COOK family - classic or I-flex: the differences in range and application

classic or I-flex:
it’s just a question of concept

The COOK classic and I-flex model series differ in their equipment and range of applications. Make a direct comparison to find out which model best meets your requirements.

COOK classic

Capacity/output:

Medium to high
Can be used throughout the entire day, even at peak times

Range of dishes:

Same range of dishes all day or alternating throughout the week

Use:

Predominantly for use at a fixed location

Interchangeable high-performance table-top cooking units

Wide selection: 13 different table-top cooking units of varying output and size – e.g. induction hobs and woks, griddles, pasta cookers, deep fryers and bain-maries – for inserting and connecting to integrated unit socket outlets

– Mobile
– Stationary on adjustable feet

Mobile cooking station, freely positionable

400 V / 16 A bis 400 V / 63 A
10.8 kW to 40.8 kW total output

For 2, 3 or 4 table-top cooking units
BC classic 2.1, 3.1, 4.1

Extraction bridge: ample space for arranging and serving food

Cooking area: plenty of space to work to the left and right of the cooking zones

Underframe: can be used
– as storage space with a base bottom
– for mobile underframe cooling table
– for heated storage with B.PROTHERM

COOK I-flex

Capacity/output:

Small to medium
Can be used throughout the entire day

Range of dishes:

Same or alternating range of dishes throughout the day

Use:

At a fixed location or for mobile use in different places

Integrated induction hob

Simple positioning of induction-compatible cooking inserts, such as griddles, woks, pans and pasta cookers, on the induction hob

– Mobile
– Mobile (out-of-house) as to-go version
– Stationary on adjustable feet
– for fitting as built-in version

Mobile cooking station, lightweight with compact dimensions, also suitable for catering use

230 V / 16 A und 400 V / 16 A
3.4 kW (Schuko plug) to 10.0 kW total output

With 1, 2 or 3 induction hobs
BC I-flex 1 (230 V), 2, 3

Extraction bridge: ample space for arranging and serving food

Underframe: can be used to store and stock cooking inserts and/or optionally with drawer unit

The common denominator:
sophisticated technology and architecture

When it comes to practical use, COOK classic has proven its worth in every respect. The two model series thus have a great deal in common from a functional and technical perspective:

Highly efficient extraction/filter system

Integrated, multi-level extraction and filter technology directly above the cooking units and in the side filter boxes guarantees highly efficient filtering of odours, moisture and grease.

This means that cooking can take place directly in the dining area – without any need for a stationary extractor hood.

However, this cannot fully replace a room ventilation system.

Electrostatic filtering

The optional ION TEC filter system filters the finest aerosols, odour particles and blue smoke while also extending the service life of charcoal filters.

Extraction bridge

As a bridge to diners, it creates a communicative space – with an unobstructed view of the food preparation – and provides larger vertical and horizontal areas for arranging, garnishing and serving food.

B.PRO control

The electronic control with clear symbols makes operation extremely easy. The filter change indicator provides automatic reminders to replace or clean filters.