food processing innovation

www.dcnorris.com
food
processing
innovation
Introduction
For over 40 years DCN has been at the heart of the
food processing industry. We provide our customers
with flexible, efficient and innovative solutions to
meet the full range of food processing needs - from
stand alone items to fully automated processing lines.
As acknowledged market leaders, we are continually
looking ahead, planning to meet the needs of the
future through active research and development.
FROM DESIGN THROUGH TO INSTALLATION
Customer satisfaction is our mission; we involve our customers at
every stage of manufacture working closely with you from design
through to installation to ensure that our solutions work. Using stateof-the-art 3D modelling design software, we can create an on-screen
simulation of a new plant, enabling a walk through before it’s even built.
DCN has over 60,000 square feet of manufacturing space with
overhead cranes and the very latest CNC manufacturing and laser
cutting machines. All our equipment is manufactured in-house at
our premises in the UK by fully trained engineers, and meets our
exceptionally high standards.
We ensure that our equipment is ideally suited for the application,
meets all HACCP regulations, and complies with a customer’s own
quality assurance and product traceability systems, integrating with
existing equipment as necessary. The result is a system that will deliver
many years of reliable, cost-effective service backed by superb aftersales support. Our experienced engineers draw upon a comprehensive
spares stock to ensure down time is kept to an absolute minimum.
PRODUCT DEVELOPMENT KITCHEN
Testing and product development is crucial to the success of your
business, and to demonstrate our commitment to you DCN has
invested heavily in a test kitchen facility. This features stand-alone
equipment and a full production line as well as a kitchen/leisure
area which can be used for tasting, training and discussion. Here we
can rigorously test and trial customer products in a food factory
environment. With our experienced team we are able to assist with
recipe development and give customers the opportunity to fully
assess equipment before they decide to order.
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DCN are specialists in manufacturing high quality food processing and
packaging machinery. Our range of equipment is second to none, and can
BESPOKE EQUIPMENT
produce a wide range of convenience foods. These include soups, sauces,
pasta, rice, vegetables, fish, fruit and desserts.
MANUFACTURED IN THE UK
We work together with our customers on a day-to-day basis designing
equipment to suit their individual needs. We are continually developing
RELIABLE COST EFFECTIVE SOLUTIONS
ground-breaking innovations, and take great pride in sharing our knowledge
throughout the world to meet the food needs of the future.
TEST KITCHEN FOR RECIPE DEVELOPMENT
THE POSSIBILITIES ARE ENDLESS!
DCN has manufactured some of the largest food processing plants around
3D MODELLING DESIGN SOFTWARE
the world, including projects in Europe, USA, Russia, Middle East, China,
Brazil, South Africa and Australia.
MEETS ALL FOOD SAFETY REGULATIONS
• Concepts
• Bespoke Equipment
• Turnkey Projects
AFTER SALES SUPPORT
• Product Development & Trials
• Design
• Project Management
• Manufacturing
• Software & Control
• Installation
WORLDWIDE
EXPERIENCE
AWARD WINNING COMPANY
• Commissioning of Equipment
CE COMPLIANT
• Service
• Spares
High Performance Processing Equipment
& Expertise For The Food Industry:
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Food Manufacturers
Restaurant Chains
Military Foodservice
Catering Companies
Hotel Foodservice
Institutional Foodservice
Supermarkets
Schools Foodservice
Hospital Foodservice
Speciality Food Producers
University Foodservice
Casinos/Resorts
Olympics / World Cup /
International Events
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DCN COOK CHILL BENEFITSS
Skeleton
Conveyor
Recipe Manager
Control System
Savings of 5-10% are possible from increased meat yields,
control of ingredient inventory and use of standard recipes
reducing food waste
Tumble Chiller
Production can be scheduled to meet sell-by-date
requirements, allowing advance ordering or just-in-time
delivery of meals
Builds up a stock of quality food for future use
Consistent quality of finished product by the use of
controlled production techniques
System ideally suited for HACCP controls
Both large and small particulates can be processed without
damage
All products are packaged at pasteurisation temperatures
Hygiene – no direct human or utensil contact during the
cooking or the packaging
Saves on labour costs
Food safety
Production can be centralised for operations where food is
distributed to off-site locations
Pump Fill Station
Steam Jacketed
Cooking Kettles
Operator
Platform
Tote Bin Hoist
DCN Cook-Chill System has become an
industry benchmark delivering cooked and
cooled food of the highest quality. Food
retains the taste, texture and aroma of
freshly prepared ingredients with a shelf life
of up to 45 days.
