Instruction Manual

air-o-convect
Natural Gas Hybrid
Convection Oven 61
ITEM #
MODEL #
NAME #
SIS #
AIA #
Short Form Specification
Item No.
APPROVAL:
Electrolux Professional
www.electrolux.com/foodservice
[e-mail]
air-o-convect
Natural Gas Hybrid Convection Oven 61
air-o-convect
Natural Gas Hybrid Convection Oven 61
269700 (AOS061GCG2)Natural Gas Hybrid
Convection Oven 61 230
V/1ph/60Hz
Convection oven with direct steam: 90% steam saturation in 4 minutes.
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. 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: hot air (25-300 °C) combined with 11 different humidity settings,
ranging from browning to baking and par-steaming. 2-step cooking with the
possibility to combine different cycles. Full 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.
Automatic moistener (11 settings) for boiler-less
steam generation.
-0 = no additional moisture (browning, au gratin,
baking, pre-cooked food)
-1-2 = low moisture (small portions of meat and fish)
-3-4 = medium low moisture (large pieces of meat,
reheating, roasted chicken and proving)
-5-6 = medium moisture (roasted vegetable and first
step of roasted meat & fish)
-7-8 = medium-high moisture (stewed vegetables)
-9-10 = high moisture (poached meat and jacket
potatoes)
•Double step cooking (first phase with moisture, second
phase dry for browning).
•Core temperature probe.
•Variable fan speed (radial fan): full speed or pulse
ventilation (Hold) for baking and slow cooking.
•Hold function for keeping food warm at the end of a
cycle.
•Exhaust valve electronically controlled to extract
excess humidity.
•Automatic and manual rapid cooling activation when
going from a higher to a lower temperature.
•air-o-clean™ automatic and built-in self cleaning
system (4 automatic and 1 semi-automatic cycles).
•Gas burner is certified by Gastec for high efficiency
and low emissions.
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.
Optional Accessories
•Non-stick universal pan 1/1GN H=40mmPNC 922091 ❑
•Non-stick universal pan 1/1GN H=60mmPNC 922092 ❑
•Baking tray with 4 edges, aluminium
(325x530x20)
PNC 922194 ❑
•Standard open base with tray support for
6&10x1/1GN
PNC 922195 ❑
•Grid for whole chicken 1/1GN (8 per grid -
1,2kg each)
PNC 922266 ❑