Convection oven Tecnoeka EKF-464-N-UD

A combined convection oven circulates hot air evenly around every tray, eliminating cold spots and cutting baking times. Two fans draw air across heating elements, then push it through channels along the sides and back of the cavity. This forced circulation transfers heat faster than still air, so pastries and bakery items brown uniformly without turning or shuffling trays. The same principle keeps roasted meats juicy while crisping the skin, and allows delicate meringues to set without collapsing from uneven temperatures. The operator loads up to four standard 600 × 400 mm trays through a single front door. After closing, a door sensor disables the fans until the seal is confirmed, preventing heat loss. The temperature is set between 100 °C and 260 °C on the control panel, covering everything from gentle proofing to high-heat baking. Once the programme starts, the fans run continuously, recirculating the heated air while the elements cycle on and off to maintain the set point. The outer glass of the door stays cool to the touch, reducing the risk of burns during long service. Construction is entirely AISI 304 stainless steel, including the cavity, door and exterior panels. Thicker insulation around the cavity reduces heat transfer to the surrounding worktop, keeping the kitchen cooler and cutting energy waste. The 6.4 kW power rating reflects the combined load of the heating elements and fans, requiring a three-phase 380/400 V supply typical of professional catering circuits. At 58 kg, the oven is light enough to be moved by two people but heavy enough to remain stable on a solid worktop or stand. The footprint of 784 × 754 mm fits standard kitchen layouts, leaving space for adjacent hobs or preparation surfaces. Four trays of 600 × 400 mm match the gastronorm half-size format, allowing seamless integration with existing bakery racks and trolleys. The temperature range from 100 °C to 260 °C accommodates proofing, baking, roasting and finishing, so a single unit can replace separate proofers and deck ovens in smaller production workshops. Stainless-steel trays and interior seams shed dough residue and fat splashes during every bake cycle, so the oven is ready for the next batch without scrubbing. Stainless steel surfaces wipe clean with a damp cloth and mild detergent; the smooth finish prevents food particles from sticking. The door seal should be checked weekly for debris, and the fans inspected monthly for flour or grease build-up. No disassembly is required for routine maintenance, and the IPX3 protection level guards against low-pressure water jets during washdown. The Evolution series places this model in Tecnoeka's mid-range professional line, designed for continuous use in public catering and production workshops.