air-o-system
Perfect food...
Sure and safe!
air-o-system, a new combi oven and blast chiller, the most innovative
solution for a completely integrated Cook&Chill process. air-o-system
optimizes the workflow in the kitchen, increases food shelf life and
reduces waste. Cook&Chill to perfection while saving money.
air-o-system
air-o-system, takes
care of your business
Express your creative talent and, at the same time, make it a successful
expression of living as well as an easier way of working. Every element
of the Electrolux air-o-system is specifically designed to fit your needs.
•Up to 38% of the overall running costs of a kitchen consists of ingredients. Less weight loss results in a huge return on your investments - every gram counts!
• air-o-system presents solutions able to limit food weight loss, but also able to make the whole cooking process simple, clean and safe while saving time and energy
• These solutions begin from defrosting to cooking,
from cooking to chilling and freezing and then to food
regeneration
Calculation factors
• Meal consists of: 150 g of meat and 60 g of vegetables
• Cost of meat per kg: 10 Euro
• Cost of vegetable mix per kg: 2 Euro
• 60% of purchased meat is frozen
• Low Temperature Cooking used
for 20% of processed meat
Other 2%
Energy 9%
Margin 10%
Ingredients 38%
Annual savings with air-o-system
Manpower 41%
€ 579.060,30
€ 260.190,70
€ 136.800,30
€ 23.840,50
Small restaurant
100 meals a day
kitchen staff:
3 people
280 working
days a year
€ 55.510,70
Large restaurant
250 meals a day
kitchen staff:
8 people
280 working
days a year
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
5
6
air-o-system
air-o-steam benefits
®
Electrolux is continuously working to improve even those products
which are already innovative and successful. This philosophy paved
the way for the evolution of air-o-steam®, a new dimension in cooking.
Ideal cooking conditions thanks to:
•air-o-clima: precise humidity control
for the best cooking atmosphere
•air-o-flow: uniform heat distribution,
evenness throughout
•6 Point Multi Sensor: precise control
of core temperature at all times
Easy to use
• air-o-clean: fully automatic built-in cleaning system
• Clearly visible control panels even at a distance of 12 m
Time saving integrated system solution
• Complete banqueting and handling accessories
designed to perfectly fit ovens and chillers
• Integrated handling throughout
the air-o-system process
• Allows planning the kitchen workflow
more efficiently and effectively
Saving money with air-o-system
• Reduced weight loss - more servings - less waste
• Healthier preparation - less fat consumption
• Higher efficiency and lower emission of toxic gases
certified by Gastec, 20% less gas consumption
Odourless Hood
The ‘Odourless Hood’ is a complete ventilation
system which eliminates the need for an exhaust pipe
with external connection. Thanks to its special
characteristics, the Odourless Hood is a perfect
complement for installations such as: supermarkets,
gastronomy/bistrot, front cooking and take-away.
Visit our website www.electrolux.com/foodservice
for more detailed information
air-o-system
Three different ways to
interpret the art of cooking
Three ovens, three different styles, a complement to any kitchen.
air-o-steam® Touchline
air-o-steam®
air-o-convect
Features
air-o-steam® Touchline
air-o-steam®
air-o-convect
Humidity control
air-o-clima
By-pass technology
11 settings
Automatic cleaning system
air-o-clean®
air-o-clean®
air-o-clean®
Air Circulating System
air-o-flow
air-o-flow
air-o-flow
Temperature probe
6-point multi-sensor
core probe
core probe
Programs (Cooking phases)
Yes (16)
No (2)
No (2)
Programs
Automatic cooking
1000 Free recipes
2-step cooking
2-step cooking
7
8
air-o-system
air-o-steam Touchline
Touch. It’s easy.
®
air-o-steam® Touchline inaugurates a new era in combi ovens, ensuring a
simple and intuitive way of cooking in every kind of professional kitchen:
satisfying Quick Service Restaurants, high-capacity kitchens and even
the élite restaurants of the most experienced Chefs. With Touchline,
continuous checks and adjustments, as well as many routine tasks and
complicated programming are finally a thing of the past: three simple
steps are all it takes to start even the most elaborated cooking processes.
Automatic mode
Programs mode
Manual mode
The perfect solution for anyone who
has little or no experience in the
kitchen. The oven thinks and works
as a real Chef, your faithful Chef!
Quality and taste will be repeated
endlessly. Just define your personal
recipes and save and transfer them to
other ovens by means of a simple USB key!
Committed to the most demanding
Chefs who want to explore their own
creativity in the smallest of details,
keeping a close eye on everything!
air-o-system
The simple and smooth design of air-o-steam® Touchline
makes life easier: no knobs, no buttons, no complications.
The heart of the oven is the large and clear High
Definition Touch Screen developed in cooperation
with one of the most advanced software companies.
Just like the latest mobile devices, Touchline’s user
interface is completely intuitive and simple to use:
cooking cycles, temperature and time are clearly visible at
distance even at extreme visual angles and can be
completely set in a couple of seconds.
The control panel can be fully personalized: you can
visualize only the preferred functions and settings;
de-activate the ‘start’ function and have the oven start
immediately when the door is closed; keep different
recipes week by week according to your menus.
There is no need for expensive user trainings: even
temporary staff can use air-o-steam® Touchline.
Visit our dedicated website: www.electrolux-touchline.com
High Definition Touch
screen control panel
Make-it-mine
solutions
Portability
of the oven
All the attractive icons and
food images are clear and
internationally-recognized,
thanks to the 262,000 colours.
All the user interface functions
can be fully personalized: your
control panel will be unique and
special, just like your fingerprint.
