Convection Ovens

TECNOEKA electric convection ovens for professional kitchens are trusted equipment from an Italian manufacturer, featuring hot air circulation and steam injection for the thermal processing of various products in the HoReCa environment.

Operating principle of the electric convection oven

The TECNOEKA electric convection oven heats air using electrically heated elements, and a fan continuously circulates the hot air flow inside the chamber, ensuring an even temperature throughout the oven interior. Steam injection in TECNOEKA ovens allows additional control of the cooking environment’s humidity – steam prevents products from drying out and improves crust formation for bread or the retention of meat juices. Electric convection ovens are generally easier to install than gas versions, as no gas supply is required. TECNOEKA electric ovens are available with digital and mechanical control panels for different needs – digital models allow programming and saving cooking recipes, while mechanical ones are simpler and more robust.

Capacity and size selection

TECNOEKA convection ovens are available in various size groups: compact models (4–6 GN 1/1 trays) for small kitchens, cafés and patisseries with limited space; medium models (6–10 trays) for restaurants with moderate food throughput; large-format ovens (10–20 trays) for large restaurant kitchens and catering companies. The oven size should be chosen based on the planned type of products, the maximum number of trays used simultaneously during operation, and the available space in the kitchen layout. BHS consultants help select the right TECNOEKA model for specific applications.

HACCP and hygiene requirements

Within HACCP guidelines, electric convection ovens must ensure a safe internal product temperature: at least +71°C for meat, +74°C for poultry, and +63°C for fish. TECNOEKA ovens with timer and temperature control allow precise cooking parameters to be set, reducing the impact of the operator’s subjective judgment on product safety. The oven interior, made of stainless steel, is designed for easy daily cleaning. A temperature log must be maintained in accordance with HACCP requirements in food processing businesses – the log should record the heating temperature and type of product for each cooking cycle.

HoReCa applications

In a restaurant, the TECNOEKA electric convection oven allows efficient preparation of various meat and fish portions, vegetables and side dishes simultaneously on different trays. In a hotel’s industrial kitchen, an electric convection oven with 10 trays ensures large breakfast batches – from pastries and croissants to hot dishes. In catering companies, TECNOEKA convection ovens are used for the thermal processing of large batches with reproducible results and controlled energy costs. In cafés and bistros, TECNOEKA compact models provide freshly baked products without taking up much space. BHS supplies TECNOEKA ovens to HoReCa establishments.

Frequently asked questions

How much electricity does a TECNOEKA convection oven consume? Energy consumption depends on the model and capacity – larger models (10+ trays) typically require a 3-phase 400V connection with a power rating of 10–15 kW or more. For precise energy consumption data on a specific TECNOEKA model, consult BHS consultants.

Can a TECNOEKA oven be installed on a countertop, or is a stand required? Larger TECNOEKA models usually require a stand or other base, while smaller compact models can be placed on a sturdy countertop. For specific installation requirements and stand availability, check with BHS consultants.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.