THE POWER
The high performance bi-directional reversing fan
system has been improved for the E32 and new E33
models with the introduction of two fan speeds. And
with more heating power that means quality cooking
capability – faster and more efficient.
The two-speed fan also provides you with greater
control. High speed brings the grunt for maximum
heat penetration. For more delicate products, low
speed supplies the grace. Bake, roast, cook or
regenerate – it doesn't matter.
THE ADVANTAGE
With carefully regulated moisture control even the
most difficult of dishes can be kept from drying
out. The five-level moisture mode, for the E32 and
E33 models, delivers this capability time and time
again, and with no drainage required installation is
a breeze.
Product loss from shrinkage is limited and so is
unnecessary stress – you can rely on succulent
results.
U.S.A.
Moffat Inc
3765 Champion Boulevard
Winston-Salem
North Carolina 27105
Ph Toll Free 1-800-551 8795
Ph 336-661 0257
Fax 336-661 9546
Email [email protected]
www.moffat.com
www.moffat.com
www.turbofanoven.com
THE EASE
Along with the winning combination of two-speed
fan cooking and carefully balanced moisture
management comes incredible ease of use.
The touch screen control features manual and
pre-programmed operating modes, individual shelf
control, multi-stage cooking and optional core
temperature probe.
Choosing the touch screen model from the E32
and E33 range means making the most of intuitive
functionality and pre-programming usability. Here,
the icon-driven menu makes for uncomplicated
training of staff, consistent quality is simply a touch
of the screen away.
Core temperature probe
With the optional Core Temperature Probe fast,
concise readings can be taken and faultless
outcomes expected. It’s this peace of mind that
can make such a difference when you’ve got more
things to do than hours in the day.
USB port
Find the future with the USB- compatible touch
screen model – the perfect high-tech solution for
menu consistency. With uploading and downloading
of product menu programs, you can easily keep
multiple units up to date with menu changes.
A QUICK GUIDE
TO THE NEW
E
³²
AND E
³³
New two-speed fan.
New five level moisture mode.
New touch screen control.
E33D5 AND E33T5
STANDARD FEATURES
• 5 half size sheet pan capacity
• 5 12” x 20” hotel pan capacity
• 3
1
/3” / 85mm tray spacing
• Compact 24” / 610mm width
• Core Probe program cooking (optional Core Probe Kit)
• Moisture injection mode (5 levels) and manual injection
• 2 speed bi-directional reversing fan system
• 5.8kW heating power
• Safe-Touch vented side hinged door
• Slam shut door latch
• Pendulum operation door handle
• Porcelain enameled oven chamber
• Push fit continuous oven door seal (no tools)
• Dual halogen oven lamps
• Anti-skid 2” / 50mm dia. 3” / 76mm high adjustable
stainless steel feet
• 100% recyclable packaging
E33D5 DIGITAL CONTROL
• Digital display Time and Temperature Controls
• Large easy view ¾” / 20mm high displays
• Electronic thermostat control
• Electronic timer with countdown or time count modes
• 20 programs with 3 stage cooking and stage end alarms
E33T5 TOUCH SCREEN CONTROL
• Touch Screen control
• Program and manual modes
• Icon driven program menu
• Up to 5 cooking stages
• Individual shelf timers
• USB port for program/icon updating
ACCESSORIES
• Optional M236060 Core Temperature Probe Kit
• Turbofan SK33 Oven Stand
• DSK33 Double Stacking Kit
E32D5 AND E32T5
STANDARD FEATURES
• 5 full size sheet pan capacity
• 3
1
/3”/ 85mm tray spacing
• Compact 28
7
/8” / 735mm width
• Core Probe program cooking (optional Core Probe Kit)
• Moisture injection mode (5 levels) and manual injection
• 2 speed bi-directional reversing fan system
• 6.3kW heating (220-240V) / 5.6kW heating (208V)
• Safe-Touch vented side hinged door (standard LH
hinge). Optional RH hinge (field convertible)
• Stay-Cool door handle
• Porcelain enameled oven chamber
• Push fit continuous oven door seal (no tools)
• Dual halogen oven lamps
• Anti-skid 2” / 50mm dia. 3” / 76mm high adjustable
stainless steel feet
• 5 oven wire racks supplied
• 100% recyclable packaging
E32D5 DIGITAL CONTROL
• Digital display Time and Temperature Controls
• Large easy view ¾” / 20mm high displays
• Electronic thermostat control
• Electronic timer with countdown or time count modes
• 20 programs with 3 stage cooking and stage end alarms
E32T5 TOUCH SCREEN CONTROL
• Touch Screen control
• Program and manual modes
• Icon driven program menu
• Up to 5 cooking stages
• Individual shelf timers
• USB port for program/icon updating
ACCESSORIES
• Optional M236060 Core Temperature Probe Kit
• Turbofan SK32 Oven Stand
• DSK32 Double Stacking Kit
FOOD ITEM STEAM °F TIME
PROBE
TEMP
QUANTITY PER SHELF QUANTITY FULL LOAD
FAN
HIGH
FAN
LOW
ADDITIONAL INFORMATION
French Bread 19.5oz L5 350 18 min N 5 each 15 each Y Raw dough. Defrost, proof and then bake, turn off steam after 2 minutes.
