Electrolux AOS201ECH1, 269004, 269014, AOS201ECN1, AOS201ECA1 User Manual

Electrolux air-o-convect

Convection LW 20 GN 1/1-electric

Electrolux air-o-convect blends tradition with the latest technological research in order to satisfy the creativity
and working requirements of today's professional kitchen. The air-o-convect range offers a choice of different
models, providing a high degree of automation and an extensive range of accessories. The air-o-convect
convection ovens with direct steam are designed to form complete cook&chill systems together with air-o-chill
blast chillers/freezers, therefore, any installation can be tailored to meet the needs of the caterer.
The air-o-convect ovens detailed are 20 GN 1/1 electric models.

OPERATING MODES

• Convection cycle (max. 300 ºC)
with automatic moistener (11
settings): 0 no additional moisture
(browning and gratinating); 1-2 low
moisture (stewed vegetables); 3-4
medium-low moisture (au gratin
vegetables, roasted meat and
fish); 5-6 medium moisture (all
small portions of meat and fish);
7-8 medium-high moisture (large
pieces of red meat); 9-10 high
moisture (large pieces of white
meat, baking and pre-cooked food
regeneration).

• air-o-convect ovens can cook by
controlling either the cooking time
or the product's core temperature
through a single-sensor probe.

• Fan speeds: full and HOLD
(pulse ventilation for baking and
low temperature cooking). The
"HOLD utility" is also perfect for
keeping food warm at the end of
the cooking cycle and for low
temperature cooking of large
pieces of meat.

• Exhaust valve electronically
controlled to extract excess
humidity.

• 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). Semi-automatic
cleaning cycle also available.

• 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.

• 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).

Electrolux air-o-convect

Convection LW 20 GN 1/1-electric

PERFORMANCE

• 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.

• Single-sensor food probe.

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.

• IPX5 water protection.

• air-o-convect ovens meet IMQ
safety requirements.

AOS201ECA1

269004

TECHNICAL DATA

Power supply Electric Electric Electric
Number of grids 20 16 20
Runners pitch - mm 63 80 63
Cooking cycles - °C
air-convection 300 300 300
Convection ● ● ●
Cook&hold ● ● ●
Meat probe ● ● ●
Automatic cleaning system ● ● ●
External dimensions - mm
width 993 993 993
depth 957 957 957
height 1795 1795 1795
Internal dimensions - mm
width 460 460 460
depth 715 715 715
height 1450 1450 1450
Power - kW
auxiliary 0.8 0.8 0.8
cooking chamber 34 34 34
electric 34.5 34.5 34.5
Net weight - kg. 257 257 257
Supply voltage 400 V, 3N, 50/60 400 V, 3N, 50/60 230 V, 3, 50/60

AOS201ECH1

269014

AOS201ECN1

269024

EBA00402009-06-19Subject to change without notice

Internet: http://www.electrolux.com/foodservice