The system is based on specially designed
cooking, packaging and chilling equipment
capable of processing both small and large
volumes of ingredients with the minimum
number of operators. With the Cook-Chill
System you can make up to 250,000 meals
a day or more. User friendly control systems
monitor production and product status
at all stages of the cook-chill process in
order to ensure delivery of a reliable, safe,
refrigerated product.
Pumpable Kettle Cooked Food Types
Ready Meals
HOW DOES COOK-CHILL WORK?
COOK CHILL SYSTEM
KETTLE COOKED FOODS AND COOK TANK FOODS
Soups / Chowders
Cook-Chill follows a logical fully documented production
cycle, and delivers a range of important benefits. The key to
safe extended storage of foods is to heat your products to
pasteurisation temperature and then rapidly chill through
the ‘danger zone’ to retard bacterial growth. This is how we
do it:
Ethnic Cuisines
1: Cooking: Using any of the range of DCN Steam
Jacketed Kettles or Sous Vide Cook Tanks (dependent
on product) which can be fully recipe driven or manually
controlled. The system ensures that all times,
temperatures and quality parameters are constantly
monitored.
Dressings & Dips
2: Packaging: When the cooking cycle is complete, a
specially designed DCN Pump Fill Station or fully
automated Form Fill Seal Machine transfers food at
85-95°C from low to high-risk areas – this avoids
particulate damage, and allows metered delivery into
specially formulated laminated bags. The bags can be
filled with different volumes subject to requirements
and are then sealed, dated and labelled.
Beef / Pork Joints / Ribs
3: Chill: Bags are conveyed into a DCN Tumble Chiller,
they are then gently tumbled in chilled water to rapidly
drop the temperature from 95°C to below 5°C in under
an hour (product dependent), with cooling times and
temperatures fully logged. Sealed casings are then placed
in chilled storage at 1°C and can be stored for up to
45 days.
Lamb, Goat & Veal Cuts
Sauces / Gravies
Pie Fillings
Casseroles
Dessert Products - custard / chocolate
Cook Tank - Sous Vide Cooking
Chicken Breasts
Turkey Breasts
Ham Joints
Fish
Duck / Pheasant / Quail
4: Heating and Serving: If the product is required for
immediate consumption (e.g restaurant/hotel), the bags
can be transported to various locations, reheated and
served and will retain the quality and taste of a
fresh meal. If destined for a supermarket shelf, bags will
be emptied into a depositor and product portioned
on a filling line into packaging such as Ready Meal trays.
It can then be transported to the outlet and is ready for
presentation to the consumer.
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JET COOK SYSTEM (patent granted)
We have developed a new system incorporating all the best features
of DCN cooking technology to cook and heat at incredible speeds.
This innovation can be installed into new kettles / Cook-Chill Systems
or retro-fitted into existing equipment.
Jet Cook Nozzle steam injection system looks like a jet engine and
performs in the same way; it heats and pumps drawing product
through the internal jet stream. Products are then cooked and heated
at incredible speed atomising steam to extract the maximum energy.
Jet Cook Globe Head agitation system uses the same principle
except steam is drawn externally around the outside of the head and
draws product through it without any clogging, making it ideal for
vegetables, pasta and I.Q.F Products.
Jet Cook Station
Following on from the success of our Jet Cook System, we have
developed a Jet Cook Station which heats and cooks directly into
existing transfer vessels or tanks. This enables customers to improve
their production times and cook at incredible speeds whilst utilising
existing equipment.
KETTLE SYSTEMS
DCN have a number of patents on their
kettle features including:
DCN cooking equipment is second to none, ideal
for cooking and blending the widest variety of
products including soups, pie fillings, sauces,
vegetables, fish, fruit and desserts.
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Stainless steel, scraped surface steam jacketed
kettles are available in a wide range of sizes from
50 to 5000 litres. These can form part of the DCN
Cook-Chill System or be used as independent
units.
With bespoke designs to suit each customers
individual requirements, they are available with a
huge range of features and accessories. Kettles can
be integrated into existing processes by utilising
the range of outlet options that can be fitted to
the base of the kettle. These include manual or
automatic ball valves and EHEDG certified air
operated flush fitting drop down valves.
