Electrolux AOS101EABU User Manual
air-o-steam
Electric Combi Oven 101
* Base Optional
air-o-steam® Electric Combi Oven 101
260166 (AOS101EABU) Electric Combi Oven 101 –
260169 (AOS101EAFU) Electric Combi Oven 101 –
Short Form Specification
Item No. ___________________________________
Unit to be Electrolux air-o-steam® Combi Oven AOS101E. The air-o-steam
features three cooking modes – Saturated steam (85 °F-230 °F), Hot convected air (85 °F-575 °F) and Combi-mode (85 °F-480 °F). Each cooking mode
operates under Lambda-sensor driven air-o-clima™: automatic and constant
real humidity control. 6 point multi sensor for core temperature controlled cooking cycles. Pre-programmed low temperature cooking cycle (LTC) and programmable memory (up to 100, 6-step programs available), 20 factory pre-set
cooking programs included. Large LED displa y f or both set and actual v alues
of humidity and temperature in cooking chamber during cooking. All 304 Stainless steel construction, seamless hygienic cooking chamber with all rounded
corners. Double thermo-glazed door with open frame construction for cool
outside door panel. Halogen cooking chamber lighting. IPX-5 (NEMA 4) jet
water protection certification. Retractable spray hose included as standard.
Air-o-clean™, automatic and built-in self-cleaning system.
EKIS, pc-controlled HACCP monitoring software package available at no ad-
ditional cost.
Chef training included.
Covered by Electrolux Platinum Star™ Service Program two-year parts and
one-year labor warranty, installation start-up and performance check-up after
one year from installation.
Approval: ___________________________________________
208 V/3p/60Hz - 47.5 A
240 V/3p/60Hz - 41 A
ITEM # _______________________________________________
MODEL # _____________________________________________
PROJECT NAME # ______________________________________
®
SIS # _________________________________________________
AIA # _________________________________________________
Main features
• Air-o-clima™: Lambda sensor controlled automatic humidity adjustment
of cooking environment.
• Dry, hot convection cycle (85 °F to 575 °F): ideal for low humidity baking.
• Saturated low temperature Steam cycle (85 °F to 212 °F): ideal for
sous-vide (vacuum packed) re-thermalization and delicate cooking.
• Steam cycle (212 °F): seafood and vegetables.
• High temperature steam (212 °F to 230 °F).
• Combination cycle (85 °F to 480 °F): combining convected heat and steam
to obtain humidity controlled cooking environment, accelerating the
cooking process and reducing weight loss.
• 6-point multi sensor core temperature probe.
• Pre-programmed Low Temperature Cooking cycle (LTC): minimizes weight
loss, maximizes food quality for large pieces of meat.
• Pre-programmed re-thermalization cycles for banqueting applications.
• Cook&Hold cycle.
• Variable fan speed.
• Reduced power cycle.
• 20 pre-set cooking cycles in program memory for most popular cooking items.
• 100 program locations in on-board memory, up to 6 cooking steps each.
• EKIS software: pc-based HACCP monitoring package standard.
• On-board HACCP monitoring capable.
• Air-o-clean™: Built-in and automatic self-cleaning system.
• Electrolux Platinum service package included:
• 2-year parts, 1-year labor warranty, 5-year compressor warranty.
• Start-up performed by factory trained technician.
• Equipment check-up after 12 month from installation.
• Chef training session
Construction
• IPX 5 (NEMA 4) water jet protection certification for easy cleaning.
• All 304 Stainless steel construction.
• 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.
Included Accessories
• 1 of Rack Cassette (10 racks)
• 5 of 304 Stainless steel grids
Electric Combi Oven 101
Optional Accessories
• Open base stand
• Cupboard base stand
• Trolley for Rack Cassette
• Additional rack cassette
• Increased pitch rack cassette (8 racks)
• 29 plate banqueting rack
• 23 plate banqueting rack
• Thermal blanket for banqueting rack
• Chicken racks (8 chicken per rack)
• Castors
• Fat Filters
• 304 Stainless steel grid
• Roll-in kit
• Basic HACCP printer
air-o-steam
Electrolux Professional, Inc.
www.electroluxusa.com/professional
3225 SW 42nd Street, Fort Lauderdale, Florida, 33312 • Telephone Number: 866-449-4200 • Fax Number: 954-327-6789
®
air-o-steam
Electric Combi Oven 101
®
Front View
Top View
Electric
Supply voltage:
260166 (AOS101EABU) 208V/3p/60Hz - 47.5 A
260169 (AOS101EAFU) 240V/3p/60Hz - 41 A
Connected load: 17 kW
Circuit breaker required
Water
Water inlet “CW” – ¾
Unfiltered drinking water
Water inlet “FCW” - ¾
Pressure: 22-36 psi (150-250 kPa)
Drain “D” 1-1/4″ connection
Electrolux recommends the use of treated water, based on
testing of specific water conditions.
Please refer to user manual for detailed water quality
information.
″″
″ connection:
″″
″″
″ connection:
″″
Installation
Clearance: 1″ (2.5 cm) rear and right hand sides.
Suggested clearance
for service access: 20″ (50 cm) left hand side.
Side View
Capacity
Steam pans: 10 – 12″ x 20″ x 2-1/2″
Half size sheet pans: 10 – 13″ x 18″ x 1″
GN: 10 – 1/1 containers
Max load capacity: 110lbs. (50 kg)
Key Information
Net weight: 320 lbs. (145 kg)
Shipping weight: 364 lbs. (165 kg)
Shipping width: 37” (940 mm)
Shipping height: 49-5/8” (1260 mm)
Shipping depth: 38-9/16” (980 mm)
Shipping Volume: 41 cu. ft. (1.16 m³)
air-o-steam
Electric Combi Oven 101
The company reserves the right to make modifications to the products
without proir notice. All information correct at time of printing.
3-10-06
®
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