EKA MKF 1021-S Electric Convection Humidified Manual Oven 10 Trays 2/1 GN

The EKA MKF 1021-S convection oven is an electromechanically controlled device designed to manage high-performance cooking processes in professional kitchens. Thanks to the three-knob manual control panel, temperature, time, and humidity settings can be configured quickly and practically. While it responds to large-volume cooking needs with its 10 GN 2/1 tray capacity, it ensures that heat is distributed homogeneously inside the oven thanks to its three bi-directional motor system.

The device has a structure that optimizes energy consumption as part of the Millennial series. The direct humidification feature allows products to be prepared in the desired texture without drying out during cooking, with five different levels controlled by buttons. The temperature range between 100 and 270 degrees offers the flexibility required for cooking different types of food.

• High-volume production opportunity with 10 GN 2/1 tray capacity.
• Equal cooking performance with three bi-directional motors.
• Electromechanical panel providing manual temperature, time, and humidity control.
• Thermostatic temperature control adjustable between 100 and 270°C.
• 5-level direct humidification function controlled by buttons.
• Adaptation to different tray heights with 80 mm shelf rail spacing.
• Powerful operating capacity with 380/400V 3N three-phase energy supply.

This oven is preferred for achieving fast and consistent results, especially in restaurant and hotel kitchens with a high-paced work environment. The manual control mechanism facilitates operators' instant intervention in cooking parameters, increasing operational efficiency.

The design of the device is structured to simplify cleaning and maintenance processes. When maintained regularly, it is suitable for long-term use thanks to its high-performance motor system and durable internal structure. Its technical equipment, compliant with professional kitchen standards, supports the kitchen workflow by minimizing the margin of error in cooking processes.