Electrolux Convection Oven 81 - Manual

air-o-convect
Electric Hybrid
Convection Oven 81
ITEM #
MODEL #
NAME #
SIS #
AIA #
Short Form Specification
Item No.
APPROVAL:
Electrolux Professional
www.electrolux.com/foodservice
[email protected]
air
-o-convect
Electric Hybrid Convection Oven 81
air-o-convect
Electric Hybrid Convection Oven 81
269212 (AOS101ECH2) Electric Hybrid Convection
Oven 81 400 V/3ph/60Hz
Convection oven with direct steam: 90% steam saturation in 4 minutes.
air-o-flow: fresh air is blown into the oven from the outside, after it is pre-heated
it is pulled through the bi-functional fan, guaranteeing cooking evenness. Manual
injection of water to add additional moisture in the cell.
air-o-clean: built-in cleaning system with four automatic pre-set cycles and one
semi-automatic cleaning cycle.
Cooking cycles: hot air (25-300 °C) combined with 11 different humidity settings,
ranging from browning to baking and par-steaming. 2-step cooking with the
possibility to combine different cycles. Full speed and pulse ventilation controls.
Food probe for precise cooking. Double-glass door with book-like opening
maintains a cool external temperature and incorporates a drip pan to collect excess
condensation avoiding wet floors. Halogen lighting in the cooking chamber. Side
panels and interior in AISI 304 stainless steel.
Supplied with n.1 tray rack 1/1GN, 80mm pitch.
Main Features
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Dry hot convection cycle 25 °C to 300 °C ideal for low
humidity baking.
Automatic moistener (11 settings) for boiler-less steam
generation.
- 0 = no additional moisture (browning, au gratin, baking,
pre-cooked food)
- 1-2 = low moisture (small portions of meat and fish)
- 3-4 = medium low moisture (large pieces of meat,
reheating, roasted chicken and proving)
- 5-6 = medium moisture (roasted vegetable and first step
of roasted meat & fish)
- 7-8 = medium-high moisture (stewed vegetables)
- 9-10 = high moisture (poached meat and jacket potatoes)
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Double step cooking (first phase with moisture, second
phase dry for browning).
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Core temperature probe.
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Variable fan speed (radial fan): full speed or pulse ventilation
(Hold) for baking and slow cooking.
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Hold function for keeping food warm at the end of a cycle.
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Exhaust valve electronically controlled to extract excess
humidity.
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Automatic and manual rapid cooling activation when going
from a higher to a lower temperature.
•
air-o-clean™ automatic and built-in self cleaning system (4
automatic and 1 semi-automatic cycles).
•
Supplied with n.1 tray rack 1/1GN, 80mm pitch.
Construction
•
IPX 5 spray water protection certification for easy cleaning.
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304 AISI stainless steel construction throughout.
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Seamless hygienic cooking chamber with all rounded
corners for easy cleaning.
•
Double thermo-glazed door with open frame construction,
for cool outside door panel. Swing hinged easy-release inner
glass on door for easy cleaning.
•
Swing hinged front panel for easy service access to main
components.
Optional Accessories
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Exhaust hood without fan for air-o-system
6&10 1/1GN
PNC 640791 ❑
•
Exhaust hood with fan for air-o-system
6&10 1/1GN
PNC 640792 ❑
•
Odourless exhaust hood with fan for
electric air-o-system 10x1/1GN PNC 640795 ❑
•
Odourless hood for air-o-steam 6GN1/1
and 10GN1/1, electric PNC 640796 ❑
•
Automatic water softener for ovens PNC 921305 ❑
•
Resin sanitizer for water softener PNC 921306 ❑
•
Castor kit for base for 6&10x1/1 and 2/1
GN ovens PNC 922003 ❑
•
Trolley for 6&10x1/1GN ovens and bcf PNC 922004 ❑
•
Tray rack with wheels for 10x1/1GN ovens
and bcf, 65mm pitch (std) PNC 922006 ❑
•
Tray rack with wheels for 8x1/1GN ovens
and bcf, 80mm pitch PNC 922009 ❑