetables replicating the chef's kitchen techniques.
These trials gave the NDP and Process team the confidence to show customer “kitchen” produced samples, knowing they can be scaled to 1000kg batches in production for the future.
DC Norris also recently installed a Pump Fill Station, Tumble Chiller, Sous Vide cooking system for meat and a three basket Cook Quench Chill for pasta, rice and noodle processing.
