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Electrolux air-o-steam
Combi Lengthwise 20 GN 2/1-gas
Internet: http://www.electrolux.com/foodservice
ECB0502007-05-02
Supply voltage 230 V, 1N, 50/60 230 V, 1N, 50/60 230 V, 1N, 50/60 230 V, 1N, 50/60
Net weight - kg. 250 250 280 280
auxiliary 2 2 2 2
gas 95 95 95 95
cooking chamber 55 55 55 55
auxiliary 2 2 2 2
boiler 55 55 55 55
Power - kW
height 1450 1450 1450 1450
depth 830 830 830 830
width 933 933 933 933
Internal dimensions - mm
height 1783 1783 1783 1783
depth 1055 1055 1058 1058
width 1240 1240 1208 1208
External dimensions - mm
N° of programs 100 100
Meat probe ● ●
Multi Point Probe ● ●
Two-speed fan ● ● ● ●
Low temp steaming ● ● ● ●
Regeneration ● ● ● ●
Cook&hold ● ● ● ●
Humidity control ● ●
Convection/steaming ● ● ● ●
Steaming ● ● ● ●
Convection ● ● ● ●
combi 250 250 250 250
steam 100 100 100 100
air-convection 300 300 300 300
Cooking cycles - °C
Functional level Programmable;
Top
Medium Medium
Natural Gas LPG Natural Gas LPG
Power supply Gas Gas Gas Gas
TECHNICAL DATA
AOS202GAGQ
260668
AOS202GADQ
260678
AOS202GBGQ
260669
AOS202GBDQ
260679
• Manual injection of water in the cell.
• Built-in retractable hand shower for
level B. External hand shower
(optional) for level A.
• Steam generator water draining
with an automatic scale diagnosis
system.
• HACCP management as standard:
it allows recording the cooking
programme 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 [Patented] (just for
"version A” models): 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
measures physically the real humidity
level inside the cooking cell and acts
consequently 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 and
therefore 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 with
two-stage opening to let out the
steam for maximum security and four
holding positions allowing easier
loading and unloading manoeuvres.
• Halogen lighting in the cooking cell.
• 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-steam ovens meet and VDE
safety requirements.Installation
diagram:
D = overflow drain pipe
U = air intake
P = fumes outlet
N= cooling water inlet.