Convection LW 20 GN 2/1-electric
Electrolux air-o-convect 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 range offers a choice of different models, providing a high degree of automation and an extensive range of accessories. The air-o-convect 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 ovens detailed are 20 GN 2/1 electric models.
OPERATING MODES
???Convection cycle (max. 300 ??C) 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 ovens can cook by controlling either the cooking time or the product's core temperature through a single-sensor probe.
???Fan speeds: full and HOLD (pulse ventilation for baking and low temperature cooking). The "HOLD utility" 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.
???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 (PC network installation required).
Electrolux air-o-convect Convection LW 20 GN 2/1-electric
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.
CONSTRUCTION
???Stainless steel 304 throughout, with seamless joints in the cooking cell.
???Height adjustable legs.
???Double thermo-glazed door equipped with drip pans to catch condensate and prevent slippery floor for maximum security and four holding positions allowing easier loading and unloading.
???Halogen lighting in the cooking cell.
???Access to main components from the front panel.
???IPX5 water protection.
???air-o-convect ovens meet IMQ safety requirements.
Internet: http://www.electrolux.com/foodservice
Electrolux air-o-convect
Convection LW 20 GN 2/1-electric
EBA0050
Internet: http://www.electrolux.com/foodservice
Electrolux air-o-convect
Convection LW 20 GN 2/1-electric
Internet: http://www.electrolux.com/foodservice
