Electrolux 881007 Bedienungsanleitung

air-o-convect

Everything

you need

from an oven

Small restaurants, front cooking,

deli shops

A quick and dynamic service for

customers with little time and different

tastes.

Quick and full service restaurants,

supermarkets, small hotels and

schools

To guarantee quality meals throughout

the day.

Restaurants and hotels, small

canteens, schools and banquet

events

When you need to serve excellent

meals to a large number of people in

different environments.

Large restaurants and schools,

canteens, central and high capacity

kitchens

The perfect solution when you need

to prepare hundreds of meals, all day

long, guaranteeing perfect service at

all times.

air-o-convect:

the new dimension of cooking

Choose among the wide selection of air-o-convect oven models and

combinations suiting every environment.

3electrolux air-o-convect

A few technical features to

improve your daily work

Poach, stew, braise roast and bake with the new air-o-convect. Offer

perfectly cooked dishes while granting safe food according to HACCP regulations.

Bi-functional fan

• The curved blades of the bi-functional fan allow hot air to reach every

corner of the cooking chamber. The fan takes in fresh air through the

holes in the back and ejects the excess humidity. The fresh air from

outside goes through the fan, through the heating elements where it is

pre-heated and finally hits the food

• The Hold function (pulse ventilation) is suitable for baking and slow

cooking, while full speed is perfect for cooking meat, fish and

vegetables

4 electrolux air-o-convect

Food probe

For perfect cooking control you can insert the food probe, set the desired

core temperature and air-o-convect will stop when the target core

temperature is reached.

2 step cooking

Two different cooking phases in the same cooking process.

First, high humidity for an even cooking, then a higher temperature for

extra-crispy results.

HACCP

According to the system requested, it is possible to record the cooking

data with the oven’s printer (optional) or directly on a PC.

Double glass door

• Protection against burning

• Cleaning is made easier

• AISI 304 stainless steel

• Equipped with drip pans to collect all condensation, preventing liquids

from falling on the floor

Drip pan Double glass door

Food probe

Bi-functional fan

5electrolux air-o-convect

11 Humidity settings

air-o-convect the only oven that guarantees the maintenance of humidity

without a steam generator!

11 settings for your automatic humidiﬁer

No additional humidity

(browning and

gratinating)

Low humidity (stewed

vegetables)

1-2

3-4

Medium-low humidity

(au gratin vegetables,

roasted meat and fish)

5-6

7-8

9-10

Medium humidity (all small

portions of meat and fish)

Medium-high humidity

(large pieces of red meat)

High humidity (large

pieces of white meat, first

step of baking and

pre-cooked food

regeneration)

6 electrolux air-o-convect

The simple and clear

control panel

Main switch

on/off

Digital temperature display

Time/food probe

display

Hold

Manual water injection

Double step cooking

(indicated for meats)

Start/stop the cooking

process

Automatic humidiﬁer

HACCP

Cleaning cycles

Exhaust valve control

Rapid cooling

7electrolux air-o-convect

Digital

temperature

display

Automatic

humidifier

11 settings from braising to par-steaming

The large green digits indicate the real time while the small red digits

communicate the set time. Both are displayed at once for operator’s

comfort

Time/food

probe display

The green digits indicate the actual temperature, the small red digits

show the set temperatures. Both are displayed at once for the operator’s

comfort

Exhaust

valve control

Manual water

injection

Keep it open for extra-crispy results

Increases the moisture instantly according to your judgement

Central dial Central dial for setting the humidity, cooking chamber temperature, time

and food probe temperature

Cleaning Choose between 4 automatic cleaning cycles (from soft to extra-strong)

or the low impact of the semi-automatic cycle

HACCP HACCP monitoring via a local printer (HACCP BASIC) or an integrated

PC network (HACCP advanced)

Hold Pulse ventilation recommended for baking, slow roasting and keeping

food warm

Rapid

cooling

To pass from one type of cooking to another in a blink of the eye. This

function is also automatically activated when the temperature becomes

lower than the actual one

8 electrolux air-o-convect

4 automatic cleaning options:

Choose between 4 cleaning cycles, from “soft” to “extra-

strong”, from 32 minutes up to 104 minutes according to your

needs

• Fully automatic cleaning process of the internal chamber (in

AISI 304 stainless steel)

• Built-in and easy to use system. There are no additional

devices or tools to insert in the cooking chamber

• Automatic cool down of the cooking chamber when its

temperature exceeds above 70°

• Automatic stand-by mode: it is not necessary to wait until

the end of the cleaning cycle

• In case of power failure during cleaning, the air-o-convect

oven, on power return, automatically rinses the chamber to

remove any eventual detergent residue

Semi-automatic cleaning:

• 17 minutes for a complete cleaning process.

7 minutes of steam loosen the dirt, an alarm prompts the

operator to spray the detergents, 2 minute pause lets the

detergent act, 8 minutes of steam to combine the power

of steam with detergents. At the end, a manual rinse is

activated for a safe and clean cooking chamber

• 6-10 liters of water for steam and manual rinsing

• It is possible to use any kind of detergent

Automatic cleaning

Cleaning your oven has never been so easy.

Choose your option, press start and go!

The ‘extra-strong’ program was designed to

clean an oven after 3 full loads of chickens

cooked at 200°C for 45 minutes.

High efficiency and savings

The new air-o-convect gas burners are designed to guarantee the highest

efficiency and savings up to 20% of gas consumption.

Annual savings with air-o-convect

gas burners

small restaurant

100 meals a day

kitchen staff:

3 people

280 working

days a year

€ 294,00

large restaurant

250 meals a day

kitchen staff:

8 people

280 working

days a year

€ 588,00

€ 1.176,00

€ 2.352,00

€ 7.056,00

hotel

500 meals a day

kitchen staff:

16 people

365 working

days a year

hospital

1000 meals a day

kitchen staff:

32 people

365 working

days a year

central

production kitchen

3000 meals a day

kitchen staff:

100 people

280 working

days a year

High efficiency (85-90%) in gas

consumption is ensured through:

• The gas burners and the ribbed heat

exchanger enhance the efficiency of the

heat transfer to the cooking chamber

of the ovens

Certified by:

9electrolux air-o-convect

Calculation factors:

• Comparison with standard high

efficiency oven

• Cost savings measured on various

types of cooking (lasagna, roast beef,

steamed potatoes...)

High Efficiency

Low Emissions

A complete range

Select what is best for you and your business!

From the smallest to the largest model in both gas and electric version.

air-o-convect 6 GN

Maximum capacity of 30 kg, the

ideal choice for preparing 40 to

60 meals a day.

air-o-convect 10 GN 1/1 on

neutral or hot cupboard base

Maximum capacity of 50 kg, the

ideal choice for preparing 60 to

100 meals a day.

air-o-convect 10 GN 2/1 on

oven support

Maximum capacity of 70 kg, the

ideal choice for preparing 100

to 140 meals a day.

air-o-convect 20 GN 2/1

Maximum capacity of 180 kg,

the ideal choice for preparing

200 to 360 meals a day.

air-o-convect 20 GN 1/1 with

trolley

Maximum capacity of 100 kg,

the ideal choice for preparing

140 to 200 meals a day.

10 electrolux air-o-convect

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