TECNOEKA Pastry Ovens

TECNOEKA Pastry Ovens — TECNOEKA pastry ovens are designed for professional pastry chefs who need precise and repeatable results in series production; TECNOEKA Italian engineering combines a high-performance ventilation system, steam control and intuitive programme management in one productive appliance; BHS supplies these ovens to HoReCa businesses.

TECNOEKA pastry oven technology

TECNOEKA Pastry Ovens — TECNOEKA pastry ovens use several technologies to ensure high-quality pastry results. Steam injection system — precise moisture delivery in the baking chamber; allows control of crust thickness in bread and biscuits; essential for puff pastry and bagel baking; see the CONVOTHERM Pastry Oven. Multi-zone ventilation — fans ensure even air circulation throughout the chamber; prevents hot spots near heating elements; see the CONVOTHERM Convection Ovens. Digital programme control panel — stores hundreds of recipes in programmes; repeatable baking process across shifts; see the Accessories for Convection and Pastry Ovens. Precise temperature control — ±1°C accuracy; temperature range from 30°C to 270°C; see the TECNOEKA manufacturer page.

TECNOEKA pastry oven series

TECNOEKA Pastry Ovens — TECNOEKA offers pastry ovens in various capacities and configurations. Low-capacity pastry ovens — 4–6 tray (GN 1/1 or 600×400 mm) model; suitable for small patisseries and cafés with a pastry section; see the CONVOTHERM Pastry Oven. Medium-capacity pastry ovens — 10–16 tray model; suitable for medium-scale production patisseries; see the Accessories for Convection and Pastry Ovens. High-capacity pastry ovens — 20+ tray industrial models; suitable for large-scale production patisseries; see the spare parts for TECNOEKA ovens.

Use in patisseries and HoReCa

TECNOEKA Pastry Ovens — TECNOEKA pastry ovens deliver quality results for various pastry products. Biscuits and cakes — even heat ensures uniform rising; steam control prevents drying; see the CONVOTHERM Convection Ovens. Puff pastry and croissants — precise temperature ensures proper layering; steam injection creates a crisp surface; see the CONVOTHERM Pastry Oven. Bread and bagels — steam phase at the start of baking forms the crust; convection ensures even baking; see the TECNOEKA manufacturer page.

TECNOEKA oven maintenance and spare parts

TECNOEKA Pastry Ovens — Regular maintenance and professional spare parts ensure the longevity and performance of TECNOEKA ovens. Regular maintenance — cleaning the steam system of limescale deposits; checking the ventilation system; see the CONVOTHERM Cleaning Agents. TECNOEKA spare parts — BHS supplies spare parts for TECNOEKA ovens; see the spare parts for TECNOEKA ovens. See the Accessories for Convection and Pastry Ovens.

Frequently asked questions

What is the difference between TECNOEKA pastry ovens and standard convection ovens? TECNOEKA Pastry Ovens — TECNOEKA pastry ovens are optimised for baking biscuits, puff pastry and bread; they offer more precise steam control and a lower temperature range than standard convection ovens for gastronomic food preparation; pastry oven tray sizes are usually 600×400 mm (patisserie standard), not GN 1/1; see the CONVOTHERM Pastry Oven.

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.