Convection oven Tecnoeka EKF-423-N-UD

A combined convection oven circulates hot air around food with a fan, spreading heat evenly and cooking dishes faster than a static oven. Steam can be added to keep moisture in pastries, roasts and vegetables, or to reheat frozen food without drying it out. The fan and heating elements work together to maintain a steady temperature throughout the chamber, so every shelf cooks at the same rate.

The Tecnoeka EKF 423 N UD loads four GN 2/3 gastronorm trays, each holding small pastries, pre-portioned meats or frozen items. The operator sets the temperature between 100 °C and 260 °C, selects the cooking mode and, when needed, injects steam manually. A mechanical control panel keeps the settings visible and simple to adjust during service. The oven reaches the set temperature quickly and holds it while the fan distributes the heat across all four trays.

The chamber is built from AISI 304 stainless steel, which resists corrosion and cleans easily after service. A direct water injection system generates steam inside the chamber, adding moisture without opening the door. The housing is rated IPX3, protecting the electrical components from splashes and hose-down cleaning.

The 3.15 kW power rating means the oven draws a steady load on a single-phase 220/230 V circuit, the standard supply in most professional kitchens. At 38 kg, the unit can be moved by two staff and fits on a worktop or a mobile stand. The footprint of 590 × 709 × 589 mm allows it to slot into a counter run or a corner without taking over the entire work surface.

After use, the stainless steel chamber wipes clean with a damp cloth. The water injection system should be drained and flushed weekly to prevent scale build-up. The mechanical controls need no calibration, but the door seal should be checked regularly to keep heat and steam inside the chamber.

The EKF 423 N UD is part of Tecnoeka's EVOLUTION SNACK series, designed for compact, high-output cooking in catering and commercial kitchens.