Convection oven Tecnoeka EKF-411-N-T-UD

A combined convection oven circulates hot air with a fan to cook food evenly, while direct water injection generates steam that keeps dishes moist and speeds up heat transfer. The fan spreads the heat across every shelf, eliminating cold spots and allowing multiple trays to be cooked at once without flavour transfer. Steam injection adds humidity, which is essential for baking bread with a crisp crust, roasting meats that stay juicy, and reheating plated meals without drying them out. The oven switches between dry and steam modes, or blends them, to match the needs of each dish.

The operator loads four GN 1/1 gastronorm trays onto the wire racks, sets the desired temperature between 30 and 260 °C, and chooses one of ten steam levels. If a recipe requires multiple stages—such as searing, then slow cooking—the oven can store up to 99 programmes, each with four steps of time, temperature and humidity. The electronic panel displays the current stage and counts down the remaining time. Once the cycle finishes, the oven holds the food at a safe temperature until the trays are removed.

The cooking chamber is constructed from AISI 304 stainless steel, which resists corrosion and withstands frequent cleaning. High-performance thermal insulation surrounds the chamber, reducing heat loss and keeping the external surfaces cool to the touch. A direct water injection system introduces steam without a separate boiler, simplifying maintenance and freeing up space inside the unit.

The control panel allows precise adjustment of time, temperature and humidity, while the memory function stores frequently used programmes for quick recall. Ten steam levels let the operator fine-tune the moisture content for delicate pastries or robust roasts. The oven's 6.4 kW power rating indicates the load it places on the electrical supply, requiring a three-phase 380/400 V AC circuit commonly found in commercial kitchens. At 58 kg, the unit is light enough to be moved by two people but stable on a worktop or stand. Its footprint of 784 × 754 mm fits standard kitchen layouts, leaving room for ventilation and access to the door.

Cleaning involves wiping the stainless steel chamber with a damp cloth and mild detergent after each service, while the wire racks and trays can be removed for thorough washing. The direct steam injection system requires periodic descaling to prevent mineral build-up, and the door seal should be checked regularly to maintain an airtight fit. The oven's IPX3 protection class ensures it can withstand splashes from overhead taps or hoses during cleaning.

The EKF 411 N T UD is part of Tecnoeka's Evolution cooking series, designed for catering and commercial kitchens that require consistent results across a variety of dishes.