Electrolux 20 GN - Manual (Page 2)

Electrolux air-o-steam
Combi lengthwise 20 GN 1/1-electric
Internet: http://www.electrolux.com/foodservice
ECA030
2007-05-02
Supply voltage 400 V, 3N,
50/60
230 V, 3, 50/60 400 V, 3N,
50/60
400 V, 3N,
50/60
230 V, 3,
50/60
400 V, 3N,
50/60
Net weight - kg. 250 250 250 250 250 250
cooking chamber 34 34 34 34 34 34
electric 34.5 34.5 34.5 34.5 34.5 34.5
auxiliary 0.8 0.8 0.8 0.8 0.8 0.8
boiler 24 20 24 24 20 24
Power - kW
height 1450 1450 1450 1450 1450 1450
depth 715 715 715 715 715 715
width 460 460 460 460 460 460
Internal dimensions - mm
height 1783 1783 1783 1783 1783 1783
depth 845 845 845 845 845 845
width 986 986 986 986 986 986
External dimensions - mm
N° of programs 100 100 100
Semi-automatic cleaning cycle ● ● ● ● ● ●
Meat probe ● ● ●
Multi Point Probe ● ● ●
Two-speed fan ● ● ● ● ● ●
Low temp steaming ● ● ● ● ● ●
Regeneration ● ● ● ● ● ●
Cook&hold ● ● ● ● ● ●
Humidity control ● ● ● ● ● ●
Convection/steaming ● ● ● ● ● ●
Steaming ● ● ● ● ● ●
Convection ● ● ● ● ● ●
combi 250 250 250 250 250 250
steam 100 100 100 100 100 100
air-convection 300 300 300 300 300 300
Cooking cycles - °C
Runners pitch - mm 63 63 80 63 63 80
Shelf capacity 20 20 16 20 20 16
Type of grids 1/1
Gastronorm
1/1
Gastronorm
1/1
Gastronorm
1/1
Gastronorm
1/1
Gastronorm
1/1
Gastronorm
Functional level Programmable;
Top
Programmable;
Top
Programmable;
Top
Medium Medium Medium
Power supply Electric Electric Electric Electric Electric Electric
TECHNICAL DATA
AOS201EAAQ
260606
AOS201EANQ
260616
AOS201EAHQ
260636
AOS201EBAQ
260607
AOS201EBNQ
260617
AOS201EBHQ
260637
• Air-o-clean (just for "version A”
models): 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).
• Cell quick cooling: useful when
passing to a type of cooking that
requires a lower temperature than the
previous one.
• Manual injection of water in the cell.
• Built-in retractable hand shower (for
level B).
• 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.
PERFORMANCE
• Air-o-clima [Patented] (just for
"version A” models): controls and
displays the exact (single degree of
accuracy) humidity degree of the
oven atmosphere in hot air, mixed
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 from the food.
• Air-o-flow: blows fresh air from
outside through the new fan, which
pulls the air in from the backside of
the oven, after it is pre-heated and
therefore without compromising the
evenness of the 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 thermoglazed door with
two-stage opening to let out the
steam for maximum security and four
holding positions allowing easier
loading and unloading manoeuvres.
• Halogen lighting in the cooking cell.
• Access to main components from
the front panel.
• Platinum probe in the boiler to
detect the presence of scale build-up.
• IPX5 water protection.
• Air-o-steam ovens meet and VDE
safety requirements.Installation
diagram:
D = overflow drain pipe
U = air intake
P = fumes outlet
N= cooling water inlet.