Caramelising system for onions and meat
In-vessel homogenisers
Shovel scraper blades designed to lift and fold
product and are clean-in-place (CIP) - a method of
cleaning without disassembly
Our kettles are designed using the one piece pressing
method to ensure even heat distribution across the
cooking area resulting in rapid heat up times. Kettles are
available for very high temperature cooking with steam
pressure up to 10 bar.
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Fully aseptic kettles are available throughout the
size range
Kettles for atmospheric, vacuum or pressure cooking
are also available
Fully fabricated kettle systems are installed on our
own, specially designed support gantry and flooring
using the DCN Stardeck Treadplate
Designed and tested to PD5500 CAT 3 / ASME
Section VIII Div 1 or equivalent European or
worldwide codes
BENEFITS
Fast cooking times
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Uses approximately half the energy of
standard cooking methods resulting in
huge savings
Emulsification and powder entrainment - less wastage occurs as
starches are activated without any damage. Oils, purees and powders
can be drawn in using the vacuum created by the Jet Cook
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Built-in homogeniser for pureeing
Reduced cleaning times
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Odour extraction unit
High quality product
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Caramelisation system for cooking onions & searing meats
Elimination of burn-on
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Inclined agitator for keeping product in suspension
Great taste, texture, appearance
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Recipe management
Quiet in Operation
We offer fourteen different agitator combinations
in either fixed or tilted fittings. These enable a
gentle lifting, folding or heavy duty contra-rotating
of ingredients. The variety of off the shelf agitators
allows fast precise customisation. Application
specific agitators are also available.
DCN are also agents for Joni Foodline manufacturers of Electric Kettles and Bratt Pans.
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WOK STYLE BRAISING PAN
High Temperature Braising Pan used for frying/
cooking/simmering – ideal for small batch
ethnic/ready meals products. The DCN Model
2700 Wok is a versatile, high performance
steam jacketed braising pan, capable of
reaching high temperatures in half the time of
conventional kettles.
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All stainless steel construction
Tilts both ways (high/ low risk)
Programmable agitation
Variable speed
Temperature logging (optional)
150 litre capacity
Easy remove agitator
Stainless steel or plastic blades
COMBINATION COOK/
CHILL EQUIPMENT
Traditional Steam Heated Bratt Pans are also
available
Hoist Operated Vessel &
Basket Cook Quench Chill
DCN offer combination cook/chill equipment for those food
manufacturers who require a compact two-in-one design.
COOK QUENCH CHILL MACHINE
ROOT VEGETABLE COOKER
Continuous Cooking System for mash potato
and root vegetables such as carrots, parsnips and
swede. Designed to produce up to 2 tons per hour
continuously.
A typical system may include the following items
however the process can be adapted to suit
requirements.
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In-feed auger conveyor
Vegetable auger cooker
Product chute
Solia style shredder
Ribbon blenders
Milk, butter and hot water system
Access platforms
Load cells
Recipe system control
Remote monitoring
The DCN Cook Quench Chill machine is designed to cook rice,
vegetable and pasta products in tipping baskets using three
stages. We have several versions available to suit each customer,
including Continuous Automatic with Tipping Baskets and a
Hoist Operated Vessel & Basket System. The initial stage of
the process heats and cooks the product in water in the first
basket/tank. The product is then transferred to the second
quench tank containing cold (ambient) water to take the bulk
heat out of the product, stop the cooking and refresh the
product. The final tank contains chilled water and completes the
cooling process. The baskets containing the product can lift and
lower in the water to give a gentle agitation in each of the three
stages. The final exit of product is usually into a de-watering
vibrating conveyor.
Models are heated either by direct steam injection or steam
jacket and have a water overflow rim incorporated into the
water tanks to prevent spillage onto the production floor and
cross contamination between high and low risk areas. It can
also be used to remove starch from the product.
A new unique Wave Pump Agitation system is available,
which provides the perfect agitation for 'long' pastas.
We offer both Linear and Rotary Cook Quench Chill Systems,
which follow the same cooking process as the original versions
but have a smaller footprint/design to suit a more compressed
factory production/area.
Continuous automatic
with tipping basket
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Available as 2,3,4 or 5 basket machines
Basket capacity sizes - 75, 200 or 300 litre
Glycol chillers
Easy to use HMI - stores recipes
Loading/ unloading by tote bin lift
or conveyor
Food safe and hygienic components
Distinct low risk/ high care division
Unique water heating system on fully
auto machines
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DA COOLER
DCN cooling systems offer process innovation
and excellence with minimum batch times.
