Electrolux 268003, AOS102EBA1 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 10 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.

ECAB030

	AOS102EBA1	21
	268003	-
TECHNICAL DATA		-09
		2009
Power supply	Electric
Number of grids	10
Runners pitch - mm	65
Cooking cycles - °C
air-convection	300
steam	130
combi	250
Convection	●
Steaming	●
Convection/steaming	●
Cook&hold	●
Regeneration	●
Low temp steaming	●
Two-speed fan	●
Meat probe	●
Semi-automatic cleaning cycle	●
External dimensions - mm
width	1208
depth	1065
height	1058
Internal dimensions - mm		notice
width	640
depth	855	without
Power - kW	736
height
		changeto
cooking chamber	24
boiler	24
auxiliary	1
electric	25	Subject
auxiliary	1
Net weight - kg.	202
Supply voltage	400 V, 3N, 50/60

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