Electrolux air-o-speed
Multi-wave combi 10 grids GN 1/1
Air-o-speed™ is the fastest Combi oven in the world. Using breakthrough MultiWave in combination with
traditional steam, convection or combi cooking technologies, cooking times can be reduced by an average of
50%, while delivering the same or superior food quality as the most advanced Combi ovens. Unlike traditional
microwaves, MultiWaves allow up to ten pans the food product to be cooked evenly and allows the usage of
standard metal pans and containers. By using MultiWaves and Combi you can roast, cook, bake, steam,
regenerate, etc … with traditional microwaves you can only reheat or cook food with water content.
Air-o-speed™ can handle single portions and full loads without sacrificing the quality of the food. Many food
typologies can also be cooked to perfection directly from frozen.
OPERATING MODES
•
Speed.
50% faster than a combi
oven. The air-o-speed™ high
capacity oven can cook 24 chickens
from frozen to perfectly roasted in 30
minutes. Steam, cook, bake or roast
and even regenerate with the highest
quality and record times. Replace two
conventional ovens with one
air-o-speed™.
•
Flexibility.
Up to 10-pans of
vegetables, meats, seafood or baked
goods are cooked to perfection every
time. Mix and match without flavor
transfer. Cook from fresh or frozen.
No more defrosting. Rethermalize
with steam and convection.
•
Technology Made Simple.
Three
simple cooking options: automatic,
preprogrammed and manual. Select
the type of food product, the load,
fresh or frozen, and doneness level
and air-o-speed™ automatically does
the rest.
•
Multi-wave (max.3000 W):
Revolutionary microwave technology,
combines convection with steam and
combi.
•
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 natural cooking.
•
Steam cycle (max 130ºC): for
products that can be cooked in water.
Steam cooking respects the
organoleptic properties of the 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-speed™ can cook by
controlling either the cooking time or
the product's core temperature.
•
Regeneration cycle: produces the
best humidity conditions for quickly
heating the products to be
regenerated (max. 250ºC).
•
Fan speeds: full or half speed (for
delicate cooking such as 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 baking cakes.
•
Eco-delta: temperature inside the
cooking cell is higher than the one of
the food and raises accordingly.
