Electrolux only for Model AOSO62GTP1 AIR O STEAM Oven #1793

Description

air-o-steam air-o-steam TOUCHLINE Natural Gas Combi Oven 62
Short Form Specification
Unit to be Electrolux air-o-steam® Combi TOUCHLINE Oven. The air-o-steam® features three cooking modes – Automatic, Programs and Manual. Large touch-screen display for both set and actual values of humidity and temperature in cooking chamber during cooking. Three automatic modes: Low Temperature Cooking cycle (LTC), reheating cycle and proofing cycle. Traditional cooking modes - steam (max. 266 °F - 130°C), hot convected air (max. 572 °F - 300°C) and combi-mode (max. 482°F - 250°C). Each cooking mode operates under Lambda-sensor driven air-o-clima™: automatic and constant real humidity control. 6-point multi-sensor for core temperature controlled cooking cycles. All 304 stainless-steel construction, seamless hygienic cooking chamber with all rounded corners. Double thermo-glazed door with open frame construction for cool outside door panel. Halogen cooking chamber lighting. IPX-5 spray water protection certification. Retractable spray hose included as standard. USB connection. air-o-clean™, automatic and built-in self-cleaning system. Food Safe control to automatically monitor and validate the cooking process according to HACCP standards. HACCP management available upon request. Green functions to save energy, water and rinse aid. Half day chef training included. Covered by Electrolux Platinum Star® Service Program two-year parts and one-year labor warranty, installation start-up and performance checkup after one year from installation.
Main Features • Manual mode: traditional cooking style by manually selecting the parameters. Traditional cooking cycles available: -Dry, hot convection cycle (max. 212 °F / max 300 °C): ideal for low humidity cooking such as dehidration, baking and grilling. - Low temperature steam cycle (max. 212 °F / 100 °C): ideal for sous-vide (vacuum packed), rethermalization and delicate steam cooking. - Steam cycle (212 °F / 100 °C): ideal for traditionally steaming products such as seafood and vegetables. -High temperature steam (max. 266 °F / max. 130 °C): ideal for steaming frozen products and vegetables. - Combination cycle (max. 482 °F / max. 250 °C): combines convected heat and steam to obtain a humidity controlled cooking environment, accelerating the cooking process, while guaranteeing perfect textures and reducing weight loss. Possible to set up to 16-phases (steps). • Programs mode: a maximum of 1000 recipes can be stored in the oven's memory, to replicate the same results at any time. The recipes can be grouped in up to 16 different categories to help organize the menu. Possible to save programs with up to 16-phases (steps) each. • Automatic mode: by choosing family and food type, the oven automatically selects the appropriate cooking climate, temperature and time. A maximum of 60 personalized preset can be saved per family. Three special automatic cycles available: - Low Temperature Cooking cycle (LTC) PATENTED: ideal for large cuts of meat, to minimize weight loss and maximize food quality. -Regenerating cycle: efficient humidity management for fast and easy rethermalization, both on plate as well as on tray. - Proofing cycle: uses the air-o-clima™ function manages temperature and humidity to create the perfect proofing conditions. • air-o-clima™ PATENTED: Lambda sensor controlled, automatic humidity adjustment of cooking environment based on settings for perfect textures and repeatability. • MultiTimer function to manage a sequence of up to 14 different cooking cycles, improving flexibility and ensuring excellent cooking results. Can be saved up to 70 MultiTimers Programs. • air-o-flow: fresh air from the outside is directed to the bifunctional fan, becomes pre-heated and then pushed into the cooking chamber to guarantee an even cooking process. • 6-point multi sensor core temperature probe for maximum precision and food safety. • Fan speeds: full, half speed and pulse. Full speed active as default. Half speed ideal for delicate cooking such as baking. Pulse ideal for low weight loss and for keeping food warm at the end of the cooking cycle. • Food Safe Control (FSC) PATENTED monitors the cooking process to comply with HACCP standards. HACCP management to record cooking procedure available upon request. • USB connection: to download HACCP and FSC data, upload the recipes and interface setting. • Sous-vide USB probe to ensure excellent cooking results even with vacuum-packed products (optional accessory).
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DIRECET KITCHEN EQUIPMENT
1100 CONEY ISLAND AVE
BROOKLYN NEW YORK