For processes requiring large batch cooling in stand-alone vessels,
DCN offer an extensive range of static DA Coolers with unique,
scraped surface agitators. Their large surface area to product ratio
allows rapid cooling times, without damage to particulates or
adverse effect on quality or taste. Product is gently transferred
to the Coolers using our vacuum transfer system and the cooling
cycle is closely monitored to eliminate the risk of thermal shock
and separation. Once cooled, product can then be over-pressured
with sterile air into transfer vessels before being taken to the
filling line for depositing, avoiding product damage and keeping
losses to a minimum.
TUMBLE CHILLER
As part of the DCN Cook-Chill system, filled bags of
kettle-cooked product are conveyed into a purpose
built rotary tumble chiller. This process reduces the
temperature of cooked food to below 4°C in under
an hour (product dependent), with cooling times
and temperatures fully logged. Sealed casings are
then placed in chilled storage at 1°C and can be
stored for up to 45 days.
COOK TANK TUMBLE CHILLER
The CTTC was originally designed for outlets such as schools and care homes
who are required to produce a steady supply of meals which can be re-heated
and served. It gave them the ability to slow cook solid items (beef/chicken/
fish) overnight unattended and then rapidly cool their liquid products (soups/
sauces) during the day. The machine has an internal drum that doubles up to
be used stationary for Cook Tank mode and rotating for Tumble Chiller mode.
This Cook-Chill method ensures that pasteurisation of the product is achieved
and therefore delivers the benefit of an extended shelf life.
Whilst in Cook Tank mode, solid items are cooked sous vide style in a water
bath. Products are vacuum packaged in specially formulated plastic bags and
then placed in the drum to be cooked over a long period of time at a low
temperature. After cooking, the hot water is replaced with ambient water
that is then chilled and evenly cools the product to below 4°C.
The sous vide method ensures fresh tasting and extremely tender foods
without losing any of the original colour, flavour or texture. Yields are also
vastly improved as shrinkage is minimised.
During Tumble Chiller mode, the internal drum holds hot filled bags of kettlecooked product which are gently rotated in chilled water. This delivers all the
benefits of our larger scale Tumble Chiller. (see page 13)
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COOLING
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Savings of 5-10% from increased meat yields,
control of ingredient inventory and use of
standard recipes
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Increased shelf life
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Retain product integrity, nutrients and
vitamins
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Enhances meat texture, tenderness, colour and
aroma
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Consistent quality of the finished product by
the use of controlled production techniques
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Preparation of multiple portions in a single
batch
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Unattended overnight cooking and cooling
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Accurate temperature control
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Simplified storage
If the product is required for immediate
consumption (e.g restaurant/hotel) the bags can
be transported to various locations, reheated and
served and will retain the quality and taste of a
fresh meal. If destined for a supermarket shelf,
bags will be emptied into a depositor and product
portioned on a filling line into packaging such as
Ready Meal trays. It can then be transported to
the outlet and is ready for presentation to the
consumer.
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Available in 300, 500, 750 and 1000 litre
capacities
All stainless steel design
Microprocessor control
Large or small batch sizes
Easy to use HMI
E-terminal data logging (optional)
Cleaning cycle
Surge tank for water recovery (optional)
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Standard batch sizes range from 300 to 1000 litres
Vessel is capable of taking a vacuum to allow filling of product
without the need for transfer pumps
Insulated with a conical bottom and stainless steel cladding
Vertical product zone with scraping surface type, variable
speed agitator fitted with replaceable food approved plastic
blades
Fixed lid design with manway for incorporating into CIP
cleaning systems, or:
Full diameter, counter balanced, domed top lid for complete
access to product zone (optional)
VACUUM COOLING
A DCN Vacuum Cooling System is amongst the fastest and
most efficient methods of sauce/product cooling available
today. Cooling options include vacuum, chilled water, glycol and
pumped/scraped heat exchangers. Manual, semi-automatic or fully
automated control is offered.
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SOFTWARE CONTROL SYSTEMS
Excellent kettle control is essential if both the equipment and
processing line are to maintain optimum efficiency. DCN design
all software systems in–house using the latest technologies and
up–to–date software.
