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

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 can do for your business

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

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  • Cooking accessories<br>Double-step door opening

    Cooking accessories
    Double-step door opening

    Double-step door opening kit
    • Ideal for increasing operating safety.
      • the first step gradually lets the steam out, without a complete door opening.

      • the second step allows a complete door opening

  • air-o-convect<br>Electric Convection Oven 16GN 1/1

    Electric Convection Oven 16GN 1/1

    air-o-convect, electric, 16x1/1GN, convection oven with direct steam and 11 humidity level settings, 80mm pitch
    • 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.
    • Dry hot convection cycle (max 300 °C) ideal for low humidity cooking. Automatic moistener (11 settings) for boiler-less steam generation.
    • Double step cooking to set two different phases.

  • Cooking accessories<br>Automatic water softener for ovens

    Cooking accessories
    Automatic water softener for ovens

    Water softener with salt for ovens with automatic regeneration of resin
    • The water softener has been designed specifically for convection and combi ovens and is suitable for all size of ovens, from 6 to 40 grids.
    • The water softener has been designed specifically for convection and combi ovens and is suitable for all size of ovens, from 6 to 40 grids.
    • Equipped with an electromechanical valve that allows regeneration from between once per day to once per week.
    • Equipped with an electromechanical valve that allows regeneration from between once per day to once per week.

  • air-o-steam<br>class B Electric Combi Oven 20GN 2/1

    class B Electric Combi Oven 20GN 2/1

    air-o-steam, electric, 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.

  • air-o-chill<br>Blast Chiller-Freezer 10 2/1 70 kg with USB

    Blast Chiller-Freezer 10 2/1 70 kg with USB

    Blast chiller/freezer 70/70kg, 10xGN2/1 or 600x800mm (36 levels pitch 20mm) with USB
    • Performance guaranteed at ambient temperatures of +43°C.
    • USB connection: to download HACCP data from the blast chiller (time, cavity temperature, alarms, and probe temperature).
    • Blast Freezing cycle: 70 kg from 90ºC up to -18ºC in less than four hours.
    • Blast Chilling cycle: 70 kg from +90°C up to + 3°C in less than 90 minutes.

  • Cooking accessories<br>Mobile GastroNorm rack 6 GN 1/1

    Cooking accessories
    Mobile GastroNorm rack 6 GN 1/1

    Tray rack with wheels for 6x1/1GN ovens and bcf, 65mm pitch (std)
    • Includes wheels and base support.
    • If used with wheels, slide-in support is required.
    • If used with base support it becomes a fixed rack.