The C3 Oven; How The C3 Cooks; Ventless Operation; Ideal C3 Applications - TurboChef NGC Training Manual

6 C3 OVEN

The C3 Oven

How the C3 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 is the rate at which heat is
transferred from the air into a food product.
2. 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 C3 has one 1600 watt magnetron.

Ventless Operation

1. Th e C3 is UL
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
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.
®
-certifi ed for ventless
O.
2
- 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 C3 Applications

1. Hotels
2. Room service
3. Convenience Stores with a more extensive menu
4. Any application where more grease or moisture
will be in the ovens.

C3 Parts

Take apart the C3 and explain all the parts listed
below.
1. Wave guide cap
- Covers the wave guide to keep food particles
and grease from damaging the magnetron.
- Must be hand washed; cannot be soaked or
run though dishwasher as that could cause the
wave guide cap to shatter.
2. Air fi lter
- Helps scrub grease and carbon from the air.
- Needs to cleaned when the oven is cleaned.
- Soak with TurboChef Oven cleaner and rinse
thoroughly or run though a dishwasher.
3. Ceramic platter
- Goes in bottom of the oven.
- Grooved shape allows for airfl ow below food
to impart bottom browning.
- Holes in bottom allow return airfl ow.
- Must be hand washed; cannot be soaked or
run though dishwasher as that could cause the
platter to shatter.