Sub Rolls 8” 7.5oz L5 350 15 min N 8 each 40 each Y Raw dough. Defrost, proof and then bake, turn off steam after 2 minutes.
Biscuits 3.2oz N 300 25 min N 24 each 120 each Y From frozen.
Cookies 2.0oz N 300 18 min N 20 each 100 each Y From frozen.
Muffins (blueberry) 4oz N 350 18 min N 24 each 120 each Y Pre-made batter.
Criossants 3oz L3 375 18 min N 18 each 90 each Steam turned off after 2 minutes.
Whole Chickens 3½lb L5 375 1 hour 170° 6 each 18 each Y Top, middle and bottom shelves.
Chicken Cut 8oz L5 350 40 min 170° 8lbs 40lbs Y BBQ sauce and seasoning.
Chicken Breast 6oz L5 375 20 min 170° 15 each 75 each Y S&P, garlic, olive oil.
Pork Loins L5 325 50 min 150° 5.4lbs 80lbs Y Y 375°F 15 min high fan, then 325°F low fan. Finished weight 3.8lbs.
Pork Chops 10oz L5 375 22 min 155° 15 each 75 each Y
Bacon N 350 15 min N 3lbs 15lbs Y
Sausage Links 2oz N 350 15 min N 5lbs / 45 links 25lbs / 225 links Y
Sausage Patties 2oz N 350 15 min N 5lbs / 24 patties 25lbs / 120 patties Y
Bratts N 350 18 min N 6lbs 30lbs Y
Rib Eye 16.4 L5 325 2.15hrs 122° 16.4 3 each Y Y 375°F 15 min high fan, then 325°F low fan. Finished weight 13.8oz.
Turkey Breast 8.6oz L5 325 1.45hr 170° 4 each 20 each Y Raw boneless breasts. Finished weight 7oz.
Pork Butts 8.6oz L5 300 3 hours 180° 3 each 15 each Y
REGENERATION
Frozen Meat Lasanga L5 325 50 min 160° 10 lbs 50lbs Y From frozen.
Burgers L3 375 15 min 130° 15 each 75 each Y
MeatBalls L3 400 20 min 160° 10lbs 50lbs Y
Salisbury Steak L3 350 20 min 160° 10lbs 50lbs Y
Pre Made Pizza 16” N 400 15 min N 1 x 16” 3 x 16” Y On pizza stones, pre-heat 450°F.
Marinated Veggies L5 350 15 min N 8lbs 40lbs Y Mixed peppers, yellow squash, zucchini, mushrooms, carrots.
Baked Potatoes 80ct N 425 1 hour N 30 each 150 each Y Brushed with oil.
Roasted Red Potaotes N 375 28 min N 10lbs 50lbs Y S&P, paprika, tossed in olive oil.
