Electrolux 268004, 268024, 268014, AOS201EBN1 manual Combi LW 20 GN 1/1-electric, Operating Modes

Electrolux air-o-steam - level B

Combi LW 20 GN 1/1-electric

Electrolux air-o-steam blends tradition with the latest technological research in order to satisfy the creativity and working requirements of today's professional kitchen. The air-o-steam range offers a choice of different models available in two levels of operation, providing a high degree of automation and an extensive range of accessories. The air-o-steam combis are designed to form complete cook&chill systems together with air-o-chill blast chillers/freezers, therefore, any installation can be tailored to meet the needs of the caterer. The air-o-steam combis detailed are level B, 20 GN 1/1 electric models.

268004

OPERATING MODES

•Convection cycle (max. 300 ºC): ideal for meat to be cooked without humidity and "au gratin". In conjunction with the half-power function for all kinds of pastry cooking.

•Steam cycle (max. 130 ºC): for products that can be cooked in water. Steam cooking respects the original properties of food and reduces weight loss.

•Combi cycle (max. 250ºC): ideal for most kinds of cooking. Impressive reduction of cooking times and food shrinkage. The humidity generated by the food and the steam generator is automatically controlled by the By-pass technology for saving water and energy.

•air-o-steam ovens can cook by controlling either the cooking time or the product's core temperature through a single-sensor probe.

•Regeneration cycle: it produces the best humidity conditions for quickly heating the products to be regenerated (max. 250ºC) on the plate.

•Fan speeds: full, half speed (for delicate cooking such as for baking cakes) and HOLD (pulse ventilation for baking and low temperature cooking). The "HOLD utility" is also perfect for keeping food warm at the end of the cooking cycle.

•Low power cycle: for delicate cooking such as for baking cakes.

•Eco-delta: the temperature inside the cooking cell is higher than the temperature of the food and rises accordingly.

•Exhaust valve electronically controlled to extract the humidity excess.

•Semi-automatic cleaning cycle.

•Quick cooling: useful when passing to a type of cooking that requires a lower temperature than the previous one, works both automatically and manually.

•Manual injection of water in the cell.

•Automatic steam generator water draining with an automatic scale diagnosis system.