Engineered for high-volume production, this stacked electric convection oven with an integrated proofer ensures consistent cooking and proofing across two half-size decks. The system supports simultaneous processing of multiple pans, sustaining service throughput while maintaining precise temperature and humidity control for repeatable results. Operators benefit from touchscreen digital controls designed for rapid programming and recovery in demanding commercial environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Moffat E32T5 + P12M and let it cool. Remove racks and wash with warm, soapy water; scrub trays to remove residues. Wipe the interior with a non-abrasive detergent and a soft cloth; avoid high-pressure sprays on controls. Clean door gaskets and check seals. Vacuum condenser coils and vents to remove grease and dust. Sanitize food-contact surfaces with an approved solution, dry thoroughly, then reconnect power.#@@#Additional Info#@#Moffat E32T5 + P12M Turbofan electric convection oven with P12M proofer has two half-size decks for seven pans each.#@@#General Info#@#Description #@#
Engineered for high-volume production, this stacked electric convection oven with an integrated proofer ensures consistent cooking and proofing across two half-size decks. The system supports simultaneous processing of multiple pans, sustaining service throughput while maintaining precise temperature and humidity control for repeatable results. Operators benefit from touchscreen digital controls designed for rapid programming and recovery in demanding commercial environments.
#@@# Convection Heat#@#
The oven employs forced convection to circulate hot air evenly across each deck, ensuring uniform product color and texture. This design minimizes hot spots and shortens cycle times, enabling predictable outputs for batch schedules.
#@@# Dual-Deck Capacity#@#
Each compartment accommodates seven half-size pans, allowing operators to process up to fourteen pans without repositioning. The stacked configuration conserves floor space while enhancing hourly throughput for cafeterias, hospitals, and high-volume kitchens.
#@@# Integrated Proofer#@#
The attached proofer provides controlled humidity and temperature to develop dough prior to baking, streamlining workflow between proofing and oven loading. The proofer aligns with oven cycle timing to reduce handling and improve product consistency in bakery and pastry operations.
#@@# Digital Touch Controls#@#
A touchscreen digital control system offers precise setpoint entry, recipe storage, and real-time status readouts for both decks. This interface minimizes operator error during shift changes and supports repeatable bake profiles across diverse menus.
#@@# Electrical Performance#@#
The unit operates on 208 volts with a rated draw between 10.8 and 18 kilowatts, featuring a nominal wattage of 11,600 Watts, providing robust power for rapid recovery under heavy loads. This specification aids in compatibility planning for commercial electrical infrastructure in institutional settings.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#Upon confirmation of completed payment, Culinary Depot will ship/deliver the Moffat E32T5/P12M-E Turbofan® Bake Center Convection Oven.#@@#Maintenance Guide#@#Inspect condenser and fan blades monthly on the Moffat E32T5 + P12M Turbofan stacked electric convection oven with P12M proofer. Remove debris and scale; lubricate motor bearings per manufacturer intervals. Calibrate touchscreen controls and verify temperature accuracy with a certified probe. Drain and descale the proofer water system quarterly. Tighten electrical connections at 208v supply and check grounding. Replace door gaskets when compression diminishes to maintain efficiency.