SkyLine
Cook and Chill solution
Introducing a pioneering Cook and Chill solution that anticipates your needs with SkyDuo, the seamless, self-intuitive connection between SkyLine appliances.
The new horizon in cooking
Seamless communication
SkyLine Combi Oven automatically alerts SkyLine Blast Chiller to prepare for chilling.
Tested and trusted by the unique global Electrolux Chef Academy.
How Cook and Chill can revolutionize your kitchen processes?
Effortless profitability with SkyDuo
Revolutionary SkyDuo, a unique full Cook and Chill solution. Two appliances with one DNA.
SkyLine Ovens and Blast Chillers communicate seamlessly with each other, sharing the same mind-set, and the same simple, intuitive touch interface.
A winning match
Save money. Gain space, experience smooth operations with a full range of accessories for banqueting and handling systems designed to perfectly fit Ovens and Blast Chillers.
Pioneering usability and ergonomics
An ergonomic Oven and Blast Chiller mean 75%* reduction in sick leave and 25% increase in productivity.
Maximimum efficiency with the only professional Oven and Blast Chiller in the world to receive independent 4-star certification for easy-of-use and smooth ergonomic design.
* “Ergonomic interventions can reduce musculoskeletal disorders (WMSDs) by 59%, with an average decrease of 75% in sick days and a 25% increase in productivity.”
Dr. Francesco Marcolin, CEO of ErgoCert (European Certified Ergonomist – EUR.ERG.)
A leaner workflow
More efficient and effective use of your staff and appliances through pre-preparation of large batches.
Cut food waste
Every gram counts. SkyLine offers maximum return on your investments by extending shelf life and ensuring minimum weightloss during cooking and chilling.
Uncompromising quality
Dishes keep all their essential characteristics: flavor, texture, appearance and nutritional value are rated just the same as freshly cooked food. SkyLine makes HACCP compliance simple.
SkyLine Combi Ovens
SkyLine Blast Chillers and Freezers
Discover what Cook and Chill can do for your business
Cook and Chill range
Filter (208 Products)
air-o-steam
class B Natural Gas Combi Oven 20GN 1/1268704- 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.
(0)- Manual mode: traditional cooking style by manually selecting the parameters. Traditional cooking cycles available.
SkyLine Premium
Electric Combi Oven 6GN2/1217821SkyLine Premium combi boiler oven with digital control, 6x2/1GN, electric, programmable, automatic cleaning(0)SkyLine ProS
Natural Gas Combi Oven 6GN1/1217680SkyLine ProS combi boilerless oven with touch screen control, 6x1/1GN, gas, 2 cooking modes (recipe program, manual), automatic cleaning- Dry hot convection cycle (max 300 °C) ideal for low humidity cooking. Automatic moistener (11 settings) for boiler-less steam generation.
• 0 = no additional moisture (browning, au gratin, baking, pre-cooked food)
• 1-2 = low moisture (small portions of meat and fish)
• 3-4 = medium low moisture (large pieces of meat, reheating, roasted chicken and proving)
• 5-6 = medium moisture (roasted vegetable and first step of roasted meat & fish)
• 7-8 = medium-high moisture (stewed vegetables)
• 9-10 = high moisture (poached meat and jacket potatoes)
(0)- Dry hot convection cycle (max 300 °C) ideal for low humidity cooking. Automatic moistener (11 settings) for boiler-less steam generation.
SkyLine Pro
Electric Combi Oven 10GN1/1217922SkyLine Pro combi boilerless oven with digital control, 10x1/1GN, electric, programmable, automatic cleaning- Dry hot convection cycle (max 300 °C) ideal for low humidity cooking. Automatic moistener (11 settings) for boiler-less steam generation.
• 0 = no additional moisture (browning, au gratin, baking, pre-cooked food)
• 1-2 = low moisture (small portions of meat and fish)
• 3-4 = medium low moisture (large pieces of meat, reheating, roasted chicken and proving)
• 5-6 = medium moisture (roasted vegetable and first step of roasted meat & fish)
• 7-8 = medium-high moisture (stewed vegetables)
• 9-10 = high moisture (poached meat and jacket potatoes)
(0)- Dry hot convection cycle (max 300 °C) ideal for low humidity cooking. Automatic moistener (11 settings) for boiler-less steam generation.
Cooking accessories
Pair of 1/1GN stainless steel grids922017Pair of AISI 304 stainless steel grids, GN 1/1- Ideal.
• for roasting large pieces
• as support for irregular containers and plates to be regenerated
(0)- Ideal.
SkyLine ProS
Natural Gas Combi Oven 10GN2/1217683SkyLine ProS combi boilerless oven with touch screen control, 10x2/1GN, gas, 2 cooking modes (recipe program, manual), automatic cleaning- Dry hot convection cycle (max 300 °C) ideal for low humidity cooking. Automatic moistener (11 settings) for boiler-less steam generation.
• 0 = no additional moisture (browning, au gratin, baking, pre-cooked food)
• 1-2 = low moisture (small portions of meat and fish)
• 3-4 = medium low moisture (large pieces of meat, reheating, roasted chicken and proving)
• 5-6 = medium moisture (roasted vegetable and first step of roasted meat & fish)
• 7-8 = medium-high moisture (stewed vegetables)
• 9-10 = high moisture (poached meat and jacket potatoes)
(0)- Dry hot convection cycle (max 300 °C) ideal for low humidity cooking. Automatic moistener (11 settings) for boiler-less steam generation.
