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A look at how SkyLine Combi Ovens and Blast Chillers and Freezers can improve health and safety for staff, boost sustainability in restaurants and improve the customer experience.
Modern commercial kitchens are focused on two key tenets to ensure optimum output.
The first is health and safety, with a drive to protect the safety and ease of work for kitchen staff, as well as the health and well-being of patrons. The goal? To inspire action to help prevent, detect, and manage foodborne risks.
The second is ensuring sustainability in restaurants, with the goal of operating kitchens in a streamlined way, reducing food waste, energy use and costs.
For today’s restaurants, both go hand in hand. With the right appliances, you can address these two important elements of a modern commercial kitchen. You can create a streamlined work environment for staff through ergonomic design while also working to ensure high food quality, all while ensuring you do your best to protect the environment.
Electrolux Professional Group always designs commercial kitchen equipment with both health and safety and restaurant sustainability in mind. One key example is the SkyLine Cook and Chill, which enables the pre-preparation of large batches without compromising quality.
How it Works
The SkyLine Cook and Chill concept safely preserves items for later consumption, firstly cooking food in the SkyLine Combi Oven, then chilling it in record-breaking time in the SkyLine Blast Chiller. It’s a process that helps your restaurant align with strict food safety regulations, while also cutting food costs and extending shelf-life of food items, all through the use of eco-friendly refrigerants that offer minimal climate impact, such as R290 propane.
Increased Food Safety and Quality
Unlike traditional food preservation, the SkyLine Cook and Chill concept maintains the essential characteristics of food, including texture, appearance and nutritional value, all of which are rated at the same level as freshly cooked food.
Blast chilling works to quickly bring food temperature down to protect against the growth of potentially harmful bacteria. It takes food quickly out of the “danger zone” – that’s the region between +8 °C and +68 °C (46.4 °F and 154.4 °F) where bacterial growth is at its most rapid. And with their speedy chilling function, Electrolux Professional commercial SkyLine Blast Chillers and Freezers all work in compliance with HACCP and food safety regulations.
Cutting Waste
Electrolux Professional Cook and Chill process has a significant impact on the shelf-life of food and has been shown to help restaurants reduce waste. With attention to detail and by following Electrolux Professional’s best practices and maintenance guidelines, you can significantly improve your cooking workflows and ensure maximum efficiency and safety in the kitchen. It means you can align your restaurant sustainability efforts with a focus on reducing losses across the board – including food, energy and money.
Be sure to familiarize yourself with the features of this powerful commercial kitchen equipment. That way, you’ll develop a better understanding of the full potential of the brand’s innovative SkyLine Cook and Chill solution, for optimal waste management and cost-cutting.
Enhancing Sustainability
SkyLine Cook and Chill helps to improve sustainability in restaurants with refrigerants that comply with the most stringent global standards. The refrigerant gas R290, otherwise known as propane, is an eco-friendly refrigerant with a global warming potential (GWP) of 3, offering minimal climate impact. The other refrigerant used is CO2, a completely natural substance that’s fully climate-friendly, with a GWP of 1 – the lowest of all refrigerant gases.
In addition, Electrolux Professional’s commercial kitchen equipment meets the highest standards for reducing energy consumption, with a range of ovens meeting the ENERGY STAR certification – a trusted symbol for energy efficiency.
Supporting Kitchen Staff
The best modern kitchen appliances help streamline operations and support workers, ensuring the highest health and safety standards while also supporting sustainability. Electrolux Professional’s SkyLine Cook and Chill are the only commercial kitchen equipment in the world to achieve a four-star rating for ergonomics and ease of use. Improved ergonomics can have a range of benefits for your business, such as:
Ease of use
Commercial kitchen equipment with user-friendly interfaces and smart designs help support smooth workflows, reducing the time it takes to onboard staff and increasing efficiency.
Fewer accidents
Ergonomics effectively reduces the risk of restaurant staff developing repetitive strain injuries. As ergonomic design focuses on simplifying the kitchen experience, it also acts to reduce fatigue, leaving staff more focused and less prone to accidents.
Decreased sick leave
With a reduction in repetitive movements in poorly designed workspaces, ergonomic kitchen equipment helps to maintain a healthy workforce and reduce the number of staff absences. An ergonomic blast chiller reduces sick leave by 75 percent*.
Improved productivity
Ergonomic design streamlines kitchen workflows, improving performances across the boast while boosting staff morale and mental health. An ergonomic blast chiller means a 25 percent increase in productivity for your kitchen*.
Streamline Operations
The SkyLine Cook and Chill improves workflow and efficiency in any kitchen. Each chill cycle has been shown to save 47 minutes on average**, enabling you to better manage your time and increase overall performance. You can even monitor the status of your blast chiller from anywhere with SkyLine Cook and Chill’s intuitive touch interface, while the SkyLine Combi Ovens and Blast Chillers are able to communicate seamlessly thanks to their innovative technology.
Electrolux Professional SkyLine Cook and Chill solution enables you to benefit from the efficiency of large batch preparation, making your restaurant more sustainable and streamlined while enhancing health and safety standards.
A Culinary Revolution
By investing in next-generation technology like Electrolux Professional SkyLine Cook and Chill solution, you can make your restaurant a benchmark for health and safety, while catering to a new era of sustainability.
* Ergonomic interventions can reduce musculoskeletal disorders (WMSDs) by 59%, with an average decrease of 75% in sick days and a 25% increase in productivity.” – Dr Francesco Marcolin, CEO of ErgoCert (European Certifed Ergonomist – EUR.ERG.).
** Calculation based on a 10-hour working day with SkyLine ChillS 50/50 kg, data in accordance with Commission Regulation EU 2015/1095.
