The Electrolux SkyLine ProS 101 combi oven offers cooking flexibility and efficiency for high-volume kitchens. It combines electric convection with controlled moistening for consistent results. This half-size, boilerless unit holds ten 12" x 20" hotel pans or ten 1/1 GN pans and features touchline controls, automated cleaning, and safety certifications to reduce downtime and simplify sanitation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Electrolux 266382 combi oven and let it cool. Soak racks and trays in soapy water; scrub with a non-abrasive pad. Wipe interior with mild detergent and a soft cloth, focusing on seals and steam inlet. Clean door glass with a non-abrasive cleaner. Empty and clean drain and channels. Replace filters and grids after drying. Run the self-clean cycle, ensure dryness, and restore power to maintain safety, efficiency, and standards.#@@#Additional Info#@#The Electrolux SkyLine ProS 101 combi oven (model 266382) is a boilerless, electric, half-size unit with 10-pan capacity, 42.02 cu. ft. volume, TOUCHLINE controls, self-cleaning, stainless steel build, and multiple advanced features.#@@#General Info#@#Description #@#
The Electrolux SkyLine ProS 101 combi oven offers cooking flexibility and efficiency for high-volume kitchens. It combines electric convection with controlled moistening for consistent results. This half-size, boilerless unit holds ten 12" x 20" hotel pans or ten 1/1 GN pans and features touchline controls, automated cleaning, and safety certifications to reduce downtime and simplify sanitation.
#@@# Touchline Control#@#
The intuitive touch panel provides programmable recipes, an automatic moistener with 11 settings, and a core temperature probe. It reduces training time and standardizes cooking. Variable fan speed, hold, and cooling functions help manage yield and texture across menu items.
#@@# Boilerless Moisture System#@#
The boilerless steam source delivers controlled humidity without external hookups, enabling on-demand steam injection and simpler installation. Kitchens achieve consistent baking, roasting, and steaming while avoiding boiler maintenance and downtime.
#@@# Pan Capacity#@#
With space for ten 12" x 20" hotel pans, the oven supports batch cooking for large trays, boosting throughput in high-volume operations. This capacity reduces labor and cycle counts during peak service.
#@@# Construction And Safety#@#
Built with stainless steel inside and out and a double-glazed door, the oven withstands rigorous cleaning and limits heat transfer for safety. Certified by cETLus and ETL Sanitation and rated IPX5, it meets commercial hygiene standards.
#@@# Energy And Power#@#
Running at 480 volts, 3-phase, 60 Hz with 16.5 kW input, the unit ensures consistent power for production. Its Energy Star listing confirms efficiency for energy-conscious facilities.
#@@# Serviceability And Accessories#@#
The oven includes three stainless steel grids and two control panel filters for easy setup and maintenance. Automatic self-cleaning reduces manual labor, while replaceable filters simplify upkeep.
#@@#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 and clean the combi oven chamber and gasket weekly to prevent residue and ensure sealing. Descale the moistener monthly with approved descaler for steam performance. Wash grids and filters monthly; dry filters before reinstalling. Run self-clean after heavy use and check probe accuracy quarterly. Inspect fan, tighten fasteners, and confirm door integrity. Clean surfaces with nonabrasive cleaner and verify 480V, 3-Ph connections before service.