Electrolux AOS201GCG2 User Manual

						ITEM #
						MODEL #
		air-o-convect				NAME #
						SIS #
		Natural Gas Hybrid
	Convection Oven 201					AIA #
					Main Features
					∙ Dry hot convection cycle 25 °C to 300 °C ideal for low
					humidity baking.
					∙ Automatic moistener (11 settings) for boilerless steam
					generation.
					- 0 = no additional moisture
					- 1-2 = low moisture (stewed vegetables)
					- 3-4 = medium low moisture (au gratin vegetables, roasted
					meat and fish)
					- 5-6 = medium moisture (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 rethermalization of pre-cooked food)
					∙ Double step cooking (first phase with moisture, second
					phase dry for browning).
					∙ Core temperature probe.
					∙ Variable fan speed (radial fan): full speed or pulse ventilation
					(Hold) for baking and slow cooking.
					∙ Hold function for keeping food warm at the end of a cycle.
					∙ Exhaust valve electronically controlled to extract excess
					humidity.
					∙ Automatic and manual rapid cooling activation when going
	air-o-convect				from a higher to a lower temperature.
					∙ air-o-clean™ automatic and built-in self cleaning system (4
	Natural Gas Hybrid Convection Oven				automatic and 1 semi-automatic cycles).
201					∙ Gas burner is certified by Gastec for high efficiency and low
	269704 (AOS201GCG2)	Natural Gas Hybrid			emissions.
		Convection Oven 201 230			Construction
		V/1ph/60Hz
					∙ IPX 5 spray water protection certification for easy cleaning.
	Short Form Specification				∙ 304 AISI stainless steel construction throughout.
					∙ Seamless hygienic cooking chamber with all rounded
					corners for easy cleaning.
	Item No.				∙ Double thermo-glazed door with open frame construction,
					for cool outside door panel. Swing hinged easy-release inner
	Unit to be Electrolux air-o-convect Hybrid Convection Oven.				glass on door for easy cleaning.
					∙ Swing hinged front panel for easy service access to main
	air-o-convect performs all of the functions of a convection oven				components.
	and has a boilerless steaming function to add and retain moisture
	for high quality, consistent cooking cycles. Cooking modes include
	a convection (hot air) cycle (77 °F-572 °F - 25°C-300°C) with an				Optional Accessories
	automatic moistener with 11 settings from zero to high moisture,				∙ Couple of grids for whole chicken 1/1GN (8PNC 922036
	double step cooking process, automatic pre-heating, a hold
	function and automatic rapid cooling. All 304 Stainless steel				per grid)
	construction, seamless hygienic cooking chamber with all				∙ Pastry trolley, for 16 and 20x1/1GN ovens		PNC 922068
	rounded corners. Double thermo-glazed door with open frame				and bcf, 80mm pitch (16 runners).
	construction for cool outside door panel. IPX5 spray water				Suitable for 600x400mm pastry trays in
	protection certification.				oven
	Air-o-clean™ automatic and built-in self cleaning system.				∙ Non-stick universal pan 1/1GN H=20mm		PNC 922090
	Gas burner is certified by Gastec for high efficiency and low
					∙ Non-stick universal pan 1/1GN H=40mm		PNC 922091
	emissions.
					∙ Non-stick universal pan 1/1GN H=60mm		PNC 922092
					∙ Baking tray with 4 rows (baguette),		PNC 922192
					perforated aluminium with silicon coating
					(325x530x38)
					∙ Baking tray with 4 edges, perforated		PNC 922193
					aluminium (325x530x20)
					∙ Baking tray with 4 edges, aluminium		PNC 922194
					(325x530x20)
					∙ Grid for whole chicken 1/1GN (8 per grid - PNC 922266
					1,2kg each)
APPROVAL:
		Electrolux Professional
		www.electrolux.com/foodservice
		[e-mail]

convect-o-air 201 Oven Convection Hybrid Gas Natural