Built for continuous commercial use in busy kitchens, this stacked electric convection oven delivers consistent cooking results across two half-size decks while conserving space. Operators maintain precise temperature control with digital controls and gain throughput capacity of ten pans per compartment, enabling predictable output for high-volume service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and allow it to cool. Remove racks and wash with warm, soapy water; scrub with a non-abrasive pad and rinse. Clean chamber walls with a mild detergent solution and a soft cloth. Vacuum condenser coils and wipe exterior with a damp cloth. Inspect and wipe door seals; replace if cracked. Drain and clean drip trays. Follow CSA and manufacturer maintenance intervals to prevent bacterial growth, reduce fire risk, improve efficiency, and avoid costly repairs.#@@#Additional Info#@#Moffat E23D3 doublestack Turbofan electric convection oven (E23D3+DSK22/23) has two half-size decks for ten pans each, 208 volts, 2700 watts per deck, digital controls, 24" depth, 61.88" height, and weighs 273 pounds. Legs not included.#@@#General Info#@#Description #@#
Built for continuous commercial use in busy kitchens, this stacked electric convection oven delivers consistent cooking results across two half-size decks while conserving space. Operators maintain precise temperature control with digital controls and gain throughput capacity of ten pans per compartment, enabling predictable output for high-volume service.
#@@# Digital Control#@#
Operators set and monitor programs with an intuitive digital interface that stores recipes and temperature profiles. The precise controls reduce cycle variability and support repeatable production across shifts.
#@@# Dual Decks#@#
Two half-size decks provide independent cooking zones, allowing simultaneous, different cooking processes without cross-impact. Chefs increase menu flexibility while maintaining consistent oven conditions for each compartment.
#@@# Convection Performance#@#
A turbofan design circulates air evenly to promote uniform browning and reduce cook time. Kitchens benefit from faster recovery and tighter product consistency compared with static heat methods.
#@@# Electrical Specification#@#
The unit operates on 208 volts and draws between 0.92 and 5.5 kilowatts depending on mode, with a rated 2700 watts nominal input for standard operation. Facilities plan power distribution precisely and size circuits to match load requirements.
#@@# Capacity Per Compartment#@#
Each compartment accepts ten half-size pans, enabling large batch processing without additional footprint. Managers schedule production runs efficiently and reduce the need for multiple ovens during peak periods.
#@@# Installation Footprint#@#
Stacked configuration measures 24 inches wide by 61.88 inches high and 25.25 inches deep, with legs sold separately to allow customization for counter height. Maintenance teams access panels and service points without major cabinet modifications.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Perform daily wipes with a nonabrasive detergent to remove grease and prevent corrosion. Inspect door seals weekly; replace any that show cracks or loss of elasticity to maintain efficiency. Flush interior drains monthly and remove debris to prevent clogs. Descale heating elements every three months with approved solutions. Verify electrical connections and 208v supply quarterly; tighten loose terminals. Record maintenance actions for compliance with CSA and warranty.