At Moffat we’ve been designing and building ranges since the 1920s.
In this time culinary trends have come and gone, and innovative new features arrived on the scene. Yet the key strengths of our equipment remain the same. We take a look beneath the hood of our modern kitchen workhorse to see what’s cooking.
When we first started gas was a ‘fuel of the future’ internationally, talk of automation was big and the kitchen was being fast transformed with a consistent source of both water and electricity. We focused on getting the simple things right, continuously innovating and building our ranges to last. Fast-forward to today and a similar mindset endures.
The modern commercial kitchen requires power and precision, flexibility and usability. With a huge selection of ingredients and menu options the range needs to deliver a wide variety of uses. Automation of key kitchen tasks has become increasingly prevalent too. This is most obvious with menu selection controls and automatic cleaning programmes.
We have succeeded across our Blue Seal, Waldorf and Cobra series thanks to our considerable investment in research and development. Keeping up close to the coalface is vital. We are always in the kitchen; we employ highly regarded chefs and rigorously field-test each range until it delivers exactly what’s required.
All ranges are fully constructed on a galvanised steel chassis and feature fully framed doors fitted with a heavy-duty hinge system. On top there are plenty of options for gas or electric models. With 28MJ open cooktop burners our gas options are popular. Electric versions can provide heavy-duty 2.4kW radiant elements or 2kW solid plates.
Below the cooktop and cast iron sole plates ensure even heat distribution within the oven. Powerful motors and circulation fans in the convection ovens reduce cooking times and enable food to be cooked at lower temperatures.
Capacity for 2/1 or 1/1 Gastronorm pan oven racks are available for different sized units, and our Blue Seal and Waldorf oven ranges have vitreous enamelled oven liners and feature the highest crown height available under a cooktop, target top or griddle.
It’s been almost 100 years since we started. In that time everything has changed with the range – and nothing has changed.
We’re still working with chefs, developing our equipment and ensuring there’s a solution for every type of operation and budget. We’re adding features and functionality as we evolve the technology. In this way the modern kitchen knows the right equipment is always within range and without equal.
