DESCRIPTION
When you think of convection ovens, you may think of a piece of equipment that will not burn the bottoms of your cookies, or leave your chicken breasts pink in the middle. You might picture enjoying the peace of mind that your dishes are thoroughly cooked and your goods baked without being raw in the middle. But, what about crisping the top of your baked macaroni and cheese? Or browning the top of your twice-baked potatoes? The Moffat E31D4 32" Turbofan Electric Convection Oven offers what many convection equipment doesn’t – the option to broil. Buying the E31D4 would increase the choices you’d have when using a convection oven, thus making your kitchen more efficient.
The E31D4 stainless steel oven is electrically heated with a one piece porcelain enameled chamber. Having a side-hinged door, to make for easy cleaning and versatility there’s the option for field reversible hinging. Equipped with a top broiling element and broil operating mode, the oven has separate digital displays and mechanisms to set time and temperature, as well as both manual and programmed operating modes. In fact, you could choose from up to 20 different programming choices to meet your cooking, roasting, or baking needs. Designed with a single direction, low-velocity fan, it also has a halogen lamp so you can check the progress of dishes or items without opening up the oven door, which keeps heat in with its plug-in door seal. With room for four half-size sheet or hotel pans, the anti-skid feet makes sure the oven won’t move unless you move it.
Being able to bake, roast, and now broil, all using the same convection oven, makes the Moffat E31D4 a unique and multifaceted tool in your kitchen. Why be limited? The E31D4 lets you prepare more and produce more, all while being cost-effective and efficient.
The E31D4 Turbofan convection oven runs on 208 Volts, 60 Hz, 1-phase and 13.9 Amps for 2,900 Watts or 220-240 Volts, 60 Hz, 1-phase and 12.9 Amps for 3,100 Watts and comes with a cordset with a NEMA 6-15P plug.
