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ITEM # |
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MODEL # |
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air-o-steam |
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NAME # |
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SIS # |
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Touchline |
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Natural Gas Combi Oven 201 |
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AIA # |
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Main Features |
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∙ Automatic mode: choosing family and food type, the oven |
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automatically selects the appropriate cooking climate, |
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temperature and time. Three special automatic cycles |
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available: |
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- Low Temperature Cooking cycle (LTC) to minimize weight |
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loss, maximizing food quality for large pieces of meat. |
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- Reheating cycle: efficient humidity management to quickly |
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reheat. |
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- Proofing cycle: uses the air-o-clima function to create the |
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perfect proofing conditions. |
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∙ Programs mode: a maximum of 1000 recepes can be stored |
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in the oven's memory, to recreate the exact same recepe at |
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any time. 16-step cooking programs also available. |
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∙ Manual mode: traditional cooking style by manually |
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selecting the parameters. Traditional cooking cycles |
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available: |
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- Dry, hot convection cycle (max. 300 °C): ideal for low |
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humidity baking. |
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- Low temperature Steam cycle (max. 100 °C): ideal for sous- |
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vide (vacuum packed) re-thermalization and delicate |
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cooking. |
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- Steam cycle (100 °C): seafood and vegetables. |
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air-o-steam |
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- High temperature steam (max. 130 °C). |
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- Combination cycle (max. 250 °C): combining convected |
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Touchline Natural Gas Combi Oven 201 |
heat and steam to obtain humidity controlled cooking |
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environment, accelerating the cooking process and |
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267704 (AOS201GTG1) |
Natural Gas Combi Touchline |
reducing weight loss. |
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∙ Air-o-clima™: Lambda sensor controlled automatic |
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Oven 201 - 230V/1ph/50-60Hz |
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humidity adjustment of cooking environment. |
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∙ air-o-clean™ automatic and built-in self cleaning system (4 |
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Short Form Specification |
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automatic and 1 semi-automatic cycles). |
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∙ air-o-flow: fresh air from the outside is directed to the bi- |
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functional fan, becomes pre-heated and then pushed into |
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Item No. |
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the cooking chamber to guarantee an even cooking process. |
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∙ 6-point multi sensor core temperature probe. |
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Convection-steamer with a high resolution touch screen control panel (translated in 30 |
∙ Hold function: provides an impulse ventilation ideal for |
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languages). |
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holding and light pastry. |
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air-o-clima: real humidity control based upon Lambda sensor for consistent results |
∙ Variable fan speed. Radial fan. |
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∙ Reduced power cycle. |
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independent from the food load. With hot air cycles air-o-clima exhausts any excess |
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humidity generated by the food. A dedicated steam generator guarantees a continuous |
∙ USB connection. |
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supply of fresh steam at all times. Manual injection of water to add additional moisture in |
∙ Food safe control monitors the cooking process to comply |
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the cell. |
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with HACCP standards. HACCP management to record |
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air-o-flow: fresh air is blown into the oven from the outside, after it is pre-heated it is pulled |
cooking procedure available upon request. |
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through the bi-functional fan, guaranteeing cooking evenness. |
∙ Guided descaling function to guide operator during boiler |
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air-o-clean: built-in cleaning system with four automatic pre-set cycles. Green cleaning |
descaling phase (from "Setting" mode). |
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functions can be set to save energy (skip drying function), water (reduce water |
∙ MultiTimer function to manage a sequence of up to 14 |
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consumption) and rinse aid (skip rinse aid). |
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different cooking cycles, improving flexibility and ensuring |
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Three cooking modes: Manual (cooking cycle, temperature, time and advance features); |
excellent cooking results. |
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∙ Integrated Automatic Intensive Cleaning System: enhanced |
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Automatic - (select family and food type + 3 special cycles-LTC, proofing, regeneration); |
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Programs (recipe selection from page with 1000 free 16-phase programs and search |
cleaning parameters and wash arms design to optimize |
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button). Recipes can be saved in a USB key for replication in other ovens. |
detergent, rinse aid and water use thus obtaining superior |
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cleaning results. |
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Automatic pre-heating and pre-cooling. Half power, half speed and pulse ventilation |
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∙ Sous-vide USB probe to ensure excellent cooking results |
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controls. Food probe with 6 temperature sensors (the lowest one drives the cycle). Double- |
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even with vacuum-packed products (optional accessory). |
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glass door with book-like opening maintains a cool external temperature and incorporates |
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∙ Make-it-mine feature to allow user to personalize all user |
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a drip pan to collect excess condensation avoiding wet floors. Halogen lighting in the |
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cooking chamber. Side panels and interior in AISI 304 stainless steel. |
main interfaces in the "Setting" mode and block editing and |
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deleting of stored programs. |
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Supplied with n.1 trolley rack 1/1GN, 63mm pitch and door shield.
Construction
APPROVAL:
Electrolux Professional www.electrolux.com/foodservice foodservice@electrolux.com
steam-o-air 201 Oven Combi Gas Natural Touchline
air-o-steam Touchline Natural Gas Combi Oven 201
∙IPX 5 spray water protection certification for easy cleaning.
∙304 AISI stainless steel construction throughout.
∙Seamless hygienic cooking chamber with all rounded corners for easy cleaning.
∙Double thermo-glazed door with open frame construction, for cool outside door panel. Swing hinged easy-release inner glass on door for easy cleaning.
∙Swing hinged front panel for easy service access to main components.
∙Integrated spray hose included.
∙Green functions to save energy, water and rinse aid.
air-o-steam Touchline Natural Gas Combi Oven 201
The company reserves the right to make modifications to the products without prior notice. All information correct at time of printing.
2012.09.28