Electrolux Air-O-Steam 267003, Air-O-Steam AOS102EAA1, Combi LW 10 GN AOS102EAA1 267003 Brochure & Specs

Electrolux air-o-steam - level A

Combi LW 10 GN 2/1-electric

Electrolux air-o-steam blends tradition with the latest technological research in order to satisfy the creativity
and working requirements of today's professional kitchen. The air-o-steam range offers a choice of different
models available in two levels of operation, providing a high degree of automation and an extensive range of
accessories. The air-o-steam combis 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-steam combis detailed are level A, 10 GN 2/1 electric models.

267003

OPERATING MODES

• Convection cycle (max. 300 ºC):
ideal for meat to be cooked
without humidity and "au gratin".
In conjunction with the half-power
function for all kinds of pastry
cooking. The humidity generated
by the food itself can be controlled
by air-o-clima with Lambda sensor
for a natural cooking.

• Steam cycle (max. 130 ºC): for
products that can be cooked in
water. Steam cooking respects the
original properties of the food and
reduces weight loss.

• Combi cycle (max. 250ºC): ideal
for most kinds of cooking.
Impressive reduction of cooking
times and food shrinkage. The
humidity generated by the food
and the steam generator can be
controlled by air-o-clima with

Lambda sensor for consistent
results regarless of the food load.

• air-o-steam ovens can cook by
controlling either the cooking time
or the product's core temperature
through a 6-sensor probe.

• Regeneration cycle: it produces
the best humidity conditions for
quickly heating the products to be
regenerated (max. 250ºC) on the
plate.

• Fan speeds: full, half speed (for
delicate cooking such as for
baking cakes) 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.

• Low power cycle: for delicate
cooking such as for baking cakes.

• Eco-delta: the temperature

inside the cooking cell is higher
than the temperature of the food
and rises accordingly.

• Low Temperature Cooking (LTC,
automatic cycle): indicated for
large pieces of meat, automatically
selects the cooking parameters to
achieve the lowest weight loss. It
features ARTE (Algorithm for
Remaining Time Estimation).

• Exhaust valve electronically
controlled to extract the humidity
excess.

• Break phase: set a time to delay
the start of cooking programs or
to program a break between two
cooking cycles (for example to
allow rising).

• 20 pre-set programs and 100
7-step free cooking programs.

Electrolux air-o-steam - level A

Combi LW 10 GN 2/1-electric

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

ECAA0302009-09-21Subject to change without notice

Supply voltage 400 V, 3N, 50/60

Net weight - kg. 202

electric 25

cooking chamber 24

auxiliary 1

boiler 24

Power - kW

height 736

depth 855

width 640

Internal dimensions - mm

height 1058

depth 1065

width 1208

External dimensions - mm

N° of programs 100

Automatic cleaning system ●

Multi Point Probe ●

Two-speed fan ●

Low temp steaming ●

Regeneration ●

Cook&hold ●

Humidity control ●

Convection/steaming ●

Steaming ●

Convection ●

combi 250

steam 130

air-convection 300

Cooking cycles - °C

Runners pitch - mm 65

Number of grids 10

Power supply Electric

TECHNICAL DATA

AOS102EAA1

267003

• 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).

• 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.

• Built-in retractable hand shower
for countertop models.

• Automatic steam generator
water draining with an automatic
scale diagnosis system.

• HACCP management as
standard: it allows the recording of
the cooking programme according
to H.A.C.C.P. standard (Hazard
Analysis and Critical Control
Points).

PERFORMANCE

• air-o-clima: controls and
displays the exact (single degree
of accuracy) humidity degree of
the oven atmosphere in hot air,
combi and regeneration cycles.
Air-o-clima measures physically
the real humidity level inside the
cooking cell and acts
consequently according to the set
value. With hot air cycles,
air-o-clima also manages to
exhaust the excess humidity
generated by the food.

• 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.

• Multi-sensor food probe: 6
sensors, ½ ºC accuracy.

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.

• Automatic scale diagnosis
system in the steam generator to
detect the presence of scale
build-up.

• IPX5 water protection.

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