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Moffat
Destination bakery gets new lease of life Rockwell’s purchased six
Rockwell’s Bakery and Café in California worked closely with Moffat to select the right ovens for their operations as part of a major project to open a brand-new production bakery facility. Established in 1987, the bakery
has since expanded to become a destination for signature wedding and custom-designed cakes, as well as an all-day eatery, across two locations. When chef and manager Juli
Beltran joined the business, the workhorse of the kitchen was an old-fashioned rotating oven that she explains simply took too long to do the job. As a busy café and bakery,
Rockwell’s needed an upgrade. “Not only was the rotating oven cooking unevenly, which necessitated us keeping constant watch on the product, but the heat would sometimes drop, rise or stop altogether,” says Beltran.
The need for new equipment coincided with the Rockwell’s decision to establish a standalone production bakery to continue to keep up with increasing demand. “We had to move the bakery as we were sharing the kitchen with the restaurant; everything was compacted, and we had no room,” Beltran explains. Beltran and her team visited
Moffat to test the E35T6 Turbofan Convection Oven. “Just looking at them, the oven
was configured totally differently than a typical convection oven,” Beltran recalls. “With these ovens, the narrow side of the pan goes in first, so they don’t take up as much room inside. And when we were baking, it was like night and day. The product looked great, tasted great and the cooking time was cut in half at least, so we were getting items out in a timely manner,” says Beltran.
Moffat E35T6 ovens and stacked them to create a wall of ovens that can easily keep up with their production needs for high-end desserts and pastries. They chose the touch screen
option, allowing them to program recipes, and the fact that Moffat’s E35T6 oven is certified ventless ensured that the new installations fully complied with ventilation requirements. The team is beyond satisfied
with the new ovens, says Beltran. “These ovens are quiet and so much faster than the rotating units. They incorporate timers and do everything for you. We don’t have to set timers to rotate pans or babysit; we can get more done.”
The E35T6 Turbofan Convection Oven was a great fit for the bakery
Aliworld 95
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