A full system analysis and close consultation with the client is
conducted to ensure that they get the exact control and support
that is required. Our software expertise doesn't end at system
control. We have also produced our own Data-logging and Recipe
Management software.
RECIPE MANAGER
Recipe Manager Software package provides a simple to use and
flexible method of controlling a recipe driven production process.
Working closely with our customers to understand and identify
what they require, we have developed the very best system in
the market.
The user friendly system allows customers to create ingredient
listings, step–by–step procedural recipes and user access
security with all recipes stored to a relational database. The
system maintains full records of kettle yields, allowing bar code
identification from preparation through to packaging, and ensures
all HACCP controls are met.
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Temperatures, cook times and motor speeds are
automatically controlled by the recipe
Visual display of plant layout and fault notification
Records all weights, temperatures, sequences,
deviations and errors
Creates batch reports in text and graph formats
VIRTUAL CHART RECORDER
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Piped additions are batched in automatically and
verified by either load cell or flow meter
Touch screen for operator use
DCN Software Engineers can log in remotely utilising
a local broadband connection and make any updates
to your system or assist with queries
DCN Virtual Chart Recorder software has been designed
to record in real time data produced by your system.
This allows customers to log information relating to
temperature changes in any cooking or cooling process.
The software stores this data to a database ready for
you to quickly produce historic cycle process records
and trends to your customers.
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Data logging can be seen running in real time
Relational database
Date
Time (start, finish, total)
Batch number numerical
Operator ID
Products ID
Reports generated and printed against selected
database records
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ADDITIONAL FOOD
PROCESSING EQUIPMENT
DCN can supply and install all the equipment needed to
create an efficient food processing factory including:
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Can Openers – stand alone, semi – and fully automated,
allowing a throughput from 100 to 800 cans per hour
Can Crushers
Conveyor Systems – belt or fully automated slatband
A comprehensive range of mixers, from small pilot plant
cutter/mixers to large industrial models. They can slice,
mix and transfer ingredients, ideal for processing products
such as sauces, preserves or dips. They feature speed
control, are vacuum steam jacketed and also offer
product unloading. Accessories include in-line
homogenisers and a top-mounted version
Jacketed or non-jacketed paddle mixers for gentle
blending of volumes from 300 to 3000 litres
Ribbon Blenders
Star Deck Tread Plate for Gantries
Depositors and Form Fill Seal Machines
Retorts
All items in our preparation range can be load cell mounted,
with metered ingredient addition to provide consistent
processed batches.
VACUUM PRESSURE
TRANSFER SYSTEM
DCN were the first to introduce the Vacuum Pressure
Transfer System to the food industry to replace the
traditional use of pumps. This method uses the pressure
vacuum to gently transfer products from the cooking
stage to depositing. Product quality is maintained as it
removes the problem of product breakdown and losses
which occurs when pumps are used.
HOLDING TANKS/ TRANSFER VESSELS
We manufacture a large range of transfer tanks utilising
the vacuum pressure transfer system as well as standard
storage/holding vessels (Daleks). Both can be provided
with either fixed legs for forklift transportation, or
with wheels for in-factory operation. A wide variety of
accessories are available, all designed for CIP operation
if required.
Tanks and vessels are ideal for products such as milk,
yoghurt, sauces, fruit purees and dips and are available
from 100 to 3000 litres.
ACCESSORIES
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Portable agitators
On-board heaters
Fully opening lids
Temperature indicators
Fully insulated equipment / or single skin
Heating or cooling jackets
Manways
Vacuum or pressure
Stackable
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Case Studies &
Testimonials
Béchamel Sauce
Goal: Improve the emulsification of the sauce and
reduce the noise of the customers current system.
Method: All ingredients added together and cooked
using the patented Jet Cook Nozzle.
Result: 500kg of sauce reached 95°C in 8 minutes
greatly reducing production times. The customer is
achieving a far better emulsion with the béchamel sauce
and therefore improved taste and texture. Vibration
and noise was reduced dramatically and the customer
replaced his existing equipment with a Jet Cook System.
AFTER SALES
SERVICE ENGINEERS & SPARES
DCN is committed to providing excellence − not only in the
products we sell − but also in our after sales service. It is our
aim to continue to improve upon our levels of product quality
and customer service to exceed customer expectations.
