Electrolux Professional AquaCooker 589686 – thermaline 90, Freestanding Electric AquaCooker+, 1/1GN, 1 Side, H=700

A single 1/1 GN well with 309 × 512 × 205 mm usable dimensions and a 5 to 21 litre capacity sets the scale of the AquaCooker 589686. It sits in a 400 × 900 × 700 mm thermaline 90 freestanding body, which makes it a compact dedicated station rather than an add-on to a larger block.

On a ship, low-temperature cooking lives or dies by control and repeatability rather than headline power. This unit runs a 40 to 90 °C thermostat range on a 7.5 kW electric load from a 440 V/3 ph/50/60 Hz supply, so it drops straight onto a standard marine distribution without a special feed. Current consumption is quoted at 9.9 amps, a modest draw compared with the heavier cooking loads on the same line, which simplifies load-shedding schemes and makes it easier to leave the unit in standby through service.

The 5 litre minimum fill and 21 litre maximum on the well matter on board because water is not free and weight distribution is not abstract. Running unnecessarily above the 5 litre mark is a cost to the potable water plant, while running below it risks exposing the stainless steel wetted parts and upsetting temperature stability. The 40 to 90 °C band combined with the low-temperature steam cycle is aimed at sous-vide and delicate work rather than boiling; this is the piece of equipment that holds a vacuum pouch at a controlled temperature or poaches portions evenly across a service, not the one that handles pasta for the crew.

Structurally, the AquaCooker is part of the thermaline 90 system: a 2 mm stainless internal frame in AISI 304 (1.4301) beneath a worktop built to DIN 18860-2 with a drop-nose front edge. The one-side operated configuration on a base at 700 mm body height fits the marine pattern where cooking lines are arranged against a bulkhead, with service from one face only. Net weight is 72 kg, light enough that it needs proper deck fixing but not so heavy that it drives structural changes to the foundation.

Plumbing connections are sized to suit galley practice. The incoming cold or hot water line is 3/4", and the drain line is 1", so tying into existing manifolds and waste runs is straightforward where the galley has been laid out around similar thermaline or ProThermetic equipment. Those dimensions also affect maintenance access — valves and traps sized at 3/4" and 1" are common stock for marine plumbers.

Build and control

• IPX5 rated against water ingress
• AISI 304 (1.4301) stainless steel construction
• AISI 316L stainless steel in wetted parts
• Built to DIN 18860-2 with drop-nose worktop
• Stainless steel internal frame
• THERMODUL jointing for a seamless run of units
• Rounded internal corners for cleaning
• Digital control display
• Standby mode for reduced idle consumption
• Low-temperature steam cycle for sous-vide and delicate cooking
• Metal knobs with hygienic soft-touch grips

This unit is a good fit where the menu justifies a dedicated 21 litre low-temperature well — for example in a main galley or a specialty outlet that runs sous-vide in production and regeneration. It is the wrong choice as a general-purpose boiling or stock kettle; a larger-capacity boiling pan or pasta cooker in the same thermaline family will carry that duty better. Ordered under Electrolux Professional product number 589686.