“Put your oven in your pocket”
by saving your personal recipes
in the USB key, and replicate them in
any other Touchline oven in the world.
Multiple
languages
Automatic
Recovery Time
Food safety
solutions
air-o-steam® Touchline is a real
worldwide market solution:
you can choose among 30 different
languages, including oriental.
Cooking time starts only when
the oven has reached the
temperature (especially important
if there are frequent door openings).
Touchline is simplicity while
assuring 100% certified
food safety according
to HACCP standards.
9
10
air-o-system
air-o-steam
®
Ease of use, cooking safety and high food quality guaranteed!
Thanks to their innovative functions, air-o-steam offers the ideal level of humidity for all types of cooking while maintaining
uniform heat distribution. The control panel permits constant and exact control of the actual humidity and temperature inside
the chamber. Its high performing dedicated steam generator provides a continuous and faster supply of steam at all times
and the automatic scale diagnosis system detects and notifies of any scale build-up. In addition, air-o-steam incorporates a
bi-functional fan for uniform cooking; an automatic integrated cleaning system; a food probe which drives the cooking
process according to the desired core temperature and 2-step cooking which allows two different cooking phases in the
same cooking process.
Main switch
on/off
Cooking cycle selection
• Steam
• Combi cycle:
steam + convection
• Convection
Actual
temperature
Actual time remaining
Core temperature
Advanced functions
• Pause
• Regeneration
• Pulse Ventilation
• HACCP
• Cleaning functions
• 1/2 fan speed
• Reduced Power
• ECO-Delta
• Cooking chamber
exhaust valve control
Double step cooking
(indicated for meats)
Start/stop the
cooking process
Pre-set temperature
• Open door indicator
• Steam generator scale
build-up indicator
• Steam generator
status indicator
Pre-set time
Core temperature
Main control knob
Manual functions
• Manual water injection
• Manual steam
generator emptying
• Rapid cooling
air-o-system
air-o-convect
The most powerful and complete convection ovens with direct steam.
Thanks to their high performances, the air-o-convect ovens guarantee perfect results for all kinds of cooking from par-steaming
to broiling. The air-o-convect convection ovens stand out from the rest thanks to their innovative features: the bi-functional
fan which guarantees a uniform cooking process; the hassle-free automatic cleaning system - just select the cleaning
function and the oven will do the rest; the automatic humidifier, with 11 different settings and an exhaust valve which can
be opened for extra crispiness. The 2-step cooking permits different cooking phases in the same cooking process, high
humidity for an even cooking, then a higher temperature for extra-crispy results. In addition, thanks to the single-sensor food
probe the cooking process will stop automatically when the set core temperature is reached.
Main switch
on/off
Automatic humidifier
11 settings from braising
to par-steaming
Double step cooking
(indicated for meats)
Start/stop the
cooking process
Pre-set temperature
Actual
temperature
Actual time remaining
Core temperature
HACCP
HACCP monitoring via an
integrated PC network
(HACCP advanced)
Pulse ventilation
Recommended for slow
roasting and keeping
food warm
Manual water injection
Increases the moisture instantly
according to your judgement
Pre-set time
Core temperature
Cleaning cycles
Choose between 4
automatic cleaning cycles
(from soft to extra-strong)
or the low impact of the
semi-automatic cycle
Exhaust valve control
Keep it open for extracrispy results
Main control knob
Rapid cooling
11
12
air-o-system
Low Temperature Cooking
50% less weight loss
Electrolux air-o-steam® allows you to standardize quality in order to
increase your business. Weight loss is reduced by 50% compared to
traditional cooking cycles.
Technology
•LTC intelligent and gentle cooking procedures are
perfect for roast beef, tenderloin, rump of beef, big
joints, turkey, leg of lamb, venison, veal and pork
•The automatic cooking procedure always guarantees
top results even with different types of meats in the
same load
•Low Temperature Cooking can be performed during
the evening hours in order to save time and
maximize the workflow in the kitchen
•The Algorithm for Residual Time Estimation (ARTE) is
an indicator which informs when the cooking process
will terminate in order to better manage daily
activities
•LTC reduces the ‘maturing’ process of fresh meat
from 1 day to 1 hour
Excellent food quality
• Meats retain most of their juices when sliced
• Limited crust thickness (around 1 mm)
• Tenderness guaranteed throughout the joint
• Typical roasting aroma and excellent consistency
• Colour of the slices consistent throughout
Operation
•Specific for bulk production and banqueting
•Holding ‘stand by’ function resolves eventual
delays in serving
•Extended holding phase for ‘fresh cut service’,
e.g. POS, Bake-off stations, etc.
•Weight loss is more than halved with respect
to traditional cooking cycles
6 Point Multi Sensor
•6 sensors, one every 15 mm, to measure
the temperature of the food at different levels
•Precise temperature monitoring: only the lowest
temperature measured is considered. This guarantees
a precise measurement of the actual core temperature,
even if the probe is not inserted properly or is in contact
with a bone or other parts that heat up faster than
the rest of the food
air-o-system
Low Temperature Cooking
Preheating
phase
Progressive
cooling-down
phase
200 °C
Temperature
160 °C
Finishing-off phase
(actual core temperature
= target core temperature)
Searing
phase
120 °C
Pulse ventilation
Cooking Chamber Temp
65 °C
Core Temp
0 °C
0h
0,5 h
Up to 24 hrs.
