Electrolux Convection Oven User Manual

Electrolux air-o-convect Bakery

Gas Convection 5x(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. The air-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 a gas 5x(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.

• NXT cell gas burner: GASTEC
certification on high efficiency and
low emissions. High efficiency cell
heat exchanger.

Electrolux air-o-convect Bakery

Gas Convection 5x(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 GASTEC safety
requirements.

AOS061GCY2

269790

TECHNICAL DATA

Power supply Gas
Gas Natural Gas
Type A - 6 GRIDS
Number of grids 5
Runners pitch - mm 80
Cooking cycles - °C
air-convection 300
Convection ●
Meat probe ●
Automatic cleaning system ●
External dimensions - mm
width 898
depth 915
height 808
Internal dimensions - mm
width 460
depth 715
height 486
Power - kW
auxiliary 0.25
electric 0.25
cooking chamber 10
gas 10
auxiliary 0.25
Net weight - kg. 123
Supply voltage 230 V, 1N, 50/60

EBB00602011-05-16Subject to change without notice

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