At Rapids Contract & Design, we keep up with the latest commercial kitchen equipment to help plan smarter kitchens. Recently, our team attended a session with Kyle Rinker from Moffat, which gave us a closer look at the features and uses of their Turbofan convection ovens.
These ovens are known for consistent performance, flexible installation, and ease of use, making them a great choice for restaurants, schools, and other foodservice operations.
Convection Oven Performance Without the Complexity
Turbofan ovens are a step up from standard convection ovens. They provide high airflow, even cooking, and precise temperature control – all without the extra plumbing and ventilation that combi ovens need.
Some of the main advantages include:
- No floor drain required, even with moisture injection
- All 30 Series ovens work with a ventless hood, so you don’t need ducted ventilation
- No RO system needed in most cases; standard water filtration works fine
- Self-contained condensate systems, so no waste drain is needed
These features make Turbofan ovens very adaptable for kitchens with limited space, plumbing, or ventilation options.
Series Overview: 20 Series vs. 30 Series
20 Series: Entry-Level, High Performance
The 20 Series offers reliable convection cooking with extra tray space and higher capacity, making it ideal for cafés, small bakeries, and convenience-focused kitchens. Its compact design fits easily in tight spaces while delivering consistent and even cooking.
Standard features include porcelain enamel oven chambers, safe-to-touch doors, stay-cool handles, and heavy-duty hinges. Single ovens can also be mounted on stainless steel Turbofan stands, which are easy to assemble and complement the oven design. The 20 Series combines space efficiency, durability, and professional performance in a compact, entry-level package.
30 Series: Advanced Features in a Compact Design
The 30 Series builds on the 20 Series with advanced digital controls, multi-stage cooking, and stronger airflow. Models combine flexibility and precision:
- E31 has broiler at the top and bottom, making it ideal for steakhouses, Mexican restaurants, or high-heat finishing
- E33 models are compact (24” wide) and fit small kitchens, food trucks, or satellite prep areas
- All 30 Series ovens can work with a ventless hood, providing flexible placement without ducted ventilation.
- The E30 models are certified ventless even without a hood system, giving additional installation freedom
Design and Installation Advantages
Turbofan ovens are built for easy installation and flexible kitchen layouts. The units are designed to fit through standard doorways without modifying door frames, which makes moving and installing them simpler and faster.
Their stackable design allows kitchens to add more ovens as needed without taking up extra floor space. This makes it easier to expand cooking capacity in a limited footprint.
Models that are compatible with ventless hoods provide even more placement options. This flexibility is especially useful when designing kitchens with tight spaces, multiple workstations, or specialized workflow needs, allowing the equipment to fit smoothly into different layouts.
Consistent Results Every Time
Turbofan ovens are designed to deliver even and reliable cooking for a wide range of foodservice applications. They help kitchens maintain consistent quality across every tray, whether baking, roasting, or reheating prepared foods, while supporting efficient daily operations.
- High-volume, bi-directional airflow for even heat distribution
- Porcelain enamel interiors, which are easy to clean and very durable
- Digital controls with multi-stage cooking programs for repeatable results
Institutional Applications
The 30 Series is also great for K–12 schools and other institutional kitchens. These ovens are built to last and perform reliably every day. They come with a 3-year parts and labor warranty and a 5-year parts warranty, making them a smart choice for long-term investment in busy foodservice settings.
Turbofan convection ovens deliver reliable performance, flexible installation, and consistent results in any kitchen – from small cafes and food trucks to large institutional operations. Designed to simplify workflow and fit into modern kitchen layouts, these ovens make cooking easier and more efficient.
LET'S FIND YOUR SOLUTION
Rapids Contract & Design serves the United States with locations in Iowa, Minnesota, and Missouri. Our experts are ready to assist with your foodservice needs—contact us for support, Monday through Friday, 8 AM to 5 PM CST.
or call (800) 899-6604