Convection oven Tecnoeka EKF-412-N-AL-U

A convection oven circulates hot air around food with a fan, spreading heat evenly and cutting cooking times compared to static ovens. The fan draws air over a heating element, then pushes it through the chamber, so every shelf receives the same temperature at once. This method keeps roasts juicy, pastries crisp, and trays of snacks consistent without turning or shuffling.

The Tecnoeka EKF 412 N AL U holds four GN 1/2 gastronorm pans side by side. Load the pans onto the wire shelves, set the temperature between 100 and 260 °C, and press the humidification button if the dish needs moisture. The door swings open to the side, clearing the worktop for unloading. Once the timer sounds, the fan stops and the oven cools enough to remove the pans without scorching.

The chamber is built from AISI 304 stainless steel, chosen for its resistance to corrosion and easy cleaning. A mechanical control panel on the front lets the operator select temperature and activate the humidification function. The unit runs on a 220/230 V single-phase supply, matching standard kitchen circuits without requiring a dedicated line.

At 25 kg, the oven can be lifted by two staff or moved on a trolley. Its footprint of 460 mm wide, 512 mm deep and 462 mm high fits under most worktops or on a counter. The 2.6 kW power rating indicates the load on the electrical circuit during operation, while the 100–260 °C range covers everything from slow roasting to rapid baking.

After service, wipe the stainless steel interior with a damp cloth and mild detergent. The humidification button should be pressed only when the chamber is cool to avoid mineral build-up. The door seal should be checked periodically for wear and replaced if it no longer closes tightly.

The EKF 412 N AL U is part of the EVOLUTION SNACK series, designed for catering establishments and retail foodservice.