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| Electric Hybrid |
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| Convection Oven 202 |
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| Main Features |
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| ∙ Dry hot convection cycle 25 °C to 300 °C ideal for low | ||||||
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| humidity baking. |
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| Automatic moistener (11 settings) for | ||||||
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| steam generation. |
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| - 0 = no additional moisture (browning, au gratin, | ||||||
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| baking, |
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| - | ||||||
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| - | ||||||
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| reheating, roasted chicken and proving) | ||||||
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| step of roasted meat & fish) |
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| - | ||||||
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| - | ||||||
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| potatoes) |
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| ∙ Double step cooking (first phase with moisture, second | ||||||
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| phase dry for browning). |
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| ∙ Core temperature probe. |
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| ∙ Variable fan speed (radial fan): full speed or pulse | ||||||
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| ventilation (Hold) for baking and slow cooking. | ||||||
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| ∙ Hold function for keeping food warm at the end of a | ||||||
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| cycle. |
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| ∙ Exhaust | valve electronically | controlled to extract | ||||
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| excess humidity. |
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| Electric Hybrid Convection Oven 202 |
| ∙ Automatic and manual rapid cooling activation when | ||||||||
| 269205 (AOS202ECA2) | Electric Hybrid Convection |
| going from a higher to a lower temperature. | |||||||
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| ∙ | and | ||||||||
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| Oven 202 400 V/3ph/60Hz |
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| system (4 automatic and 1 | ||||||||
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| Construction |
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| Short Form Specification |
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| ∙ IPX 5 spray water protection certification for easy | |||||||||
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| cleaning. |
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| ∙ 304 AISI stainless steel construction throughout. | |||||||
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| Convection oven with direct steam: 90% steam saturation in 4 minutes. |
| ∙ Seamless hygienic cooking chamber with all rounded | ||||||||
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| corners for easy cleaning. |
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| ∙ Double | door | with | open frame | ||||||
| it is pulled through the |
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| injection of water to add additional moisture in the cell. |
| construction, for cool outside door | panel. Swing | |||||||
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| hinged | |||||||||
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| cleaning. |
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| ∙ Swing hinged front panel for easy service access to | |||||||
| Cooking cycles: hot air |
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| ranging from browning to baking and |
| main components. |
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| possibility to combine different cycles. Full speed and pulse ventilation controls. |
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| Food probe for precise cooking. |
| Optional Accessories |
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| maintains a cool external temperature and incorporates a drip pan to collect excess |
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| ∙ Couple of grids for whole chicken 1/1GN (8PNC 922036 ❑ | |||||||||
| condensation avoiding wet floors. Halogen lighting in the cooking chamber. Side |
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| per grid) |
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| panels and interior in AISI 304 stainless steel. |
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| ∙ Trolley with tray rack for 20x2/1GN ovens | PNC 922044 ❑ | ||||||||
| Supplied with n.1 trolley rack 2/1GN, 63mm pitch and door shield. |
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| and bcf, 63mm pitch |
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| ∙ Trolley with tray rack for 16x2/1GN ovens | PNC 922046 ❑ | |||||
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| and bcf, 80mm pitch |
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| ∙ Thermal blanket for 20x2/1GN |
| PNC 922049 ❑ | ||||
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| ∙ Trolley with banquet rack 92 plates for | PNC 922055 ❑ | |||||
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| 20x2/1GN ovens and bcf, 85mm pitch |
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| ∙ | PNC 922090 ❑ | |||||
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| ∙ | PNC 922091 ❑ | |||||
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| ∙ | PNC 922092 ❑ | |||||
APPROVAL: |
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| Electrolux Professional |
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| www.electrolux.com/foodservice |
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| foodservice@electrolux.com |
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