The Ngc (Tornado) Oven; How The Ngc Cooks; Ventless Operation; Ideal Ngc Applications - TurboChef NGC Training Manual

The NGC (Tornado)
Oven

How the NGC Cooks

1. Top impingement air
- Variable speed fan
• Gives greater control over browning.
• Controls browning with air velocity, not just
time and temperature.
- Higher heat transfer rate
• All food has a cold barrier surrounding it
when it goes into an oven.
• Impingement breaks though the cold
barrier.
• Higher "h" (heat transfer rate), since the air
is blowing onto the surface of the food.
"Heat transfer rate" is the rate at which heat
is transferred from the air into a food
product.
2. Bottom IR element
- Assists in bottom browning or helping the
baking stone recover faster in ovens with
baking stones.
- Th e element is exposed and can limit the uses
of the NGC oven in applications where there
will be a lot of moisture or grease
- When the oven is not cooking, it will hold the
bottom IR element temperature to a user-
specifi ed setting. Th is setting is referred to as
the IRSI. When developing cook settings, it
is recommended that the temperature setting
for the IR element during a cook cycle is no
more than 100°F diff erent than the IRSI. See
page 3 for more details on developing cook
settings.
3. Bottom-launched microwave
- Microwave is often misunderstood due to the
"all or nothing" way microwave energy is used
in standard microwaves.
- Th e oven gives the user control over the
amount of microwave being used. Th is
decreases cooking times while still retaining
quality.
- Th e NGC has two 1200 watt magnetrons.

Ventless Operation

®
1. Th e NGC is UL -certifi ed for ventless
operation, meaning it does not require a hood or
fi re suppression to operate under a normal load.*
2. What makes ventless possible?
- A platinum-based catalyst scrubs the air of
Volatile Organic Compounds (VOCs), such as
grease and smoke, and converts them into
CO and H O.
2 2
3. What are the advantages of ventless operation?
- Decreased startup cost for operators.
- Ability to cook hot food where it was
previously impossible.
4. TurboChef 's ventless certifi cation does not
include cooking "fatty raw proteins."
- When cooking these types of products, too
much grease is produced. Th e catalyst cannot
keep up and the oven will produce smoke.
Th is type of cooking will harm the oven over
time.
- What are examples of "fatty raw proteins"?
• Rib-eye steak
• Bone-in, skin on chicken breast
NOTE: Beef tenderloin and boneless, skinless
chicken breast are not considered to be "fatty raw
proteins."
*Ultimate ventless allowance is dependent upon lo-
cal authorities and jurisdictions; some of whom may
®
not recognize the UL certifi cation or application.

Ideal NGC Applications

1. Sandwich shops
2. Convenience stores with limited menu items
3. Business and Industry
4. Any food outlet that is doing more warming or
heating than cooking.
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