“The induction plates ensure we’re not increasing the temperature of the kitchen unnecessarily, while the cutting-edge technology of our extractor hoods allow us to work in comfort. Without doubt, I would recommend Electrolux to my peers.”
~ Antonio Guida, Mandarin Oriental, Milan
Fine Dining
When it comes to the world of Fine Dining, there is very little margin for error.
Electrolux Professional Fine Dining Solutions
With the pressure to deliver faultless cooking to customers who have made that extra special commitment to dine out, the right equipment can go a long way to extending a level of precision and control in the kitchen.
The ability to precisely heat a plancha to get the perfect sear on a scallop every service, to the capacity to keep a piece of game at 55°C in warming drawer without overcooking, investing in the best quality equipment can help facilitate the transition from good food, to great.
Services Catered to You
Electrolux Professional is the only kitchen manufacturer to produce equipment for all areas of the professional kitchen, from refrigeration and dishwashing through to combi-ovens and bespoke cooking suites.
Our thermaline range of Made to Measure cooking suites blends state-of-the-art cooking technology with precision control, while the free-cooking top allows chefs to both use pots and pans and cook food directly on contact at the same time.
Nigel Haworth, Chef Director – Northcote
“The thermaline has been perfect for us, because we can work from our ovens, our convection steam ovens, through to either our induction or straight on to the plancha. You’ve got four zones on the main plancha, so you’ve got control of your garnish and of your main ingredient, and also if you so choose, you can have your pan simmering away at the back. It was that control, and that cleanliness of control that the plancha gave to me.”
Antonio Guida, Execitive Chef – Seta
“In the kitchen here at Seta, it is the first time that we do not suffer from the heat and are really comfortable when we are working. The induction plates ensure we’re not increasing the temperature of the kitchen unnecessarily, while the cutting-edge technology of our extractor hoods allow us to work in comfort. Without doubt, I would recommend Electrolux to my peers.”
Matthew Hunter, Head Chef – The Star Inn the City
“It’s perfect for the red meats like roast beef on a Sunday lunch service and also for the signature dish on the menu – 48 hour braised ox cheek and beetroot risotto with blue wensleydale – which is proving to be a firm favourite. Having had the air-o-steam Touchline combi oven we wouldn’t ever look to another combi oven provider now – it’s the best available on the market in my opinion.”
