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ITEM # |
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MODEL # |
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air-o-steam |
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NAME # |
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SIS # |
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class B |
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Electric Combi Oven 101 |
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AIA # |
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Main Features |
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∙ Dry hot convection cycle 25 °C to 300 °C ideal for low |
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humidity baking. (only for 268202) |
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∙ Low temperature Steam cycle 25 °C to 99.4 °C: ideal |
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for sous-vide (vacuum packed) re-thermalization and |
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delicate cooking. |
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∙ Steam cycle 100 °C: seafood and vegetables. |
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∙ High temperature steam 100.5 °C - 130 °C. |
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∙ Combination cycle 25 °C to 250 °C: combining |
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convected heat and steam to obtain humidity |
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controlled cooking environment, accelerating the |
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cooking process and reducing weight loss. |
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∙ Hold function: provides an impulse ventilation ideal for |
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holding and light pastry. |
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∙ Variable fan speed. Radial fan. |
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∙ Reduced power cycle. |
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∙ air-o-clean™ automatic and built-in self cleaning |
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system (4 automatic and 1 semi-automatic cycles). |
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air-o-steam |
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∙ Simple sensor core temperature probe included. |
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class B Electric Combi Oven 101 |
Construction |
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268202 (AOS101EBA2) |
El Combi Oven 101 – |
∙ IPX 5 spray water protection certification for easy |
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cleaning. |
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400V/3ph/60Hz |
∙ 304 AISI stainless steel construction throughout. |
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268222 (AOS101EBN2) |
El Combi Oven 101 – |
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∙ Seamless hygienic cooking chamber with all rounded |
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230V/3ph/60Hz |
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corners for easy cleaning. |
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∙ Double thermo-glazed door with open frame |
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Short Form Specification |
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construction, for cool outside door panel. Swing |
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hinged easy-release inner glass on door for easy |
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cleaning. |
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Item No. |
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∙ Swing hinged front panel for easy service access to |
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main components. |
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Convection-steamer with dedicated steam generator guarantees a continuous supply of fresh steam at all times.
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. Humidity controlled through By-pass technology that guarantees the efficient use of the steam generator thus reducing water and energy consumption. 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: steam (100 °C), low temperature steam (25-99 °C), overheated steam (101-130°C), hot air (25-300 °C), combi (25-250 °C), regeneration. 2-step cooking with the possibility to combine different cycles. Half power, half 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, 65mm pitch.
APPROVAL:
Electrolux Professional www.electrolux.com/foodservice foodservice@electrolux.com
steam-o-air 101 Oven Combi Electric B class