Electrolux 269504 User Manual

Electrolux air-o-convect
Convection LW 20 GN 1/1-gas
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 gas 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.
• 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.
• NXT cell gas burner: GASTEC certification on high efficiency and low emissions. High efficiency cell heat exchanger.
Electrolux air-o-convect
Convection LW 20 GN 1/1-gas
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 GASTEC safety requirements.
AOS201GCG2
269704
TECHNICAL DATA
Power supply Gas Gas Gas Natural Gas LPG Number of grids 20 20 Runners pitch - mm 63 63 Cooking cycles - °C air-convection 300 300 Convection Meat probe Automatic cleaning system External dimensions - mm width 993 993 depth 957 957 height 1795 1795 Internal dimensions - mm width 460 460 depth 715 715 height 1450 1450 Power - kW auxiliary 0.5 0.5 cooking chamber 40 40 gas 40 40 auxiliary 0.5 0.5 Net weight - kg. 297 297 Supply voltage 230 V, 1N, 50/60 230 V, 1N, 50/60
AOS201GCD2
269714
EBB00402011-06-10Subject to change without notice
Internet: http://www.electrolux.com/foodservice
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