Electrolux air-o-steam blends tradition with the latest technological research in order to satisfy the creativity
and working requirements of today's professional kitchen. The air-o-steam range offers a choice of different
models available in two levels of operation, providing a high degree of automation and an extensive range of
accessories. The air-o-steam combis 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.
The air-o-steam combis detailed are level A, 10 GN 2/1 electric models.3
Electrolux air-o-steam blends tradition with the latest technological research in order to satisfy the creativity and working requirements of today's professional kitchen. The air-o-steam range offers a choice of different models available in two levels of operation, providing a high degree of automation and an extensive range of accessories. The air-o-steam combis 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. The air-o-steam combis detailed are level A, 20 GN 1/1 electric models.
- Autoclima. The ideal cooking conditions for each dish.
Autoclima is the control system that sets and maintains the oven conditions most suited to the dish you’re cooking. Autoclima automatically controls the temperature and humidity precisely to the cooking method selected. Autoclima is also ideal for reheating dishes that have been previously cooked, chilled and stored.
- Core probe. The assurance of perfect cooking results every time
The core probe is an extremely practical device that precisely measures the temperature inside food during cooking, causing The Mix to stop heating once the required cooking temperature has been reached. The core probe ensures that the temperature for cooking than heating during subsequent holding is just right. The Mix can also use needle probes (Ø 1 mm) for smaller-sized dishes or when cooking vacuum-packed foods.
To modulate Spa they give beyond vent'anni it plans and it produces equipments for the professional ristorazione. The range wide of attrezzture comprises also a line of ovens for gastronomia and simple breadmaking. Available in the versions to gas or electrical workers, direct and indirect), electronic or analogic convection or compounds (, ability 6 or 10 teglie. The baking room is realized in AISI 304 with lucid finish in BA.Gli angles of the room is rounded off in order to favor a better circulation of the air and therefore more uniformità than baking. The grills are in tondino for an easy cleansing. The door is equipped of double glass insulation, with opening to book for cleansing. Endowed door of packing to double quantity labbro and double small basin you collect drops. The ovens are equipped of cycle of cooling of the room and mechanical valve for the scrico of the vapor in esubero in the room. Motor to double speed and automatic reversal of the spin of the impeller in order to improve the baking. Gestibili cycles of baking to time or with probe to the heart.
Electrolux air-o-convect blends tradition with the latest technological research in order to satisfy the creativity and working requirements of today's professional kitchen. The air-o-convect range offers a choice of different models, providing a high degree of automation and an extensive range of accessories. 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.
The air-o-convect ovens detailed are 6 GN 1/1 gas models.
The great tradition of classic ovens comes back to life in a modern,versatile and always reliable line. Designed to meet the needs and paces of modern food service, the Mixter line combines sturdiness with outstanding practicality and flexibility of use.
