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