Electrolux Professional Combi Oven 227926 – SkyLine Pro, Electric Combi Oven 10GN1/1

Ten GN 1/1 levels and a 50 kg maximum load put the 227926 SkyLine Pro squarely in the mid-size section of a ship’s hot galley. At 867 x 775 x 1058 mm and a net weight of 127 kg, it carries that capacity in a footprint that fits a single cook line without dominating the deck.

The 440 V/3 ph/50-60 Hz connection matches the typical marine switchboard, so this oven can sit on a 60 Hz vessel without special transformers or separate shore-style supplies. Electrical power is quoted at 19.8 kW maximum with 19 kW as the default setting, which is a relevant number for both the main switchboard load calculation and any emergency generator profile. At 1–6 bar the fresh-water pressure window is wide enough to live comfortably on ship’s hydrophore systems that cycle as tanks fill and empty.

The unit is boilerless, using direct steam injection rather than a separate steam generator. That simplifies installation and removes boiler descaling from the maintenance plan, but it does put more emphasis on water quality, which is why the specification calls for chlorides below 10 ppm and conductivity above 50 µS/cm. On vessels making potable water by reverse osmosis, that means blending or conditioning the feed so the oven can sense and manage it correctly. The cold-water inlet is through 3/4" connections labelled CWI1 and CWI2, with condensate and waste leaving through a 50 mm drain, so the galley drain line needs to be sized and trapped accordingly.

Capacity and air movement sit together. Ten GN 1/1 trays at 50 kg total load need even heat across the cavity to avoid hot and cold zones when the ship is rolling. The multi-speed reversing fan is the core of that: fan direction changes keep load edges from burning while centres lag behind, and multiple speed steps allow gentler air movement for delicate work. Dry convection, boilerless steam injection and a low-temperature steam cycle cover the standard marine cooking spectrum from baking to sous-vide and reheating, while keeping the same chamber and control interface.

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

Automatic wash cycles and rounded internal corners reduce turnaround between services, but they also affect inspection: HACCP data logging with USB export and network connectivity mean temperature records and programmes can be pulled without manual logs. The core temperature probe links that record to what was actually cooked, rather than only to air temperature.

This unit is a sound choice where the requirement is a single 10-level oven on a 440 V marine supply and there is a preference for boilerless steam to avoid boiler maintenance. It is not the right selection for galleys that need higher tray counts per footprint; in that case, the larger bodies in the SkyLine line should be reviewed instead.

Ordered under Electrolux Professional product number (PNC) 227926.