Electrolux 268515, 268505, AOS202GBG1, AOS202GBD1 User Manual

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Electrolux 268515, 268505, AOS202GBG1, AOS202GBD1 User Manual

Electrolux air-o-steam - level B

Combi LW 20 GN 2/1-gas

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, 20 GN 2/1 gas models.

268505

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. It works 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.

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.

Electrolux air-o-steam - level B

Combi LW 20 GN 2/1-gas

Single-sensor food probe.

NXT cell and steam generator gas burners: GASTEC certification on high efficiency and low emissions. High efficiency cell and steam generator heat exchangers.

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 GASTEC safety requirements.

ECBB050

 

AOS202GBG1

AOS202GBD1

 

 

268505

268515

09-21

TECHNICAL DATA

 

 

Power supply

Gas

Gas

-

2009

Gas

Natural Gas

LPG

 

Number of grids

20

20

 

Runners pitch - mm

63

63

 

Cooking cycles - °C

 

 

 

air-convection

300

300

 

steam

130

130

 

combi

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

1243

1243

 

depth

1107

1107

 

height

1795

1795

 

Internal dimensions - mm

 

 

notice

width

933

933

 

depth

830

830

without

Power - kW

1450

1450

height

 

 

 

 

changeto

cooking chamber

55

55

boiler

55

55

 

auxiliary

2

2

 

 

 

 

 

gas

95

95

Subject

auxiliary

2

2

 

Net weight - kg.

414

414

 

Supply voltage

230 V, 1N, 50/60

230 V, 1N, 50/60

 

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

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