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Electrolux air-o-steam - Touchline
Combi LW 20 GN 2/1-gas
Internet: http://www.electrolux.com/foodservice
EGB0502011-02-15
Supply voltage 230 V, 1N, 50/60
Net weight - kg. 414
gas 95
cooking chamber 55
auxiliary 2
boiler 55
Power - kW
height 1450
depth 830
width 933
Internal dimensions - mm
height 1795
depth 1107
width 1243
External dimensions - mm
N° of programs 1000
Automatic cleaning system ●
Multi Point Probe ●
Two-speed fan ●
Low temp steaming ●
Regeneration ●
Cook&hold ●
Humidity control ●
Convection/steaming ●
Steaming ●
Convection ●
combi 250
steam 130
air-convection 300
Cooking cycles - °C
Runners pitch - mm 63
Number of grids 20
Natural Gas
Power supply Gas
TECHNICAL DATA
AOS202GTW1
267785
• air-o-clima: measures physically
the real humidity level inside the
cooking chamber thanks to the
Lambda Sensor and acts
consequently according to the set
value. This technology guarantee
always the desired cooking
climate regardless of the food
load. With hot air cycles,
air-o-clima also manages to
exhaust the excess umidity
generated by the food.
• air-o-flow: pumps fresh air from
the outside through the
bi-functional fan which pushes the
air, that has been preheated in the
meantime, into the cooking
chamber, thus guaranteeing an
even cooking process.
• air-o-clean: 4 different pre-set
cycles to clean the cooking cell,
according to the actual
requirements. The cleaning
system is built-in (no need for
add-ons). Green functions
available to save energy, water
and rinse aid.
• Multi-sensor food probe: 6
sensors, ½ ºC accuracy.
• Fan speeds: full, half speed (for
delicate cooking such as for
baking cakes) and pulse (pulse
ventilation for baking and low
temperature cooking).
• Low power cycle: for delicate
cooking such as for baking cakes.
• Eco-delta: the temperature
inside the cooking cell is higher
than the temperature of the food
itself and rises accordingly.
• Quick cooling: useful when
switching to a type of cooking that
requires a lower temperature than
the previous one. It works
automatically and manually.
• Manual injection of water in the
cell.
• Food Safe control: automatic
monitoring and validation of the
cooking process in accordance
with HACCP standards, with
regards to microbiological safety
of process.
• HACCP management available
upon request: it allows the
recording of the cooking
programme according to
H.A.C.C.P. standard (Hazard
Analysis and Critical Control
Points).
• USB connection.
CONSTRUCTION
• Stainless steel 304 throughout,
with seamless joints in the cooking
cell.
• Double thermo-glazed door
equipped with drip pans to catch
condensation and prevent
drippings on the floor, for
maximum security. Four holding
positions allowing easier loading
and unloading.
• Halogen lighting in the cooking
cell.
• IPX5 water protection.
• air-o-steam ovens meet IMQ
safety requirements.