Electrolux Air-o-convect AOS101ECA2 User Manual

air-o-convect
Electric Convection Oven
10GN 1/1
ITEM #
MODEL #
NAME #
SIS #
AIA #
Short Form Specification
Item No.
APPROVAL:
Electrolux Professional
www.electrolux.com/professional
professional@electrolux.com
air-o-convect
Electric Convection Oven 10GN 1/1
air-o-convect
Electric Convection Oven 10GN 1/1
269202 (AOS101ECA2)air-o-convect, electric,
10x1/1GN, convection oven
with direct steam and 11
humidity level settings
269222 (AOS101ECN2)air-o-convect, electric,
10x1/1GN, convection oven
with direct steam and 11
humidity level settings
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 (max 300 °C) ideal for low
humidity cooking.
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)
•air-o-clean™ automatic and built-in self cleaning system
(4 automatic and 1 semi-automatic cycles).
•air-o-flow: fresh air from the outside is directed to the bi-
functional fan, becomes pre-heated and then pushed into
the cooking chamber to guarantee an even cooking
process.
•Double step cooking to set two different phases.
•Variable fan speed (radial fan): full speed or pulse
ventilation for baking and slow cooking.
•Hold function for keeping food warm at the end of a cycle.
•Exhaust valve electronically controlled to extract humidity
in excess for extra crispy results.
•Single sensor core temperature probe included.
•Automatic and manual rapid cooling activation when
going from a higher to a lower temperature.
•Supplied with n.1 tray rack 1/1GN, 65 mm pitch.
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.

Electrolux Air-o-convect AOS101ECA2 Specifications

General

Brand	Electrolux
Model	Air-o-convect AOS101ECA2
Category	Convection Oven
Language	English

Summary

Main Features of the Electric Convection Oven

Dry Hot Convection Cycle

Dry hot convection cycle ideal for low humidity cooking, with maximum temperature of 300 °C.

Automatic Moistener for Steam

Automatic moistener with 11 settings for boiler-less steam generation, catering to various cooking needs.

air-o-clean Self-Cleaning System

Automatic and built-in self-cleaning system with four preset and one semi-automatic cycle.

air-o-flow Even Cooking Technology

Fresh air circulation via a bi-functional fan for pre-heating and even cooking distribution.

Dual-Phase Cooking

Capability to set two different cooking phases consecutively for combined cycles.

Variable Fan Speed Control

Offers variable fan speed, including full speed and pulse ventilation for diverse cooking methods.

Hold Function for Warming

Maintains food temperature at the end of a cooking cycle.

Exhaust Valve for Crispness

Electronically controlled exhaust valve to remove excess humidity for extra crispy results.

Core Temperature Probe

Includes a single sensor core temperature probe for precise internal cooking.

Rapid Cooling Activation

Automatic and manual rapid cooling for quick temperature adjustments between cooking.

Oven Construction and Design

IPX 5 Water Protection

Features IPX 5 spray water protection certification for ease of cleaning.

304 AISI Stainless Steel

Constructed throughout with durable 304 AISI stainless steel for longevity.

Hygienic Seamless Chamber

Seamless cooking chamber with rounded corners for hygienic and easy cleaning.

Double Thermo-Glazed Door

Double-glazed door with open frame construction for a cool outer panel.

Service Access Panel

Swing-hinged front panel provides easy service access to internal components.

Short Form Specification Details

Convection Oven with Direct Steam

Details the oven's direct steam capabilities, air-o-flow, and cleaning system.

Technical Specifications and Dimensions

Electrical Supply and Load

Specifies supply voltage (400V/230V) and connected load (17.5 kW).

Water Inlet and Drain Requirements

Details water inlet connection (3/4"), hardness (5-50 ppm), pressure (1.5-4.5 bar), and drain (1"1/4).

Installation Clearance Guidelines

Recommended clearance of 5 cm rear/right and 50 cm left for service access.

Capacity and Load Information

Oven capacity for 10 x 1/1 Gastronorm pans and max load capacity of 50 kg.

Overall Dimensions and Weight

Provides external dimensions (H: 1058mm, W: 898mm, D: 915mm) and net weight (139 kg).