Electrolux 268202 User's Manual

Electrolux Ovens User's Manual - 268202.
Download
Page  of 3
4.5, 2018 votes
background image

air-o-steam

class B

Electric Combi Oven 101

ITEM #

MODEL #

NAME #

SIS #

AIA #

Short Form Specification

Item No.

APPROVAL:

Electrolux Professional

www.electrolux.com/foodservice

foodservice@electrolux.com

air
-o-steam

class B Electric Combi Oven 101

air-o-steam

class B Electric Combi Oven 101

268202 (AOS101EBA2)

El Combi Oven 101 –

400V/3ph/60Hz 

268222 (AOS101EBN2)

El Combi Oven 101 –
230V/3ph/60Hz

Convection-steamer  with  dedicated  steam  generator  guarantees  a  continuous

supply of fresh steam at all times.

air-o-flow: fresh air is blown into the oven from the outside, after it is pre-heated

it is pulled through the bi-functional fan, guaranteeing cooking evenness.

Humidity controlled through By-pass technology that guarantees the efficient use

of  the  steam  generator  thus  reducing  water  and  energy  consumption.  Manual

injection of water to add additional moisture in the cell.

air-o-clean: built-in cleaning system with four automatic pre-set cycles and one

semi-automatic cleaning cycle.

Cooking cycles: steam (100 °C), low temperature steam (25-99 °C), overheated

steam (101-130°C), hot air (25-300 °C), combi (25-250 °C), regeneration. 2-step

cooking with the possibility to combine different cycles. Half power, half speed and

pulse ventilation controls. Food probe for precise cooking. Double-glass door with

book-like opening maintains a cool external temperature and incorporates a drip

pan to collect excess condensation avoiding wet floors. Halogen lighting in the

cooking chamber. Side panels and interior in AISI 304 stainless steel.

Supplied with n.1 tray rack 1/1GN, 65mm pitch.

Main Features

• Dry hot convection cycle 25 °C to 300 °C ideal for low

humidity baking. (only for 268202)

• Low temperature Steam cycle 25 °C to 99.4 °C: ideal

for sous-vide (vacuum packed) re-thermalization and
delicate cooking.

• Steam cycle 100 °C: seafood and vegetables.

• High temperature steam 100.5 °C - 130 °C.

• Combination  cycle  25  °C  to  250  °C:  combining

convected  heat  and  steam  to  obtain  humidity
controlled  cooking  environment,  accelerating  the
cooking process and reducing weight loss.

• Hold function: provides an impulse ventilation ideal for

holding and light pastry.

• Variable fan speed. Radial fan.

• Reduced power cycle.

• air-o-clean™  automatic  and  built-in  self  cleaning

system (4 automatic and 1 semi-automatic cycles).

• Simple sensor core temperature probe included.

Construction

• IPX  5  spray  water  protection  certification  for  easy

cleaning.

• 304 AISI stainless steel construction throughout.

• Seamless hygienic cooking chamber with all rounded

corners for easy cleaning.

• Double  thermo-glazed  door  with  open  frame

construction,  for  cool  outside  door  panel.  Swing
hinged  easy-release  inner  glass  on  door  for  easy
cleaning.

• Swing hinged front panel for easy service access to

main components.

0.537163s