Time
Annual savings with LTC
*
€ 56.000,00
• Meal consists of: 150 g of meat
• Cost of meat per kg: 10 Euro
• Low Temperature Cooking
used for 20% of processed
meat per year
€ 24.337,00
€ 12.167,00
€ 1.867,00
Small
Restaurant
100 meals
a day kitchen
staff: 3 people
280 working
days a year
€ 4.667,00
Large
Restaurant
250 meals
a day kitchen
staff: 8 people
280 working
days a year
* Patented (IT1359776 and related family)
Hotel
Hospital
500 meals
a day kitchen
staff: 16 people
365 working
days a year
1000 meals
a day kitchen
staff: 32 people
365 working
days a year
Calculation factors
Central Prod.
Kitchen
3000 meals
a day kitchen
staff: 100 people
280 working
days a year
13
14
air-o-system
Perfect cooking conditions
For sponge cakes raising to perfection and chickens both juicy and crisp,
no matter how many you cook at one time, in addition to a quick
and easy cleaning at the end of a busy day!
Ideal cooking atmosphere
• Precise humidity control within the chamber
under all conditions
•Constant cooking performance not dependent
on food load always ensuring the same juiciness,
browning and crispiness throughout
• Energy and water savings thanks to the steam
generator which only produces steam when needed,
taking into consideration the humidity generated
by the food itself
How?
• air-o-clima physically measures the actual humidity level
inside the cooking chamber and reacts accordingly,
based on the set value
• air-o-clima automatically regulates the intake of fresh air,
the ideal steam emission and the outlet of excess humidity
Lambda sensor
The lambda sensor is an
electronic device that measures
the proportion of oxygen in the
environment being analyzed.
It is the only system (patented*)
which guarantees an accurate,
real-time measurement of the
humidity in the cooking chamber,
thus ensuring constant cooking
results, not dependent on food
load and quality.
*Patented (EP0701388B1 and
EP0653593B1 and related families)
air-o-system
Evenness throughout
Air Circulation System, bi-functional fan, air-break system.
Three main elements to guarantee an ideal cooking atmosphere
under all conditions.
Uniform cooking
• Constant temperature, thanks to the
pre-heating of the incoming fresh air
• Even heat distribution inside
the cooking chamber, thanks to
the revolutionary bi-functional fan
and the Air Circulation System
• Pan racks made of stainless steel
wires for better cooking evenness
How?
air-o-flow consist of 3 main elements:
• Air Circulation System: guarantees
even distribution of the pre-heated
incoming air, from the heating elements
into the cooking chamber
• Bi-functional fan: draws fresh air from
the outside and spreads it evenly inside
the chamber
• Air-break system: double air-break
for water in- and outlet, to avoid
contamination of the plumbing system
and for the air-o-steam® to be directly
connected to the drainage system
air-o-flow* = Evenness throughout
* Protected by utility model (DE20302705U1 and related family)
15
16
air-o-system
Integrated automatic
cleaning system
Fully automatic, hassle-free cleaning of the internal chamber, just select
the appropriate cycle and press start.
•Built-in and easy to use:
no additional devices or tools have
to be inserted
• 4 pre-set cycles: from 45 minutes up
to 150 minutes avoiding unnecessary
waste of detergent or water (with green spirit activated: from 25 minutes up to 120 minutes)
• Automatic cool down of the cooking
chamber: when the temperature
exceeds 70 °C
•Automatic stand by mode: no need
to wait until the end of the cleaning cycle
• Safe: in case of power failure during
cleaning, the air-o-steam® oven,
when power returns, will automatically
activate the rinse cycle to remove any
eventual detergent residue
•Semi-automatic cycle (1, 2):
18 minutes for a complete cleaning
process. 1 minute start-up, 5 minutes
of steam to loosen the dirt, an alarm
prompts the operator to spray the
detergents, 2 minute pause lets the
detergent act and then 10 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 litres of water
for steam and manual rinsing. Suitable
for any kind of detergent
(1)
(2)
Cleaning
Green Spirit
Skip rinse-aid
Skip drying
Reduce water consumption
Strong
1:05
Extra strong
2:00
START
How green do you want to be?
Going green means working actively for economic management and energy
savings. Thanks to the new green functions of the automatic cleaning process,
you can concretely optimize the consumption of rinse aid, electricity and water;
reduce up to 50%* of the running costs; and save energy time after time,
preserving the environment inside and outside the kitchen.
* Compared to standard cleaning cycles with no green functions activated
(1 soft cycle/day - 280 working days/year)
New green spirit cleaning functions:
• Skip Drying Phase
• Skip Rinse Aid
• Reduce Water Consumption
air-o-system
High efficiency,
low emissions
Experience the increased savings with the environmentally friendly burners
in air-o-steam® ovens. air-o-steam® Touchline provides high productivity,
great results, the highest energy efficiency and lowest emission available
on the market today!
•These unique gas burners (in the cavity and boiler) combined
with the ribbed heat exchanger enhance the efficiency of the
heat transfer to the cooking chamber. They are designed
to obtain the highest efficiency and save up to 20% of
gas consumption versus the traditional blown burner combi
ovens.
Low pollutant emissions
best-in-class: Electrolux is 10 times lower than the Gastec
Limit QA and 100 times lower than the Gas European
Standard Limit.
1000
1000
900
•The innovative conception of the burners guarantees
20% lower noxious emissions for a healthier working
environment. They received the Gastec approval* for low
emissions and even exceeded its requirements.
800
700
600
10 times lower
400
100 times lower
500
300
200
100
* Gastec approval for high
efficiency and low emissions
Annual savings with air-o-system gas burners
*
100
10
ELECTROLUX
GASTEC
LIMIT QA 175
GAS EUROPEAN
STANDARD LIMIT
EN 203-1
€ 7.056,00
Calculation factors:
• Comparison with standard
high efficiency combi oven
• Cost savings measured on
a mix of cooking (lasagna,
roast beef, steamed
potatoes...)
