Electrolux Small Combi Oven

Revolutionize your business pre preparing large batches.

Electrolux small combi oven.

Skyline combi ovens and blast chillers communicate seamlessly with each other sharing the same mind set and simple intuitive touch interface. First cook with the combi oven then put your dishes straight into the blast chiller for preserving them while maintaining all of their characteristics. Compact oven compact oven. Electrolux uses cookies and various tracking technologies for site optimization as well as promotional and marketing.

Grill bake and roast in one multi function oven. Revolutionize your business pre preparing large batches. First cook with the combi oven then put your dishes straight into the blast chiller for preserving them while maintaining all of their characteristics. If you are on the lookout for a quality combi oven for industrial use in your restaurant canteen or bistro then we can deliver the sort of cooking power you are looking for.

Our compact ovens can be built in even in the smallest kitchen spaces. Skyline combi ovens and blast chillers communicate seamlessly with each other sharing the same mind set and simple intuitive touch interface. Electrolux professional combi oven. Hoteliers will find there is a huge choice available when investing in commercial kitchen equipment for hotel restaurants.

Small spaces do not necessarily mean that you have to make compromises when it comes to your cooking. To narrow down the ideal piece of equipment for your kitchen and service needs we would love the opportunity. First cook with the combi oven then put your dishes straight into the blast chiller for preserving them while maintaining all of their characteristics. Or go further with a steam oven that gives your dishes juiciness on the inside and crispiness on the outside.

Where to buy add to compare. Skyline combi ovens and blast chillers communicate seamlessly with each other sharing the same mind set and simple intuitive touch interface. Electrolux professional offer solutions to create a smaller kitchen footprint allowing the hotel to both ensure productivity during high volume services and to maximise space for the high numbers of revenue generating customers.