Table of Contents
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THEORY OF OPERATION
The TurboChef
High h Batch speed cook oven
®
uses high heat transfer rates developed by force air
impingement to rapidly cook food. The High h
batch utilizes top and bottom Jetplates that have
been optimized for specific food items. The plates
can be easily removed and replaced to facilitate
either higher or lower heat transfer rates. As a result,
the operator can cook foods that require maximum
browning/caramelizing (high heat transfer), or more
delicate foods that require low heat transfer to
ensure quality is not compromised.
The technology is similar to but about twice as fast
as the fastest impingement conveyor oven. The High
h Batch utilizes a variable speed blower, oscillating
rack, and Catalytic Converter to provide maximum
speed, minimal energy input, ventless operation and
the highest food quality.
CERTIFICATIONS
UL, cUL, NSF
High h Batch Dimensions
THEORY OF OPERATION, SPECIFICATIONS AND INSTALL ATION
DIMENSIONS
Single Units
Height
Width
Depth
with handle
Weight
Double Units (requires Stacking Kit)
Height
Width
Depth
with handle
Weight
Cook Chamber
Height
Width
Depth
Volume
Wall Clearance
Top
Sides
20.5
(521 mm)
25.5
(648 mm)
29
(737 mm)
31.5
(800 mm)
157 lbs.
(71 kg)
41
(1042 mm)
25.5
(648 mm)
29
(737 mm)
31.5
(800 mm)
314 lbs.
(42 kg)
8
(203 mm)
18.75
(476 mm)
16.75
(425 mm)
1.45 cu. ft.
(41.1 liters)
2
(51 mm)
2
(51 mm)
1
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