Electrolux LW 20 GN 1/1-ELECTRIC - Manual (Page 2)

Electrolux air-o-steam - level A
Combi LW 20 GN 1/1-electric
Internet: http://www.electrolux.com/foodservice
EGA040
2010-04-13
Supply voltage 400 V, 3N, 50/60 400 V, 3N, 50/60 230 V, 3, 50/60 400 V, 3N, 50/60
Net weight - kg. 284 284 284 284
cooking chamber 34 34 34 34
electric 34.5 34.5 34.5 34.5
auxiliary 0.8 0.8 0.8 0.8
boiler 24 24 20 24
Power - kW
height 1450 1450 1450 1450
depth 715 715 715 715
width 460 460 460 460
Internal dimensions - mm
height 1795 1795 1795 1795
depth 957 957 957 957
width 993 993 993 993
External dimensions - mm
N° of programs 100 100 100 100
Automatic cleaning system ● ● ● ●
Multi Point Probe ● ● ● ●
Two-speed fan ● ● ● ●
Low temp steaming ● ● ● ●
Regeneration ● ● ● ●
Cook&hold ● ● ●
Humidity control ● ● ● ●
Convection/steaming ● ● ● ●
Steaming ● ● ● ●
Convection ● ● ● ●
combi 250 250 250 250
steam 130 130 130 100
air-convection 300 300 300 300
Cooking cycles - °C
Runners pitch - mm 63 80 63 63
Number of grids 20 16 20 20
Power supply Electric Electric Electric Electric
TECHNICAL DATA
AOS201EAA1
267004
AOS201EAH1
267014
AOS201EAN1
267024
AOS201EAK1
267104
• air-o-clean: 4 different pre-set
cycles to clean the cooking cell,
according to the actual
requirements. The cleaning
system is built-in (no need for
add-ons).
• Quick cooling: useful when
passing to a type of cooking that
requires a lower temperature than
the previous one. It works
automatically and manually.
• Manual injection of water in the
cell.
• Automatic steam generator
water draining with an automatic
scale diagnosis system.
• HACCP management as
standard: it allows recording the
cooking programme according to
H.A.C.C.P. standard (Hazard
Analysis and Critical Control
Points). According to the system
requested it will be possible to
record the cooking data with the
oven’s printer (optional) or directly
in a Personal Computer (PC
network installation required). PERFORMANCE
• air-o-clima: controls and
displays the exact (single degree
of accuracy) humidity degree of
the oven atmosphere in hot air,
combi and regeneration cycles.
Air-o-clima measures physically
the real humidity level inside the
cooking cell and acts
consequently according to the set
value. With hot air cycles,
air-o-clima also manages to
exhaust the excess humidity
generated by the food.
• air-o-flow: blows fresh air from
outside through the bi-functional
fan, which pulls the air in from the
backside of the oven after it is
pre-heated, thus guaranteeing an
even cooking process.
• Multi-sensor food probe: 6
sensors, ½ ºC accuracy.
CONSTRUCTION
• Stainless steel 304 throughout,
with seamless joints in the cooking
cell. • Height adjustable legs.
• Double thermo-glazed door
equipped with drip pans to catch
condensate and prevent slippery
floor for maximum security and
four holding positions allowing
easier loading and unloading.
• Halogen lighting in the cooking
cell.
• Access to main components
from the front panel.
• Automatic scale diagnosis
system in the steam generator to
detect the presence of scale
build-up.
• IPX5 water protection.
• air-o-steam ovens meet IMQ
safety requirements.