Pastry oven Tecnoeka MKF-664-BM

A professional pastry oven engineered for uniform baking across six 600x400 mm cooking panels, the Tecnoeka MKF 664 BM combines convection heating with precise steam control. Hot air circulates continuously through the chamber, driven by a redesigned recirculation system that eliminates cold spots. Steam is injected directly behind the impeller, creating an even humidity level that keeps pastries moist while reducing energy use. The result is consistent browning and texture, whether baking bread, viennoiserie or delicate sponge cakes.

Operation begins by selecting one of 100 pre-set programmes, each with up to ten sequential steps. The touch-sensitive panel allows the operator to adjust time, temperature and humidity for every phase. Once the programme is chosen, the oven door opens smoothly on hidden hinges and can be locked at 60°, 90°, 120° or 180° for safe loading. Trays slide onto the six height-adjustable shelves, and the door closes with a single cross-lock handle. The internal glass reflects heat back into the chamber, cutting energy waste while remaining easy to clean. During the cycle, the patented Airflowlogic™ system maintains uniform airflow, while Humilogic™ regulates steam levels automatically. When the timer signals completion, the door releases and the trays are removed, ready for finishing or service.

The chamber is constructed from AISI 304 stainless steel with fully rounded, stamped edges that prevent food debris from collecting. Height-adjustable legs allow the unit to sit level on uneven floors, and the compact footprint fits into standard worktop layouts. An IPX4 water protection rating guards against splashes during cleaning. The 10.4 kW power draw requires a three-phase 380/400 V supply, typical of professional kitchens with heavy electrical loads. At 108.2 kg, the oven is moved on a trolley but remains stable once positioned. The temperature range of 30–270 °C covers everything from proofing dough to high-heat baking, while the injector steam system ensures crisp crusts without drying out the crumb.

Cleaning involves wiping down the stainless-steel interior and removing the internal glass panel for thorough washing. The rounded edges and openable door simplify access, and the touch panel can be locked to prevent accidental programme changes during maintenance. No additional accessories or consumables are required beyond standard cleaning agents and water for the steam system.