€ 2.352,00
€ 1.176,00
€ 294,00
Small Restaurant
100 meals a day
kitchen staff:
3 people 280
working days
a year
€ 588,00
Large Restaurant
250 meals a day
kitchen staff:
8 people 280
working days
a year
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 Prod.
Kitchen
3000 meals a day
kitchen staff: 100
people 280 working
days a year
* Patented (IT1359776
and related family)
17
18
air-o-system
A few technical features
to improve your daily work
Poach, stew, braise roast and bake. Offer perfectly cooked dishes while
granting safe food according to HACCP regulations.
Food probe
For perfect cooking control you can insert the food
probe, set the desired core temperature and the oven
will stop when the target core temperature is reached.
EKIS (HACCP monitoring system)
To monitor and record the cooking data directly
on a PC.
Food probe
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
Double glass door
Drip pan
air-o-system
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
Standard
Convection 0
No humidity, exhaust
valve open (browning,
au gratin, baking,
pre-cooked food)
1-2
Low humidity (all small
portions of meat
and fish)
No additional humidity
(first step of baking with
additional water injection)
3-4
5-6
Medium-low humidity
(large pieces of meat,
reheating, roasted
chicken, proving)
Medium humidity
(first step of roasted
meat and fish, roasted
vegetables)
7-8
9-10
Medium-high humidity
(stewed vegetables)
High humidity
(poached meat,
jacket potatoes)
19
20
air-o-system
Accessories,
a perfect complement
air-o-steam Touchline accessories are specifically designed to complement
your oven and to make your kitchen even more flexible and ergonomic.
Frying griddle - smooth side
Frying griddle - ribbed side
Universal pan h 20 mm
Universal pan h 40 mm
Universal pan h 65 mm
Oven grill
air-o-system
Perforated container
Frying basket
Baking tray
Tray for baguettes
Chicken System
Electrolux offers a special package
dedicated to the cooking of poultry.
A system which is comprised of:
• a special grid to arrange (4 / 8) whole chickens
or other poultry in a vertical position making
the breast meat particularly juicy and tender,
while ensuring crispy and browned skin
• a fat filter placed in the cooking chamber
to protect the side walls from grease
• a grease collection kit with tray and trolley
to be placed under the rack during movement
Chicken grid to hold 4 or 8 pieces
Fat filter and grease collection trolley
21
22
air-o-system
Accessories,
a perfect complement
air-o-steam Touchline is provided with a wide set of accessories to improve
the cooking operations whether it be a banqueting service that needs to
manage large quantities, or a restaurant kitchen based on day to day cooking.
Cupboard base for 6 and
10 GN 1/1 ovens
Hot cupboard base with
humidifier for 6 and
10 GN 1/1 ovens
Standard open base
with tray support for
6 and 10 GN 1/1 ovens
Trolley for roll-in rack
and thermal blanket
Banquet rack and
trolley for plates
Tray racks and
trolley (GN, 400x600 mm)
air-o-system
Slide-in rack with handle
for 6 and 10 GN 1/1 ovens
Grease collection kit
with trolley and tray
External spray unit
Oven grill GN 1/1
Stainless steel
rack GN 1/1
Frying basket GN 1/1
Baking tray for baguettes
in perforated aluminum
with silicon coating
Baking tray in aluminum
400x600x20 mm
Frying griddle GN 1/1 - ribbed
and smooth side
Perforated containers
Non-stick universal pans
(20, 40 or 65 mm high)
Grid for 8 chickens GN 1/1
Grid for 4 chickens GN 1/2
23
Cook and chill
the integrated solution
Express your talent in total freedom, this is the great opportunity
of air-o-system. Modularity, technology and evolution of design
will please you in a very special way.
Food quality
• Perfect food, sure and safe
• More menu flexibility
• Sous-vide application
•Only one production kitchen for different
meals, avoiding risk of food contamination
The air-o-system: Added Value package
= Higher Quality
= Greater Savings
= Higher Margins
•
•
•
•
•
•
•
Selective purchasing
Easier handling – less labour costs
More efficient work-flow management
Improved offer – higher turnover
Energy savings due to reduced cooking times
Reduced weight loss
Increased profits
air-o-system
1 - Cooking
The extensive range of Electrolux combi ovens are ideal for
the initial preparation of your food requirements whether
boiled, fried, roasted, grilled or baked.
3 - Holding
Preservation in an Electrolux integrated system begins
immediately after the blast chilling phase. Food can be held
in a refrigerated area for a maximum of 5 days and in a
freezer for up to 1 year.
2 - Blast chilling/freezing
The blast chilling process implicates the fast reduction
of the food core temperature of cooked foods from 70 °C
to 3 °C in less than 90 minutes, or from 70 °C to -18 °C
in 240 minutes (when freezing).
4 - Regeneration and Distribution
Food regeneration is performed immediately prior to its
distribution. The Electrolux combi ovens complete this
operation in approximately 7-10 minutes depending on the
thickness of the food.
04
01
03
02
Create the system to suit your needs. Consult our website: www.electrolux.com/foodservice
to view the complete range of ovens, blast chiller/freezers, refrigerators and the full list of cook and chill accessories.
25
air-o-system
air-o-chill cruise cycle
gain five days of freshness!
®
Save time, money and stress. air-o-chill® allows you to better organize
the workflow in your kitchen. Food can be prepared during less busy
moments, for longer conservation, to be used when needed giving the
best service to your customer.
What is the cruise cycle?
The ‘Cruise’ cycle automatically controls the chilling process
according to the type and size of the food load. It terminates
the process within the normative limits and preserves the food
quality without “superficial burns”.
What is it for?
