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Offers convection cooking up to 300°C with 11 levels of automatic moistening.
Cooks by time or product's core temperature using a single-sensor probe.
Bi-functional fan circulates pre-heated fresh air for even cooking.
Integrated probe for precise core temperature monitoring.
Details technical data for AOS061ECA2, AOS061ECH2, and AOS061ECN2 models.
Lists external/internal dimensions, power consumption, and supply voltage.
The Electrolux air-o-convect convection oven, specifically the LW 6 GN 1/1-electric model, is designed for professional kitchens, blending traditional cooking methods with advanced technological research. It is part of a range that offers a high degree of automation and a wide array of accessories, making it suitable for various catering needs. These ovens are designed to integrate into complete cook&chill systems when paired with air-o-chill blast chillers/freezers.
The air-o-convect oven operates primarily on a convection cycle, reaching a maximum temperature of 300 °C. It features an automatic moistener with 11 distinct settings, allowing for precise control over humidity during cooking. These settings range from "0" for no additional moisture (ideal for browning and gratinating) to "9-10" for high moisture (suitable for large pieces of white meat, baking, and regenerating pre-cooked food). Intermediate settings cater to various needs, such as low moisture for stewed vegetables (1-2), medium-low for au gratin vegetables, roasted meat, and fish (3-4), medium for small portions of meat and fish (5-6), and medium-high for large pieces of red meat (7-8).
The oven offers flexible cooking control, allowing users to manage the cooking process either by setting a specific cooking time or by monitoring the product's core temperature using a single-sensor probe.
Fan speeds can be set to "full" for general cooking or "PULSE" for pulse ventilation, which is particularly beneficial for baking and low-temperature cooking. The "PULSE function" also serves to keep food warm after the cooking cycle and is effective for low-temperature cooking of large meat pieces. An electronically controlled exhaust valve extracts excess humidity from the cooking cell, ensuring optimal cooking conditions.
For quick temperature adjustments, the "Quick cooling" feature is available, which is useful when transitioning from a high-temperature cooking process to one requiring a lower temperature. This function can be activated both automatically and manually. Additionally, manual injection of water into the cell is possible.
The "air-o-flow" system is a key performance feature, designed to ensure even cooking. It blows fresh air from outside through a bi-functional fan, which draws air from the back of the oven after it has been pre-heated. This continuous circulation of fresh, pre-heated air guarantees a consistent cooking process throughout the oven.
The oven is constructed entirely from stainless steel 304, with seamless joints in the cooking cell for hygiene and durability. The door is double thermo-glazed and equipped with drip pans to collect condensate, preventing slippery floors and enhancing safety. It also features four holding positions for easier loading and unloading. Halogen lighting illuminates the cooking cell, providing clear visibility of the food during cooking.
Maintenance access is facilitated by the front panel, allowing easy reach to main components. The oven boasts an IPX5 water protection rating, ensuring its resistance to water jets. All air-o-convect ovens meet IMQ safety requirements.
The LW 6 GN 1/1-electric models are available in three configurations: AOS061ECA2 (269200), AOS061ECH2 (269210), and AOS061ECN2 (269220). All models accommodate 6 grids, with runner pitches of 65 mm (AOS061ECA2, AOS061ECN2) or 80 mm (AOS061ECH2). The cooking cycles for air-convection and convection reach 300 °C. All models include a meat probe and an automatic cleaning system.
External dimensions for all models are consistent: 898 mm width, 915 mm depth, and 808 mm height. Internal dimensions are 460 mm width, 715 mm depth, and 486 mm height. The cooking chamber power is 9.6 kW, with a total electric power of 10.1 kW and auxiliary power of 0.5 kW. The net weight for all models is 118 kg.
Supply voltage varies by model: AOS061ECA2 and AOS061ECH2 operate on 400 V, 3N, 50/60 Hz, while AOS061ECN2 operates on 230 V, 3, 50/60 Hz.
The oven's intuitive controls allow for precise management of cooking parameters. The single-sensor food probe provides accurate internal temperature readings, crucial for achieving desired doneness. The "PULSE function" offers versatility for delicate cooking and food holding.
A wide range of accessories is available to enhance functionality, including various grids for chickens, frying baskets, baking trays (aluminum and perforated aluminum), and specialized trays for baguettes and pastries. Other accessories include base supports with hoods, control panel filters, drain kits, egg fryers, and exhaust hoods (with or without fan). Non-stick U-pans in various depths (20 mm, 40 mm, 65 mm) and different sizes (GN 1/1, GN 2/3) are also available.
The "air-o-clean" system offers four different pre-set cleaning cycles to clean the cooking cell, adapting to the actual requirements. This cleaning system is built-in, eliminating the need for additional add-ons. A semi-automatic cleaning cycle is also available.
For water quality management, automatic water softeners and resin sanitizers are available. Water filters (0.8 L/min) can also be integrated. External connection kits for detergent/rinse aid and external side spray units further simplify cleaning and maintenance. Grease collection kits (tray + trolley) are available for easy disposal of cooking by-products.
The oven's construction with stainless steel 304 and seamless joints facilitates easy cleaning and maintenance, ensuring hygiene in a professional kitchen environment.
General| Brand | Electrolux |
|---|---|
| Model | Air-O-Convect 269000 |
| Category | Convection Oven |
| Language | English |
