Electrolux AOS061EBH1, 268000, AOS061EBA1, 268010, AOS061EBN1 User Manual

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Electrolux AOS061EBH1, 268000, AOS061EBA1, 268010, AOS061EBN1 User Manual

Electrolux air-o-steam - level B

Combi LW 6 GN 1/1-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 B, 6 GN 1/1 electric models.

268000

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.

Steam cycle (max. 130 ºC): for products that can be cooked in water. Steam cooking respects the original properties of 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 is automatically controlled by the By-pass technology for saving water and energy.

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

Exhaust valve electronically controlled to extract the humidity excess.

Semi-automatic cleaning cycle.

Quick cooling: useful when passing to a type of cooking that requires a lower temperature than the previous one, works both automatically and manually.

Manual injection of water in the cell.

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

• By-pass technology: controls the humidity degree of the oven atmosphere in combi and regeneration cycles. It prevents water and energy waste.

Electrolux air-o-steam - level B

Combi LW 6 GN 1/1-electric

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.

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.

ECAB010

 

AOS061EBA1

AOS061EBH1

AOS061EBN1

21

 

268000

268010

268020

-

TECHNICAL DATA

 

 

 

-09

 

 

 

2009

Power supply

Electric

Electric

Electric

 

Number of grids

6

5

6

 

Runners pitch - mm

65

80

65

 

Cooking cycles - °C

 

 

 

 

air-convection

300

300

300

 

steam

130

130

130

 

combi

250

250

250

 

Convection

 

Steaming

 

Convection/steaming

 

Cook&hold

 

Regeneration

 

Low temp steaming

 

Two-speed fan

 

Meat probe

 

Semi-automatic cleaning cycle

 

External dimensions - mm

 

 

 

 

width

898

898

898

 

depth

915

915

915

 

height

808

808

808

 

Internal dimensions - mm

 

 

 

notice

width

460

460

460

 

depth

715

715

715

without

Power - kW

486

486

486

height

 

 

 

 

 

changeto

electric

10.1

10.1

10.1

boiler

9

9

9

 

cooking chamber

9.6

9.6

9.6

 

 

 

 

 

 

auxiliary

0.5

0.5

0.5

Subject

Net weight - kg.

132

132

132

 

Supply voltage

400 V, 3N, 50/60

400 V, 3N, 50/60

230 V, 3, 50/60

 

Integrated Spray hose

 

 

 

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

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