Cook&Chill

ikke blot endnu et produkt

Cook&Chill er en måde at arbejde på, der kan forbedre både arbejdsgangen samt resultatet af madlavningen i professionelle køkkener

Til restauranter

Electrolux Professional’s Cook&Chill kan være med til at reducere typiske stressfaktorer, hvilket skaber et bedre arbejdsmiljø, fantastisk mad og en mere udbytterig forretning i køkkenet.

  • Sikrer, at maden holder sig længere
  • Hjælper til en mere punktlig servering af maden til kunderne
  • Gør det muligt for kokkene at eksperimentere – bruge deres kreativitet og opfinde nye retter
Løsninger til restauranter

Til hoteller

Nutidens kunder har højere forventninger end nogensinde før. De ønsker, at deres hotel tilbyder room service med mad af høj kvalitet fra forskellige kulturer til folk med forskellige præferencer.

  • Mere fleksible menuer
  • En hurtigere og enklere tilberedning
  • Mindre spild af fødevarer, energibesparelse, mindre tid og lavere omkostninger
Løsninger til hoteller

Tilbehør til Cook&Chill

Volcano smoker

Ideel til tilberedning og røgning af fisk, svinekød, fjerkræ, oksekød, ost, brød, grøntsager (ved brug af træflis og tørrede krydderier) og til røgning ved lav temperatur.

USB føler til Sous-Vide tilberedning

USB føleren til Sous-vide tilberedning er ideel til at sikre sig, at der opnås den helt korrekte kernetemperatur uden at det går ud over vakuumet i posen.

Gå på opdagelse i alt tilbehøret

Find ud af, hvad Electrolux kan gøre for din virksomhed

Driver du en restaurant eller et hotel?

Cook & Chill 2017-06-12T17:26:45+00:00 Electrolux Professional

Filtrere (Produkter)

Kategori
Underkategori
GN:
287 Produkter Nulstil
  • Cooking accessories<br>Double-step door opening

    Cooking accessories
    Double-step door opening

    922265
    Double-click closing catch for door
    • 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

    air-o-convect
    Electric Convection Oven 16GN 1/1

    269214
    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.
      • 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.

  • Blast Chillers-Freezers CW<br>Blast Chiller-Freezer Crosswise - 64kg 10GN2/1

    Blast Chillers-Freezers CW
    Blast Chiller-Freezer Crosswise - 64kg 10GN2/1

    726046
    Blast chiller & freezer 64/56kg, compatible with 10x2/1GN crosswise oven
    • Blast Chilling cycle: 64 kg from 90°C up to 3°C in less than 90 minutes.
    • Blast Freezing cycle: 56 kg from 90ºC up to -18ºC in less than 240 min.
    • Soft Chilling (air temperature -2°C).
    • Hard Chilling (air temperature -20°C).

  • Cooking accessories<br>Automatic water softener for ovens

    Cooking accessories
    Automatic water softener for ovens

    921305
    Automatic water softener for ovens
    • 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>Touchline Electric Combi Oven 20GN 2/1

    air-o-steam
    Touchline Electric Combi Oven 20GN 2/1

    267205
    air-o-steam with high resolution touch screen control, electric, 20x2/1GN, 3 cooking modes (automatic, recipe program, manual), air-o-clima and air-o-clean functions
    • Guided descaling function to guide operator during boiler descaling phase (from "Setting" mode).
    • Supplied with n.1 trolley rack 2/1GN, 63mm pitch and door shield.
    • MultiTimer function to manage a sequence of up to 14 different cooking cycles, improving flexibility and ensuring excellent cooking results. Can be saved up to 70 multitimers programs.
    • air-o-clean™ automatic and built-in self cleaning system (4 automatic and green functions to save energy, water and rinse aid).

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

    air-o-steam
    class B Electric Combi Oven 20GN 2/1

    268205
    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.