In the heat of a busy restaurant, whether your team are preparing endless cooked breakfasts on a Saturday morning or order after order at the height of the Sunday dinner rush, it’s easy to understand the importance of speed, efficiency and quality.
After all, customers would soon be disappointedly walking out of the door if they were waiting an inordinate amount of time for their meal to arrive, but nor would they be happy if it was served quickly, but sloppily or cold. That’s why quick, yet quality commercial kitchen equipment is an absolute necessity in any high-volume establishment – and this is where Turbofan comes into play.
The convection ovens produced by this respected name use in-built, bi-directional fans which distributes hot air around the cooking space in a controlled manner, meaning that results are always highly consistent, and fast. This is down to the fact that every centimetre of the oven is filled evenly with heat – there are no cold spots here!
Quick, yet quality commercial kitchen equipment is an absolute necessity in any high-volume establishment.
Let’s take a look at two of Turbofan’s most impressive models – the E33D5 and E33T5. Either of these electric convection ovens would be a worthy addition to any commercial kitchen, and a big part of that is down to their pure versatility. Whether you’re looking to bake a fine beef pie, roast a turkey for Christmas or simply cook a variety of ingredients ready for your restaurant’s evening service, the E33D5 and E33T5 have got you covered. Below, we’ll tell you why.
A great bake-off
The Turbofan range of convection ovens have long enjoyed a proud history of baking excellence of the E33D5 and E33T5 are no exception. They feature bigger fans propelled by a more powerful motor, which allows the evenness of cooking to be enhanced yet further. With a similar level of heat in the chamber and thus across the tray, consistently baked, quality foods will emerge from your Turbofan each and every time, no matter how busy your kitchen gets.
Additionally, the E33D5 and E33T5 boast a 5 x 1/1 GN Gastronorm tray capacity, so no matter how many orders are being fired through into the kitchen, you can bet your bottom dollar that your Turbofan will be able to deal with it. What’s more, though scratch baking is a specialty with these Turbofans, they are also perfectly adept at prepping for the bake-off – products such as frozen dough and other par bake food bases.
To roast is to coast
It’s little secret that Turbofan convection ovens are the commercial kitchen’s best friend when it comes to roasting and the E33D5 and E33T5 do not disappoint on that front. With programmable intervals to inject moisture into the oven chamber and fan speed settings, your establishment can feature a range of different meat options on its menu.
However, it’s a test that the E33D5 and E33T5 will pass with flying colours. Whether you’re cooking juicy beef, succulent lamb, tender chicken or fine pork, the Turbofan family is sure to roast it to perfection.
It’s not just meats that these ovens can roast. Potato bakes, vegetable pies, casseroles and puddings will all come out of the oven just splendidly after a good roasting, so take the load off your roasting responsibilities and let your Turbofan do the hard work for you.
Differences
So far, we’ve talked about what the Turbofan E33D5 and E33T5 can do and, at a first glance, you may not think that they are much different to other convection ovens. However, these two models offer more variety in cooking than other convection examples. For example, both feature five levels of moisture injection to ensure that your products don’t become too dry. Multishelf cooking comes as standard, and the oven takes up very little space with regard to footprint size, but loses none of the power because of it.
Be sure to contact the expert team at Moffat to find out more about the Turbofan E33D5 and E33T5 – you won’t be disappointed!
