Hi,
I want to buy a Moffat proofer and conv. oven for my home business. Has anyone purchased one or the other for their home and what has their experience been like?
How do you handle venting for the oven? I was thinking of placing the oven in front of a large window that I could potentially open every time the oven in use, but I'm not really sure if that is enough or what the other options would be.
Have you had electric problems or what models do you run and do you have 15 or 20 amp outlets?
My home outlets are all 15 amps. I was looking at the Moffat USP85M12 Turbofan Full Size 12 Tray Proofer but it is 15.6 amp and 1950 watts and from my understanding you can only run up to 1800 watts on a 15 amp outlet. The same proofer but smaller that only holds 8 trays instead of 12 trays is 11.6 amps and only 1450 watts would seem like it would work, but its also a little too small so I'm not sure.
Same question for the oven. What do you run in your home?
I have no experience but I remember reading a thread here about insurance company restrictions on commercial appliances in homes.
You might also check with your local inspectors.
Finally, an electrician would be the best source of advice on powering your gear. We had to add a new 40 amp circuit for our induction cooktop and it wasn't a big problem.
Gary
Thanks for the reply! I think I actually figured it out.
I’m alright with it not being covered for repairs, etc since it’s residential because most of the commercial pieces I’m looking at fall under the same stipulation. Also I need an oven that doesn’t require a hood and moffats are one of the only ones that don’t require it.
So my kitchen is all on 20amp 110v, which works for standard appliances, but I forgot that I have an EV charger port on the floor below in the garage that I don’t use because I don’t have an electric car. It’s a 50amp 240v, exactly what I need for the oven. So I’m going to have an electrician run that outlet line up the wall into the second floor and install the hardwire connection for the oven. It’s perfect because that outlet and the breaker is directly below where I want to place the oven on the second floor! I have to figure out the proofer since it’s 120v 15.6amp 1980w. All my kitchen outlets are on 20amp so I’m hoping I can just run an extension and plug it into a kitchen outlet. I’ll have the electrician help me figure it all out before I purchase though.
As Gary has said, if there is a fire, many insurance companies won't honor the claim if the appliance was not rated for home use. It is common for commercial ovens, like the Moffat , to be intended only for commercial use. I just checked at random, the Moffat E22M3 manual, Manual and it says on page 6 it is designed for a commercial kitchen . Commercial kitchens often have non combustible surfaces - Years ago we were looking for a pro style range and found that the ones designed for commercial use were much cheaper than the ones sold for home use, I assume because the home use ones had more insulation in part to avoid fires, and probably in part to minimize claims of injury from contacting hot surfaces.
If you want open a home business, I would suggest you contact your local health department and find out what their requirements are - hate to have you buy a lot of equipment and then get shut down.
You can do a search here, there are a few older posts on Moffats, and many have used ovens that are okay for home use- like the RackMaster or the Rofco Pleasant Hill Grain Nero and Chandler are other options, not sure if they are only commercial.
You would definitely want a 240 line run by an electrician, that will give you the ability to run larger ovens and the recovery time between bakes will be much quicker. Adding an oven that injects steam would be a great assist, every once in a while, like now, a used oven will show up in the for sale section Chandley Pico