Combi Ovens &
Blast Chillers

What is an Electrolux Cook & Chill process?

Electrolux Cook & Chill is a simple, controlled process of preparing food designed to provide more flexibility, time and labor savings in food service operations.

The technique involves the full cooking of food, followed by rapid chilling and storage at controlled temperatures (using an Electrolux air-o-chill Blast Chiller as part of the process).

HACCP controls are embedded within every Electrolux Combi Oven and Blast Chiller for safe operation and adherence to recommended cooking and chilling guidelines of food products.

Implementing a Cook & Chill process as part of your operation can add quality back into your food product, maintain yield thus increasing your profitability, and keeping nutritional value inside the food product thus making it taste better and look better.

Electrolux Chef Academy will assist any customer in successfully implementing an Electrolux Cook & Chill system into their operation’s processes. 24/7 Electrolux Service Technician will assist in keeping an Electrolux Cook & Chill system active and healthy for the life of the operation.

Combi Oven Accessories

Benefits of an Electrolux
Cook & Chill process:

Food Quality – Using set cooking parameters, operators are able to maintain absolute control over uniformity and quality every time.

Consistent Quality – Programmable touchscreen ovens ensure consistency and meals are prepared exactly the same every time, no matter the location or operation.

Speed of Service – Cooking, chilling, retherming food products ahead of time can reduce time in execution and delivery during stressful times.

Optimum Sanitation – With a Cook & Chill process, food is handled rarely and exposed to external elements rarely. Food is cooked, chilled, frozen, stored and then rethermed under controlled environments.

Return on Investment – Cook & Chill systems can help achieve complicated menu goals, encouraging operators to serve a broader variety of fresh-tasting foods with ease and consistency.

Discover how Cook & Chill can streamline your business:

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  • air-o-convect Touchline<br>air-o-convect TOUCHLINE Boilerless Combi Oven 62 (gas)

    air-o-convect Touchline
    air-o-convect TOUCHLINE Boilerless Combi Oven 62 (gas)

    266761
    air-o-convect Touchline boilerless combi oven 62, full-size, gas (6) 18" x 26" x 1" pan capacity rack, with direct steam and 11 humidity level settings, 4 levels of self-cleaning functions
    • Dry hot convection cycle max 572°F (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)
    • Programs mode: a maximum of 1000 recipes can be stored in the oven's memory, to replicate the same results at any time. The recipes can be grouped in up to 16 different categories to help organize the menu. Possible to save programs with up to 16-phases (steps) each.
    • MultiTimer function to manage a sequence of up to 14 different cooking cycles, improving flexibility and ensuring excellent cooking results. Possible to save up to 70 MultiTimers Programs.
    • 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.

    (0)
  • air-o-convect Touchline<br>air-o-convect TOUCHLINE Boilerless Combi Oven 62 (electric)

    air-o-convect Touchline
    air-o-convect TOUCHLINE Boilerless Combi Oven 62 (electric)

    266371
    air-o-convect Touchline boilerless combi oven, full-size, electric, (6) 18" x 26" x 1" pan capacity rack, with direct steam and 11 humidity level settings, 4 levels of self-cleaning functions
    • Dry hot convection cycle max 572°F (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)
    • Programs mode: a maximum of 1000 recipes can be stored in the oven's memory, to replicate the same results at any time. The recipes can be grouped in up to 16 different categories to help organize the menu. Possible to save programs with up to 16-phases (steps) each.
    • MultiTimer function to manage a sequence of up to 14 different cooking cycles, improving flexibility and ensuring excellent cooking results. Possible to save up to 70 MultiTimers Programs.
    • 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.

    (0)
  • air-o-convect<br>air-o-convect Manual Boilerless Combi Oven 62 (gas)

    air-o-convect
    air-o-convect Manual Boilerless Combi Oven 62 (gas)

    269751
    air-o-convect Manual boilerless combi oven, full-size, gas, (6) 18" x 26" x 1" pan capacity, automatic moistener with (11) settings, core temperature probe, variable fan speed, hold and cooling function, automatic and built in self-cleaning, double glazed door, stainless steel interior & exterior, gas conversion kit included, 120v/60/1-ph, 0.9 kW, 7.5 amps, 78,407 BTU, cETLus, ETL-Sanitation (replaces discontinued PNC 269551)
    • 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.
    • Supplied with n.1 tray rack 1/1GN, 2 1/2" 65 mm pitch.
    • Dry hot convection cycle max 572°F (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)
    • Double step cooking to set two different phases.

    (0)
  • air-o-steam<br>air-o-steam TOUCHLINE Electric Combi Oven 62

    air-o-steam
    air-o-steam TOUCHLINE Electric Combi Oven 62

    267381
    air-o-steam® Touchline Combi Oven 62, Full-Size, electric, (6) 18"x26"x1" pan capacity rack, "TOUCHLINE" touch control panel, green cleaning functions, hinged door with (2) positions, stainless steel interior & exterior, spray hose & wash arm for self-cleaning functions.
    • Guided descaling function to guide operator during boiler descaling phase (from "Setting" mode).
    • Exhaust valve electronically controlled to extract humidity in excess for extra crispy results.
    • Fan speeds: full, half speed and pulse. Full speed active as default. Half speed ideal for delicate cooking such as baking. Pulse ideal for low weight loss and for keeping food warm at the end of the cooking cycle.
    • Hold function for keeping food warm at the end of a cycle.

    (0)
  • air-o-steam<br>air-o-steam TOUCHLINE Natural Gas Combi Oven 62

    air-o-steam
    air-o-steam TOUCHLINE Natural Gas Combi Oven 62

    267751
    air-o-steam® Touchline Combi Oven 62, Full-Size, gas, (6) 18"x26"x1" pan capacity rack, "TOUCHLINE" touch control panel, green cleaning functions, hinged door with (2) positions, stainless steel interior & exterior, spray hose & wash arm for self-cleaning functions, 122,946 BTU/hr
    • Guided descaling function to guide operator during boiler descaling phase (from "Setting" mode).
    • Exhaust valve electronically controlled to extract humidity in excess for extra crispy results.
    • Fan speeds: full, half speed and pulse. Full speed active as default. Half speed ideal for delicate cooking such as baking. Pulse ideal for low weight loss and for keeping food warm at the end of the cooking cycle.
    • Hold function for keeping food warm at the end of a cycle.

    (0)
  • air-o-convect<br>air-o-convect Manual Boilerless Combi Oven 62 (electric)

    air-o-convect
    air-o-convect Manual Boilerless Combi Oven 62 (electric)

    269371
    air-o-convect Manual boilerless combi oven, full-size, electric, (6) 18" x 26" x 1" pan capacity rack, with direct steam and 11 humidity level settings, 4 levels of self-cleaning 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.
    • Supplied with n.1 tray rack 1/1GN, 2 1/2" 65 mm pitch.
    • Dry hot convection cycle max 572°F (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)
    • Double step cooking to set two different phases.

    (0)
Combi Ovens and Blast Chillers 2016-11-22T18:03:58+00:00 Electrolux Professional