Combi lengthwise 10 GN 1/1 - electric

Air-o-steam, the Electrolux convection steamers range, blends tradition with the latest technological research in order to satisfy the creativity and working requirements of today's professional kitchen.The air-o-steam range offers a choise of different models available in two levels of operation, providing a high degree of automation and an extensive range of accessories. The air-o-steam combis 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-steam combis detailed are 4 electric models 10 GN 1/1 with different functional levels and different voltages. Models AOS08EA and AOS08EB have a pitch of 80 mm.

OPERATING MODES

• Convection cycle (max.300ºC): 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 100ºC): for products that can be cooked in water. Steam cooking respects organoleptic properties of food and reduces weight loss.
• Mixed cycle (max. 250ºC): ideal for most kinds of cooking. Impressive reduction of cooking times and food shrinkage.
• Air-o-steam ovens can cook by controlling either the cooking time or the product's core temperature.
• Regeneration cycle: it produces the best humidity conditions for quickly heating the products to be regenerated (max. 250ºC).
• Cooking and holding cycle: for slow long cooking, typical of meat (big pieces).
• Low speed cycle: for delicate cooking such as for baking cakes.
• Low power cycle: for delicate cooking such as for baking cakes.
• Eco-delta: cooking temperature between 0ºC and 99ºC. Temperature inside the cooking cell is higher than the one of the food.
• Hot air cycle with cell breather opened to evacuate the humidity.
• Automatic sequence phases (6 for"version A”, 2 for “version B”).
• Break phase: set a time to delay the start of cooking programmes or to programme a break between two cooking cycles (for example to allow rising).
• Programme control setting (just for "version A” models): it allows to memorise, modify and cancel the cooking programmes.
• Air-o-clean (just for "version A” models): 4 different pre-set cycles to clean the cooking cell, according to the actual requirements.
• Cell quick cooling: useful when passing to a type of cooking that requires a lower temperature than the previous one.
• Manual injection of water in the cell.
• Built-in retractable hand shower.
• Steam generator water draining (Air-o-steam ovens are equipped with an automatic control).
• 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. Installation diagram: D = overflow drain pipe U = air intake P = fumes outlet N= cooling water inlet

PERFORMANCE

• Air-o-clima (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.
• [Patented].
• 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 ensuring 55ºC exterior panels even with the highest working temperatures, 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.
• Spray unit included as standard.
• Access to main components from the front panel.
• Platinum probe in the boiler to detect the presence of scale build-up.