It’s easy to use: press & go - the chilling is automatically
controlled and the operator doesn’t need to choose between
hard or soft cycles. It ensures higher quality of the food: the
chilling is automatically adapted to the type of food, preventing
superficial burns. It saves time: up to 40% less.
How to use it?
Insert the probe inside the food and press ‘CRUISE’.
Whom is it for?
Canteens, Institutional Kitchens and Restaurants: easy to use
and avoids burns caused by excessive cold.
Features
HACCP
HACCP
HACCP
HACCP
HACCP
air-o-chill®
Soft chilling (temperature: -2 °C)
Hard chilling (temperature: -20 °C)
Holding at +3 °C
NF
NF
UK
NF
UK
NF
UK
NF
UK
UK
SET
SET
SET
SET
SET
Shock freezing (temperature: -36 °C)
Holding at -22 °C
27
28
air-o-system
air-o-chill
blast chiller and freezer
®
Top performance in absolute simplicity in order to face the extreme
workloads of your kitchen. A specific cycle to respect every product
requirement.
Cruise cycle
Turbo cooling and programs
(2 per cycle) customizable, by
the ice-cream cycles they can be
replaced via software
Chamber/core
temperature value
HACCP and
malfunction alarms
Real time with
self-diagnostic
Advanced functions
•Manual start for
the defrost function
•Core Probe selector
(up to 3 probes)
•UV sterilizing
•Norms profile selection
(UK, NF, CUSTOM)
•Advanced settings
•HACCP recall
•Operation Alarms recall
Chilling/freezing
cycle selection:
• Soft chilling
• Hard chilling
• Positive holding
• Shock freezing
• Freeze holding
NF/UK standards
or customized settings
Residual time
estimation for probe
driven cycle
Central selector arrows
• Cycle
• Time
• Core temperature
• Advanced functions
air-o-system
Chilling cycles
CruiseHACCP
Automatically adjusts the working temperature to the type of food. It reduces the
chilling time and prevents superficial burns
Soft Chilling
HACCP
air temperature:
-2 °C
HACCP
Ideal for delicate foods, such as leafy or cut vegetables, seafood, small portions
of meat, pastries, small cakes, biscuits, pasta
Hard Chilling
HACCP
air temperature: -20 °C
Ideal for solid or firm foods, such as vegetables (grown underground), soups,
stocks and sauces, stews and casseroles, whole joints of meat and poultry
NF Shock freezing
UK air temperature: -36 °C
NF Holding at:
SET
NF
UK
UK +3 °C
or
NF
SET
UK
SET-22 °C
P
1
P
2
P
1
P
2
SET
Turbo cooling
P
1
Customizable
Programs
(2 per cycle)
P 2
HACCP
HACCP
HACCP
Manual start
HACCP
HACCP
for the defrost function
NF
NF
UK
NF
UK
NF
UK
NF
UK
UK
SET
SET
SET
SET
SET
HACCP
HACCP
NF
Ideal for freezing all kinds of food – raw, half or fully cooked – that need to be
stored over a long period of time.
Automatically activated at the end of each cycle, to save energy and maintain
the target temperature. Can also be activated manually to turn air-o-chill® into a
storage refrigerator or freezer.
Alarms the user to set a working temperature between -36 and +3 °C.
Indicated for continuous and bulk production
Can be replaced (via software) by the “ICE CREAM” Freeze and Hold
and the “ICE CREAM” turbo cooling cycles
Advanced functions
Intelligent defrost cycle is activated automatically whenever necessary and as
long as necessary. Can also be activated manually
Core Probe selector
It allows to alternately monitor the temperature of 3 different core probes
(optional) inserted in different kinds or sizes of food
UV sterilizing
Built–in UV lamps (only on request) to sterilize the cooling chamber after use
Norms profile selection
Through this function, it is possible to select the reference norms (UK and NF
are pre-programmed). A third profile, can be created to match local or customer
specific regulations
Settings
Setting of the following parameters:
• date and time • customer profile limits • alarms and HACCP options
• bactericide cycle time (only with UV lamps)
HACCP recall
Calls up the HACCP events stored in the memory
Operation Alarms recall
Calls up the operational events registered by the auto-diagnostic system
29
30
air-o-system
air-o-chill sure, safe
and perfect chilling
®
Optimum results without wasting time: your food goes immediately from
the oven into the blast chiller while air-o-check assures the maintenance
of your set parameters in any condition.
air-o-start
•No need for pre-cooling: a more
streamlined process
• Increased durability of the compressor
How?
•air-o-start is activated automatically after more
than 24 hours of inactivity of the air-o-chill®
•Thanks to the air-o-start (automatic impulses
at start-up), the oil of the compressor
is distributed evenly throughout the pipelines
air-o-check
•Guarantees the safety of the chilling or freezing
cycles, even if the core probe has not been
inserted correctly
How?
•By verifying the correct insertion of the core probe
into the product and automatically selecting the
“core probe” or “time controlled” cycle accordingly
air-o-system
ARTE: Algorithm for
Residual Time Estimation
The residual time function estimates the residual time left until the
end of the chilling. An Electrolux Cook&Chill system allows a better
planning of activities in the kitchen and this results in saving money.
What is ARTE?
ARTE is the Algorithm for Residual Time
Estimation and estimates the residual time left
until the end of the chilling.
What is it for?
ARTE is automatic: for every probe-driven
cycle, freezing included, ARTE tells when
the chilling or the freezing will be over and
the chiller is free to be used for another cycle.
It allows better planning of kitchen
activities.
How to use it?
ARTE is automatic. Insert the probe inside
the food and start the desired cycle.
After a while (10-40 min., according to the
type and size of the product), the residual time
estimate will light up.
