Introducing the

DC Norris CT-1

Introducing the DC Norris CT-1 Commercial Sous Vide Tank - the latest addition to our tested and approved line-up of exceptional sous vide equipment.

 We are thrilled to share with you the outstanding results of our certification tests and why the CT-1 is a game-changer in the world of commercial sous vide cooking.

Our certification tests focused on four crucial criteria, each essential for ensuring optimal performance in a sous vide tank. We evaluated the CT-1 to determine its temperature stability, accuracy, uniformity, and recovery time, and were blown away by the remarkable results it delivered.

First and foremost, temperature stability is critical when it comes to sous vide cooking. The CT-1 surpassed our expectations, maintaining a stability well within 0.25ºF – 0.35ºF during the 15-minute test periods at both 131ºF and 180ºF. This consistency ensures that your food is cooked precisely and allows for greater control over desired doneness levels.

Next, temperature accuracy is of utmost importance to achieve perfect results. Initially, we noticed a slight variation between the set temperature and the probes' readings. However, the CT-1 features a temperature offset function, accounting for such variability. Once properly set, the CT-1 maintained temperatures within an impressive 0.03ºF – 0.34ºF of the set temperature at all times. This level of accuracy, substantially closer than the 1ºF allowed, guarantees impeccable cooking results.

The uniformity of temperature throughout the bath is crucial to ensure consistent cooking across all portions of the food. We were delighted by the CT-1's uniformity. Even during the heating process when you would expect greater variability in uniformity, there was only a slight variation of about 1ºF across the four probes. Once the bath reached equilibrium, the temperature difference across the four probes rarely exceeded 0.2ºF for lower temperatures and 0.4ºF for higher temperatures. This remarkable uniformity ensures that no matter where the product sits in the bath, it will all be cooked to the same final temperature.

Lastly, we examined the recovery time of the CT-1, which proved to be highly impressive. We tested the tank's ability to bring cold product introduced into the bath from 41ºF to 130ºF core temperature within 1.25 hours for 1" thickness and 2 hours for 1.5" thickness, at full capacity and a bath temperature of 131ºF. The CT-1 excelled in this test. After adding 100 lbs of cold product, the water returned to the set temperature in just 31 minutes. Even more impressive was the fact that 1.5" thick New York Strip steaks reached equilibrium in just 1 hour and 20 minutes. These results demonstrate that the CT-1 meets and surpasses food safety guidelines, allowing for efficient and safe cooking practices.

With these exceptional test results in hand, we are proud to announce that the CT-1 is the very first commercial tank-style unit we have tested and approved for our website. Its outstanding performance in temperature stability, accuracy, uniformity, and recovery time make it an invaluable addition to any professional kitchen or production facility.