Electrolux 268202, 268222 User Manual
ITEM #
MODEL #
NAME #
air-o-steam
SIS #
class B
Electric Combi Oven 101
air-o-steam
AIA #
Main Features
•Dry hot convection cycle 25 °C to 300 °C ideal for low
humidity baking. (only for 268202)
•Low temperature Steam cycle 25 °C to 99.4 °C: ideal
for sous-vide (vacuum packed) re-thermalization and
delicate cooking.
•Steam cycle 100 °C: seafood and vegetables.
•High temperature steam 100.5 °C - 130 °C.
•Combination cycle 25 °C to 250 °C: combining
convected heat and steam to obtain humidity
controlled cooking environment, accelerating the
cooking process and reducing weight loss.
•Hold function: provides an impulse ventilation ideal for
holding and light pastry.
•Variable fan speed. Radial fan.
•Reduced power cycle.
•air-o-clean™ automatic and built-in self cleaning
system (4 automatic and 1 semi-automatic cycles).
•Simple sensor core temperature probe included.
class B Electric Combi Oven 101
268202 (AOS101EBA2)El Combi Oven 101 –
268222 (AOS101EBN2)El Combi Oven 101 –
400V/3ph/60Hz
230V/3ph/60Hz
Short Form Specification
Item No.
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.
Construction
•IPX 5 spray water protection certification for easy
cleaning.
•304 AISI stainless steel construction throughout.
•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.
class B Electric Combi Oven 101
APPROVAL:
air-o-steam
Electrolux Professional
www.electrolux.com/foodservice
foodservice@electrolux.com
air-o-steam
class B
Electric Combi Oven 101
Front
Electric
Supply voltage:
268202(AOS101EBA2)400 V/3N ph/50/60 Hz
268222(AOS101EBN2)230 V/3 ph/50/60 Hz
Connected load:17.5 kW
Circuit breaker required
Water:
Water inlet "CW" connection:3/4"
Water inlet "FCW" connection:3/4"
Total hardness:5-50 ppm
Pressure:1.5-4.5 bar
Drain "D":1"1/4
Electrolux recommends the use of treated water , based on
testing of specific water conditions.
Please refer to user manual for detailed water quality
information.
Top
Installation:
Clearance:5 cm rear and right hand sides.
Suggested clearance for service
access:50 cm left hand side.
Capacity:
GN:10 - 1/1 Gastronorm
Max load capacity:50 kg
CWI=Cold Water inlet
D=Drain
DO=Overflow drain pipe
Key Information:
Net weight:156 kg
Shipping weight:180 kg
Shipping height:1058 mm
Shipping width:898 mm
Shipping depth:915 mm
Shipping volume:0.87 m³
EI=Electrical connection
Side
class B Electric Combi Oven 101
The company reserves the right to make modifications to the products
without prior notice. All information correct at time of printing.
air-o-steam
2012.07 .24
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