Convection oven Tecnoeka EKF-464.3-N-T

A convection oven circulates hot air with twin fans, spreading heat evenly across every tray. This forced airflow cuts cooking time and eliminates cold spots, so batches of pastries, breads or gastronomic products bake uniformly without turning or shuffling trays. The Tecnoeka EKF 464.3 N T applies the principle to a four-tray chamber designed for professional bakeries and catering kitchens.

The operator loads up to four 600 × 400 mm trays through the front door, sets the desired temperature between 30 and 260 °C, and chooses one of 99 stored programmes or creates a new sequence of up to four cooking steps. A manual steam-injection button adds humidity at any point, softening crusts or promoting oven spring. Once the programme starts, the fans maintain constant airflow while the electronic panel displays time, temperature and step progress.

The chamber is constructed from AISI 304 stainless steel, resisting corrosion and simplifying cleaning. Two fans mounted at the rear draw air across heating elements and push it through perforated side walls, ensuring even distribution. The housing is rated IPX3, protecting the electronics from splashed water during daily wash-downs.

The 5.2 kW power rating requires a three-phase 380/400 V supply, the standard circuit in commercial kitchens. The 784 × 752 × 634 mm footprint fits a worktop or modular stand, while the 50.6 kg weight allows two staff to reposition it without specialist equipment.

After use, the trays slide out and the chamber walls wipe clean with a damp cloth. The electronic control panel can be locked to prevent accidental programme changes, and the memory retains all 99 programmes through power interruptions.

The EKF 464.3 N T is part of Tecnoeka's Evolution series, positioned for medium-volume bakeries and catering production workshops.