Pastry oven Tecnoeka MKF-664-G-BM

A gas pastry oven heats the baking chamber with controlled flames while a fan circulates the hot air evenly around every tray. The fan speed can be set to match the product: gentle movement for delicate pastries, stronger flow for bread that needs a crisp crust. Steam is injected directly into the chamber to keep the surface moist during the first minutes, preventing the dough from drying out before it rises. The combination of moving air and adjustable steam gives consistent colour and texture across every shelf, whether the oven is lightly loaded or fully stocked.

To begin, the operator selects one of the 100 stored programmes, each with up to ten sequential steps. Each step sets the temperature, fan speed, steam level and duration. Once the programme is chosen, the oven door is opened, trays of unbaked goods are slid onto the runners, and the door is closed. The start button is pressed; the gas burners ignite and the fan begins to turn. Throughout the cycle, the display shows the current step, remaining time and chamber temperature. When the programme finishes, an audible signal sounds and the burners switch off, leaving the fan to run briefly and cool the chamber. The door is opened, finished products are removed, and the next batch can be loaded immediately.

The interior is constructed from AISI 304 stainless steel for corrosion resistance and easy cleaning. The exterior follows the Millennial Black Mask Cooking series design, combining a minimalist profile with a compact footprint of 850 mm wide, 1035 mm deep and 951 mm high. The 123 kg weight requires two people or a trolley for safe movement, but once in place the unit occupies only the space of a standard worktop oven.

Controls include a digital display and keypad for selecting programmes, adjusting settings and monitoring progress. The 13.5 kW gas load is typical for a medium-capacity pastry oven and must be connected to a commercial gas supply with adequate pressure. The temperature range of 30 to 260 °C covers proofing, baking and finishing of most breads, pastries and confectionery. Ten steam levels allow precise control over crust formation and moisture retention. Ten fan speeds ensure even heat distribution regardless of tray spacing or product density.

Cleaning involves wiping the stainless-steel chamber after each use to remove flour and grease. The Airflowlogic™ system's redesigned sumps simplify drainage, and the Humilogic™ water supply behind the impeller reduces scale build-up. The oven is HACCP-compliant, supporting food-safety documentation in professional kitchens.

The MKF 664 G BM is part of Tecnoeka's Millennial Black Mask Cooking series, designed for catering and production workshops that produce a wide variety of baked goods.