Electrolux 269005 User Manual

Electrolux air-o-convect

Convection LW 20 GN 2/1-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 2/1 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 PULSE
(pulse ventilation for baking and
low temperature cooking). The "
PULSE function" 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.

269205

• 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.

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.

Electrolux air-o-convect

Convection LW 20 GN 2/1-electric

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.

AOS202ECA2

269205

TECHNICAL DATA

Power supply Electric
Number of grids 20
Runners pitch - mm 63
Cooking cycles - °C
air-convection 300
Convection ●
Meat probe ●
Automatic cleaning system ●
External dimensions - mm
WxDxH 1243, 1107, 1795
width 1243
depth 1107
height 1795
Internal dimensions - mm
width 933
depth 830
height 1450
Power - kW
auxiliary 2
electric 50
cooking chamber 48
Net weight - kg. 358
Supply voltage 400 V, 3N, 50/60

EBA00502011-06-10Subject to change without notice

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