Electrolux Professional Combi Oven 227916 – SkyLine Pro, Electric Combi Oven 6GN1/1

Six GN 1/1 levels and a 30 kg maximum load in a body only 867 x 775 x 808 mm set the scale of the SkyLine Pro 227916. At a default electrical load of 11.1 kW on a 380–415 V/3 ph/50–60 Hz supply, it fits the electrical envelope of many existing switchboards without a special feed.

Those dimensions matter in a marine galley where every cooking position competes with cold storage, prep and warewashing on the same line. At 775 mm depth this combi can sit on the hot side without pushing the ventilation canopy or service spine out of alignment, and 808 mm overall height keeps it within a comfortable reach zone when stacked or mounted on a low stand. The 380–415 V/3 ph/50–60 Hz rating means it can be used on vessels that see both 50 Hz and 60 Hz grids during their life, avoiding frequency-related fan and pump issues when shore or ship supply changes.

This SkyLine Pro model is a boilerless electric combi oven with steam injection rather than a separate boiler. Electrical power maxes at 11.8 kW, with 11.1 kW as the default setting, giving designers a clear figure for both breaker sizing and load-shedding schemes. The cavity takes 6 GN 1/1 trays and up to 30 kg of food product, so batch sizes can be planned realistically against service numbers instead of guessed. A multi-speed reversing fan moves the air through the chamber, balancing colour and doneness across all six levels. The drain connection is a 50 mm outlet and cold water connections are two 3/4" inlets labelled CWI1 and CWI2, with a specified inlet pressure between 1 and 6 bar, so the ship’s hydrophore set-point has to sit inside that band.

Water quality is not a side issue on a combi, especially where technical water or RO plants feed several consumers. This unit calls for chlorides below 10 ppm and conductivity above 50 µS/cm, values that have to be checked against the vessel’s water-treatment regime. If those figures are ignored the consequence tends to be scaling and corrosion in the hydraulic path and chamber, which then becomes an availability problem rather than just a maintenance cost.

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
• Self-diagnostic back-up mode
• Boilerless steam injection
• Dry convection cycle
• Low-temperature steam cycle for sous-vide and delicate cooking
• Automatic wash cycle
• Multi-speed reversing fan

The low-temperature steam cycle and core probe make sense where sous-vide regeneration and delicate cooking run alongside standard convection and combi modes, but the 30 kg load and 6-tray format set a limit: this is not the right model where whole-service production is pushed through a single oven for several hundred covers. In those cases a larger footprint or additional units will be the safer choice. For a small to mid-size galley, or as a specialised station oven alongside larger combis, its electrical and space demands stay manageable.

Ordered under Electrolux Professional product number (PNC) 227916.