Electrolux Convection Oven 81 manual air-o-convect, Electric Hybrid Convection, Main Features

		ITEM #
		MODEL #
air-o-convect		NAME #
		SIS #
Electric Hybrid
Convection Oven 81		AIA #
	Main Features

∙ Dry hot convection cycle 25 °C to 300 °C ideal for low humidity baking.

Automatic moistener (11 settings) for boiler-less steam generation.

- 0 = no additional moisture (browning, au gratin, baking, pre-cooked food)

- 1-2 = low moisture (small portions of meat and fish)

- 3-4 = medium low moisture (large pieces of meat, reheating, roasted chicken and proving)

- 5-6 = medium moisture (roasted vegetable and first step of roasted meat & fish)

- 7-8 = medium-high moisture (stewed vegetables)

- 9-10 = high moisture (poached meat and jacket potatoes)

			∙ Double step cooking (first phase with moisture, second
			phase dry for browning).
			∙ Core temperature probe.
			∙ Variable fan speed (radial fan): full speed or pulse ventilation
			(Hold) for baking and slow cooking.
			∙ Hold function for keeping food warm at the end of a cycle.
			∙ Exhaust valve electronically controlled to extract excess
			humidity.
			∙ Automatic and manual rapid cooling activation when going
			from a higher to a lower temperature.
	air-o-convect		∙ air-o-clean™ automatic and built-in self cleaning system (4
			automatic and 1 semi-automatic cycles).
	Electric Hybrid Convection Oven 81		∙ Supplied with n.1 tray rack 1/1GN, 80mm pitch.
	269212 (AOS101ECH2)	Electric Hybrid Convection	Construction
		Oven 81 400 V/3ph/60Hz
			∙ IPX 5 spray water protection certification for easy cleaning.
			∙ 304 AISI stainless steel construction throughout.
	Short Form Specification		∙ Seamless hygienic cooking chamber with all rounded
			corners for easy cleaning.
			∙ Double thermo-glazed door with open frame construction,
	Item No.		for cool outside door panel. Swing hinged easy-release inner
			glass on door for easy cleaning.
	Convection oven with direct steam: 90% steam saturation in 4 minutes.		∙ Swing hinged front panel for easy service access to main
	air-o-flow: fresh air is blown into the oven from the outside, after it is pre-heated		components.
	it is pulled through the bi-functional fan, guaranteeing cooking evenness. Manual
	injection of water to add additional moisture in the cell.		Optional Accessories
	air-o-clean: built-in cleaning system with four automatic pre-set cycles and one
			∙ Exhaust hood without fan for air-o-system PNC 640791 ❑
	semi-automatic cleaning cycle.
	Cooking cycles: hot air (25-300 °C) combined with 11 different humidity settings,		6&10 1/1GN
			∙ Exhaust hood with fan for air-o-system	PNC 640792 ❑
	ranging from browning to baking and par-steaming. 2-step cooking with the
			6&10 1/1GN
	possibility to combine different cycles. Full speed and pulse ventilation controls.
			∙ Odourless exhaust hood with fan for	PNC 640795 ❑
	Food probe for precise cooking. Double-glass door with book-like opening
			electric air-o-system 10x1/1GN
	maintains a cool external temperature and incorporates a drip pan to collect excess
			∙ Odourless hood for air-o-steam 6GN1/1	PNC 640796 ❑
	condensation avoiding wet floors. Halogen lighting in the cooking chamber. Side
			and 10GN1/1, electric
	panels and interior in AISI 304 stainless steel.
			∙ Automatic water softener for ovens	PNC 921305 ❑
	Supplied with n.1 tray rack 1/1GN, 80mm pitch.
			∙ Resin sanitizer for water softener	PNC 921306 ❑
			∙ Castor kit for base for 6&10x1/1 and 2/1	PNC 922003 ❑
			GN ovens
			∙ Trolley for 6&10x1/1GN ovens and bcf	PNC 922004 ❑
			∙ Tray rack with wheels for 10x1/1GN ovens PNC 922006 ❑
			and bcf, 65mm pitch (std)
			∙ Tray rack with wheels for 8x1/1GN ovens	PNC 922009 ❑
			and bcf, 80mm pitch
APPROVAL:

Electrolux Professional

www.electrolux.com/foodservice

foodservice@electrolux.com

Electric Hybrid Convection	air-o
Oven 81	-convect