OPERATING MODES

???Convection cycle (max. 300 ??C): ideal for meat to be cooked without humidity and "au gratin". In conjunction with the half-power function for all kinds of pastry cooking.

???Steam cycle (max. 130 ??C): for products that can be cooked in water. Steam cooking respects the original properties of food and reduces weight loss.

???Combi cycle (max. 250??C): ideal for most kinds of cooking. Impressive reduction of cooking times and food shrinkage. The humidity generated by the food and the steam generator is automatically controlled by the By-pass technology for saving water and energy.

???air-o-steam ovens can cook by controlling either the cooking time or the product's core temperature through a single-sensor probe.

???Regeneration cycle: it produces the best humidity conditions for quickly heating the products to be regenerated (max. 250??C) on the plate.

???Fan speeds: full, half speed (for delicate cooking such as for baking cakes) 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.

???Low power cycle: for delicate cooking such as for baking cakes.

???Eco-delta: the temperature inside the cooking cell is higher than the temperature of the food and rises accordingly.

???Exhaust valve electronically controlled to extract the humidity excess.

???Semi-automatic cleaning cycle.

???Quick cooling: useful when passing to a type of cooking that requires a lower temperature than the previous one, works both automatically and manually.

???Manual injection of water in the cell.

???Automatic steam generator water draining with an automatic scale diagnosis system.

??? HACCP management as standard: it allows the recording of the cooking programme according to H.A.C.C.P. standard (Hazard Analysis and Critical Control Points).

PERFORMANCE

??? By-pass technology: controls the humidity degree of the oven atmosphere in combi and regeneration cycles. It prevents water and energy waste.

Electrolux air-o-steam - level B

Combi LW 10 GN 1/1-electric

???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.

???Automatic scale diagnosis system in the steam generator to detect the presence of scale build-up.

???IPX5 water protection.

???air-o-steam ovens meet IMQ safety requirements.