The Moffat group designs, develops, manufactures and markets a comprehensive range of commercial food service & catering equipment and products. We supply Warewashing (Dishwashers and Glasswashers), Cooking, Bakery, Refrigeration equipment as well as Meal Distribution and Food Shelving & Storage systems to New Zealand and throughout the world via our global distribution network.

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Combi Steamers

CONVOTHERM

The exceptional quality of Convotherm combi steamers comes from 30 years experience in designing and building professional kitchen appliances.

The knowledge gained from our relationships with chefs, nutritionists, planners, engineers, and customers in more than 50 countries, has enables us to develop a range of user friendly appliances that has proven itself in the world's most demanding kitchens.

It has also kept us at the forefront of innovations as we seek new ways to meet the changing needs of food professionals all over the world.

Tricky situations can occur in everyday work. Get the help that's personally right for you, our new Convotherm OB and OS Series of gas and electric combi steamers standard programmes allow you to perfectly adjust the most modern combi steamer to your individual needs.

All appliances in the new OS and OB series are equipped with many additional and practical features. The unique disappearing door and patented advanced closed system are standard with all OS and OB series combi steamers.

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> Convotherm
> Blue Seal

BLUE SEAL AC SERIES

Exclusive, patented, reliable technology.

The AC Series offers a brand new heat generation and transmission system of combi steamers that will astound you by it's performance - operating oven temperature can increase one degree per second !

Electronic manual controls with simple key selection cooking modes, quiet operation, low consumption, exceptional reliability and simplicity to use. The AC Series is designed to improve all cooking stages while reducing energy consumption, minimising the need for seasoning, reducing food weight loss, eliminating wastage caused by errors and slashing down-time for kitchen personnel.


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