Electrolux air-o-convect Bakery
Gas Convection 5x(400x600)
Electrolux air-o-convect Bakery blends tradition with the latest technological research in order to satisfy the creativity and working requirements of today's professional kitchen. The air-o-convect Bakery range offers a choice of different models, providing a high degree of automation and an extensive range of accessories. The air-o-convect Bakery convection ovens with direct steam 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-convect Bakery oven detailed in this sheet is a gas 5x(400x600) tray-capacity model, specifically designed to suit the needs of the bakery and pastry-making working environment.
OPERATING MODES
•Convection cycle (max. 300 ºC) with automatic moistener (11 settings): 0 no additional moisture (browning and gratinating); 1-2 low moisture (stewed vegetables); 3-4 medium-low moisture (au gratin vegetables, roasted meat and fish); 5-6 medium moisture (all small portions of meat and fish);
7-8 medium-high moisture (large pieces of red meat); 9-10 high moisture (large pieces of white meat, baking and pre-cooked food regeneration).
•air-o-convect Bakery ovens can cook by controlling either the cooking time or the product's core temperature through a single-sensor probe.
•Fan speeds: full, half speed and pulse (pulse ventilation for baking and low temperature cooking). The pulse function is also perfect for keeping food warm at the end of the cooking cycle and for low temperature cooking of large pieces of meat.
•Exhaust valve electronically controlled to extract excess humidity.
•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). Semi-automatic cleaning cycle also available.
•Quick cooling: useful when passing to a type of cooking that requires a lower temperature than the previous one. It works automatically and manually.
•Manual injection of water in the cell.
PERFORMANCE
•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.
•NXT cell gas burner: GASTEC certification on high efficiency and low emissions. High efficiency cell heat exchanger.
