Electrolux AOW101EA, 260153 manual Performance, Construction, Technical Data

Electrolux air-o-speed

Multi-wave combi 10 grids GN 1/1

•Low temperature cooking (automatic cycle): indicated for large pieces of meat, automatically selects the cooking parameters to achieve the lowest weight loss. It features ARTE (Algorithm for Remaining Time Estimation).

•Hot air cycle with cell breather opened to evacuate the humidity.

•Memory of 100 programs. Automatic sequence phases (7).

•Break phase: set a time to delay the start of cooking programs or to program a break between two cooking cycles (for example, to allow rising).

•Air-o-clean: 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.

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

•HACCP management as standard: it allows to record the cooking program 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.

PERFORMANCE

•Air-o-clima: 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 physically measures the real humidity level inside the cooking cell and consequently acts 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, 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 to reduce temperature of exterior panels even with the highest working temperatures, with two-stage opening to let out the steam for maximum security and four

holding positions allowing easier loading and unloading.

•Halogen lighting in the cooking cell.

•Spray unit included as standard.

•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-speed™ ovens meet and VDE safety requirements.

•Installation diagram:

D = overflow drain pipe

U = air intake

P = fumes outlet

N = cooling water inlet.

		ED0010
	AOW101EA
	260153
TECHNICAL DATA
Power supply	Electric
Functional level	Programmable; Top
Type of grids	1/1 Gastronorm;
Shelf capacity	10;	06-19
Cooking cycles - °C
air-convection	250	-
		2009
steam	100
combi	250
Convection	●
Steaming	●
Convection/steaming	●
Humidity control	●
Regeneration	●
Two-speed fan	●
Multi Point Probe	●
Meat probe	●
Semi-automatic cleaning cycle	●
N° of programs	100
External dimensions - mm
depth	929
height	1060
width	1044
Internal dimensions - mm
width	460
depth	715	notice
height	736
		without
boiler	17
Power - kW
		change
electric	23
auxiliary	0.5
		to
cooking chamber	17
		Subject
auxiliary	0.5
Net weight - kg.	240
Supply voltage	400 V, 3N, 50

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