Electrolux IPX5 Air O Steam Convection Steamer

Applications & Use Cases

• Large-scale catering operations, such as hotels, hospitals, and institutional kitchens, for high-volume meal preparation.
• Commercial restaurants and canteens requiring versatile cooking methods including steaming, convection baking, and combi-steaming.
• Food manufacturing facilities for precise thermal processing of various food items.
• Central production kitchens preparing meals for multiple outlets or delivery services.

Typical Specifications

Typical capacity

For this class of equipment, capacities commonly range from 6 to 20 GN 1/1 pans, or equivalent, depending on the specific model and configuration.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz, with power ratings varying significantly based on size and features.

Construction material

The internal and external construction is typically high-grade stainless steel for hygiene, durability, and ease of cleaning.

Temperature range

Convection steamers commonly offer a wide temperature range, typically from 30°C to 300°C for various cooking modes.

Control type

Modern units often feature electronic controls, with some offering programmable recipes and digital displays for precise operation.

Water connection

A direct potable water connection and drainage are essential for steam generation and waste water removal.

Cleaning system

Many units in this category incorporate an automatic or semi-automatic cleaning system to maintain hygiene standards.

Frequently Asked Questions

• What does 'IPX5' signify?

  IPX5 indicates that the equipment is protected against low-pressure jets of water from any direction. This is important for cleaning and maintaining hygiene in a commercial kitchen environment.

• What are the main benefits of a combi-steamer?

• Is installation complex for this type of equipment?

• What maintenance is generally required?

• Can this unit be used for both steaming and convection baking?