Turbofan

Turbofan is the high-output electric convection oven and holding cabinet line built for bakeries, restaurants, hospitals and high-volume production kitchens — full-size and half-size tray ovens with digital and touch-screen controls, single, double-stacked and floor-stand configurations, 8- and 10-tray 1/1 GN holding cabinets in undercounter and full-size variants, and matched H series cabinets with digital or touch-screen humidity control. Reliable cavity temperatures, fast recovery and Moffat parts availability through Commercial Kitchen Company.

Turbofan's range is split between two well-defined product families. On the cooking side, the E series electric convection ovens — including the workhorse Turbofan E931M full-size electric convection oven with integrated cooktop alongside the E27D3 digital convection oven, E32T4 touch-screen variants in single and double-stacked configurations, and the E35D6-30 full-size digital model — cover everything from a single bakery oven to a stacked dual cavity sitting on castor or adjustable-foot bases. On the holding side, the H series cabinets in 8- and 10-tray 1/1 GN sizes — H8T-UC and H8D-UC undercounter touch-screen and digital models, H10D and H10T floor-standing options, and full-size H10D-FS and H10T-FS variants — match the oven sizes so food moves seamlessly from cook to hold without changing tray formats.

Build is squarely commercial. Stainless steel cavities are rounded for fast wipe-downs and use double-glazed doors with sealed seals to limit heat loss during long bake or hold runs. Convection fans are sized for continuous-duty service and reverse direction periodically to even out cavity airflow, which produces noticeably more consistent results from the back of the cavity to the front — useful when production runs need every tray to come out identical. Touch-screen models save recipe programs with multi-stage cooks (temperature, fan speed, timer, humidity injection) so trained staff aren't needed for every batch.

Where Turbofan really fits is the medium-to-high-volume production space. The E27 and E32 ovens run a full sheet pan with enough vertical clearance for proving and pizza, the E35 supports six-tray batch loads, and the stacked E32T4/2 and E32T4/2C double cavities give a small footprint two-oven solution that fits into a single 800 mm bench width. The H series holding cabinets are sized for the same trays, so bakery and restaurant production teams can move proved dough into the oven and finished product into hold without juggling pan sizes. Touch-screen humidity control extends hold times for delicate items without drying them out.

Commercial Kitchen Company stocks the Turbofan range with nationwide delivery, ready Moffat-sourced spare parts and an Australian after-sales service network. The team can help match the right oven and holding cabinet combination to your throughput, specify single or stacked configurations to suit available bench or floor space, and coordinate delivery with kitchen build schedules. Whether you're outfitting a single bakery oven or a multi-deck production kitchen, Turbofan delivers professional convection cooking with the reliability and parts backing professional kitchens need — available now through Commercial Kitchen Company.