Electrolux air-o-steam
Combi lengthwise 20 GN 1/1-electric
Internet: http://www.electrolux.com/foodservice
ECA030
2007-05-02
Supply voltage
400 V, 3N,
50/60
230 V, 3, 50/60
400 V, 3N,
50/60
400 V, 3N,
50/60
230 V, 3,
50/60
400 V, 3N,
50/60
Net weight - kg.
250
250
250
250
250
250
cooking chamber
34
34
34
34
34
34
electric
34.5
34.5
34.5
34.5
34.5
34.5
auxiliary
0.8
0.8
0.8
0.8
0.8
0.8
boiler
24
20
24
24
20
24
Power - kW
height
1450
1450
1450
1450
1450
1450
depth
715
715
715
715
715
715
width
460
460
460
460
460
460
Internal dimensions - mm
height
1783
1783
1783
1783
1783
1783
depth
845
845
845
845
845
845
width
986
986
986
986
986
986
External dimensions - mm
N° of programs
100
100
100
Semi-automatic cleaning cycle
●
●
●
●
●
●
Meat probe
●
●
●
Multi Point Probe
●
●
●
Two-speed fan
●
●
●
●
●
●
Low temp steaming
●
●
●
●
●
●
Regeneration
●
●
●
●
●
●
Cook&hold
●
●
●
●
●
●
Humidity control
●
●
●
●
●
●
Convection/steaming
●
●
●
●
●
●
Steaming
●
●
●
●
●
●
Convection
●
●
●
●
●
●
combi
250
250
250
250
250
250
steam
100
100
100
100
100
100
air-convection
300
300
300
300
300
300
Cooking cycles - °C
Runners pitch - mm
63
63
80
63
63
80
Shelf capacity
20
20
16
20
20
16
Type of grids
1/1
Gastronorm
1/1
Gastronorm
1/1
Gastronorm
1/1
Gastronorm
1/1
Gastronorm
1/1
Gastronorm
Functional level
Programmable;
Top
Programmable;
Top
Programmable;
Top
Medium
Medium
Medium
Power supply
Electric
Electric
Electric
Electric
Electric
Electric
TECHNICAL DATA
AOS201EAAQ
260606
AOS201EANQ
260616
AOS201EAHQ
260636
AOS201EBAQ
260607
AOS201EBNQ
260617
AOS201EBHQ
260637
•
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.
•
Manual injection of water in the cell.
•
Built-in retractable hand shower (for
level B).
•
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.
