Electrolux air-o-convect ovens blends tradition with the latest technological research to satisfy the creativity and working requirements of today’s professional kitchen. The air-o-convect convection ovens with direct steam are designed to form complete cook & chill systems together with air-o-chill blast chillers/freezers, therefore, any installation can be tailored to meet the needs of the caterer.
With the 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.
With air-o-clean: which is a 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 is included for precise cooking.
The oven has a 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.