Soup & Cooked Food Equipment
Green Fields Instruments supplies the complete DCN range of equipment for soup, sauce and cooked-food production: high-speed Jet Cook Steam Infusion, steam-jacketed kettles, woks and bratt pans, cook-quench-chill lines and sous vide cook tanks.
For cooling, DCN vacuum cooling vessels batch-cool products with or without particulates, such as sauces, soups and rice. Static DA coolers handle large batches in stand-alone vessels, using scraped-surface agitators and a large surface-to-product ratio to cool rapidly without damaging particulates or affecting quality and taste. DCN tumble chillers rapidly chill large batches of food in flexible plastic casings to below 4°C (40°F), extending refrigerated shelf life by up to 45 days.
The range is completed by transfer and mixing vessels (up to 600 litres as mobile units, in 304 or 316 stainless steel) and bag filling and emptying equipment for the cook-chill process.
Jet Cook Steam Infusion
High-speed steam infusion cooking and mixing for sauces and other liquid foods.
Cook-Chill
Complete DCN cook-chill systems for producing safe, high-quality meals up to 45 days in advance.
Cooking Systems
Kettles, woks, bratt pans, root vegetable cookers, cook-quench-chill lines and sous vide cook tanks.
Root Vegetable Cooker
Continuous Jet-Cook Steam Infusion cooker for potatoes, carrots and beetroot, delivering even, repeatable cooking at up to 6,000 kg/h.
DCN
Woks & Bratt Pans
DCN Model 2700 agitated steam-jacketed wok (150 litres) and high-temperature steam bratt pans (200 or 300 litres) for ethnic and ready-meal products.
DCN- Photo on request
Cook Quench Chill
DCN Cook Quench Chill systems cook and chill rice, pasta, vegetables and pulses in 2 to 5 baskets of 75, 200 or 300 litres.
DCN - Photo on request
Cook Tank Tumble Chiller
A sous vide cook tank and sauce cooler in one machine: cooks solid muscle items and tumble-chills soups and sauces in cook-chill bags.
DCN - Photo on request
Sous Vide
Sous vide cook tanks slow-cook vacuum-sealed food in a water bath at a precisely controlled low temperature for consistent, repeatable results.
DCN - Photo on request
Jøni Electric Kettles
Jøni tilting kettles (40–500 litres) and tilting frying pans from the Danish manufacturer Jøni Foodline Equipment, supplied through DCN.
Jøni 
Steam-Jacketed Kettles
DCN steam-jacketed kettles from 10 to 5,000 litres with up to 12 bar steam pressure, polished stainless steel finish and a wide choice of agitators and options.
DCN
Cooling Equipment
Vacuum cooling vessels, static DA coolers and tumble chillers for rapid, gentle cooling of cooked products.
Vacuum Cooling
DCN vacuum cooling vessels batch-cool sauces, soups and rice, with or without particulates, by rapid evaporative cooling – 100 to 1,000 litres.
DCN
Static Coolers
DCN static DA coolers with scraped-surface agitators rapidly cool large batches of 300 to 1,000 litres without damaging particulates.
DCN
Tumble Chiller
DCN tumble chillers rapidly chill bagged soups and sauces to below 4°C, extending refrigerated shelf life by up to 45 days; 300 to 1,000 litres.
DCN
Additional Equipment
Transfer and mixing vessels plus bag filling and emptying systems for the cook-chill process.
Transfer & Mixing Vessels
DCN transfer vessels for vacuum or pressure transfer of hot and cold products, in static, storage, mixing and mobile versions up to 5,000 litres.
DCN
Bag Filling & Emptying
DCN Pump Fill Stations and Vertical Form Fill Seal machines for filling cook-chill casings, plus the Model 925 Bag Emptying System.
DCN