Electrolux 268202, 268222 User Manual

						ITEM #
						MODEL #
		air-o-steam				NAME #
						SIS #
		class B
	Electric Combi Oven 101					AIA #
					Main Features
					∙ Dry hot convection cycle 25 °C to 300 °C ideal for low
					humidity baking. (only for 268202)
					∙ Low temperature Steam cycle 25 °C to 99.4 °C: ideal
					for sous-vide (vacuum packed) re-thermalization and
					delicate cooking.
					∙ Steam cycle 100 °C: seafood and vegetables.
					∙ High temperature steam 100.5 °C - 130 °C.
					∙ Combination cycle 25 °C to 250 °C: combining
					convected heat and steam to obtain humidity
					controlled cooking environment, accelerating the
					cooking process and reducing weight loss.
					∙ Hold function: provides an impulse ventilation ideal for
					holding and light pastry.
					∙ Variable fan speed. Radial fan.
					∙ Reduced power cycle.
					∙ air-o-clean™ automatic and built-in self cleaning
					system (4 automatic and 1 semi-automatic cycles).
	air-o-steam				∙ Simple sensor core temperature probe included.
	class B Electric Combi Oven 101				Construction
	268202 (AOS101EBA2)	El Combi Oven 101 –			∙ IPX 5 spray water protection certification for easy
					cleaning.
		400V/3ph/60Hz			∙ 304 AISI stainless steel construction throughout.
	268222 (AOS101EBN2)	El Combi Oven 101 –
					∙ Seamless hygienic cooking chamber with all rounded
		230V/3ph/60Hz
					corners for easy cleaning.
					∙ Double thermo-glazed door with open frame
	Short Form Specification				construction, for cool outside door panel. Swing
					hinged easy-release inner glass on door for easy
					cleaning.
	Item No.				∙ Swing hinged front panel for easy service access to
					main components.

Convection-steamer with dedicated steam generator guarantees a continuous supply of fresh steam at all times.

air-o-flow: fresh air is blown into the oven from the outside, after it is pre-heated it is pulled through the bi-functional fan, guaranteeing cooking evenness. Humidity controlled through By-pass technology that guarantees the efficient use of the steam generator thus reducing water and energy consumption. Manual injection of water to add additional moisture in the cell.

air-o-clean: built-in cleaning system with four automatic pre-set cycles and one semi-automatic cleaning cycle.

Cooking cycles: steam (100 °C), low temperature steam (25-99 °C), overheated steam (101-130°C), hot air (25-300 °C), combi (25-250 °C), regeneration. 2-step cooking with the possibility to combine different cycles. Half power, half speed and pulse ventilation controls. Food probe for precise cooking. Double-glass door with book-like opening maintains a cool external temperature and incorporates a drip pan to collect excess condensation avoiding wet floors. Halogen lighting in the cooking chamber. Side panels and interior in AISI 304 stainless steel.

Supplied with n.1 tray rack 1/1GN, 65mm pitch.

APPROVAL:

Electrolux Professional www.electrolux.com/foodservice [e-mail]

steam-o-air 101 Oven Combi Electric B class