DC Norris North America

INDUSTRIAL
COOK CHILL
SYSTEMS
WWW.DCNORRISNA.COM
INDUSTRIAL
COOK CHILL
THE SYSTEM BEHIND THE
GRAB & GO FOOD REVOLUTION
The DC Norris cook chill system has become an
industry benchmark, with food companies around
the world using our ground breaking technology
to create meals of the highest quality, with a
safe extended shelf life of up to 45 days.
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DC Norris manufactured and sold its

first cook chill system in 1985.
The cook chill system was developed as an economical

alternative to traditional cook-and-serve methods. Food
produced using the cook chill system retains the taste, texture
and aroma of freshly prepared ingredients, yet may have been
produced in large volumes up to 45 days in advance.
.
THE KEY TO SAFE EXTENDED

STORAGE IS TO RAPIDLY CHILL
COOKED PRODUCT THROUGH THE
‘DANGER ZONE’ OF 145 - 40°F, TO RETARD BENEFITS:
BACTERIAL GROWTH.
• Savings of 5-10%
Products are safely pasteurized as heating to • Build up a stock of quality food for future use
a high temperature then rapidly cooling slows
spoilage caused by microbial growth. The key to • Consistent quality of finished product
retaining food quality, taste, texture and aroma is • Large and small particulates can be processed
controlled refrigerated storage. without damage
• Products are packaged at pasteurization
OVERVIEW temperatures
• Cooking, packaging and cooling can be done • No direct human or utensil contact during the
for both small and large volumes with the cooking or packaging process
minimum number of operators. • Production can be centralized for operations
• The combination of specially formulated bags where food is distributed to off-site locations
and tumble chillers accelerate chilling for safe
refrigerated shelf life of up to 45 days.
• Production can be scheduled to meet sell-by-
date requirements, allowing advance ordering
or just-in-time delivery.
• User friendly control systems monitor
production and product status at all stages of 1
the cook chill process.
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COOK CHILL:
THE PROCESS
COOK:
Using any of the range of DC Norris steam jacketed kettles which
can be fully recipe driven or manually controlled, the system
ensures that all times, temperatures and quality parameters are
constantly monitored.
PACKAGE:
When the cooking cycle is complete, a DC Norris pump fill
station or fully automated form fill seal machine transfers food
at 185 - 203°F from low to high-risk areas. This avoids particulate
damage and allows metered delivery into cook chill bags. The bags
can be filled with different volumes subject to requirements and are
then sealed, dated and labelled.
CHILL:
Bags are conveyed into a DC Norris tumble chiller. They are then
gently circulated in chilled water to rapidly drop the temperature
from 203°F to below 40°F in under an hour (product dependent),
with cooling times and temperatures fully logged. The sealed bags
are then placed in chilled storage at 35 - 39°F and can be stored for
up to 45 days.
HEAT & SERVE:

If the product is required for immediate consumption (e.g
restaurant/hotel) the bags can be transported to various locations,
reheated and served. Foods will retain the quality and taste of a
fresh meal. If destined for a supermarket shelf, bags will be
emptied into a depositor and product portioned on a filling line into
packaging such as ready meal trays. It can then be delivered to the
outlet and is ready for presentation to the consumer.
2
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SAMPLE COOK CHILL SYSTEM

KETTLE SIZES RANGE FROM 80-400 GALLONS.
ACCESSORIES INCLUDE:
• Homogenizers
• Mixers
• Blenders
• Full Controls
• CIP
• Steam Injectors
• Valve Packages
• Gantries
STEAM JACKETED KETTLE

80 gallon ready-2-cook
kettle shown suitable for
smaller quantities / food- PUMP FILL STATION
service
TUMBLE CHILLER
A B C
3
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4
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THE DEVELOPMENT KITCHEN

TESTING AND PRODUCT DEVELOPMENT IS CRUCIAL TO THE SUCCESS OF YOUR BUSINESS.
To demonstrate our commitment to you, DC Norris has invested heavily in an on-site development
kitchen facility.
Fully equipped with a range of DC Norris equipment for cook chill and Jet Cook™ trials along with a
kitchen/leisure area that can be used for tasting, training and discussion. Here we can rigorously test
equipment and cook and cool customer products in a food factory environment.
SERVICES AVAILABLE INCLUDE:
• steam
• chilled water
• air
• refrigeration
• electrical power.
Our experienced team are always on hand to assist in recipe development and to give customers the
opportunity to fully assess equipment before they decide to order. Once an order has been placed and
completed, n we can also use the test kitchen to conduct full pre-delivery trials to ensure the equipment
is running to its full potential. Customers can also use this as a great opportunity to be fully trained on
their equipment in advance of delivery and installation.
WE’RE HERE TO DELIVER

WORLD-CLASS FOOD PROCESSING
SOLUTIONS & EQUIPMENT
OUR GOAL IS YOURS: TO SAFELY AND EFFICIENTLY GROW YOUR PRODUCTION CAPACITY WHILE
IMPROVING THE QUALITY OF YOUR PRODUCTS AND THE OVERALL HEALTH AND SUSTAINABILITY OF
YOUR BUSINESS.
Feeding the globe is never boring.

DC Norris and its leaders have been
helping clients from Dubai to Denver
for more than 45 years.
WE CAN’T WAIT
TO HELP YOU.
5
WE’RE HERE TO
HELP YOU LEAD
THE EVOLVING
NORTH AMERICAN
FOOD MARKET
The processing equipment manufactured by DC Norris leads the global food
production industry. So too, do our teams. Our committment to partnership with our
clients is what truly drives global food cultures forward. Together, we
innovate to feed the world the best foods possible and to make continual strides in
convenience and accessibility by improving efficiency, lowering cost, and minimizing
environmental impact.
DC Norris North America
WWW.DCNORRISNA.COM
231.935.1519
[email protected]

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INDUSTRIAL

DC Norris manufactured and sold its

The cook chill system was developed as an economical

THE KEY TO SAFE EXTENDED

HEAT & SERVE:

SAMPLE COOK CHILL SYSTEM

STEAM JACKETED KETTLE

THE DEVELOPMENT KITCHEN

SERVICES AVAILABLE INCLUDE:

WE’RE HERE TO DELIVER

Feeding the globe is never boring.

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