Electrolux AOS101ECY2 User Manual

Electrolux air-o-convect Bakery
Electric Convection 8x(400x600)
Electrolux air-o-convect Bakery blends tradition with the latest technological research in order to satisfy the creativity and working requirements of today's professional kitchen. Theair-o-convect Bakery range offers a choice of different models, providing a high degree of automation and an extensive range of accessories. The air-o-convect Bakery convection ovens with direct steam 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-convect Bakery oven detailed in this sheet is an electric 8x(400x600) tray-capacity model, specifically designed to suit the needs of the bakery and pastry making working environment.
OPERATING MODES
• Convection cycle (max. 300 ºC) with automatic moistener (11 settings): 0 no additional moisture (browning and gratinating); 1-2 low moisture (stewed vegetables); 3-4 medium-low moisture (au gratin vegetables, roasted meat and fish); 5-6 medium moisture (all small portions of meat and fish); 7-8 medium-high moisture (large pieces of red meat); 9-10 high moisture (large pieces of white meat, baking and pre-cooked food regeneration).
• air-o-convect Bakery ovens can cook by controlling either the cooking time or the product's core temperature through a single-sensor probe.
• Fan speeds: full, half speed and pulse (pulse ventilation for baking and low temperature cooking). The pulse function is also perfect for keeping food warm at the end of the cooking cycle and for low temperature cooking of large pieces of meat.
• Exhaust valve electronically controlled to extract excess humidity.
• air-o-clean: 4 different pre-set cycles to clean the cooking cell, according to the actual requirements. The cleaning system is built-in (no need for add-ons). Semi-automatic cleaning cycle also available.
• 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.
PERFORMANCE
• 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.
Electrolux air-o-convect Bakery Electric Convection 8x(400x600)
CONSTRUCTION
• Stainless steel 304 throughout, with seamless joints in the cooking cell.
• Fixed internal structure designed to accommodate 400x600 mm trays.
• 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.
• IPX5 water protection.
• air-o-convect Bakery ovens meet IMQ safety requirements.
AOS101ECY2
269332
TECHNICAL DATA
Power supply Electric Number of grids 8 Runners pitch - mm 80 Cooking cycles - °C air-convection 300 Convection Meat probe Automatic cleaning system External dimensions - mm width 898 depth 915 height 1058 Internal dimensions - mm width 460 depth 715 height 736 Power - kW auxiliary 0.5 cooking chamber 17 electric 17.5 auxiliary 0.5 Net weight - kg. 139 Supply voltage 400 V, 3N, 50/60
EBA00702011-05-16Subject to change without notice
Internet: http://www.electrolux.com/foodservice
Loading...
+ 2 hidden pages