BRAVO MIKE, now you're an electrician. so the white block is actually on the other hot bar in your main panel and the red block is on the other side of the main on the other hot buss bar
Thanks for all of your replies to my comments. I hope you do understand I was not meaning to sound overly critical but observant even if I was wrong in my observation and comment. I do, however, applaud your courage in starting a bakery business in your home. it really sounds nice and reminds me of back home in France where many village businesses are with the home upstairs or at the back of the property. I found your videos very interesting, and I subscribed and rang the bell. Looking forward to your future videos. Good luck in your ongoing business.
Much appreciated Dan, I don't mind your comments at all. I like the dialogue. My uncle was a physician who had his practice in a 2-room attached area in his house. Waiting room and treatment room with his living room on the other side of the wall. Those were the good 'ol days!
I WAS extremely nervous! It is a bizarre thing to do if you know anything about wiring. You would think they would explain this in great detail in the installation manual...
Thank you for this video! My version of E32D5 is slightly different - it has a connector before the block with only three holes (black, red and green). On another note, could you please tell about water connection? I called Moffat with a simple question, but they don't know. The question is what pressure is required? I am thinking of getting a 10-15 gal tank on the wall above the oven and feeding water by gravity. Not sure though whether it will be enough in terms of pressure...
I'm surprised Moffat didn't have an answer for you, as their technical support folks are quite knowledgeable. The water specs are easily found here: www.webstaurantstore.com/documents/specsheets/moffat_e32d5_single_deck_5_pan_electric_convection_oven_digital_controls_specsheet.pdf. Under minimal pressure, it is listed as 20psi. Approximately every 2.31ft of elevation drop = 1 psi of pressure head. So to get that minimum pressure, you would need to take your water tank up to almost 50 feet! I think you'll need to look at other options, unfortunately. I have my oven hooked up to a reverse osmosis system and that has been working very well and giving me scale-free properly pressurized water.
@@LoveLevain Thank you so much! I didn't notice that in the spec sheet. It is strange, because all I asked the tech guy was the minimal pressure. When I mentioned a tank he said - yes, go ahead, give it a try :-) Now I need to find a way to pull a water line in a way that will make our building inspector happy...
0:03:55 video location. CLEARLY, the electrician roughed in the wrong junction box. This should have been a much larger box just for this reason. An electrical should not have to Cram Wires into a box they should fit comfortably especially dealing with this voltage. The box should have been firmly screwed or nailed into a wood backer for sturdy fixation. Poor Mike, you have had a lot go wrong and most of it isn't all on you.
When I do the deck oven next, I plan to have them mount a box with a kill switch on the wall. That's even more power - 80amps/240V, so I'm not going to mess around.
BRAVO MIKE, now you're an electrician. so the white block is actually on the other hot bar in your main panel and the red block is on the other side of the main on the other hot buss bar
Thanks for all of your replies to my comments. I hope you do understand I was not meaning to sound overly critical but observant even if I was wrong in my observation and comment. I do, however, applaud your courage in starting a bakery business in your home. it really sounds nice and reminds me of back home in France where many village businesses are with the home upstairs or at the back of the property. I found your videos very interesting, and I subscribed and rang the bell. Looking forward to your future videos. Good luck in your ongoing business.
Much appreciated Dan, I don't mind your comments at all. I like the dialogue. My uncle was a physician who had his practice in a 2-room attached area in his house. Waiting room and treatment room with his living room on the other side of the wall. Those were the good 'ol days!
I would have been extremely nervous connecting the hot wire to neutral...looking forward to watching the next video. cheers
I WAS extremely nervous! It is a bizarre thing to do if you know anything about wiring. You would think they would explain this in great detail in the installation manual...
Thank you for this video! My version of E32D5 is slightly different - it has a connector before the block with only three holes (black, red and green). On another note, could you please tell about water connection? I called Moffat with a simple question, but they don't know. The question is what pressure is required? I am thinking of getting a 10-15 gal tank on the wall above the oven and feeding water by gravity. Not sure though whether it will be enough in terms of pressure...
I'm surprised Moffat didn't have an answer for you, as their technical support folks are quite knowledgeable. The water specs are easily found here: www.webstaurantstore.com/documents/specsheets/moffat_e32d5_single_deck_5_pan_electric_convection_oven_digital_controls_specsheet.pdf. Under minimal pressure, it is listed as 20psi. Approximately every 2.31ft of elevation drop = 1 psi of pressure head. So to get that minimum pressure, you would need to take your water tank up to almost 50 feet! I think you'll need to look at other options, unfortunately. I have my oven hooked up to a reverse osmosis system and that has been working very well and giving me scale-free properly pressurized water.
@@LoveLevain Thank you so much! I didn't notice that in the spec sheet. It is strange, because all I asked the tech guy was the minimal pressure. When I mentioned a tank he said - yes, go ahead, give it a try :-) Now I need to find a way to pull a water line in a way that will make our building inspector happy...
0:03:55 video location. CLEARLY, the electrician roughed in the wrong junction box. This should have been a much larger box just for this reason. An electrical should not have to Cram Wires into a box they should fit comfortably especially dealing with this voltage. The box should have been firmly screwed or nailed into a wood backer for sturdy fixation. Poor Mike, you have had a lot go wrong and most of it isn't all on you.
When I do the deck oven next, I plan to have them mount a box with a kill switch on the wall. That's even more power - 80amps/240V, so I'm not going to mess around.