DC Norris North America to Exhibit at 2026 American Culinary Federation National Convention
Michimich.com/10332590

TRAVERSE CITY, Mich. - Michimich -- DC Norris North America, a leader in food processing equipment and solutions, announced it will exhibit at the 2026 American Culinary Federation (ACF) National Convention, taking place June 28 through July 2 at DeVos Place Convention Center in Grand Rapids, Michigan. Attendees are invited to visit the company at Booth #431, where DC Norris North America will be featuring its fully automated CT-1 commercial sous vide cooking system.

The CT-1 is a 50-gallon capacity, fully automated, USA-made, NSF-certified sous vide cooking system that was intentionally designed to meet the batch cooking and floorspace requirements of restaurants, commissaries, and commercial-scale food producers. With plug-and-play installation, no minimum batch size, and an HMI control panel, the CT-1 brings industrial-grade precision to commercial foodservice kitchens, allowing sous vide cooking and cooling to be fully automated. The automation of the CT-1 systems delivers unparalleled product quality, food and operator safety, and labor savings. Learn more about the CT-1 here: https://www.dcnorrisna.com/meet-the-ct-1/

More on Michimich.com

• Phinge & CEO Robert DeMaio Publicly Declare Cash Settlements or Judgments Alone Cannot & Will Not Remedy the Deep Public Harm of Infringing Its IP
• Dana Flanagan Expands the Authority Architect, Bringing a Nontraditional Approach to Executive Authority, Strategic Access and Business Growth
• Phinge's Netverse: Reclaiming the Digital Frontier For Everyone Through CEO Robert DeMaio's Vision of a True App-less, User Data Sovereign World
• DuraFast Label Company Launches Seiko SLP850 2" Thermal Printer with Free Label Promotion
• Gratitude Geek Wins Two 2026 Marketing Podcast Network Awards

The CT-1 eliminates the possibility of human error in the cooking process for batch sizes up to 100lbs, maximizes product yields, naturally tenderizes proteins, and reduces the need for additives and preservatives. Foods cooked sous vide retain more moisture, flavor, and nutritional value than those prepared through higher-heat methods.

"The ACF National Convention brings together the culinary professionals who are most attuned to the relationship between technique and result, and that is exactly the audience that understands the value of what the CT-1 delivers,"  said Matt Klein, Vice President of DC Norris North America. "Chefs who attend this convention have built careers on consistency and quality. The CT-1 gives any commercial kitchen the tools to achieve both, every time, at any volume. We look forward to connecting with ACF members and showing them firsthand what sous vide at the commercial scale can do for their operations."

More on Michimich.com

• Scientific Figure Releases Free Layout Template Libraries for Graphical Abstracts and Research Posters
• Permian Museum announces the addition of an Ancient Alien Artifacts photo gallery
• The Golden Jazz Fest Shuttle Returns for 2026
• KeysCaribbean Resorts Offer Savings On Vacations Through Aug. 31, Preview Exceptional Select Fall Rates of Less Than $200/Night
• Fit Body Boot Camp Launches Nationwide 'Fit Body Forever' Workshops to Help Adults 60+ Rebuild Strength and Prevent Falls

The ACF National Convention is the American Culinary Federation's signature annual event, bringing together professional chefs, culinary educators, foodservice professionals, and students for competitions, hands-on workshops, and industry networking.

DC Norris North America representatives will be available at Booth #431 to discuss the CT-1 and the company's broader portfolio of cooking, cooling, and food processing solutions. For more information about the CT-1 or to schedule a meeting at the show, visit www.dcnorrisna.com/contact or contact DC Norris North America at mail@dcnorrisna.com or (231) 935-1519.