If you’re looking to invest in a new commercial modular cooking equipment, here are 5 questions to consider for efficiency, viability, and sustainability of your Food and Beverage (F&B) business.
1. What are your business needs?
Are you a quick service restaurant or offering a fine dining experience? Being clear about your business needs goes a long way in shaping your commercial modular cooking equipment purchase.
For both quick service and full-service restaurants, Electrolux Professional’s 700XP and 900XP modular ranges are ideal.
- 700XP offers innovative and specialised solutions to boost efficiency and productivity.
- Offering complete versatility, 900XP allows you to combine direct (fry tops and grills) and indirect cooking functions such as burners, induction and solid tops. It also offers dedicated appliances like fryers and pasta cookers.
For fine dining, many top chefs choose our thermaline modular ranges. Maintaining a tradition of premium Swiss design and production for over 150 years, thermaline offers a combination of modular cooking as well as made-to-measure solutions customised for five-star hotels and fine-dining restaurants.
2. Do you need to cater for flexibility in your modular cooking block?
Flexibility allows for different configurations to meet a range of customer needs. In time, these configurations can also be easily changed when your needs evolve.
- Depth: Our modular ranges are available with different depths. They include 700mm and 900mm for the XP range as well as 800mm, 850mm and 900mm for our thermaline
- Against the wall or central island: These models can be placed against the wall or back-to-back. There are options for a cantilever (for XP) or wall mounted (for thermaline). You may also opt for a central island configuration with double side operated control panels (for thermaline) or bridge.
- Installation: Different installations are also available, whether you’re looking for flexibility of movement with wheels (XP) or prefer the modules on feet with kicking strips. You could also have your block installed on a stainless steel or concrete plinth (thermaline).
3. Does your menu require heat uniformity?
Electrolux Professional’s XP direct cooking solutions are designed to help your staff achieve excellent results, every time. Our chromed fry tops and high-power grills provide heat evenness, fast temperature recovery and energy savings. They also foster easy cleaning due to non-stick and scratch-resistant surfaces.
Our best-in-class offer is the patented Nitrochrome3 surface: it extends all the chrome benefits combined with an anti-scratch 2 mm-thick cooking surface.
4. Are you looking for maximum energy efficiency?
Electrolux Professional modular ranges offer several functions where we prioritise energy efficiency and savings for your operations. You can opt for induction ranges (full surface, single point, or wok) or a pot detection device (EcoFlame) for gas burners. Furthermore, both XP and thermaline burners adjust flames according to the pot and pan diameter via our flower flame technology.
For electric grills, our patented deflectors help recover heat, thus saving energy. Our chromed fry tops and Ecotops in our thermaline range also limit the external radiation and retain heat where needed.
5. How wide is your menu?
If you’re cooking a whole range of dishes, our thermaline multifunctional units could be the right solution for you.
- The free-cooking top allows you to use both pots and pans while simultaneously cooking food directly on contact. The cooking surface is AISI 316 for heat evenness, with no stick and no scratch features.
- The Aquacooker+, with its precise water temperature control also offers multiple cooking modes. It can be used asa pasta cooker, bain marie and sous vide as well as overnight and steam cooking options.
These questions are just a starting point in when considering the total cost of ownership of your business. Get in touch with us in the “Quote now” button above to help shape your professional kitchen requirements today.