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PERFORMANCE
• By-pass technology: controls the
humidity degree of the oven
atmosphere in combi and
regeneration cycles. It prevents
water and energy waste.
TECHNICAL DATA
Power supply
Number of grids
Runners pitch - mm
Cooking cycles - °C
air-convection
steam
combi
Convection
Steaming
Convection/steaming
Regeneration
Low temp steaming
Two-speed fan
Meat probe
Automatic cleaning system
External dimensions - mm
WxDxH
width
depth
height
Internal dimensions - mm
width
depth
height
Power - kW
boiler
auxiliary
cooking chamber
electric
Net weight - kg.
Supply voltage
Electrolux air-o-steam - level B
Combi LW 20 GN 2/1-electric
• 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.
CONSTRUCTION
• Stainless steel 304 throughout,
with seamless joints in the cooking
cell.
• Height adjustable legs.
• Double thermo-glazed door
equipped with drip pans to catch
condensate and prevent slippery
floor for maximum security and
four holding positions allowing
easier loading and unloading.
Internet: http://www.electrolux.com/foodservice
• Halogen lighting in the cooking
cell.
• Access to main components
from the front panel.
• Automatic scale diagnosis
system in the steam generator to
detect the presence of scale
build-up.
• IPX5 water protection.
• air-o-steam ovens meet IMQ
safety requirements.
AOS202EBA2
268205
Electric
20
63
300
130
250
1243, 1107, 1795
1243
1107
1795
933
830
1450
48
2
48
50
375
400 V, 3N, 50/60
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