Built for continuous, high-volume cooking, this doublestack electric convection oven combines robust thermal performance with digital control and a compact footprint. Operators achieve consistent results across seven pans per compartment while maintaining energy allocation at 25 to 32.3 kilowatts, ensuring predictable utility planning. The stainless steel exterior and porcelain interior enable frequent service cycles with straightforward sanitation procedures.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and allow it to cool fully. Remove racks and wash with warm, soapy water; scrub porcelain interior with a non-abrasive pad and a mild detergent. Vacuum or brush condenser coils and vents to remove grease and debris. Wipe stainless steel exterior with a neutral cleaner, following grain, then dry. Check door seals for damage and replace if cracked. Restore power only when all surfaces are dry to prevent electrical faults.#@@#Additional Info#@#The Moffat E35D6-26 doublestack Turbofan electric convection oven (2 x E35D6-26 + DSKE35-26C) has 7-pan capacity, digital controls, 25–32.3 kW power, porcelain interior, stainless steel exterior, and is NSF certified for commercial kitchens.#@@#General Info#@#Description #@#
Built for continuous, high-volume cooking, this doublestack electric convection oven combines robust thermal performance with digital control and a compact footprint. Operators achieve consistent results across seven pans per compartment while maintaining energy allocation at 25 to 32.3 kilowatts, ensuring predictable utility planning. The stainless steel exterior and porcelain interior enable frequent service cycles with straightforward sanitation procedures.
#@@# Size Efficiency.#@#
The half-size footprint reduces floor space requirements while preserving full operational capacity for busy kitchens. The unit measures 35.88 inches wide by 36.88 inches deep and stacks to a height of 77.5 inches, enabling deployment in confined areas without sacrificing throughput.
#@@# Heater Output.#@#
The oven operates on 208 volts and delivers 25,000 watts of nominal power, supporting rapid recovery and stable operating temperatures. Facilities can schedule back-to-back production runs with minimal temperature fluctuation, reducing hold time and product variation.
#@@# Cooking Capacity.#@#
Each compartment accepts seven full pans, allowing simultaneous processing of multiple menu items. Kitchens achieve balanced load distribution and consistent airflow across pans through the Turbofan convection system, which promotes uniform browning and reduces cook time variance.
#@@# Control Precision.#@#
Digital controls offer repeatable program settings and precise temperature management for reproducible results. Staff can store profiles for frequent recipes, decreasing training time and minimizing operator error during peak service.
#@@# Construction Durability.#@#
The stainless steel exterior and porcelain-finished interiors resist corrosion and simplify cleaning protocols required by institutional and commercial settings. The cabinet design supports rigorous daily use and aligns with NSF certification for foodservice environments.
#@@#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 E35D6-26/2C-E Turbofan® Convection Oven.#@@#Maintenance Guide#@#Inspect condenser and ventilation openings on the Moffat E35D6-26+DSKE35-26C monthly to prevent heat buildup. Remove debris from fan housings and wipe porcelain interior with a nonabrasive, food-safe detergent; rinse and dry thoroughly. Tighten electrical connections at 208v supply and verify digital control responsiveness. Lubricate casters and check mounting hardware. Calibrate temperature probes quarterly to maintain consistent bake profiles.