Whom is it for?
Canteens and Institutional Kitchens, which can
develop their own recipe books (product type,
product quantity, time for chilling) Cook&Chill
Restaurants, because you can easily plan what
to do between one cycle and the next.
The special conical design of the probe
facilitates easy extraction even after
a freezing cycle, by rotating it 90°.
Probe options:
•The Electrolux chiller/freezers include 1 single
sensor probe as standard
•They can be upgraded with 3 single sensor
probes, useful when it’s required to chill/
freeze several food types at once
•Alternatively, if the main food is meat, we
recommend using a 3 sensor probe for an
accurate temperature measurement
31
32
air-o-system
Turbo cooling cycle
The Turbo Cooling cycle provides non-stop chilling/freezing: the
impellers are always on and defrosting is automatic. Just set the
temperature and food can be moved in and out, taking advantage
of the Electrolux air-o-system handling for a smooth process.
What is ‘Turbo Cooling’?
The ‘Turbo Cooling’ cycle allows the user to set a working temperature
between -36 and +3 °C. The Chiller works to keep the set temperature,
the impellers are always on and defrosting is automatically managed.
It’s the perfect tool for very busy kitchens and pastry shops.
What is it for?
For continuous production: when different cooked foods are placed in
and out of the cooking equipment. For bulk production of single items:
when the process (time of chilling) of a specific food is well known and the
quantity to chill is massive.
Turbo cooling cycle
How to use it?
Select the cycle and set the target working temperature.
Whom is it for?
• Butcher shops: limited menus but large quantities to chill
• Restaurants: limited quantities but large menus
• Gastronomy departments: large variety and small quantities
• Canteens: bulk production
• Pastry shops: to stop the cooking process at the exact point
Simple but effective, the door stopper keeps the door open in order to
avoid the formation of bad smells.
Door stopper
air-o-system
Ice Cream cycles
Even ice cream is a question of form:
Freeze & Hold or Turbo Cooling, the best choice for ice cream shops.
What is it?
•Two ‘Ice Cream’ cycles:
Freeze & Hold: by probe or time, the chiller brings
the ice cream fresh from production down to the target
temperature of -14 °C (can be modified via software)
then automatically passes to holding
•Turbo Freezing for Ice Cream: the working temperature
is set at -16 °C directly by the chef in order to make the
freezer a storage point for ready to serve ice cream
What is it for?
•Freeze & Hold (program 1) is required right after the ice
cream is produced (generally the ice cream comes out
at -7 °C)
•Turbo Freezing (program 2) is used to firm the shape
of the ice cream ready to be put in a display counter
How to use it?
Select the parameter to activate the Ice Cream cycles
(which replace the customizable programs).
Use the programs area to select between “Freeze & Hold”
and “Turbo Freezing”
•Blast chilling and freezing cycles in compliance with UK/
NF regulations
• Can be customized according to local regulations
• UV sanitizing lamps, available on request
•Hygienic chamber design: NF certified
• High-density polyurethane insulation, 60 mm thickness
• HCFC-CFC free
• Evaporator with anti-rust protection
•Electric heating on the door frame for easy opening,
even after hard chilling or shock freezing cycles
•Pivoted air baffle to easily access the evaporator
for cleaning
•Inner chamber with round corners, sloping base with
drain to facilitate cleaning – no dirt traps
• Magnetic gasket: easy to remove for complete cleaning
33
34
air-o-system
Multipurpose structure
With the new multi-purpose internal structure it is possible to fit ice
cream basins, pastry grids 600x400 mm and GN trays.
With the new multi-purpose internal structure it is possible to fit ice
cream basins, pastry grids 600x400 mm and GN trays.
Full flexibility is guaranteed: the configuration can be easily changed from
GN to 600x400 mm by simply turning the vertical rails by 90°. Adjust the
levels using as many as you want; 20 mm pitch to suit every need:
•30/25 kg LW: 6 grids GN 1/1 (18 positions available with pitch 20 mm);
6 grids 600x400 mm (18 positions available with pitch 20 mm), up to 9
ice cream basins 5 kg
•50/50 kg LW: 10 grids GN 1/1 (36 positions available with pitch 20
mm); 10 grids 600x400 mm (36 positions available with pitch 20 mm),
up to 18 ice cream basins 5 kg
•70/70 kg LW: 10 grids GN 2/1 (36 positions available with pitch 20
mm), 20 grids 600x400, 10 grids 600x800 mm (36 positions available
with pitch 20 mm), up to 36 ice cream basins 5 kg
air-o-system
air-o-defrost
make frozen food fresh
With the Electrolux air-o-defrost thawing cabinet, go from frozen to fresh
at the touch of a button. Food quality is guaranteed while saving time,
reducing weight loss and respecting maximum hygiene conditions.
air-o-defrost: fresh food directly
from the freezer! air-o-defrost:
for a unique, revolutionary
and patented thawing process that retains
full flavour, all nutritional values, original
texture and appearance of fresh products.
The secret is the unique combination of low
temperature steam injection and high-speed
airflow inside the cabinet during the thawing
process.
Compared to traditional thawing
methods (e.g. 3 °C cold room)
• Reduced thawing times: up to 80%
• Reduced weight loss
• Maintains the nutritional values
• Easy to use (on-off operation)
• Hygienic (bactericidal cycle)
Roll-in refrigerators
The air-o-system refrigerated roll-ins are
available for 10 GN 1/1, 20 GN 1/1, 20 GN
2/1 systems are fully compatible with their
trolleys and are all equipped with Smart
electronics granting full HACCP control and
the lowest running costs. In addition they
further reduce logistic costs caused by
loading/unloading operations.
