Electrolux 268005, AOS202EBA1 manual Performance, Construction

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

PERFORMANCE

•By-pass technology: controls the humidity degree of the oven atmosphere in combi and regeneration cycles. It prevents water and energy waste.

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.

•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.

ECAB050

	AOS202EBA1	21
	268005	-
TECHNICAL DATA		-09
		2009
Power supply	Electric
Number of grids	20
Runners pitch - mm	63
Cooking cycles - °C
air-convection	300
steam	130
combi	250
Convection	●
Steaming	●
Convection/steaming	●
Regeneration	●
Low temp steaming	●
Two-speed fan	●
Meat probe	●
Semi-automatic cleaning cycle	●
N° of programs	100
External dimensions - mm
WxDxH	1243, 1107, 1795
width	1243
depth	1107
height	1795	notice
Internal dimensions - mm
width	933	without
height	1450
depth	830
		changeto
auxiliary	2
Power - kW
boiler	48
electric	50	Subject
cooking chamber	48
Net weight - kg.	375
Supply voltage	400 V, 3N, 50/60

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