Electrolux 202 manual Air-o-convect, LPG Gas Hybrid Convection Oven, Main Features, Construction

			ITEM #
			MODEL #
	air-o-convect		NAME #
			SIS #
	LPG Gas Hybrid
Convection Oven 202			AIA #
		Main Features
		∙ Dry hot convection cycle 25 °C to 300 °C ideal for low
		humidity baking.
		Automatic moistener (11 settings) for boiler-less
		steam generation.
		- 0 = no additional moisture (browning, au gratin,
		baking, pre-cooked food)
		- 1-2 = low moisture (small portions of meat and fish)
		- 3-4 = medium low moisture (large pieces of meat,
		reheating, roasted chicken and proving)
		- 5-6 = medium moisture (roasted vegetable and first
		step of roasted meat & fish)
		- 7-8 = medium-high moisture (stewed vegetables)
		- 9-10 = high moisture (poached meat and jacket
		potatoes)
		∙ Double step cooking (first phase with moisture, second
		phase dry for browning).
		∙ Core temperature probe.
		∙ Variable fan speed (radial fan): full speed or pulse
		ventilation (Hold) for baking and slow cooking.
		∙ Hold function for keeping food warm at the end of a
		cycle.
air-o-convect		∙ Exhaust valve electronically controlled to extract
		excess humidity.
LPG Gas Hybrid Convection Oven 202		∙ Automatic and manual rapid cooling activation when
269715 (AOS202GCD2)	LPG Gas Hybrid Convection	going from a higher to a lower temperature.
		∙ air-o-clean™ automatic and built-in		self cleaning
	Oven 202 230 V/1ph/60Hz
		system (4 automatic and 1 semi-automatic cycles).
		∙ Gas burner is certified by Gastec for high efficiency
Short Form Specification		and low emissions.
		Construction
Item No.
		∙ IPX 5 spray water protection certification for easy
Convection oven with direct steam: 90% steam saturation in 4 minutes.		cleaning.
		∙ 304 AISI stainless steel construction throughout.
air-o-flow: fresh air is blown into the oven from the outside, after it is pre-heated
		∙ Seamless hygienic cooking chamber with all rounded
it is pulled through the bi-functional fan, guaranteeing cooking evenness. Manual
injection of water to add additional moisture in the cell.		corners for easy cleaning.
air-o-clean: built-in cleaning system with four automatic pre-set cycles and one		∙ Double thermo-glazed door with open frame
semi-automatic cleaning cycle.		construction, for cool outside door panel. Swing
Cooking cycles: hot air (25-300 °C) combined with 11 different humidity settings,		hinged easy-release inner glass on door for easy
ranging from browning to baking and par-steaming. 2-step cooking with the		cleaning.
		∙ Swing hinged front panel for easy service access to
possibility to combine different cycles. Full speed and pulse ventilation controls.
Food probe for precise cooking. Double-glass door with book-like opening		main components.
maintains a cool external temperature and incorporates a drip pan to collect excess
condensation avoiding wet floors. Halogen lighting in the cooking chamber. Side		Optional Accessories
panels and interior in AISI 304 stainless steel.
		∙ Couple of grids for whole chicken 1/1GN (8PNC 922036 ❑
Supplied with n.1 trolley rack 2/1GN, 63mm pitch and door shield.
		per grid)
		∙ Trolley with tray rack for 20x2/1GN ovens		PNC 922044 ❑
		and bcf, 63mm pitch
		∙ Trolley with tray rack for 16x2/1GN ovens		PNC 922046 ❑
		and bcf, 80mm pitch
		∙ Trolley with banquet rack 92 plates for		PNC 922055 ❑
		20x2/1GN ovens and bcf, 85mm pitch

APPROVAL:

Electrolux Professional

www.electrolux.com/foodservice

foodservice@electrolux.com

air-o-convect LPG Gas Hybrid Convection Oven 202