Electrolux Air-o-convect 202 - Manual

air-o-convect
Electric Hybrid
Convection Oven 202
ITEM #
MODEL #
NAME #
SIS #
AIA #
Short Form Specification
Item No.
APPROVAL:
Electrolux Professional
www.electrolux.com/foodservice
[email protected]
air
-o-convect
Electric Hybrid Convection Oven 202
air-o-convect
Electric Hybrid Convection Oven 202
269205 (AOS202ECA2) Electric Hybrid Convection
Oven 202 400 V/3ph/60Hz
Convection oven with direct steam: 90% steam saturation in 4 minutes.
air-o-flow: fresh air is blown into the oven from the outside, after it is pre-heated
it is pulled through the bi-functional fan, guaranteeing cooking evenness. Manual
injection of water to add additional moisture in the cell.
air-o-clean: built-in cleaning system with four automatic pre-set cycles and one
semi-automatic cleaning cycle.
Cooking cycles: hot air (25-300 °C) combined with 11 different humidity settings,
ranging from browning to baking and par-steaming. 2-step cooking with the
possibility to combine different cycles. Full speed and pulse ventilation controls.
Food probe for precise cooking. Double-glass door with book-like opening
maintains a cool external temperature and incorporates a drip pan to collect excess
condensation avoiding wet floors. Halogen lighting in the cooking chamber. Side
panels and interior in AISI 304 stainless steel.
Supplied with n.1 trolley rack 2/1GN, 63mm pitch and door shield.
Main Features
• Dry hot convection cycle 25 °C to 300 °C ideal for low
humidity baking.
Automatic moistener (11 settings) for boiler-less
steam generation.
-0 = no additional moisture (browning, au gratin,
baking, pre-cooked food)
-1-2 = low moisture (small portions of meat and fish)
-3-4 = medium low moisture (large pieces of meat,
reheating, roasted chicken and proving)
-5-6 = medium moisture (roasted vegetable and first
step of roasted meat & fish)
-7-8 = medium-high moisture (stewed vegetables)
-9-10 = high moisture (poached meat and jacket
potatoes)
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Double step cooking (first phase with moisture, second
phase dry for browning).
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Core temperature probe.
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Variable fan speed (radial fan): full speed or pulse
ventilation (Hold) for baking and slow cooking.
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Hold function for keeping food warm at the end of a
cycle.
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Exhaust valve electronically controlled to extract
excess humidity.
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Automatic and manual rapid cooling activation when
going from a higher to a lower temperature.
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air-o-clean™ automatic and built-in self cleaning
system (4 automatic and 1 semi-automatic cycles).
Construction
• IPX 5 spray water protection certification for easy
cleaning.
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304 AISI stainless steel construction throughout.
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Seamless hygienic cooking chamber with all rounded
corners for easy cleaning.
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Double thermo-glazed door with open frame
construction, for cool outside door panel. Swing
hinged easy-release inner glass on door for easy
cleaning.
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Swing hinged front panel for easy service access to
main components.
Optional Accessories
•
Couple of grids for whole chicken 1/1GN (8
per grid) PNC 922036 ❑
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Trolley with tray rack for 20x2/1GN ovens
and bcf, 63mm pitch
PNC 922044 ❑
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Trolley with tray rack for 16x2/1GN ovens
and bcf, 80mm pitch PNC 922046 ❑
•
Thermal blanket for 20x2/1GN PNC 922049 ❑
•
Trolley with banquet rack 92 plates for
20x2/1GN ovens and bcf, 85mm pitch PNC 922055 ❑
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Non-stick universal pan 1/1GN H=20mm PNC 922090 ❑
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Non-stick universal pan 1/1GN H=40mm PNC 922091 ❑
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Non-stick universal pan 1/1GN H=60mm PNC 922092 ❑