Convection oven Tecnoeka EKF-464-N-P

A convection oven circulates hot air around food with a fan, spreading heat evenly and cutting cooking time. The fan draws air over heating elements, then pushes it through the chamber, so every tray receives the same temperature. This method browns pastry evenly, bakes bread with a consistent crust, and roasts meats without turning them to prevent hot spots. The forced air also dries the surface faster, which is why convection ovens excel at crisp finishes on baked goods.

The EKF 464 N P is loaded through a hinged door that seals the chamber. Four trays of 600 by 400 mm slide onto runners inside. Once the door is closed, the operator sets the temperature between 100 and 260 °C using the mechanical control panel. The oven heats quickly, and the internal fan starts circulating air as soon as the elements reach the set point. A built-in light illuminates the chamber, and the double-glazed door lets the operator watch the bake without opening it and losing heat. When the cycle finishes, the oven switches off the elements but keeps the fan running to cool the chamber and protect the electrical components from overheating.

The oven is built with a stainless-steel exterior and interior. The door has two layers of heat-resistant glass; the outer pane stays cool to the touch because air is drawn between the panes. The mechanical control panel sits above the door and includes a temperature dial, a timer, and a power switch. The 6.2 kW power rating means the oven requires a three-phase 380/400 V supply, which is standard for professional catering equipment of this size.

The 784 mm width, 777 mm depth and 634 mm height give the oven a compact footprint that fits under most worktops. The 51.2 kg weight allows two people to move it with a trolley, but it is not designed to be shifted daily. The four trays hold standard 600 by 400 mm bakery sheets, so the oven matches the tray sizes used across the kitchen.

Cleaning involves wiping the stainless-steel interior after each use to remove flour and grease. The trays lift out for washing separately. The door glass should be cleaned with a non-abrasive cleaner to avoid scratching the heat-resistant coating. The mechanical controls need no maintenance beyond keeping them free of dust.

The EKF 464 N P is part of Tecnoeka's Evolution series, designed for bakeries and production workshops that produce pastry, bread and other gastronomic items.