Our service engineers are friendly, courteous and have a high
degree of expertise and knowledge on all equipment that we
supply. They can visit your site to assist with any technical
issues, advise on the best parts for your equipment and
carry out any required installation. They are backed up by a
comprehensive stock of spare parts which are available for
immediate dispatch to anywhere in the world.
Chicken Korma
HEALTH & SAFETY
Goal: Improve taste and texture of Korma produced by
Customers are guaranteed a dedicated and experienced
support team to ensure that they get the highest quality
performance from any DCN equipment once purchased. With
expert technical support available in-house, DCN can respond
quickly to any faults or problems you may have with your
equipment. We are committed to maintaining your equipment
at optimum efficiency, thus reducing the risk of process
downtime and increasing productivity.
All our engineers are trained in Health and Safety and will
arrive on-site ready to face the food and drink safety issues
that go with our industry sector.
All DCN engineers are issued with a passport photo card
identifying them and the specific areas they have been trained
in. All site welders are Zurich coded welders and all of our
electricians are certified and up–to–date with I.E.E regulations.
a leading Indian Curry Manufacturer.
Method: The sauce was cooked using the patented
Jet Cook System and cooling was achieved using glycol
through a jacketed vessel.
Result: Cooking and cooling times were exceptionally
faster when compared with those recorded using
standard equipment. Results collated from a taste
test showed that the cooling process eliminated fat
crystallisation in the korma, resulting in enhanced
taste and texture of the final product. The trial showed
a massive energy saving compared with conventional
cooking systems.
Cheese Sauce
Goal: To reduce overall cooking batch times, minimise
the level of ‘burn-on’ and maximise product consistency
without compromising the quality of flavour.
Method: Using the DCN Cook-Chill method, the
cheese sauce was cooked in a DCN Steam Jacketed
Kettle. Once the ingredients were added, the kettle
was brought up to temperature using the Jet Cook. The
product was then homogenised to create a smooth
texture. Once ready, we transferred the sauce into CookChill bags using the Pump Fill Station. They were then
cooled in a DCN Tumble Chiller.
Result: The sauce was cooked in a third of the normal
time. Once emptied, the kettle revealed absolutely no
burn-on.
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Bighams chose to work with DCN for the quality of the
equipment and because of the very knowledgeable team
with a “can do” attitude. The project went very smoothly
from trial, through specification, order, delivery,
commissioning and training. We were working on
particular tight deadlines and were pleasantly surprised
by the speed and the quality of the system developed
for us.
Boris Pucelle – Operations Director, Bighams
I worked on a large project together with DCN to bring
the Cook-Chill concept of food production to Russia
to supply meals to schools, universities and the armed
forces. I would have no hesitation in recommending
DCN for supply of similar projects, their professionalism,
knowledge and enthusiasm for their business is
refreshing and they provide the necessary information
and assistance to ensure client satisfaction.
Duncan Black - Project Consultant
It has been a real pleasure working with DCN. They have
a great service-oriented team and innovative equipment
that has allowed us to make unique and delicious
products. We now have a customized, state-of-the art
cooking and cooling system that has allowed us to
successfully launch a new range of products into the UK.
Paul Schiefer - Operations Director, Amy’s
Kitchen UK
Bar and Restaurant foods have worked with DCN as their
preferred cooking and cooling vessel supplier for over 13
years. As times have changed DCN have modified and
adapted their equipment to offer the latest technologies
and advances. Technical advice and help is readily
available and spares holding and supply very good. In
short the choice of DCN as a preferred supplier has
proved to be a good one, and one that I am sure will
continue for many years to come.
Tim Lewis - Engineering Manager, Bar and
Restaurant Foods Ltd
I am happy to say that every project we have embarked
on with DCN has been a success. The latest project
was the installation of a Cook Quench Chill System,
which was delivered to specification and on time. The
commissioning was also provided expertly at a time
which suited our operation. This is all something that we
have come to expect from DCN.
Richard Cooper - CEO, In2food
We have been very impressed with DCN's performance
and flexibility from the outset with our very demanding
expansion project which has now been completed on
time and to budget. The cook teams are very impressed
with the new kettle system which they feel is an
immense improvement on the current kettles.
Andrew Gordon – Projects Director, British
Pepper and Spice
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D C Norris & Company Ltd
Industrial Estate, Sand Road, Great Gransden,
Nr Sandy, Bedfordshire, SG19 3AH
United Kingdom
T: +44 (0) 1767 677 515
F: +44 (0) 1767 677 851
E: [email protected]