Electrolux AOS202GTG1 User Manual

air-o-steam

Touchline

Natural Gas Combi Oven 202

air-o-steam
Touchline Natural Gas Combi Oven 202

267705 (AOS202GTG1)Natural Gas Combi T ouchline

Short Form Specification

Item No.

Unit to be Electrolux air-o-steam® Combi Touchline Oven. The air-o­steam® features three cooking modes – Automatic, Programs and
Manual. Large Touch screen display for both set and actual values of
humidity and temperature in cooking chamber during cooking. Three
automatic modes: low temperature cooking cycle (LTC), reheating cycle
and proofing cycle. Traditional cooking modes - Steam (max. 130°C),
Hot convected air (max. 300°C) and Combi-mode (max. 250°C). 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. 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 spray
water protection certification. Retractable spray hose included as
standard. USB connection.Air-o-clean™, automatic and built-in self­cleaning system. Food Safe control to automatically monitor and validate
the cooking process according to HACCP standards. HACCP management
available upon request. Green functions to save energy, water and rinse
aid.

Oven 202 ­230V/1ph/50-60Hz

ITEM #

MODEL #

NAME #

SIS #

AIA #

Main Features

•Automatic mode: choosing family and food type, the oven

automatically selects the appropriate cooking climate, temperature
and time. Three special automatic cycles available:

-Low Temperature Cooking cycle (LTC) to minimize weight loss,
maximizing food quality for large pieces of meat.

-Reheating cycle: efficient humidity management to quickly reheat.

-Proofing cycle: uses the air-o-clima function to create the perfect
proofing conditions.

•Programs mode: a maximum of 1000 recepes can be stored in the

oven's memory, to recreate the exact same recepe at any time. 16­step cooking programs also available.

•Manual mode: traditional cooking style by manually selecting the

parameters. Traditional cooking cycles available:

-Dry, hot convection cycle (max. 300 °C): ideal for low humidity
baking.

-Low temperature Steam cycle (max. 100 °C): ideal for sous-vide
(vacuum packed) re-thermalization and delicate cooking.

-Steam cycle (100 °C): seafood and vegetables.

-High temperature steam (max. 130 °C).

-Combination cycle (max. 250 °C): combining convected heat and
steam to obtain humidity controlled cooking environment,
accelerating the cooking process and reducing weight loss.

•Air-o-clima™: Lambda sensor controlled automatic humidity

adjustment of cooking environment.

•air-o-clean™ automatic and built-in self cleaning system (4

automatic and 1 semi-automatic cycles).

•air-o-flow: fresh air from the outside is directed to the bi-functional

fan, becomes pre-heated and then pushed into the cooking
chamber to guarantee an even cooking process.

•6-point multi sensor core temperature probe.

•Hold function: provides an impulse ventilation ideal for holding and

light pastry.

•Variable fan speed. Radial fan.

•Reduced power cycle.

•USB connection.

•Food safe control monitors the cooking process to comply with

HACCP standards. HACCP management to record cooking
procedure available upon request.

Construction

•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.

Optional Accessories

•Trolley with tray rack for 20x2/1GN ovens and

bcf, 63mm pitch

•Baking tray with 4 edges, aluminium

(400x600x20)

•Grid for whole chicken 1/1GN (8 per grid -

1,2kg each)

PNC 922044 ❑
PNC 922191 ❑
PNC 922266 ❑

Touchline Natural Gas Combi Oven 202

air-o-steam

APPROVAL:

Electrolux Professional

www.electrolux.com/foodservice

[e-mail]

air-o-steam

Touchline

Natural Gas Combi Oven 202

Front

Electric

Supply voltage:

267705(AOS202GTG1)230 V/1N ph/50/60 Hz

Circuit breaker required

Gas

ISO 7/1 gas connection diameter:1" MNPT
Natural gas

Pressure:7" w.c. (17.4 mbar)
Heating elements:187495 BTU (55 kW)
Boiler:60 kW
Total thermal load:323855 BTU (95 kW)

Water

Water inlet "CW" connection3/4"
Water inlet "FCW" connection:3/4"
Total hardness:5-50 ppm

Top

Pressure:22-36 psi (1.5-2.5 bar)
Drain "D":2"

Electrolux recommends the use of treated water, based on
testing of specific water conditions.

Please refer to user manual for detailed water quality
information.

Installation

Clearance:5 cm rear and right hand sides.
Suggested clearance for service

access:50 cm left hand side.

CWI=Cold Water inlet

D=Drain

DO=Overflow drain pipe

EI=Electrical connection

Capacity

GN:20 - 2/1 Gastronorm
GN:40 - 1/1 containers
Max load capacity:200 kg

G=Gas connection

WIC=Cooling water inlet

Side

Key Information

Net weight:414 kg
Shipping weight:444 kg
Shipping height:1795 mm
Shipping width:1243 mm
Shipping depth:1107 mm
Shipping volume:2.47 m³

Touchline Natural Gas Combi Oven 202

The company reserves the right to make modifications to the products

without prior notice. All information correct at time of printing.

air-o-steam

201 1.02.23