Manufacturer: DCN
Multiple Aperture Discharge System (MADS)
DCN valve-and-sieve system at the base of the kettle that drains liquids and fat during braising for better searing, texture and flavour.
Key features
- Removes excess fat from meat such as lamb for a better back-of-pack declaration
- Better texture, flavour and integrity of meat
- Sweeter, fresher flavour of vegetables
- Drained liquid can be collected and returned to the product
- Works with the Braising Bar; Recipe Manager optional
Technical data
- Design
- Valve and sieve at the base of the vessel
- Required with
- Braising Bar
- Optional
- Recipe Manager software
Description
DCN developed the Multiple Aperture Discharge System (MADS) to remove liquid and fat from products during the first stage of cooking, improving particulate integrity, flavour and texture.
How it works
A valve and sieve at the base of the vessel work with the Braising Bar (required) and, optionally, Recipe Manager software. Liquid and fat released by meat and vegetables during braising are drained so the product stays dry.
Caramelising onions releases a lot of water; without drainage the onions boil instead of braising. In meat, excess liquid prevents a good seared appearance and texture. MADS drains this liquid through the base of the vessel. The drained liquid can be collected and added back if needed, for example mixed with starch for a sauce-style product.
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