Electrolux Professional Combi Oven 227619 – SkyLine ProS, Electric Combi Oven 10GN2/1

Ten GN 2/1 levels with a maximum load of 100 kg put the 227619 in the large-format end of the SkyLine ProS range. At up to 37.9 kW electrical power on a 380–415 V/3 ph/50–60 Hz supply, it is sized as a main production oven, not a support unit.

That rating matters on a vessel because every kilowatt feeds into both the electrical balance and the HVAC load. A combi of this capacity can replace several smaller ovens and steamers, but the 35.4 kW default power still has to be allowed for on the switchboard and in the galley’s ventilation design. The IPX5 ingress protection aligns with a marine cleaning regime where cabinets are rinsed with spray rather than wiped down, but it also means the deck drainage and deckhead clearances must be planned so that wash water and steam do not migrate into adjacent equipment.

The 227619 is a SkyLine ProS boilerless combi, using steam injection rather than a dedicated boiler to generate humidity. Ten GN 2/1 positions allow full-size trays and grids to be loaded for batch cooking or bulk regeneration, and the 163 kg net weight gives a sense of the structure required to support that load in service. External dimensions of 1090 mm width, 971 mm depth and 1058 mm height need to be checked against existing bulkhead penetrations and lifts when retrofitting; the 1.59 m³ shipping volume and 188 kg shipping weight are part of the logistics conversation with the yard or ship manager.

Water quality is specified at chlorides below 10 ppm and conductivity above 50 µS/cm. Onboard water treatment therefore has to be engineered so that softened or RO-blended water lands inside those limits to protect the stainless steel cavity and the steam system. The unit takes its cold water through 3/4" inlets (CWI1–CWI2) at a stabilised pressure between 1 and 6 bar, and discharges via a 50 mm drain. Those figures should be tied into the galley’s common water and drain manifolds early; changing them after the oven is on board is expensive.

Build and control

• IPX5 rated against water ingress
• Rounded internal corners for cleaning
• HACCP data logging
• Touch-screen control panel
• USB port for HACCP data, programmes and software updates
• Network connectivity for remote monitoring
• Programmable recipe memory
• Core temperature probe
• Self-diagnostic back-up mode
• MultiTimer for parallel cooking cycles
• Boilerless steam injection
• Dry convection cycle
• Low-temperature steam cycle for sous-vide and delicate cooking
• Automatic wash cycle

MultiTimer and programmable recipes are where this oven earns its keep in a shipboard galley: multiple cooking cycles can be run in parallel and repeated exactly, while HACCP data logging gives a verifiable record for inspection. The low-temperature steam cycle supports sous-vide and delicate products, but the same chamber handles dry convection, so one footprint covers varied menus across different services.

This is the right choice when the galley needs a single 10 GN 2/1 platform to carry a mixed production load and the vessel can allocate a 380–415 V/3 ph/50–60 Hz supply at 35.4–37.9 kW. It is the wrong unit for a pantry or small-crew galley where deck space, connected power and extraction are constrained; a smaller GN 1/1 model will be easier to place and feed electrically in those cases.

Ordered under Electrolux Professional product number (PNC) 227619.