Smart Roll-in 750 lt HACCP history
When the temperature exceeds critical
limits, acoustic and visual alarms are
activated. All events are recorded displaying
dates and times, max temperatures and
start and end times of the HACCP alarm.
Smart electronic defrost
The defrosting cycle is activated only
when necessary which means that if the
evaporator is covered with ice the defrosting
cycle will start automatically, resulting in less
energy consumption and a better uniformity
of the storage temperature.
Annual savings with air-o-defrost
€ 79.709,00
€ 37.636,00
€ 17.318,00
€ 2.657,00
Small restaurant
100 meals a day
kitchen staff:
3 people
280 working
days a year
€ 6.672,00
Large restaurant
250 meals a day
kitchen staff:
8 people
280 working
days a year
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
35
36
air-o-system
Main features
Ovens
air-o-steam® Touchline
Cooking modes
Convection cycle (25-300 ºC) with Lambda sensor
Table-top
type
Floor type
•
•
Convection cycle (25-300 ºC)
air-o-steam®
Table-top
type
Floor type
•
•
Convection cycle with automatic humidifier (25-300 ºC)
Combi cycle (25-250 ºC) with Lambda sensor
•
•
•
•
Combi cycle (25-250 ºC) with by-pass
Steam cycle (100 ºC)
•
•
•
•
Low temperature steam cycle (25-99 ºC)
•
•
•
•
Super heated steam (101-130 ºC)
•
•
•
•
Automatic cooking
•
•
•
•
Proving cycle
•
•
Regeneration cycle
•
•
Low Temperature Cooking (LTC)
•
•
air-o-convect
Table-top
type
Floor type
•
•
Automatic pre-heating
•
•
•
•
•
•
Automatic rapid cooling
•
•
•
•
•
•
•
•
•
•
•
•
Additional functions
Real humidity control with Lambda sensor
By-pass: humidity control
Automatic humidifier (11 settings): from zero to high moisture
Cooking chamber exhaust valve control
•
•
6 point multi-sensor (takes the lowest temperature)
•
•
Built-in automatic cleaning system
•
•
Built-in automatic cleaning system - with Green functions
•
•
•
•
Food probe
Programmable double-step cooking mode
ECO-Delta: selects cooking temperature according to food temperature
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
Pause
•
•
•
•
Manual water injection
•
•
•
•
•
•
Pulse Ventilation
•
•
•
•
•
•
•
•
•
•
1/2 fan speed
•
•
•
•
1/2 power
•
•
•
•
•
•
Quick cool down - fast cooling
•
•
Program library - 1000 free program slots, 16 steps
•
•
Automatic scale level diagnosis and automatic draining of the steam generator
•
•
•
•
Manual steam generator emptying
•
•
•
•
Automatic vapour quenching system
•
•
•
•
•
•
Automatic diagnosis system
•
•
Food Safe Control
•
•
USB port
•
•
HACCP download
•
•
EKIS: HACCP monitoring system
air-o-steam® Touchline
Connection and installation, conformity marks
Table-top
type
Floor type
air-o-steam®
Table-top
type
Floor type
air-o-convect
Table-top
type
Floor type
ETL and ETL Sanitization
•
•
•
•
•
•
Electrical safety: IMQ
•
•
•
•
•
•
Gas safety: Gastec QA high efficiency label and low emission label
•
•
•
•
•
•
Facilities for connection to soft and/or hot water: 2 pipes kit
included
•
•
•
•
•
•
IPX5 water protection
•
•
•
•
•
•
Height-adjustable feet
•
•
•
Manual, connection diagrams, user guide
•
•
•
•
•
•
Stacking executions: 6 on 6 GN 1/1, 6 on 10 GN 1/1
•
n.a.
•
n.a.
•
n.a.
•
•
•
•
Additional functions
On/off switch
•
•
High Definition Touch screen control panel (262,000 colours)
•
•
Both set and real values are displayed at the same time (expert
mode for air-o-steam® Touchline)
•
•
•
•
•
•
n.a.
•
n.a.
•
n.a.
•
Door shield
Digital temperature displays
•
•
•
•
•
•
Operational and warning displays (e.g. for open door, scale level…)
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
(external)
Displays can be read from 12 m away
•
•
Adjustable foreign-language display for appliance messages
•
•
Central dial and automatic cleaning system push-buttons
•
•
24 hr start time pre-selection / real-time clock
•
•
•
•
Thermal safety cut-out
•
•
•
•
High-performance steam generator with automatic water filling
•
•
•
•
Integrated hose with automatic rewind, integrated water stop
function with locking position
•
Spray hose
(external)
(external)
(external)
(external)
Lengthwise ventilation system for best evenness
•
•
•
•
•
•
Bi-functional fan
•
•
•
•
•
•
Hinged air baffle with quick-release locks
•
•
•
•
•
•
Fat filters
2-step opening for protection against steam exit (as optional)
Appliance door with dual glass panel and integrated fresh air
channel and with a hinged inner panel for ease of cleaning
Door handle for one-handed slam operation for table-top units
Door handle for one-handed operation with right locking for floor models
Door drip pan with automatic drain
n.a.
•
•
n.a.
n.a.
•
•
•
•
•
n.a.
•
n.a.
•
n.a.
•
n.a.
n.a.
•
n.a.
•
•
n.a.
•
n.a.
