Stop sacrificing uptime for output. This stacked electric convection oven delivers consistent load-to-load results while supporting continuous service in high-throughput kitchens. Designed for foodservice professionals, the unit balances power, control, and compliance to keep production moving and operators focused on quality.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Moffat E35D6-26-E and allow it to cool. Remove racks and wipe interior with a mild detergent solution and a soft cloth. Scrub vents and fan housing to remove grease; use a degreaser on heavy buildup. Rinse surfaces and dry completely. Clean exterior with non-abrasive cleaner. Check door seals and hinges for wear. Clean condenser and coils regularly to maintain efficiency, reduce fire risk, and prevent bacterial buildup.#@@#Additional Info#@#Moffat E35D6-26-E Turbofan electric convection oven operates at 208 volts with 25–32.3 kW power. It features digital controls, a single deck design, and is NSF and CETLus certified, supporting busy kitchens with a 302-pound weight.#@@#General Info#@#Description #@#
Stop sacrificing uptime for output. This stacked electric convection oven delivers consistent load-to-load results while supporting continuous service in high-throughput kitchens. Designed for foodservice professionals, the unit balances power, control, and compliance to keep production moving and operators focused on quality.
#@@# Power Density#@#
The oven provides 25 to 32.3 kilowatts of electric power and operates on 208 volts, enabling rapid heat recovery under full load. Facilities can schedule heavy production runs with reduced cycle variability and predictable hold times.
#@@# Convection Performance#@#
A turbofan system circulates air to maintain uniform temperatures across the single deck chamber, ensuring even bake and roast results. Chefs experience consistent product color and texture from front to back during batch operations.
#@@# Digital Controls#@#
A digital control interface supplies precise temperature and time settings with repeatable program recall for routine menus. Kitchen staff reduce setup time and minimize operator error when transferring recipes between shifts.
#@@# Capacity And Footprint#@#
A single deck design with a width of 35.88 inches and a depth of 36.88 inches fits standard commercial kitchen layouts while maximizing usable cavity volume. Managers preserve floor space without sacrificing load capacity for plated meals or sheet pans.
#@@# Compliance And Safety#@#
The unit meets NSFCertified and CETLUSCertified standards for commercial applications, supporting regulatory inspections and insurance requirements. Engineering adheres to recognized electrical and sanitation codes, simplifying approval processes.
#@@# Build And Serviceability#@#
At 302 pounds, the oven combines robust construction with service access points aimed at efficient maintenance and reduced downtime. Technicians can perform scheduled maintenance and component replacement with standard tools to restore operation quickly.
#@@#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-E Turbofan® Electric Convection Oven.#@@#Maintenance Guide#@#Maintain the Moffat E35D6-26-E Turbofan electric convection oven with scheduled procedures. Inspect door seals weekly and replace damaged gaskets to ensure temperature integrity. Clean interior chambers after each shift with approved alkaline cleaners; remove racks for ultrasonic or manual degreasing. Service fans and motors quarterly: check shaft play, lubricate bearings per CSA guidelines, and tighten hardware.