Electrolux LW 10 GN manual Construction, EGA030

Electrolux air-o-steam - Touchline

Combi LW 10 GN 2/1-electric

•air-o-clima: measures physically the real humidity level inside the cooking chamber thanks to the Lambda Sensor and acts consequently according to the set value. This technology guarantee always the desired cooking climate regardless of the food load. With hot air cycles, air-o-clima also manages to exhaust the excess umidity generated by the food.

•air-o-flow: pumps fresh air from the outside through the bi-functional fan which pushes the air, that has been preheated in the meantime, into the cooking chamber, thus guaranteeing an even cooking process.

•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). Green functions available to save energy, water and rinse aid.

•Multi-sensor food probe: 6 sensors, ½ ºC accuracy.

•Guided descaling function guides operator during the boiler descaling phase (from "Setting"

mode).

•Fan speeds: full, half speed (for delicate cooking such as for baking cakes) and pulse (pulse ventilation for baking and low temperature cooking).

•Low power cycle: for delicate cooking such as for baking cakes.

•Eco-delta: the temperature inside the cooking cell is higher than the temperature of the food itself and rises accordingly.

•MultiTimer: function that manages a sequence of different cooking cycles to improve flexibility and ensure perfect cooking results. Up to 14 timers can be set and an alarm warns the operator when cooking time is reached.

•Make-it-Mine feature allows the operator to personalize all main user interface in the "Setting" mode according to his needs.

•Quick cooling: useful when switching 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.

•Food Safe control: automatic monitoring and validation of the cooking process in accordance with HACCP standards, with regards to microbiological safety of process.

•HACCP management: it allows the recording of the cooking programme according to H.A.C.C.P. standard (Hazard Analysis and Critical Control Points).

•USB connection.

CONSTRUCTION

•Stainless steel 304 throughout, with seamless joints in the cooking cell.

•Double thermo-glazed door equipped with drip pans to catch condensation and prevent drippings on the floor, for maximum security. Four holding positions allowing easier loading and unloading.

•Built-in retractable hand shower for countertop models.

•Halogen lighting in the cooking cell.

•IPX5 water protection.

•air-o-steam ovens meet IMQ safety requirements.

EGA030

	AOS102ETA1	23
	267203	-
TECHNICAL DATA		-02
		2011
Power supply	Electric
Number of grids	10
Runners pitch - mm	65
Cooking cycles - °C
air-convection	300
steam	130
combi	250
Convection	●
Steaming	●
Convection/steaming	●
Humidity control	●
Regeneration	●
Low temp steaming	●
Two-speed fan	●
Multi Point Probe	●
Automatic cleaning system	●
N° of programs	1000
External dimensions - mm
width	1208
depth	1065
height	1058	notice
Internal dimensions - mm
width	640	without
height	736
depth	855
		changeto
auxiliary	1
Power - kW
boiler	24
cooking chamber	24	Subject
electric	25
Net weight - kg.	202
Supply voltage	400 V, 3N, 50/60

Internet: http://www.electrolux.com/foodservice