Electrolux Professional Products Help Westin Tabor Center’s Kitchen Run More Efficiently... Electrolux Professional Helps Catering by Design Prepare Meals Quickly and Efficiently... Electrolux Professional Assists Middle School In Serving 800-900 Students Daily... Electrolux Professional Assists Brand New Sheraton Hotel in Serving a Full Meal in Minutes... Fine Dining Restaurant Cooks in Unity by Using Customized Thermaline S90 Cooking Range from Electrolux Professional... Westside Middle School Serves Students Using the Electrolux Professional air-o-convect... The new Museum of Islamic Art has opened in Doha, capital of Qatar.... Sadler Restaurant... BMW Headquarters, Munich - Germany... Dolce & Gabbana Gold, Milan... Come and See Electrolux products at L’Osteria... Deep’s choice, premium choice... Michelin Star Chef Glynn Purnell chooses Electrolux as his preferred equipment supplier for “Purnells”... Restaurant-Hotel “Ca L’Arpa”, Banyoles, Girona, Spain... CITY TOWER, Prague, Czech Republic... | Waku Waku, Hamburg, Germany
The fast food revolution started! Waku Waku, the new fast food restaurant aimed to provide high quality and healthy food while respecting the environment, recently opened in Hamburg, Germany. Waku Waku’s kitchen concept is based on our foodservice solutions that can ensure best-in-class performances, low heat dispersion and savings in terms of energy, water and detergent.
For example, induction wok, boiling and induction surfaces have been preferred to the traditional gas burners for their ability to provide optimum cooking results while avoiding heat dispersion. Induction is the safest, most economical and fastest way of cooking: with this method, the conversion of energy into heat occurs directly to the cooking pan. Induction cooking heats the food in the pan directly and uniformly, while the ceramic glass hob stays cold, which prevents the food from burning and makes it easy to remove from the pan onto the plate. Low heat dispersion makes the working environment more comfortable for the chef and allows the capacity of the ventilation system to be reduced.
The air-o-convect has been chosen for its versatility and easiness of use: par steaming, poaching, stewing, braising, roasting, baking and broiling, are some of the cooking options of the air-o-convect.
Waku Waku’s kitchen equipment features also an air-o-chill® blast chiller that is able to chill product from 90°C to 3°C in less than 90 minutes and can automatically detect the functioning of the food probe, making the operation as easy as possible. Moreover, the air-o-chill® blast chiller will only chill as long as necessary thereby saving wasted energy if the chilling of one cycle is performed faster than another. After the chilling/freezing is complete, the chillers automatically switch to refrigeration hold mode to save energy and protect the food.
To obtain the maximum in washing results and reliable dishwashing operations, Waku Waku chose our Hoodtype and Undercounter dishwashers: the lower water consumption leads to a reduced need of energy used during the rinsing phase, and this involves also a lower need of detergent and rinse aid. | 
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