Electrolux Air-O-Convect 269003, Air-O-Convect AOS102ECA1, Air-o-convect AOS102ECA2 Specification

Electrolux air-o-convect

Convection LW 10 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 10 GN 2/1 electric models.

269203

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.

Electrolux air-o-convect

Convection LW 10 GN 2/1-electric

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

EBA00302011-02-22Subject to change without notice

Supply voltage 400 V, 3N, 50/60

Net weight - kg. 175

auxiliary 1

electric 25

cooking chamber 24

auxiliary 1

Power - kW

height 736

depth 855

width 640

Internal dimensions - mm

height 1058

depth 1065

width 1208

External dimensions - mm

Automatic cleaning system ●

Meat probe ●

Convection ●

air-convection 300

Cooking cycles - °C

Runners pitch - mm 65

Number of grids 10;

Power supply Electric

TECHNICAL DATA

AOS102ECA2

269203

CONSTRUCTION

• Stainless steel 304 throughout,
with seamless joints in the cooking
cell.

• 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.