Baked Salmon 6oz L3 350 15/18 min N 18 each 90 each Y
Fish Cakes 4oz L3 350 15 min N 24 each 120 each Y
Cup Cakes N 300 20 min N 24 each 120 each Y
Always Pre-heat unit 50°F above desired Bake / Cook Temperature*
FOOD ITEM STEAM °F TIME
PROBE
TEMP
QUANTITY PER SHELF QUANTITY FULL LOAD
FAN
HIGH
FAN
LOW
ADDITIONAL INFORMATION
French Bread N/A
Sub Rolls 8” 7.5oz L5 350 15 min N 4 each 20 each Y Raw dough. Defrost, proof and then bake, turn off steam after 2 minutes.
Biscuits 3.2oz N 300 22 min N 12 each 60 each Y From frozen.
Cookies 2.0oz N 300 15 min N 12 each 60 each Y From frozen.
Muffins (blueberry) 4oz N 350 15 min N 12 each 60 each Y Pre-made batter. Nice crown and colour.
Criossants 3.2oz L3 375 15 min N 12 each 60 each Brushed with egg wash
Whole Chickens 3½lb L5 350 1 hour 170° 2 each 6 each Y Top, middle and bottom shelves.
Chicken Cut 8oz L5 350 35 min 170° 5lbs 25lbs Y BBQ sauce and seasoning.
Chicken Breast 6oz L5 375 20 min 170° 10 each 50 each Y S&P, garlic, rosemary, olive oil.
Pork Loins 8.6oz L5 325 40 min 155° 2 each 10 each Y Y 375°F 15 min high fan, then 325°F low fan. Finished weight 7.0oz.
Pork Chops 10oz L5 375 18 min 155° 8 each 40 each Y Bone in.
Bacon N 350 12 min N 2lbs 10lbs Y
Sausage Links 2oz N 350 15 min N 3lbs / 24 links 15lbs / 120 links Y
Sausage Patties 2oz N 350 15 min N 3lbs / 15 patties 15lbs / 75 patties Y
Bratts N 350 15 min N 3lbs 15lbs Y
Rib Eye 17.8 L5 325 2 hrs 122° 17.8 3 each Y Y 375°F 15 min high fan, then 325°F low fan. Finished weight 14.2oz.
Turkey Breast 6lbs L5 325 1.45 hrs 170° 2 each 10 each Y Raw boneless breasts. Finished weight 4.8lbs.
Pork Butts 8.6oz L5 300 2.45 hrs 180° 1 each 5 each Y
REGENERATION
Frozen Meat Lasanga L5 325 50 min 160° 5 lbs 25lbs Y From frozen.
Burgers 6oz L3 375 12 min 130° 8 each 40 each Y
MeatBalls L3 350 15 min 160° 5lbs 25lbs Y
Salisbury Steak 6oz L3 350 15 min 160° 5lbs 25lbs Y Pre-made.
Pre Made Pizza 8” N 375 12 min N 2 each 10 each Y From frozen.
Marinated Veggies L5 350 15 min N 5lbs 25lbs Y Mixed peppers, R&G, yellow squash, zucchini, mushrooms, asparagus.
Baked Potatoes 80ct N 400 50 min N 15 each 75 each Y Sea salt, brushed with oil.
Roasted Red Potaotes N 375 25 min N 5lbs 25lbs Y S&P, paprika, tossed in olive oil.
Baked Salmon 6oz L3 350 10 min N 10 each 50 each Y
Fish Cakes 3-4oz L3 350 10 min N 24 each 120 each Y
Cup Cakes N 300 13 min N 12 each 60 each Y
Always Pre-heat unit 50°F above desired Bake / Cook Temperature*
TURBOFAN
E32D5 AND E32T5
5 TRAY FULL SIZE ELECTRIC
CONVECTION OVENS
TURBOFAN
E33D5 AND E33T5
5 TRAY HALF SIZE ELECTRIC
CONVECTION OVENS
ABOVE TIMES AND TEMPERATURES
ARE TO BE USED AS A GUIDE ONLY.
FOOD ITEMS / TIMES AND TEMPERATURES
(GUIDE ONLY)
BAKING, COOKING,
ROASTING,
REGENERATION.
