Electrolux Professional Combi Oven 227826 – SkyLine Premium, Electric Combi Oven 10GN1/1

Ten GN 1/1 levels and a 50 kg maximum load in a 867 × 775 mm footprint give the 227826 a lot of capacity for its deck area. At a default electrical power of 19 kW, it is sized for a serious production galley without pushing into the largest supply groups on a typical marine switchboard.

The supply range of 380–415 V/3 ph/50–60 Hz is written for vessels that may see mixed shore connections as well as onboard generation. A combi oven that tolerates both 50 and 60 Hz simplifies specification when the ship trades globally and may be built in a yard with a different standard from the operating region. With IPX5 rating, the unit can live in a galley where cleaning is done with spray lances, which is standard practice aboard.

External dimensions are 867 mm in width, 775 mm in depth and 1058 mm in height. That height keeps the top rack at a workable reach when the oven is mounted on a stand, while the sub-900 mm width lets it pass through most galley doors during installation. Net weight is 138 kg, with a shipping weight of 156 kg and a shipping volume of 1.11 m³, so the logistics team can plan craneage and access well before the oven arrives at the yard.

Electrically, maximum power is quoted at 20.3 kW with a default configuration of 19 kW. That figure goes straight into the load calculation for the cooking distribution panel, and on a refit it often decides whether an existing feeder can be reused. The oven connects to cold water through 3/4" inlets on positions CWI1 and CWI2, with a permitted pressure band of 1–6 bar, and drains through a 50 mm outlet. Water quality is specified at chlorides below 85 ppm and conductivity above 50 µS/cm; on a vessel making its own water, that means checking the treatment train rather than assuming potable equals suitable for a steam generator.

This is a SkyLine Premium model with a built-in steam generator and Lambda sensor humidity control. That combination allows dry convection, combined convection and steam cycles, and a low-temperature steam cycle for sous-vide and delicate work from the same cavity. The core temperature probe supports cooking to temperature rather than time, and the programmable recipe memory lets those cycles be standardised across a fleet instead of held in one chef’s notebook.

Build and control

• IPX5 rated against water ingress
• Rounded internal corners for cleaning
• HACCP data logging
• Digital control display
• USB port for HACCP data, programmes and software updates
• Network connectivity for remote monitoring
• Programmable recipe memory
• Core temperature probe
• Lambda sensor humidity control
• Self-diagnostic back-up mode
• Built-in steam generator
• Dry convection cycle
• Combined convection and steam cycle
• Low-temperature steam cycle for sous-vide and delicate cooking

This configuration suits a main or satellite galley that needs full combi functionality in a 10 GN 1/1 size, with connectivity and HACCP logging to satisfy inspection regimes. It is the wrong choice where only simple convection baking is required and neither steam nor core probing will ever be used; in that case a simpler convection oven will free electrical capacity and budget for other loads. Ordered under Electrolux Professional product number (PNC) 227826.