Cook&Chill

not just another appliance.

Work leaner, healthier, more sustainable and profitable.

air-o-steam
Touchline 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 full service restaurant, hotels, supermarkets, high-capacity kitchens and even fine dining restaurants of the most experienced Chefs.

air-o-chill
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 and Chill process.

Do you know e-chef?
Your recipes can be transferred to any kitchen
with an air-o-steam Touchline oven

Think global, serve local

Satisfy your customers’ tastes according to their desires.

New category section

Group your recipes by type: cuisine, diets, ingredients, temperatures, meal menu, seasons.

A lot easier with e-chef

You decide the cooking proposal, then touch and go.

logo e-chef app

e-chef tested and trusted by the unique global Electrolux Chef Academy

e-chef is the result of intense dialogue with our worldwide network of chefs in order to advise on every client need.

Put the Touchline oven in your pocket
Try the new e-chef App

Take your cooking to the next level:
  • create your own recipe using the e-chef App
  • upload it to your oven and… cook for real!

Visit the VIP area. Try new recipes and chefs tips.

Food Safe Control with the air-o-steam Touchline oven

Electrolux air-o-chill Class 5

Accessories for Cook&Chill

Grids and trays

A wide range of cooking solutions to easily enlarge your menu using the air-o-steam Touchline: from Universal Pans, Frying Griddles, Skewer racks, Frying Baskets, Baguette trays and much more.

Sous-vide process

The vacuum packaging accessories are indispensable to perform sous-vide cooking and are useful to store food protected from harmful effects of moisture and air.

The volcano smoker

The volcano smoker is the perfect accessory to make your smoking flavored recipes directly in the combi oven, using the traditional methods with wood chips or dried spices.

Chicken system

Minimize the cooking time and maximize the taste with air-o-steam Touchline. The combination of the dedicated cooking cycle for crispy and juicy roasted chickens and the dedicated accessories to improve handling and ergonomics, will make the perfect solution to easily improve your sales.

Discover all the accessories

Discover what Cook&Chill can do for your business

Find your complete solution

Cook and chill range

Category
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    Cook and Chill 2017-04-21T07:51:02+00:00 Electrolux Professional

    Filter (95 Products)

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    Subcategory
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    95 Products Reset
    • air-o-convect Touchline<br>Electric Convection Oven 20 GN 2/1

      air-o-convect Touchline
      Electric Convection Oven 20 GN 2/1

      266205
      air-o-convect with high resolution touch screen control, electric, 20x2/1GN, 2 cooking modes (manual, recipe program), air-o-clean 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.
      • Single sensor core temperature probe included.
      • Make-it-mine feature to allow user to personalize all user main interfaces in the "Setting" mode and block editing and deleting of stored programs.
      • Supplied with n.1 trolley rack 2/1GN, 63mm pitch and door shield.

      (0)
    • air-o-convect<br>Natural Gas Convection Oven 10GN 1/1

      air-o-convect
      Natural Gas Convection Oven 10GN 1/1

      269702
      air-o-convect, gas, 10x1/1GN, convection oven with direct steam and 11 humidity level settings
      • 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.

      (0)
    • air-o-convect<br>Natural Gas Convection Oven 20GN 2/1

      air-o-convect
      Natural Gas Convection Oven 20GN 2/1

      269705
      air-o-convect, gas, 20x2/1GN, convection oven with direct steam and 11 humidity level settings
      • 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.
      • Supplied with n.1 trolley rack 2/1GN, 63mm pitch and door shield.
      • 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)

      (0)
    • air-o-convect Touchline<br>Natural Gas Convection Oven 10GN 2/1

      air-o-convect Touchline
      Natural Gas Convection Oven 10GN 2/1

      266703
      air-o-convect with high resolution touch screen control, gas, 10x2/1GN, 2 cooking modes (manual, recipe program), air-o-clean 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.
      • Single sensor core temperature probe included.
      • Make-it-mine feature to allow user to personalize all user main interfaces in the "Setting" mode and block editing and deleting of stored programs.
      • Supplied with n.1 tray rack 2/1GN, 65 mm pitch.

      (0)
    • air-o-steam<br>class B Natural Gas Combi Oven 10GN 1/1

      air-o-steam
      class B Natural Gas Combi Oven 10GN 1/1

      268702
      • 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.

      (0)
    • air-o-steam<br>class B Natural Gas Combi Oven 20GN 2/1

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

      268705
      • 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.

      (0)