Electrolux G1 manual air-o-convect, Natural Gas Hybrid, Convection Oven, Short Form Specification

			ITEM #
			MODEL #
	air-o-convect		NAME #
			SIS #
Natural Gas Hybrid
Convection Oven 61			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
air-o-convect		cycle.
		∙ Exhaust valve electronically controlled to extract
Natural Gas Hybrid Convection Oven 61		excess humidity.
		∙ Automatic and manual rapid cooling activation when
269700 (AOS061GCG2)	Natural Gas Hybrid	going from a higher to a lower temperature.
	Convection Oven 61 230	∙ air-o-clean™ automatic and built-in		self cleaning
	V/1ph/60Hz
		system (4 automatic and 1 semi-automatic cycles).
		∙ Gas burner is certified by Gastec for high efficiency
Short Form Specification		and low emissions.
		Construction
Item No.
		∙ IPX 5 spray water protection certification for easy
Convection oven with direct steam: 90% steam saturation in 4 minutes.		cleaning.
		∙ 304 AISI stainless steel construction throughout.
air-o-flow: fresh air is blown into the oven from the outside, after it is pre-heated
		∙ Seamless hygienic cooking chamber with all rounded
it is pulled through the bi-functional fan, guaranteeing cooking evenness. Manual
injection of water to add additional moisture in the cell.		corners for easy cleaning.
air-o-clean: built-in cleaning system with four automatic pre-set cycles and one		∙ Double thermo-glazed door with open frame
semi-automatic cleaning cycle.		construction, for cool outside door panel. Swing
Cooking cycles: hot air (25-300 °C) combined with 11 different humidity settings,		hinged easy-release inner glass on door for easy
ranging from browning to baking and par-steaming. 2-step cooking with the		cleaning.
		∙ Swing hinged front panel for easy service access to
possibility to combine different cycles. Full speed and pulse ventilation controls.
Food probe for precise cooking. Double-glass door with book-like opening		main components.
maintains a cool external temperature and incorporates a drip pan to collect excess
condensation avoiding wet floors. Halogen lighting in the cooking chamber. Side		Optional Accessories
panels and interior in AISI 304 stainless steel.
		∙ Non-stick universal pan 1/1GN H=40mm		PNC 922091 ❑
Supplied with n.1 tray rack 1/1GN, 65mm pitch.
		∙ Non-stick universal pan 1/1GN H=60mm		PNC 922092 ❑
		∙ Baking tray with 4 edges, aluminium		PNC 922194 ❑
		(325x530x20)
		∙ Standard open base with tray support for		PNC 922195 ❑
		6&10x1/1GN
		∙ Grid for whole chicken 1/1GN (8 per grid - PNC 922266 ❑
		1,2kg each)

APPROVAL:

Electrolux Professional

www.electrolux.com/foodservice

foodservice@electrolux.com

Natural Gas Hybrid Convection	air-o
Oven 61	-convect