Cook&Chill

not just another appliance.

Cook&Chill is a way of working that can improve life in professional kitchens, as well as their results.

for Restaurants

Electrolux Professional’s Cook&Chill can help combat common sources of stress in the kitchen, championing great food through a healthier work-life balance and making your business more profitable.

  • Ensuring consistent food quality
  • guaranteeing punctual delivery to customers
  • letting chefs experiment, get creative with and perfect new dishes
Solutions for restraurants

for Hotels

Today’s customers have higher expectations than ever. They want their hotel to offer fast room service with high-quality food from a variety of cultures and suitable for all kinds of diets.

  • More flexible menus
  • leaner and more streamlined workflows
  • less waste plus time, cost and energy savings
Solutions for hotels

air-o-chill
Blast Chillers & Freezers

Optimize the workflow in your kitchen by increasing the shelf life of food and reduce waste. Our innovative blast chillers and freezers are crafted to complete the integrated Cook&Chill process.

air-o-steam Touch Line Combi Oven

air-o-steam Touchline inaugurates a new era in combi ovens, ensuring a simple and intuitive way of cooking in every kind of professional kitchen, satisfying quick service restaurants, high-capacity kitchens and even fine dining restaurants of the most experienced Chefs.

Accessories for Cook&Chill

Volcano smoker

Ideal for cooking and smoking of fish, pork, poultry, beef, cheese, bread, vegetables (using wood chips, dried spices) and for low temperature cooking with smoked flavour.

USB Sous-vide probe

The Sous-vide probe is ideal for sous-vide cooking to ensure that the correct core temperature is accurately reached without affecting the vacuum in the bag.

Discover all the accessories

Discover what Electrolux Professional can do for your business

Cook and Chill 2016-05-30T07:36:48+00:00 Electrolux Professional

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  • air-o-convect TouchlineElectric Convection Oven 20 GN 2/1

    air-o-convect Touchline
    Electric Convection Oven 20 GN 2/1

    266205
    air-o-convect with high resolution touch screen control, electric, 20x2/1GN, 2 cooking modes (manual, recipe program), air-o-clean functions
    • air-o-flow: fresh air from the outside is directed to the bi-functional fan, becomes pre-heated and then pushed into the cooking chamber to guarantee an even cooking process.
    • Single sensor core temperature probe included.
    • Make-it-mine feature to allow user to personalize all user main interfaces in the "Setting" mode and block editing and deleting of stored programs.
    • Supplied with n.1 trolley rack 2/1GN, 63mm pitch and door shield.

  • air-o-convect TouchlineNatural Gas Convection Oven 20GN 1/1

    air-o-convect Touchline
    Natural Gas Convection Oven 20GN 1/1

    266704
    air-o-convect with high resolution touch screen control, gas, 20x1/1GN, 2 cooking modes (manual, recipe program), air-o-clean functions
    • air-o-flow: fresh air from the outside is directed to the bi-functional fan, becomes pre-heated and then pushed into the cooking chamber to guarantee an even cooking process.
    • Single sensor core temperature probe included.
    • Make-it-mine feature to allow user to personalize all user main interfaces in the "Setting" mode and block editing and deleting of stored programs.
    • Supplied with n.1 trolley rack 1/1GN, 63mm pitch and door shield.

  • air-o-convectNatural Gas Convection Oven 20GN 2/1

    air-o-convect
    Natural Gas Convection Oven 20GN 2/1

    269705
    air-o-convect, gas, 20x2/1GN, convection oven with direct steam and 11 humidity level settings
    • air-o-flow: fresh air from the outside is directed to the bi-functional fan, becomes pre-heated and then pushed into the cooking chamber to guarantee an even cooking process.
    • Single sensor core temperature probe included.
    • Supplied with n.1 trolley rack 2/1GN, 63mm pitch and door shield.
    • Dry hot convection cycle (max 300 °C) ideal for low humidity cooking. Automatic moistener (11 settings) for boiler-less steam generation.

  • Vacuum PackersTable Top Vacuum Packer -20 m³/h

    Vacuum Packers
    Table Top Vacuum Packer -20 m³/h

    600041
    Table-top vacuum packer 20 m3/h
    • Digital control panel allows the selection of up to 9 operating programs to guarantee optimized vacuum pressure and heat seal time for any product and each program: P1 to P8 are composed of 4 adjustable selections (vacuum, extravacuum, gas and sealing) while P9, "external vacuum" is composed by only 2 selections (vacuum and extravacuum).
    • To ensure simplicity of use and maximum reliability electronic board detects electronic malfunctions, color and level of oil as well as failures in the vacuum packaging process.
    • Sealing bar 450 mm.
    • Digital control panel allows programming and storing of up to 9 operating programs for a better vacuum pressure and heat seal times.

  • Cooking accessoriesVolcano Smoker for Ovens

    Cooking accessories
    Volcano Smoker for Ovens

    922338
    Smoker for lengthwise and crosswise oven (4 kinds of smoker wood chips are available on request)
    • Made of stainless steel.
    • Made of stainless steel.
    • Dishwasher safe.
    • Dishwasher safe.

  • air-o-steamclass B Natural Gas Combi Oven 20GN 2/1

    air-o-steam
    class B Natural Gas Combi Oven 20GN 2/1

    268705
    air-o-steam, gas, 20x2/1GN, automatic cleaning function, B
    • Manual mode: traditional cooking style by manually selecting the parameters. Traditional cooking cycles available.
      • Dry, hot convection cycle (max. 300 °C): ideal for low humidity cooking.

      • Low temperature Steam cycle (max. 100 °C): ideal for sous-vide (vacuum packed) re-thermalization and delicate cooking.

      • Steam cycle (100 °C): seafood and vegetables.

      • High temperature steam (max. 130 °C).

      • Combination cycle (max. 250 °C): combining convected heat and steam to obtain humidity controlled cooking environment, accelerating the cooking process and reducing weight loss.
    • Regeneration cycle: best cooking setting for quickly heating the products to be regenerated on plate and tray (max 250°C).
    • By-pass technology: controls the humidity degree of the oven atmosphere in combi and regeneration cycles. It prevents water and energy waste.
    • Fan speeds: full, half speed for delicate pulse cooking such as for baking cakes and pulse ventilation for baking and low temperature cooking. The "pulse utility" is also perfect for keeping food warm at the end of the cooking cycle.