Electrolux 20 GN manual Manual injection of water in the cell

•Air-o-clean (just for "version A” models): 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).

•Cell quick cooling: useful when passing to a type of cooking that requires a lower temperature than the previous one.

•Manual injection of water in the cell.

•Built-in retractable hand shower (for level B).

•Steam generator water draining with an automatic scale diagnosis system.

•HACCP management as standard: it allows recording the cooking programme according to H.A.C.C.P. standard (Hazard Analysis and Critical Control Points). According to the system requested it will be possible to record the cooking data with the oven’s printer (optional) or directly in a Personal Computer.

Electrolux air-o-steam

Combi lengthwise 20 GN 1/1-electric

PERFORMANCE

•Air-o-clima [Patented] (just for

"version A” models): controls and displays the exact (single degree of accuracy) humidity degree of the oven atmosphere in hot air, mixed and regeneration cycles. Air-o-clima measures physically the real humidity level inside the cooking cell and acts consequently according to the set value. With hot air cycles, air-o-clima also manages to exhaust the excess humidity generated from the food.

•Air-o-flow: blows fresh air from outside through the new fan, which pulls the air in from the backside of the oven, after it is pre-heated and therefore without compromising the evenness of the cooking process. Multi-sensor food probe: 6 sensors, ½ ºC accuracy.

CONSTRUCTION

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

•Height adjustable legs.

•Double thermoglazed door with two-stage opening to let out the steam for maximum security and four holding positions allowing easier loading and unloading manoeuvres.

•Halogen lighting in the cooking cell.

•Access to main components from the front panel.

•Platinum probe in the boiler to detect the presence of scale build-up.

•IPX5 water protection.

•Air-o-steam ovens meet and VDE safety requirements.Installation diagram:

D = overflow drain pipe U = air intake

P = fumes outlet

N= cooling water inlet.

	AOS201EAAQ	AOS201EANQ	AOS201EAHQ	AOS201EBAQ	AOS201EBNQ	AOS201EBHQ
	260606	260616	260636	260607	260617	260637	ECA030
TECHNICAL DATA
Power supply	Electric	Electric	Electric	Electric	Electric	Electric
Functional level	Programmable;	Programmable;	Programmable;	Medium	Medium	Medium
	Top	Top	Top
Type of grids	1/1	1/1	1/1	1/1	1/1	1/1
	Gastronorm	Gastronorm	Gastronorm	Gastronorm	Gastronorm	Gastronorm
Shelf capacity	20	20	16	20	20	16
Runners pitch - mm	63	63	80	63	63	80
Cooking cycles - °C
air-convection	300	300	300	300	300	300	05-02
steam	100	100	100	100	100	100
combi	250	250	250	250	250	250	-
							2007
Convection	●	●	●	●	●	●
Steaming	●	●	●	●	●	●
Convection/steaming	●	●	●	●	●	●
Humidity control	●	●	●	●	●	●
Cook&hold	●	●	●	●	●	●
Regeneration	●	●	●	●	●	●
Low temp steaming	●	●	●	●	●	●
Two-speed fan	●	●	●	●	●	●
Multi Point Probe	●	●	●
Meat probe				●	●	●
Semi-automatic cleaning cycle	●	●	●	●	●	●
N° of programs	100	100	100
External dimensions - mm
width	986	986	986	986	986	986
depth	845	845	845	845	845	845
height	1783	1783	1783	1783	1783	1783
Internal dimensions - mm
width	460	460	460	460	460	460
depth	715	715	715	715	715	715
height	1450	1450	1450	1450	1450	1450
Power - kW
boiler	24	20	24	24	20	24
auxiliary	0.8	0.8	0.8	0.8	0.8	0.8
electric	34.5	34.5	34.5	34.5	34.5	34.5
cooking chamber	34	34	34	34	34	34
Net weight - kg.	250	250	250	250	250	250
Supply voltage	400 V, 3N,	230 V, 3, 50/60	400 V, 3N,	400 V, 3N,	230 V, 3,	400 V, 3N,
	50/60		50/60	50/60	50/60	50/60

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