JET COOK™ 
STEAM INFUSION
HIGH SPEED COOKING & MIXING

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Jet Cook™ Wins Top Futuristic Technology at Gulfood

08 - 10 November 2018

Jet Cook™ Product & Process Training - Day Two

09 - 18 November 2018

CUTTING-EDGE TECHNOLOGY

The system offers significantly reduced processing times and dramatically cuts clean in place requirements, without compromising on quality or flavour.

BENEFITS
STUART RIGBY - JET COOK SPECIALIST AT GULFOOD MANUFACTURING


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Applications

DELIVERING FAST, FLEXIBLE AND EFFICIENT LIQUID FOOD PROCESSING SOLUTIONS

Meat & Pasta Sauces

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.

White Sauces

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. 

Curries & Ethnic

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

Pie Fillings

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,

Desserts

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.

Condiments & Dressings

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.

Beverages

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.

Fruits & Conserves

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,

THE SCIENCE HOW IT WORKS

Using our latest advanced technologies, DCN food processing equipment cooks great tasting healthier products in less time than traditional cooking, resulting in huge cost and energy savings.

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BENEFITS

Jet Cook™ delivers fast, flexible and efficient liquid food processing solutions, utilising high performance steam infusion technology to enhance your manufacturing business.

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MULTI IN-LINE

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TESTIMONIALS

“After nearly 40 years of using our steam pots it was time to move onto the next generation of cooking – Jet Cook ™ Steam Infusion”

 

MARK DU PREEZ – Take 5
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Traditional Roux-based Bechamel Sauce

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