Moffat

Hospitality Connect currently lists one Moffat product, an electric convection oven. Buyers looking for other Moffat cooking equipment should contact Hospitality Connect directly rather than assuming the online listing is the full Moffat catalogue.

A convection oven circulates hot air through the cooking chamber with a fan instead of relying on heat rising. Air movement means every shelf receives similar heat, which produces a more even result across a full load.

A convection oven cooks more evenly across multiple shelves and is the standard for bakeries, cafes and volume production. A conventional oven without a fan shows more temperature variation between shelves and generally suits lower volumes.

An electric oven needs no gas connection, which makes it viable in shopping centres and tenancies where gas is unavailable or expensive to install. Confirm the electrical supply at the site first, as commercial ovens can require three-phase power.

Oven size is worked out from tray capacity and tray dimensions rather than external measurements. Count the trays you need to run at peak, then check the oven's tray spacing suits the height of the products you bake.