Electrolux 161 manual Main Features, Short Form Specification, Air-o-steam

				ITEM #
				MODEL #
		air-o-steam		NAME #
				SIS #
		Touchline
	Electric Combi Oven 161			AIA #
			Main Features
			∙ Automatic mode: choosing family and food type, the oven
			automatically selects the appropriate cooking climate,
			temperature and time. Three special automatic cycles
			available:
			- Low Temperature Cooking cycle (LTC) to minimize weight
			loss, maximizing food quality for large pieces of meat.
			- Reheating cycle: efficient humidity management to quickly
			reheat.
			- Proofing cycle: uses the air-o-clima function to create the
			perfect proofing conditions.
			∙ Programs mode: a maximum of 1000 recepes can be stored
			in the oven's memory, to recreate the exact same recepe at
			any time. 16-step cooking programs also available.
			∙ Manual mode: traditional cooking style by manually
			selecting the parameters. Traditional cooking cycles
			available:
			- Dry, hot convection cycle (max. 300 °C): ideal for low
			humidity baking.
			- Low temperature Steam cycle (max. 100 °C): ideal for sous-
			vide (vacuum packed) re-thermalization and delicate
			cooking.
			- Steam cycle (100 °C): seafood and vegetables.
	air-o-steam		- High temperature steam (max. 130 °C).
			- Combination cycle (max. 250 °C): combining convected
	Touchline Electric Combi Oven 161		heat and steam to obtain humidity controlled cooking
			environment, accelerating the cooking process and
	267214 (AOS201ETH1)	El Combi Touchline Oven	reducing weight loss.
			∙ Air-o-clima™: Lambda sensor controlled automatic
		161 – 400V/3ph/50-60Hz
			humidity adjustment of cooking environment.
			∙ air-o-clean™ automatic and built-in self cleaning system (4
	Short Form Specification		automatic and 1 semi-automatic cycles).
			∙ air-o-flow: fresh air from the outside is directed to the bi-
			functional fan, becomes pre-heated and then pushed into
	Item No.		the cooking chamber to guarantee an even cooking process.
			∙ 6-point multi sensor core temperature probe.
	Convection-steamer with a high resolution touch screen control panel (translated in 30		∙ Hold function: provides an impulse ventilation ideal for
	languages).		holding and light pastry.
	air-o-clima: real humidity control based upon Lambda sensor for consistent results		∙ Variable fan speed. Radial fan.
	independent from the food load. With hot air cycles air-o-clima exhausts any excess		∙ Reduced power cycle.
	humidity generated by the food. A dedicated steam generator guarantees a continuous		∙ USB connection.
	supply of fresh steam at all times. Manual injection of water to add additional moisture in		∙ Food safe control monitors the cooking process to comply
	the cell.		with HACCP standards. HACCP management to record
	air-o-flow: fresh air is blown into the oven from the outside, after it is pre-heated it is pulled		cooking procedure available upon request.
	through the bi-functional fan, guaranteeing cooking evenness.		∙ Supplied with n.1 trolley rack 1/1GN, 80mm pitch.
	air-o-clean: built-in cleaning system with four automatic pre-set cycles. Green cleaning		∙ Guided descaling function to guide operator during boiler
	functions can be set to save energy (skip drying function), water (reduce water		descaling phase (from "Setting" mode).
	consumption) and rinse aid (skip rinse aid).		∙ MultiTimer function to manage a sequence of up to 14
	Three cooking modes: Manual (cooking cycle, temperature, time and advance features);		different cooking cycles, improving flexibility and ensuring
	Automatic - (select family and food type + 3 special cycles-LTC, proofing, regeneration);		excellent cooking results.
	Programs (recipe selection from page with 1000 free 16-phase programs and search		∙ Integrated Automatic Intensive Cleaning System: enhanced
	button). Recipes can be saved in a USB key for replication in other ovens.		cleaning parameters and wash arms design to optimize
	Automatic pre-heating and pre-cooling. Half power, half speed and pulse ventilation		detergent, rinse aid and water use thus obtaining superior
	controls. Food probe with 6 temperature sensors (the lowest one drives the cycle). Double-		cleaning results.
			∙ Sous-vide USB probe to ensure excellent cooking results
	glass door with book-like opening maintains a cool external temperature and incorporates
	a drip pan to collect excess condensation avoiding wet floors. Halogen lighting in the		even with vacuum-packed products (optional accessory).
	cooking chamber. Side panels and interior in AISI 304 stainless steel.		∙ Make-it-mine feature to allow user to personalize all user
	Supplied with n.1 trolley rack 1/1GN, 80mm pitch and door shield.		main interfaces in the "Setting" mode and block editing and
			deleting of stored programs.
APPROVAL:
		Electrolux Professional
		www.electrolux.com/foodservice
		foodservice@electrolux.com

air-o-steam Touchline Electric Combi Oven 161