Electrolux Air-O-Convect AOS061GCY2 Specifications

Electrolux air-o-convect Bakery
Gas Convection 5x(400x600)
Electrolux air-o-convect Bakery 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 Bakery range offers a choice of different models, providing a high degree of automation and an extensive range of accessories. The air-o-convect Bakery 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 Bakery oven detailed in this sheet is a gas 5x(400x600) tray-capacity model, specifically designed to suit the needs of the bakery and pastry-making working environment.
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 Bakery ovens can cook by controlling either the cooking time or the product's core temperature through a single-sensor probe.
• Fan speeds: full, half speed 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 Bakery
Gas Convection 5x(400x600)
Internet: http://www.electrolux.com/foodservice
EBB00602011-05-16Subject to change without notice
Supply voltage 230 V, 1N, 50/60
Net weight - kg. 123
auxiliary 0.25
gas 10
cooking chamber 10
electric 0.25
auxiliary 0.25
Power - kW
height 486
depth 715
width 460
Internal dimensions - mm
height 808
depth 915
width 898
External dimensions - mm
Automatic cleaning system
Meat probe
Convection
air-convection 300
Cooking cycles - °C
Runners pitch - mm 80
Number of grids 5
Type A - 6 GRIDS
Gas Natural Gas
Power supply Gas
TECHNICAL DATA
AOS061GCY2
269790
CONSTRUCTION
• Stainless steel 304 throughout, with seamless joints in the cooking cell.
• Fixed internal structure designed to accommodate 400x600 mm trays.
• 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 Bakery ovens meet GASTEC safety requirements.
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