







Available Options
TECNODUAL
EFB06D
ELECTRIC COMBI OVEN, DIRECT STEAM, ELECTROMECHANICAL CONTROL, 6XGN1/1
TRAYS OR 6X(600X400)MM TRAYS
Our range of Commercial Combination Ovens is suitable for restaurant kitchens, bakeries, confectionery, patisserie and pastry shops. The heavy duty professional Electric Combi Ovens also known as Combi Steamers or Combination Ovens are the baker's favourite equipment, and perfect for baking in the professional kitchen.
Electronic control:
99 programs with 4 automatic cooking steps | Temperature range: 50 ÷275 °C in
convection mode, 60 ÷ 250 °C in combi mode, 60 ÷ 120 °C in steam mode | 1/2
Speed fan | 10 programmable levels of humidity | Power reduction cycle | Stored
cooking recipes | Recipes book included | Rapid moisture evacuation
(programmable) | Automatic reversal of fan rotation | Internal lighting | USB
connection | Double glass door (the glass can be opened separately) | Joint
assembling gasket on the front of the oven | AISI304 cooking chamber | Self
diagnostic | Under door moisture collecting tray.
Standard equipment:
Pair of 70 mm spaced side runners.
SIMPLICITY AND FLEXIBILITY IN ONE SINGLE OVEN
All the functions of a combi oven with direct steam, with the
flexibility of a double housing for gastronomy trays GN1/1 and pastry trays
600×400.
The special grid-support structure is designed for accepting both trays,
without the need to insert different supports into the cooking chamber. In this
way, an oven designed for gastronomy needs becomes an effective tool for the
pastry. Thanks to the speed-reduction function of the fan and to the special
structure of the deflector, the ventilation into the chamber is uniform and
delicate, even suitable for cooking light products like profiteroles, wafers or
meringues.
TecnoDual is also an oven able to keep the set temperature stable
without touching extreme heating peaks, regardless of the products put into the
cooking chamber, with stunning final results for foods generally sensitive to
temperature changes. The precision in the steam management, which is typical of
the gastronomy ovens, guarantees a great final result for spoon-desserts like
crème brulèe and crème caramel. In this case, there’s nood to use additional
bain-marie tanks.
TecnoDual is also a valid tool for bakery: bread, brioche and focaccia
rise and they keep the leavening process thanks to the humidity control and the
vent, which can be opened for a quick steam evacuation.
TECNODUAL
EFB06D
ELECTRIC COMBI OVEN, DIRECT STEAM, ELECTROMECHANICAL CONTROL, 6XGN1/1
TRAYS OR 6X(600X400)MM TRAYS
Our range of Commercial Combination Ovens is suitable for restaurant kitchens, bakeries, confectionery, patisserie and pastry shops. The heavy duty professional Electric Combi Ovens also known as Combi Steamers or Combination Ovens are the baker's favourite equipment, and perfect for baking in the professional kitchen.
Electronic control:
99 programs with 4 automatic cooking steps | Temperature range: 50 ÷275 °C in
convection mode, 60 ÷ 250 °C in combi mode, 60 ÷ 120 °C in steam mode | 1/2
Speed fan | 10 programmable levels of humidity | Power reduction cycle | Stored
cooking recipes | Recipes book included | Rapid moisture evacuation
(programmable) | Automatic reversal of fan rotation | Internal lighting | USB
connection | Double glass door (the glass can be opened separately) | Joint
assembling gasket on the front of the oven | AISI304 cooking chamber | Self
diagnostic | Under door moisture collecting tray.
Standard equipment:
Pair of 70 mm spaced side runners.
SIMPLICITY AND FLEXIBILITY IN ONE SINGLE OVEN
All the functions of a combi oven with direct steam, with the
flexibility of a double housing for gastronomy trays GN1/1 and pastry trays
600×400.
The special grid-support structure is designed for accepting both trays,
without the need to insert different supports into the cooking chamber. In this
way, an oven designed for gastronomy needs becomes an effective tool for the
pastry. Thanks to the speed-reduction function of the fan and to the special
structure of the deflector, the ventilation into the chamber is uniform and
delicate, even suitable for cooking light products like profiteroles, wafers or
meringues.
TecnoDual is also an oven able to keep the set temperature stable
without touching extreme heating peaks, regardless of the products put into the
cooking chamber, with stunning final results for foods generally sensitive to
temperature changes. The precision in the steam management, which is typical of
the gastronomy ovens, guarantees a great final result for spoon-desserts like
crème brulèe and crème caramel. In this case, there’s nood to use additional
bain-marie tanks.
TecnoDual is also a valid tool for bakery: bread, brioche and focaccia rise and they keep the leavening process thanks to the humidity control and the vent, which can be opened for a quick steam evacuation.
Product Specification

Power 8,25 kW Frequency 50 Hz Voltage 400 3N ~ V Trays capacity 6xGN1/1or6x(600x400) n°x Runners 6 n° Distance between shelves 7 cm Timer 0-540 min
Oven Chamber Dimensions (WxDxH) 66x45x49 cm Combi Mode Temperature 60÷250 °C Convection Mode Temperature 50÷275 °C Oven Version GN/Pasticc.elettron. Fan Speed mezza/piena velocità Width 93 cm Depth 72,5 cm Height 66 cm Packaging Width 86,0 cm Packaging Depth 100,0 cm Packaging Height 89,0 cm Net Weight 72,0000 kg Gross Weight 82,0000 kg Volume 0,7600 m³

Power | 8,25 kW |
---|---|
Frequency | 50 Hz |
Voltage | 400 3N ~ V |
Trays capacity | 6xGN1/1or6x(600x400) n°x |
Runners | 6 n° |
Distance between shelves | 7 cm |
Timer | 0-540 min |
Oven Chamber Dimensions (WxDxH) | 66x45x49 cm |
---|---|
Combi Mode Temperature | 60÷250 °C |
Convection Mode Temperature | 50÷275 °C |
Oven Version | GN/Pasticc.elettron. |
Fan Speed | mezza/piena velocità |
Width | 93 cm |
Depth | 72,5 cm |
Height | 66 cm |
Packaging Width | 86,0 cm |
Packaging Depth | 100,0 cm |
Packaging Height | 89,0 cm |
Net Weight | 72,0000 kg |
Gross Weight | 82,0000 kg |
Volume | 0,7600 m³ |