Electrolux Professional Combi Oven 227835 – SkyLine Premium, Electric Combi Oven 10GN2/1

Ten GN 2/1 levels and a maximum load of 100 kg set the 227835 up as a production oven, not a finishing cabinet. At 1090 x 971 x 1058 mm and a net weight of 179 kg it is a substantial body to place on a marine galley deck, so the footprint and clearances need to be fixed early in the layout.

Supply is 440 V/3 ph/50–60 Hz, which aligns with typical shipboard distribution rather than a shore-only 400 V network. Electrical power is quoted at 39 kW maximum with a 37.4 kW default setting; on a vessel where the galley sits behind a limited breaker allowance, that difference is part of the load calculation with the yard. The unit connects to cold water through two 3/4" inlets (CWI1–CWI2), and drains through a 50 mm outlet, so the scupper and drain plan has to accommodate that pipe size and the required air gap.

Water quality figures are explicit: chlorides must be below 85 ppm and conductivity above 50 µS/cm. On a ship running its own fresh water plant, those numbers tie the combi oven into the water-treatment regime; if potable water falls outside that range, scaling or corrosion in the steam generator becomes a service issue rather than a warranty argument. Operating pressure for the water inlet is 1–6 bar, which covers most pressurised marine potable systems without a booster pump.

The oven ships as a SkyLine Premium with a built‑in steam generator and Lambda sensor humidity control. That means steam is generated in a dedicated boiler rather than by spraying water onto hot elements, and cavity humidity is measured in real time instead of inferred from time and temperature alone. Dry convection, combined convection and steam, and a low‑temperature steam cycle for sous‑vide and delicate cooking are all available, with a core temperature probe to bring cooking to a measured internal temperature instead of a fixed duration.

Externally, shipping weight is 204 kg and shipping volume is 1.59 m³, which matter when equipment is being loaded through hatches or by stores crane rather than at street level. The ISO 9001, ISO 14001, ISO 45001 and ISO 50001 listings describe the manufacturer’s management systems around quality, environment, occupational health and safety, and energy, which some operators now require to be documented during specification.

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 is a good fit where a single 10-level GN 2/1 oven is expected to handle core production, with recipes and HACCP records managed centrally over the network. It is the wrong choice for a small pantry that only ever runs GN 1/1 trays or lacks the electrical capacity for a 37.4 kW default draw; in that case a smaller SkyLine body is easier to accommodate. Ordered under Electrolux Professional product number (PNC) 227835.