Electrolux EBSL70SP Combi-Steam Oven

[rotuts]

Host's note: this topic was split from the All about "sous vide" eggs topic.

 

nice PedroG Combi is the way to go

 

 

 

I could not find any info on the Electrolux EBSL70SP  on line in english

 

would you post some info on it, size, pics etc ?:

 

congratulations !

Edited November 15, 2015 by Smithy
Added host's note (log)

[PedroG]

Hi rotuts

 

Here is a link to the user manual: http://www.electrolux-ui.com//DocumentDownLoad.aspx?DocURL=2014\867\302376umEN.pdf

And here is a picture.

Dimensions are Height 594 x Width 594 x Depth 567 mm

Trays are 385 x 465 mm

The sous vide function is full steam with temperature settings in 1°C increments from 50°C to 95°C. Temperature is controlled by modifying the interval between steam injections.

 

Here are temperature stability measurements:

[rotuts]

many thanks

 

the picture does not come through

 

pretty stunning Id say.

 

congratulations again !

[PedroG]

OK here is the picture:

[rotuts]

on pp 38 of the manual it states that the volume is 71 L.

 

if Ive done the conversion correctly ( for comparison purposes )   that 2.5 cubic feet.

 

the home steam ovens ive read about available in the US  run 1.5 to 1.7 c.f.

 

so your is notably larger !

 

I wonder why this Electrolux is not available in the US   that's a significant difference is usefulness Id say.

 

it seems that it would hold an American 1/2 sheet pan with room to spare.

Edited November 15, 2015 by rotuts (log)

[rotuts]

its a shame that EX does not make an optional stainless steel enclosure, so this oven could be placed on top of a sturdy table

 

Id consider it.  I just move my NerveCenter    i.e. the AlexiaPID and grinder etc

[rotuts]

of interest in the Manual :

 

pp 21  type of water to use :

 

" Warning :  Use only cold tap water.  Do not use filtered ( demineralized ) or distilled water "

 

there is a section on how to de-scale the oven, but why would you not use de-calcififed water ?

 

is there some ionic component in its control of the water reservoir ?

[Smithy]

of interest in the Manual :

 

pp 21  type of water to use :

 

" Warning :  Use only cold tap water.  Do not use filtered ( demineralized ) or distilled water "

 

there is a section on how to de-scale the oven, but why would you not use de-calcififed water ?

 

is there some ionic component in its control of the water reservoir ?

If the water is too pure it will have a corrosive effect on the pipes, given enough time. I wouldn't expect bottled distilled water or filtered water to be that pure, but truly de-ionized water would be. Do you suppose they're just erring on the side of caution?

[rotuts]

interesting points.

 

makes no sense to me, but lots of things make no sense to me

 

 

my tap water starts out at at about 120 ppm or a bit less.  after a Brita pass through it is < 25 ppm.

 

I use Sofcheck chem strips to check the water which tells me when to replace the Brita cartridge   

 

it lasts a long long time for lowering Calcium.

 

I cant see how this sort of water would damage a Steam Oven

 

indeed the CSB get that same water.

Edited November 15, 2015 by rotuts (log)

[gfweb]

If the water is too pure it will have a corrosive effect on the pipes, given enough time. I wouldn't expect bottled distilled water or filtered water to be that pure, but truly de-ionized water would be.

 

Could you explain this?

[Smithy]

Could you explain this?

 

I wish I could, but I don't remember the chemistry behind it. I am providing the concise summary of the reason behind the elaborate water treatment needed for my former employer's power house.  The process began with very clean water, filtered it further, de-ionized it and then added certain carefully selected ionic compounds to prevent corrosion of the boiler tubes.  If more thorough information comes back to me I'll PM you (and anyone else who asks) with more information. I was very surprised to learn that water can be too pure to be good for equipment such as boilers!

[blue_dolphin]

The best explanation that I've come upon for the relatively recent guidance to avoid distilled water in steam irons is to avoid producing superheated water (due to the lack of nucleation sites) that could bump and spray the user with steam when the iron is moved. 

I would think that the average home iron, even if refilled with purified water,  would end up with enough particulates or surface irregularities inside that this is unlikely but perhaps not.

And I wouldn't think the oven would be subject to the sort of movement that an iron would but maybe everyone is just being very careful lest they be sued.  

[Joe Blowe]

Could you explain this?

 

Google "hungry water" or "reverse osmosis corrosion."  Both of those will return topics on how water that is "too pure" -- in regards to alkalinity or hardness -- can strip minerals out of metal piping.

 

The manufacturer of our kitchen faucet will void the warranty if attached to a reverse osmosis system...

[gfweb]

Huh.

 

So ideally, one would have water that is a saturated soln with whatever metals are in the pipes so that it doesn't leach out metal from the pipes.

 

I didn't google long and hard, just enough to get the premise. I still don't know if this issue is conjecture or actually a proven problem. The solubility of metals in water is low enough that I could imagine that a pipe would last generations before a problem arose. For what its worth, our house is > 200 yrs old and has been plumbed for about 100 yrs. The old pipes aren't corroded, if anything they are clogged with iron and perhaps calcium deposits.

[rotuts]

PedroG suggested he would contact EX and let us know.

 

the price of the oven is about  $ 2,200 to 2,600  or so.

 

a bargain Id say for the space it has.

 

now about the EX  'box' to put it in so I can live on a very sturdy table  ....

Edited November 16, 2015 by rotuts (log)

[PedroG]

I just had a phone call from Electrolux Switzerland:

1. So far Electrolux combi-steam-ovens are not represented in the USA; Model EBSL70 is brandnew.

2. Regarding tap water instead of distilled or demineralized water they sent the question to the factory, we may have to wait a few weeks for the answer.

[PedroG]

Now finally I got the answers from Electrolux:

• Model EBSL70 is not marketed in the US and there are no plans to do so later.
• Demineralized water is aggressive and may influence corrosion of certain parts.

I am now doing sous vide for a few hours in the steamer, for longer cooking times I still use my SVM/FMM.

[rotuts]

what a shame its not coming to the USA

 

esp. if it had its own ELX 'container' so it could sit on a sturdy table rather than be built in

 

I would find a way to have one

 

the 'aggressiveness' of demineralized water is interesting, Ill have to test the pH of the water out of the Brita

 

I wonder if that's what they meant ?