Convection oven Tecnoeka EKF-423-N-UP

This oven's fan-driven airflow crisps croissant crusts while keeping the inside tender, and lets you bake batches of sourdough loaves at identical doneness without rotating trays. The forced airflow eliminates cold spots, so trays at the top and bottom cook at the same rate. This method keeps pastries and breads crisp outside while remaining soft inside, and roasts meats with a consistent colour and texture across every portion. The EKF 423 N UP is loaded through a hinged door that seals the chamber. Four GN 2/3 panels slide onto wire racks inside. The operator sets the temperature between 100 and 260 °C and starts the fan. A vapour injection button adds moisture at the beginning of the cycle, preventing crusts from forming too early. Internal lighting and a double-glazed door let the operator watch the bake without losing heat. When the timer ends, the oven switches off and a forced cooling system protects electrical parts from overheating. The chamber is stainless steel, and the door has two layers of heat-resistant glass. The outer glass stays cool to the touch, reducing the risk of burns. A single control panel on the front sets temperature, time and vapour injection. A power rating of 3.1 kW means the oven draws a steady load that fits a standard 230 V circuit found in most professional kitchens. The temperature range from 100 to 260 °C covers proofing, baking and roasting, so the same unit handles doughs, pastries and meats. The 590 mm width and 709 mm depth fit against a worktop or under a standardised extraction canopy. At 33.2 kg, two people can lift it onto a trolley or shelf without a hoist. After each use, the wire racks and GN panels are removed and washed. The stainless-steel chamber wipes clean with a damp cloth. The double-glazed door can be unclipped for deeper cleaning, and the cooling fan filter should be checked monthly and vacuumed if dust has built up. The EKF 423 N UP is part of Tecnoeka's Evolution series, designed for bakeries and production workshops that produce pastry and gastronomic products.