Stop settling for slow, inconsistent cooking. This full-size electric combi oven delivers precise thermal control, integrated steam generation without a boiler, and a capacity engineered for continuous service in high-volume kitchens. Owners and kitchen managers will find predictable performance, repeatable results, and energy features that reduce utility costs while maintaining production throughput.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and lock controls. Remove racks and wash with warm, soapy water; rinse and dry. Wipe interior daily with a non-abrasive, food-safe degreaser to remove grease and food residue. Flush steam generator per Electrolux guidelines and descale with approved solution monthly. Clean door seals and check for wear; replace if damaged. Vacuum condenser and ventilation filters weekly to improve efficiency and reduce fire risk. Document each cleaning to satisfy CSA and health inspections.#@@#Additional Info#@#Electrolux 219652 SkyLine ProS 101 combi oven operates at 208v, 3-phase power, providing boilerless steam and convection cooking. It accepts six 12" x 20" or ten 13" x 18" pans, draws 56.3 amps, and meets CSA, ETL, and CE certifications.#@@#General Info#@#Description #@#
Stop settling for slow, inconsistent cooking. This full-size electric combi oven delivers precise thermal control, integrated steam generation without a boiler, and a capacity engineered for continuous service in high-volume kitchens. Owners and kitchen managers will find predictable performance, repeatable results, and energy features that reduce utility costs while maintaining production throughput.
#@@# Capacity And Layout#@#
The cavity accepts six 12" x 20" full-size hotel pans or ten 13" x 18" half-size sheet pans, enabling simultaneous production of multiple trays or mixed menus. This configuration maximizes output per cycle and minimizes labor moves during peak service.
#@@# Boilerless Steam System#@#
The unit produces steam on demand without a separate boiler, reducing maintenance complexity and eliminating boiler management tasks. Operators gain immediate steam injection for proofs, regenerations, and moist-heat cooking while avoiding boiler downtime.
#@@# Precise Control Interface#@#
A dials and buttons control scheme provides tactile, immediate adjustments for time, temperature, and humidity, supporting rapid changes between cooking modes. Staff members adapt quickly with a familiar mechanical interface that reduces training time.
#@@# Robust Electrical Specification#@#
The oven runs on 208 volts, three-phase power with a rated current of 56.3 amps and 60 Hz frequency, matching commercial electrical infrastructures in professional kitchens. Facility planners will appreciate clear electrical requirements for circuit sizing and panel allocation.
#@@# Sanitation And Safety Certifications#@#
Certified by CSA, CETLUS, and listed for sanitation, the unit meets recognized safety and hygiene standards for commercial foodservice use. Managers will document compliance during inspections and streamline acceptance for institutional operations.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect door seals weekly and replace any cracked seals to maintain temperature. Clean the interior chamber after each service day with a nonabrasive, food-safe detergent and hot water; rinse thoroughly. Flush the steam generator and drain lines monthly to remove mineral buildup. Descale components with an approved solution every three months if water hardness exceeds 120 ppm. Lubricate door hinges quarterly and tighten electrical connections annually.