Electrolux COMBI LENGTHWISE 20 GN 2-1 -GAS User Manual

Electrolux air-o-steam

Combi Lengthwise 20 GN 2/1-gas

Air-o-steam, the Electrolux convection steamers range, 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 4 gas models 20 GN 2/1 with different
functional levels and different voltages.

OPERATING MODES

• Convection cycle (max.300ºC): 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 for a natural cooking.

• Steam cycle (max 130ºC): for

products that can be cooked in water.
Steam cooking respects organoleptic
properties of food and reduces
weight loss.

• Mixed cycle (max. 250ºC): ideal for

most kinds of cooking. Impressive
reduction of cooking times and food
shrinkage.

• Air-o-steam ovens can cook by

controlling either the cooking time or
the product's core temperature.

• Regeneration cycle: it produces the

best humidity conditions for quickly
heating the products to be

regenerated (max. 250ºC).

• Fan speeds: full, half speed (for

delicate cooking such as for baking
cakes). By using the "hold utility" a
third fan speed is available. It works in
impulses (5 seconds of full ventilation,
then 120 seconds of inertia) for long
and gentle processes as required for
large pieces of meat. The "hold
utility"is also perfect for keeping the
food warm at the end of the cooking
cycle.

• Low power cycle: for delicate

cooking such as for baking cakes.

• Eco-delta: temperature inside the

cooking cell is higher than the one of
the food and raises accordingly.

• Low temperature cooking

(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).

• Hot air cycle with cell breather

opened to evacuate the humidity.

• Automatic sequence phases

(7 for"version A”, 2 for “version B”).

• Break phase: set a time to delay the

start of cooking programmes or to
programme a break between two
cooking cycles (for example to allow
rising).

• Programme control setting (just for

"version A” models): it allows to
memorise, modify and cancel the
cooking programs.

• Air-o-clean (just for "version A”

models): 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).

• Cell quick cooling: useful when

passing to a type of cooking that
requires a lower temperature than the
previous one.

Electrolux air-o-steam

Combi Lengthwise 20 GN 2/1-gas

• Manual injection of water in the cell.

• Built-in retractable hand shower for

level B. External hand shower
(optional) for level A.

• Steam generator water draining

with an automatic scale diagnosis
system.

• HACCP management as standard:

it allows recording the cooking
programme according to H.A.C.C.P.
standard (Hazard Analysis and Critical
Control Points). According to the
system requested it will be possible
to record the cooking data with the
oven’s printer (optional) or directly in
a Personal Computer.

PERFORMANCE

• Air-o-clima [Patented] (just for

"version A” models): controls and
displays the exact (single degree of
accuracy) humidity degree of the
oven atmosphere in hot air, mixed
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 from the food.

• Air-o-flow: blows fresh air from

outside through the new fan, which
pulls the air in from the backside of
the oven, after it is pre-heated and
therefore without compromising the
evenness of the 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 thermoglazed door with

two-stage opening to let out the
steam for maximum security and four
holding positions allowing easier
loading and unloading manoeuvres.

• Halogen lighting in the cooking cell.

• Access to main components from

the front panel.

• Platinum probe in the boiler to

detect the presence of scale build-up.

• IPX5 water protection.

• Air-o-steam ovens meet and VDE

safety requirements.Installation
diagram:

D = overflow drain pipe
U = air intake
P = fumes outlet
N= cooling water inlet.

AOS202GAGQ

260668

TECHNICAL DATA

Power supply Gas Gas Gas Gas
Natural Gas LPG Natural Gas LPG
Functional level Programmable;

Cooking cycles - °C
air-convection 300 300 300 300
steam 100 100 100 100
combi 250 250 250 250
Convection ● ● ● ●
Steaming ● ● ● ●
Convection/steaming ● ● ● ●
Humidity control ● ●
Cook&hold ● ● ● ●
Regeneration ● ● ● ●
Low temp steaming ● ● ● ●
Two-speed fan ● ● ● ●
Multi Point Probe ● ●
Meat probe ● ●
N° of programs 100 100
External dimensions - mm
width 1240 1240 1208 1208
depth 1055 1055 1058 1058
height 1783 1783 1783 1783
Internal dimensions - mm
width 933 933 933 933
depth 830 830 830 830
height 1450 1450 1450 1450
Power - kW
boiler 55 55 55 55
auxiliary 2 2 2 2
cooking chamber 55 55 55 55
gas 95 95 95 95
auxiliary 2 2 2 2
Net weight - kg. 250 250 280 280
Supply voltage 230 V, 1N, 50/60 230 V, 1N, 50/60 230 V, 1N, 50/60 230 V, 1N, 50/60

Top

AOS202GADQ

260678

AOS202GBGQ

260669

Medium Medium

AOS202GBDQ

260679

ECB0502007-05-02

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