Theory Of Operation, Specifications, And Installation; Theory Of Operation; Certifications; Dimensions - TurboChef HHB-8114 Owner's Manual

Specifications, and Installation

THEORY OF OPERATION

The TurboChef High h Batch speed cook oven
®
uses high heat transfer rates developed by forced
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.
1 : High h Batch Dimensions
F I G U R E

THEORY OF OPERATION, SPECIFICATIONS, AND INSTALLATION

Theory of Operation,

CERTIFICATIONS

UL, cUL, NSF, TÜV, CE

DIMENSIONS

Single Units
Height 20.5''
Width 25.5''
Depth 29''
with handle 31.5''
Weight 157 lbs.
Double Units (Requires a Stacking Kit)
Height 41''
Width 25.5''
Depth 29''
with handle 31.5''
Weight 314 lbs.
(521mm)
(648 mm)
(737 mm)
(800 mm)
(71 kg)
(1041 mm)
(648 mm)
(737 mm)
(800 mm)
(142 kg)
1