Electrolux air-o-convect
Convection LW 6 GN 1/1-electric
Electrolux air-o-convect 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 range offers a choice of different
models, providing a high degree of automation and an extensive range of accessories. The air-o-convect
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 ovens detailed are 6 GN 1/1 electric models.
269200
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 ovens can cook by
controlling either the cooking time
or the product's core temperature
through a single-sensor probe.
• Fan speeds: full and HOLD
(pulse ventilation for baking and
low temperature cooking). The
"HOLD utility" 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.
