Touch. It’s easy!... The air-o-steam Touchline oven has arrived!... Molteni, the winning choice for a quality restaurant: Antica Corte Pallavicina.... With air-o-chill you can better organize the workflow in your kitchens saving time, money and stress!... Discover what our green&fresh refrigeration can do for you!... Elco 700HP: the most compact solution for your kitchen... air-o-convect: cooking in new dimensions... | With air-o-chill you can better organize the workflow in your kitchens saving time, money and stress!
The Electrolux Professional air-o-chill Blast Chillers offer a tailor-made solution for every kitchen to optimize space and time while keeping the quality of the food served as it was just prepared or cooked. Food can be prepared during less busy moments, for longer conservation, to be used when needed giving the best service to your customer.
Bacterial growth has its peak between 70 °C and 3°C degrees. Laboratory experiments have proved that this growth can be prevented if the cool down period is as quick as possible. With Electrolux air-o-chill this period is 90 min only. After this rapid cooling process it is possible to preserve the food in a refrigerator (+3°C) for 5 to 6 days in line with hygiene standards and without lost of flavor or nutritional value.
Discover some features of the Electrolux air-o-chill:
“Cruise” cycle
It has never been so simple: insert the 3-sensor probe inside the food and press “cruise”; it will automatically control the chilling process according to the type and size of the food load. It will terminate the process within the normative limits and it will preserve the food quality without “superficial burns” and without wasting time.
ARTE: Residual time estimation
The patented Residual Time Estimation algorithm estimates the ACTUAL time needed to end any food probe-driven chilling cycle and shows it in the display: kitchen efficiency can be improved with just a glance!
Turbo cooling cycle
It guarantees non-stop chilling/freezing and allows the user to set a working temperature between -36°C and +3°C. The chiller works to keep the set temperature, the impellers are always on and defrosting is automatically managed. It is the perfect tool for very busy kitchens and pastry shops.
Ice Cream cycle
There are two “Ice Cream” cycles:
Freeze & Hold program: is required right after the ice cream is produced. It brings the ice cream fresh from production (-7°C) down to the target temperature of -14°C then the holding function is automatically activated.
Turbo Freezing: is used to make firm the shape of the ice cream ready to be put in a display counter (-14°C). | 
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