Electrolux TOUCHLINE LW 20 GN 2-1-GAS User Manual

Electrolux air-o-steam - Touchline

Combi LW 20 GN 2/1-gas

Electrolux air-o-steam Touchline blends tradition with the latest technological research in order to satisfy the
creativity and working requirements of today's professional kitchen and simplify the usage of the control panel.
The air-o-steam range offers a choice of different models available in two levels of operation, providing a high
degree of automation as well as an extensive range of accessories. The air-o-steam combis are designed to
form complete cook&chill systems together with the 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 20 GN 2/1 gas Touchline models.

OPERATING MODES

• Selection window with three
cooking modes (Automatic,
Manual and Programs), cleaning
cycles and setting mode.

• Automatic mode: just select the
family and food type and the oven
will do the rest. Temperature,
cooking climate and time are
managed by the oven to achive a
perfect result, regardless of the
food load. The automatic mode is
ideal for less skilled operators.
3 Special automatic cycles:

- Low Temperature Cooking (LTC,
automatic cycle): indicated for
meat and fish, automatically
selects the cooking parameters to
achieve the lowest weight loss and
the maximum quality.

- Reheating cycle: the best
humidity conditions are managed
to quickly reheat the products.

- Proofing cycle: thanks to the
air-o-clima it’s possible to create a
perfect ambient for proofing.

• Programs mode: the recepies
can be stored up to a maximum of
1000, 16-step cooking programs
available.

• Manual Mode: the traditional
way of cooking by selecting the
cooking cycle, temperature, time
and advanced features.

MAIN FEATURES

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

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• Traditional cooking cycles:

- Convection cycle (max. 300 ºC):
ideal for products that should be
cooked without humidity. Humidity
generated by the food itself can
be controlled by the air-o-clima
function thanks to the Lambda
sensor, for a natural cooking.

- Steam cycle (max. 130 ºC): for
products that can be cooked in
water. It can be used as Low
temperature Steam (25-99°C),
Steam (100°C) or High
temperature steam (100-130°C).

- Combi cycle (max. 250ºC):
combining convected heat and
steam to obtain a
humidity-controlled cooking
environment (thanks to the
air-o-clima), reducing cooking
times and food shrinkage.

Electrolux air-o-steam - Touchline

Combi LW 20 GN 2/1-gas

• air-o-clima: measures physically
the real humidity level inside the
cooking chamber thanks to the
Lambda Sensor and acts
consequently according to the set
value. This technology guarantee
always the desired cooking
climate regardless of the food
load. With hot air cycles,
air-o-clima also manages to
exhaust the excess umidity
generated by the food.

• air-o-flow: pumps fresh air from
the outside through the
bi-functional fan which pushes the
air, that has been preheated in the
meantime, into the cooking
chamber, thus guaranteeing an
even cooking process.

• 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). Green functions
available to save energy, water
and rinse aid.

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

• Fan speeds: full, half speed (for
delicate cooking such as for
baking cakes) and pulse (pulse
ventilation for baking and low
temperature cooking).

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

• Eco-delta: the temperature
inside the cooking cell is higher
than the temperature of the food
itself and rises accordingly.

• Quick cooling: useful when
switching 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.

• Food Safe control: automatic
monitoring and validation of the
cooking process in accordance
with HACCP standards, with
regards to microbiological safety
of process.

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

• USB connection.

CONSTRUCTION

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

• Double thermo-glazed door
equipped with drip pans to catch
condensation and prevent
drippings on the floor, for
maximum security. Four holding
positions allowing easier loading
and unloading.

• Halogen lighting in the cooking
cell.

• IPX5 water protection.

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

AOS202GTW1

TECHNICAL DATA

Power supply Gas
Natural Gas
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 1000
External dimensions - mm
width 1243
depth 1107
height 1795
Internal dimensions - mm
width 933
depth 830
height 1450
Power - kW
boiler 55
auxiliary 2
cooking chamber 55
gas 95
Net weight - kg. 414
Supply voltage 230 V, 1N, 50/60

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EGB0502011-02-15

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