Electrolux 267005, AOS202EAA1 User Manual

Electrolux air-o-steam - level A

Combi LW 20 GN 2/1-electric

Electrolux air-o-steam blends tradition with the latest technological research in order to satisfy the creativity
and working requirements of today's professional kitchen. The air-o-steam range offers a choice of different
models available in two levels of operation, providing a high degree of automation and an extensive range of
accessories. The air-o-steam combis 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-steam combis detailed are level A, 20 GN 2/1 electric models.

OPERATING MODES

• Convection cycle (max. 300 ºC):
ideal for meat to be cooked
without humidity and "au gratin".
In conjunction with the half-power
function for all kinds of pastry
cooking. The humidity generated
by the food itself can be controlled
by air-o-clima with Lambda sensor
for a natural cooking.

• Steam cycle (max. 130 ºC): for
products that can be cooked in
water. Steam cooking respects the
original properties of the food and
reduces weight loss.

• Combi cycle (max. 250ºC): ideal
for most kinds of cooking.
Impressive reduction of cooking
times and food shrinkage. The
humidity generated by the food
and the steam generator can be
controlled by air-o-clima with

Lambda sensor for consistent
results regardless of the food load.

• air-o-steam ovens can cook by
controlling either the cooking time
or the product's core temperature
through a 6-sensor probe.

• Regeneration cycle: it produces
the best humidity conditions for
quickly heating the products to be
regenerated (max. 250ºC) on the
plate.

• Fan speeds: full, half speed (for
delicate cooking such as for
baking cakes) and HOLD (pulse
ventilation for baking and low
temperature cooking). The "HOLD
utility" is also perfect for keeping
food warm at the end of the
cooking cycle.

• Low power cycle: for delicate
cooking such as for baking cakes.

• Eco-delta: the temperature

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inside the cooking cell is higher
than the temperature of the food
and rises accordingly.

• Low Temperature Cooking (LTC,
automatic cycle): indicated for
large pieces of meat, automatically
selects the cooking parameters to
achieve the lowest weight loss. It
features ARTE (Algorithm for
Remaining Time Estimation).

• Exhaust valve electronically
controlled to extract the humidity
excess.

• Break phase: set a time to delay
the start of cooking programs or
to program a break between two
cooking cycles (for example to
allow rising).

• 20 pre-set programs and 100
7-step free cooking programs.

Electrolux air-o-steam - level A

Combi LW 20 GN 2/1-electric

• 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).

• 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.

• Automatic steam generator
water draining with an automatic
scale diagnosis system.

• HACCP management as
standard: it allows the recording of
the cooking programme according
to H.A.C.C.P. standard (Hazard
Analysis and Critical Control
Points).

PERFORMANCE

• air-o-clima: controls and
displays the exact (single degree
of accuracy) humidity degree of
the oven atmosphere in hot air,
combi and regeneration cycles.
Air-o-clima measures physically
the real humidity level inside the
cooking cell and acts
consequently according to the set
value. With hot air cycles,
air-o-clima also manages to
exhaust the excess humidity
generated by the food.

• 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.

• Multi-sensor food probe: 6
sensors, ½ ºC accuracy.

CONSTRUCTION

• Stainless steel 304 throughout,
with seamless joints in the cooking
cell.

• Height adjustable legs.

• 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.

• Automatic scale diagnosis
system in the steam generator to
detect the presence of scale
build-up.

• IPX5 water protection.

• air-o-steam ovens meet IMQ
safety requirements.

AOS202EAA1

TECHNICAL DATA

Power supply Electric
Number of grids 20
Runners pitch - mm 63
Cooking cycles - °C
air-convection 300
steam 130
combi 250
Convection ●
Steaming ●
Convection/steaming ●
Humidity control ●
Cook&hold ●
Regeneration ●
Low temp steaming ●
Two-speed fan ●
Multi Point Probe ●
Automatic cleaning system ●
N° of programs 100
External dimensions - mm
width 1243
depth 1107
height 1795
Internal dimensions - mm
width 933
depth 830
height 1450
Power - kW
boiler 48
auxiliary 2
cooking chamber 48
electric 50
Net weight - kg. 375
Supply voltage 400 V, 3N, 50/60

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ECAA0502009-09-21Subject to change without notice

Internet: http://www.electrolux.com/foodservice