Electrolux 881007 User manual

air-o-convect

Everything
you need
from an oven

Small restaurants, front cooking,
deli shops
A quick and dynamic service for
customers with little time and different
tastes.
Quick and full service restaurants,
supermarkets, small hotels and
schools
To guarantee quality meals throughout
the day.
Restaurants and hotels, small
canteens, schools and banquet
events
When you need to serve excellent
meals to a large number of people in
different environments.
Large restaurants and schools,
canteens, central and high capacity
kitchens
The perfect solution when you need
to prepare hundreds of meals, all day
long, guaranteeing perfect service at
all times.
air-o-convect:
the new dimension of cooking
Choose among the wide selection of air-o-convect oven models and
combinations suiting every environment.
3electrolux air-o-convect

A few technical features to
improve your daily work
Poach, stew, braise roast and bake with the new air-o-convect. Offer
perfectly cooked dishes while granting safe food according to HACCP regulations.
Bi-functional fan
• The curved blades of the bi-functional fan allow hot air to reach every
corner of the cooking chamber. The fan takes in fresh air through the
holes in the back and ejects the excess humidity. The fresh air from
outside goes through the fan, through the heating elements where it is
pre-heated and finally hits the food
• The Hold function (pulse ventilation) is suitable for baking and slow
cooking, while full speed is perfect for cooking meat, fish and
vegetables
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Food probe
For perfect cooking control you can insert the food probe, set the desired
core temperature and air-o-convect will stop when the target core
temperature is reached.
2 step cooking
Two different cooking phases in the same cooking process.
First, high humidity for an even cooking, then a higher temperature for
extra-crispy results.
HACCP
According to the system requested, it is possible to record the cooking
data with the oven’s printer (optional) or directly on a PC.
Double glass door
• Protection against burning
• Cleaning is made easier
• AISI 304 stainless steel
• Equipped with drip pans to collect all condensation, preventing liquids
from falling on the floor
Drip pan Double glass door
Food probe
Bi-functional fan

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11 Humidity settings
air-o-convect the only oven that guarantees the maintenance of humidity
without a steam generator!
11 settings for your automatic humidifier
0
No additional humidity
(browning and
gratinating)
Low humidity (stewed
vegetables)
1-2
3-4
Medium-low humidity
(au gratin vegetables,
roasted meat and fish)
5-6
7-8
9-10
Medium humidity (all small
portions of meat and fish)
Medium-high humidity
(large pieces of red meat)
High humidity (large
pieces of white meat, first
step of baking and
pre-cooked food
regeneration)

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The simple and clear
control panel
Main switch
on/off
Digital temperature display
Time/food probe
display
Hold
Manual water injection
Double step cooking
(indicated for meats)
Start/stop the cooking
process
Automatic humidifier
HACCP
Cleaning cycles
Exhaust valve control
Rapid cooling

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Digital
temperature
display
Automatic
humidifier
11 settings from braising to par-steaming
The large green digits indicate the real time while the small red digits
communicate the set time. Both are displayed at once for operator’s
comfort
Time/food
probe display
The green digits indicate the actual temperature, the small red digits
show the set temperatures. Both are displayed at once for the operator’s
comfort
Exhaust
valve control
Manual water
injection
Keep it open for extra-crispy results
Increases the moisture instantly according to your judgement
Central dial Central dial for setting the humidity, cooking chamber temperature, time
and food probe temperature
Cleaning Choose between 4 automatic cleaning cycles (from soft to extra-strong)
or the low impact of the semi-automatic cycle
HACCP HACCP monitoring via a local printer (HACCP BASIC) or an integrated
PC network (HACCP advanced)
Hold Pulse ventilation recommended for baking, slow roasting and keeping
food warm
Rapid
cooling
To pass from one type of cooking to another in a blink of the eye. This
function is also automatically activated when the temperature becomes
lower than the actual one

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4 automatic cleaning options:
Choose between 4 cleaning cycles, from “soft” to “extra-
strong”, from 32 minutes up to 104 minutes according to your
needs
• Fully automatic cleaning process of the internal chamber (in
AISI 304 stainless steel)
• Built-in and easy to use system. There are no additional
devices or tools to insert in the cooking chamber
• Automatic cool down of the cooking chamber when its
temperature exceeds above 70°
• Automatic stand-by mode: it is not necessary to wait until
the end of the cleaning cycle
• In case of power failure during cleaning, the air-o-convect
oven, on power return, automatically rinses the chamber to
remove any eventual detergent residue
Semi-automatic cleaning:
• 17 minutes for a complete cleaning process.
7 minutes of steam loosen the dirt, an alarm prompts the
operator to spray the detergents, 2 minute pause lets the
detergent act, 8 minutes of steam to combine the power
of steam with detergents. At the end, a manual rinse is
activated for a safe and clean cooking chamber
• 6-10 liters of water for steam and manual rinsing
• It is possible to use any kind of detergent
Automatic cleaning
Cleaning your oven has never been so easy.
Choose your option, press start and go!
The ‘extra-strong’ program was designed to
clean an oven after 3 full loads of chickens
cooked at 200°C for 45 minutes.

High efficiency and savings
The new air-o-convect gas burners are designed to guarantee the highest
efficiency and savings up to 20% of gas consumption.
Annual savings with air-o-convect
gas burners
small restaurant
100 meals a day
kitchen staff:
3 people
280 working
days a year
€ 294,00
large restaurant
250 meals a day
kitchen staff:
8 people
280 working
days a year
€ 588,00
€ 1.176,00
€ 2.352,00
€ 7.056,00
hotel
500 meals a day
kitchen staff:
16 people
365 working
days a year
hospital
1000 meals a day
kitchen staff:
32 people
365 working
days a year
central
production kitchen
3000 meals a day
kitchen staff:
100 people
280 working
days a year
High efficiency (85-90%) in gas
consumption is ensured through:
• The gas burners and the ribbed heat
exchanger enhance the efficiency of the
heat transfer to the cooking chamber
of the ovens
Certified by:
9electrolux air-o-convect
Calculation factors:
• Comparison with standard high
efficiency oven
• Cost savings measured on various
types of cooking (lasagna, roast beef,
steamed potatoes...)
High Efficiency
&
Low Emissions

A complete range
Select what is best for you and your business!
From the smallest to the largest model in both gas and electric version.
air-o-convect 6 GN
Maximum capacity of 30 kg, the
ideal choice for preparing 40 to
60 meals a day.
air-o-convect 10 GN 1/1 on
neutral or hot cupboard base
Maximum capacity of 50 kg, the
ideal choice for preparing 60 to
100 meals a day.
air-o-convect 10 GN 2/1 on
oven support
Maximum capacity of 70 kg, the
ideal choice for preparing 100
to 140 meals a day.
air-o-convect 20 GN 2/1
Maximum capacity of 180 kg,
the ideal choice for preparing
200 to 360 meals a day.
air-o-convect 20 GN 1/1 with
trolley
Maximum capacity of 100 kg,
the ideal choice for preparing
140 to 200 meals a day.
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