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.

accessories & consumables

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.

accessories & consumables

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

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

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    94 Products Reset
    • air-o-steam<br>class B n Electric Combi Oven 51

      air-o-steam
      class B n Electric Combi Oven 51

      268210
      air-o-steam, electric, 5x1/1GN, automatic cleaning function, 80mm pitch, 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.

      (0)
    • air-o-convect<br>Natural Gas Hybrid n Convection Oven 61

      air-o-convect
      Natural Gas Hybrid n Convection Oven 61

      269700
      air-o-convect, gas, 6x1/1GN, 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 tray rack 1/1GN, 65 mm pitch.
      • 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<br>Natural Gas Hybrid n Convection Oven 201

      air-o-convect
      Natural Gas Hybrid n Convection Oven 201

      269704
      air-o-convect, gas, 20x1/1GN, 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 1/1GN, 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-steam<br>Touchline n Electric Combi Oven 102

      air-o-steam
      Touchline n Electric Combi Oven 102

      267203
      air-o-steam with high resolution touch screen control, electric, 10x2/1GN, 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 tray rack 2/1GN, 65 mm pitch.
      • 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).

      (0)
    • air-o-steam<br>Touchline n Electric Combi Oven 51

      air-o-steam
      Touchline n Electric Combi Oven 51

      267210
      air-o-steam with high resolution touch screen control, electric, 5x1/1GN, 3 cooking modes (automatic, recipe program, manual), air-o-clima and air-o-clean functions, 80mm pitch
      • Guided descaling function to guide operator during boiler descaling phase (from "Setting" mode).
      • 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).
      • Automatic mode: choosing family and food type, the oven automatically selects the appropriate cooking climate, temperature and time. A maximum of 60 personalised presets per family can be saved. Three special automatic cycles available.
        • Low Temperature Cooking cycle (LTC) to minimize weight loss, maximizing food quality for large pieces of meat.

        • Reheating cycle: efficient humidity management to quickly reheat.

        • Proofing cycle: uses the air-o-clima function to create the perfect proofing conditions.

      (0)
    • air-o-steam<br>class B n Natural Gas Combi Oven 61

      air-o-steam
      class B n Natural Gas Combi Oven 61

      268700
      air-o-steam, gas, 6x1/1GN, 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.

      (0)