Electrolux Professional Combi Oven 227626 – SkyLine ProS, Electric Combi Oven 10GN1/1

Ten GN 1/1 levels and a 50 kg maximum load define the working capacity of the SkyLine ProS combi oven 227626. At a default electrical power of 19 kW, rising to 19.8 kW maximum, it is sized for a main galley that needs full-sheet production without moving up to a larger body.

On board, the 440 V/3 ph/50-60 Hz supply voltage means this oven can be tied straight to a marine switchboard built around the same rating, without asking the yard for a non-standard feed. The footprint of 867 x 775 mm and a height of 1058 mm gives a compact block that will usually fit under existing canopies and between established line equipment, important when retrofitting into a constrained galley. Net weight is 127 kg, so structural loading and lifting are manageable, while IPX5 protection and rounded internal corners suit hose-down cleaning in accordance with shipboard hygiene routines rather than dry wiping.

The 227626 is a boilerless SkyLine ProS combi, using steam injection instead of a separate steam generator. That removes boiler descaling from the maintenance schedule and still provides a low-temperature steam cycle for sous-vide and delicate cooking alongside a dry convection cycle. Water quality limits are explicit: chlorides must stay below 10 ppm and conductivity above 50 µS/cm. Those figures have to be checked against the vessel’s potable-water treatment specification, because exceeding them will shorten component life and may put the unit outside the conditions the maker has designed for.

Connection details are straightforward for the yard. Cold water comes in through 3/4" CWI1–CWI2 connections at an inlet pressure between 1 and 6 bar, so both gravity-fed and pumped systems can be accommodated as long as they stay within that band. The drain is a 50 mm outlet, which should be included in the galley waste routing from the outset rather than picked up late in the build. Shipping data — 144 kg gross weight and 1.11 m³ shipping volume — matter when the route from quay to galley involves narrow doors or lifts with tight limits.

Size and load feed directly into menu and batch planning. Ten levels at up to 50 kg total allow a mixed-tray MultiTimer approach in a single cabinet instead of spreading production across several smaller ovens. Electrical power at 19–19.8 kW has to be reserved on the distribution board; that is a significant consumer on a galley section panel, so it belongs in the early power-balance calculation, not in late-stage equipment selection.

Build and control

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

This unit is the right choice where a single 10-tray combi can carry the load and a 19.8 kW, 440 V/3 ph/50-60 Hz connection is readily available. It is the wrong choice where the menu and service pattern demand larger-format GN loads per batch, or where the ship’s water supply cannot reliably remain below 10 ppm chlorides and above 50 µS/cm conductivity. Ordered under Electrolux Professional product number (PNC) 227626.