DC Norris North America LLC

10/14/2026

👀 🫵 🔜 ❓

Comment ☑️ if you'll be there!

Reserve a meeting time: https://shorturl.at/Ckiq7

-7652

10/09/2026

Here's a preview of the Belt Chiller model we'll have at our booth (LU-7652) during PACK EXPO.

With just 9 days left until the show starts, we're looking forward to showcasing the innovative equipment and systems our portfolio offers food manufacturers in the US & Canada.

Learn more about the Belt Chiller here: https://lnkd.in/e33GsyG4
Reserve a dedicated meeting time with our engineers at Pack Expo here: https://lnkd.in/ends4FAh

10/07/2026

We hope to see so many of you at PACK EXPO in Chicago in just 11 short days!

Here's a first look at one of the scale models we'll have at the booth: The Cook Quench Chill Adapt.

These models are complete, accurate, detailed, and built to be handled. Which means we can remove components to show you features you otherwise wouldn't get to see until the equipment is being commissioned on your line.

Will we see you there?

09/22/2026

If you saw our media release (linked in the comments if you missed it), you might be wondering...What does 'Supercharge Your Kettle' actually mean?

Well, good news. We wrangled the brightest and busiest in the business (Matthew Klein and Dick Smith) to sit down and set the record straight.

Stay tuned!

09/18/2026

New on the blog today: Scaling Stock & Broth Production? Don't Miss This Critical Planning Step

"Ask most teams what’s hard about scaling up stock or broth production, and they’ll talk about recipes: cook time, pressure, flavor consistency. All fair. But the recipe is rarely what actually sinks a project."

Article linked in the comments.

09/15/2026

The countdown is officially *ON*

Will you be at PACK EXPO International this year? We'd love to connect!

09/03/2026

📣 Please join us as we welcome two new team members!

We're excited to welcome Kaitlyn McWilliams as our new Business Development Manager and George Anderson as Technical Sales Engineer. Both bring a wealth of industry experience that we know will help our clients and future clients tremendously.

Their bios are linked in the comments. Welcome, Kaitlyn and George!

08/24/2026

Commercial or industrial sous vide? The real answer isn't about tank size; it's about process. How your product is prepped, cooked, served, cooled, and shipped is what actually determines the right fit.

We broke down how to choose between our commercial and industrial sous vide systems, including a question we hear constantly: Is it better to run several smaller cook tanks or consolidate into one larger unit?

Read the full framework:

Commercial or industrial-scale sous vide system? See how DC Norris North America's CT-1 through CT-20V cook tanks compare and which one fits your operation.

06/09/2026

Exciting news! We'll be in Grand Rapids, Michigan for the American Culinary Federation National Convention June 28 - July 2, 2026.

Find us in Booth #431, ready to talk all things commercial sous vide. The official media release is here:

DC Norris North America to exhibit in Booth #431 at the American Culinary Federation National Convention June 28 - July 2, 2026 in Grand Rapids, MI.

05/20/2026

Most institutional kitchens have a HACCP plan.

Fewer have a clear answer to what that plan actually says about bulk can handling.

In high-volume operations processing hundreds or thousands of A10 cans per shift, that gap is a real food safety risk, and it rarely shows up until something goes wrong.

We wrote about it. And about what a controlled, auditable process looks like instead.

Read it here: https://www.dcnorrisna.com/is-your-haccp-plan-actually-controlling-the-risk-in-bulk-can-handling/

Is your HACCP plan actually controlling the risk in bulk can handling? DC Norris North America explains the gap and how the AutoCan 1000 closes it.