Door locking positions at 60°/110°/180°
•
•
•
•
•
•
Touchless door contact switch
•
•
•
•
•
•
Self-explanatory symbols for maximum ease of operation
•
•
•
•
•
•
Compact floor print
•
•
•
•
•
•
External panels in AISI 304
•
•
•
•
•
Cooking chamber in AISI 304
•
•
•
•
•
•
Seam-free hygienic cooking cabinet with rounded corners
•
•
•
•
•
•
Halogen cooking cabinet lighting with Ceran glass, shockproof
•
•
•
•
•
•
Tank-shaped cooking cabinet to guard against spills
•
•
•
•
•
•
Removable, complete pan rack (table-top units), rail spacing 65 mm
•
n.a.
•
n.a.
n.a.
•
n.a.
•
n.a.
n.a.
•
n.a.
•
n.a.
•
•
n.a.
•
n.a.
•
n.a.
Mobile oven rack (floor models), with pan container stopper.
Rounded corners. Built-in drip pan with drain
n.a.
•
Mobile pan rack with container stopper
Side run-in rail for mobile oven rack
Drawer-like detergent container
n.a.
•
n.a.
•
n.a.
•
High efficiency and low emission cavity burners with design heat exchangers
Fast plug-in system for detergents
•
•
•
•
•
•
High efficiency and low emission steam generator burners with
design heat exchangers
•
•
•
•
•
•
38
air-o-system
Main features
Blast chiller/freezers
Chilling and Freezing modes
air-o-chill®
Cruise cycle automatically controls the chilling process according to the type and size of food load (20 GN 2/1 models excluded)
•
Soft Chilling (recommended for vegetables) chills product from 90 °C to 3 °C in less than 90 minutes. Working temperature: -2 °C
•
Hard chilling (recommended for meats) chills product from 90 °C to 3 °C in less than 90 minutes. Working temperature: -20 °C
•
Cooler (automatically activated after chilling) holds product at 3 °C
•
Blast freezing freezes product from 90 °C to -18 °C in less than 240 minutes. Working temperature: -36 °C
•
Freezer (automatically activated after blast freezing) holds product at -22 °C
•
Customizable programs
•
Turbo Cooling function. Working temperature: +3 °C or -36 °C
•
Additional functions
2 customizable programs per mode + 2 ice cream cycles
•
Time and working temperatures can be customized
•
3 single-sensor food probe as accessory
3-sensor food probe
•
Automatic Intelligent defrosting
•
Manual defrosting
•
Mode settings: compliance with UK, NF or custom standards
•
Parameter settings
•
Audible alarms and visual indicators for safety (HACCP) problems
•
Audible alarms and visual indicators for unit malfunctions
•
Automatic diagnosis system
•
RS 485 serial port
EKIS: HACCP monitoring system
Features
Self-explanatory symbols for maximum ease of operation
•
During cycle, temperature and actual residual time are displayed
•
Digital temperature displays, visible from 12 m away
•
Digital timer, 0-8 hours, or permanent setting
•
Operational and warning displays
•
Additional functions can be selected at the touch of a button
•
Large fans for maximum heat extraction
•
Coated evaporator fins
•
Magnetic, removable gaskets with heating frames
•
Door handle for one-handed operation
•
AISI 304 stainless steel material
•
Pan racks compatible with equivalent air-o-steam ovens
•
Connection and installation, conformity marks
Height-adjustable feet (20 GN 2/1 models excluded)
•
air-o-chill 6 GN 1/1, 10 GN 1/1 and 10 GN 2/1 can be equipped with castors
•
Handbook, wiring diagrams, conformity declarations
•
®
Stacking executions: air-o-chill® 6 GN 1/1 below air-o-steam 6 GN 1/1
• Standard
Optional
n.a. Not available
The range
air-o-steam® Touchline
6 GN 1/1 - electric/gas
External dimensions (wxdxh)
898x915x808 mm
10 GN 1/1 - electric/gas
External dimensions (wxdxh)
898x915x1058 mm
10 GN 2/1 - electric/gas
External dimensions (wxdxh)
1208x1065x1058 mm
20 GN 1/1 - electric/gas
External dimensions (wxdxh)
993x957x1795 mm
20 GN 2/1 - electric/gas
External dimensions (wxdxh)
1243x1107x1795 mm
10 GN 2/1 - electric/gas
External dimensions (wxdxh)
1208x1065x1058 mm
20 GN 1/1 - electric/gas
External dimensions (wxdxh)
993x957x1795 mm
20 GN 2/1 - electric/gas
External dimensions (wxdxh)
1243x1107x1795 mm
20 GN 1/1 - electric/gas
External dimensions (wxdxh)
993x957x1795 mm
20 GN 2/1 - electric/gas
External dimensions (wxdxh)
1243x1107x1795 mm
air-o-steam®
6 GN 1/1 - electric/gas
External dimensions (wxdxh)
898x915x808 mm
10 GN 1/1 - electric/gas
External dimensions (wxdxh)
898x915x1058 mm
air-o-convect
6 GN 1/1 - electric/gas
External dimensions (wxdxh)
898x915x808 mm
10 GN 1/1 - electric/gas
External dimensions (wxdxh)
898x915x1058 mm
10 GN 2/1 - electric/gas
External dimensions (wxdxh)
1208x1065x1058 mm
air-o-chill®
30/25 kg - 6 GN 1/1
External dimensions (wxdxh)
895x940x1060 mm
50/50 kg - 10 GN 1/1
External dimensions (wxdxh)
895x940x1730 mm
70/70 kg - 10 GN 2/1
External dimensions (wxdxh)
1250x1093x1730 mm
100/85 kg - 20 GN 1/1
External dimensions (wxdxh)
1040x850x1783 mm
180/170 kg - 20 GN 2/1
External dimensions (wxdxh)
1400x1260x2473 mm
9JEETU
The Company reserves the right to change specifications without notice. Pictures are not contractual.
www.electrolux.com/foodservice
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