©2018 TurboChef Technologies, Inc. DOC-1559 / Rev C / Sept 2018
TurboChef Technologies, Inc.
Double Batch (HHD) Ventless Submittal Information
Double Batch Spec Sheet
UL Ventless Label
Notice of Authorization to Apply the UL Mark (Sanitation)
Notice of Authorization to Apply the UL Mark (Safety)
UL KNLZ Explained
Emissions Test Results
Emissions by Product
Energy Usage Estimate
Double Batch Surface Temperatures
TurboChef Installation Recommendations
1.1
2.1
5.1
6.1
4.1
7.1
8.1
9.1
10.1
11.1
UL Listing 3.1
Project _______________________________________________________
Item No. ______________________________________________________
Quantity _____________________________________________________________________
THE
Double Batch
TM
EXTERIOR CONSTRUCTION
n
Stainless steel front, top and sides
n
Rubber seal for surface mounting
INTERIOR CONSTRUCTION
n
304 stainless steel
n
Two fully insulated cook chambers
n
Top and bottom jetplates
STANDARD FEATURES
n
Simple and intuitive touch controls
n
Multi-language user interface
n
Integral recirculating catalytic converter for UL (KNLZ) listed
ventless operation
n
Variable-speed High h recirculating air impingement system
n
Oscillating rack for high heat transfer without spotting
n
Half-sheet pan/16-inch pizza capacity
n
Stackable design (requires stacking kit)
n
Smart menu system capable of storing up to 128 recipes: 64 recipes
per cavity
n
Built-in self diagnostics for monitoring oven components
and performance
n
USB compatible
n
Wi-Fi compatible
n
Free one-year subscription to TurboChef Connect menu management
web portal
n
Smart Voltage Sensor Technology* (N.A. only)
n
Includes plug and cord (6 ft. nominal)
n
Warranty − 1 year parts and labor
STANDARD ACCESSORIES
n
1 Aluminum Paddle (NGC-1478)
n
1 Bottle Oven Cleaner (103180)
n
1 Bottle Oven Guard (103181)
n
2 Trigger Sprayers (103182)
n
4 Oven Legs (HHB-3205) – Optional
1. Blower Motor
2. Impinged Air
3. Oscillating Rack
4. Catalytic Converter
5. Impingement Heater
6. Halogen Lights
PERFORMANCE
The TurboChef® Double Batch
TM
oven has
two independent cavities that circulate
impinged air at speeds of up to 50 mph
to create high heat transfer rates and
reduced cook time. The oven utilizes
variable speed blowers, oscillating racks,
and catalytic converter, resulting in
minimal energy input, high food quality,
and ventless operation.
VENTILATION
n
UL (KNLZ) listed for ventless operation.
†
n
EPA 202 test (8 hr):
- Product: Pepperoni Pizzas
- Results: 1.04 mg/m
3
- Ventless Requirement: <5.00 mg/m
3
n
Internal catalytic filtration to limit
smoke, grease, and odor emissions.
1
1
3
2
2
2
2
3
4
4
5
5
6
6
Double Batch
TM
DOC-1540 / Rev C / September 2016
This product conforms to the ventilation recommendations set forth by NFPA96 using
EPA202 test method.
* Smart Voltage Sensor Technology does not compensate for lack of or over voltage situations. It is the
responsibilityoftheownertosupplyvoltagetotheunitaccordingtothespecicationsonthebackofthissheet.
†
Ventlesscerticationisforallfooditemsexceptforfoodsclassiedas“fattyrawproteins.”Suchfoodsinclude
bone-in, skin-on chicken, raw hamburger meat, raw bacon, raw sausage, steaks, etc. If cooking these types of
foods, consult local HVAC codes and authorities to ensure compliance with ventilation requirements.
Ultimate ventless allowance is dependent upon AHJ approval, as some jurisdictions may not recognize the
UL certification or application. If you have questions regarding ventless certifications or local codes please
email [email protected]
TurboChefreservestherighttomakesubstitutionsofcomponentsorchangespecicationswithoutpriornotice.
Page 1.1
DIMENSIONS
Single Units
Heigh
t 23.2” 589 mm
Width 27.7” 704 mm
Depth (Door Open/
Closed)
35.6” / 31.7” 903 mm / 806 mm
Weight 262 lb. 119 kg
Stacked Units
Heigh
t 46.4” 1,179 mm
Width 27.7” 704 mm
Depth (Door
Open/
Closed)
31.7”
/ 35.6” 806 mm / 903 mm
Weight 524 lb. 238 kg
Cook Chamber
Height 3.3” 84 mm
Width 18.1” 318 mm
Depth 17.07” 434 mm
Volume 0.59 cu.ft. 16.7 liters
Wall Clearance (Oven not intended for built-in installation)
Top 2” 51 mm
Sides 2” 51 mm
ELECTRICAL SPECIFICATIONSSINGLE PHASE
Double Batch
US M
odel (
HHD
-9500-1) -
Unit
ed
Stat
es
Voltage 208/240 V
AC
Fr
equency 60
Hz
Cur
rent (Max Circuit
Requiremen
t) 50 amp (50 amp)
Max Input 10,720/12,480 watts
ELEC
T
RICAL SPECIFICATIONS
3
PHASE
D
ouble Batch
US M
odel (
HHD
-9500-14-DL) -
Unit
ed
Stat
es
Voltage 208/240 V
AC
Fr
equency 60
Hz
Cur
rent (Max Circuit
Requiremen
t) 30 amp (30 amp)
Max Input 6,683/7,552 watts
SHIPPING INFORMATION
U.S.: All ov
ens shipped within the
U.S. ar
e packaged in a double-wall
corrugated box banded to a wooden skid.
International:
All In
ternational ovens shipped via
Air or Less than C
ontainer
Loads are packaged in wooden crates.
Box size: 37” x 36” x 35” (940 mm x 914 mm x 889 mm)
Crate size: 39” x 40” x 36” (991 mm x 1016 mm x 914 mm)
Item class: 110 NMFC #26710 HS code 8419.81
Appx. boxed weight: 322 lb. (146 kg)
Appx. cr
ated weight: 405 lb. (184 kg)
Minimum entry clearance required for box: 35.5”
Minimum entry clearance required for crate: 39.5”
TurboChef recommends installing a type D circuit breaker for all installations.
TurboChef reserves the right to substitute components or change specications without notice.
TurboChef Global Operations
2801 Trade Center Drive / Carrollton, Texas 75007 USA
US: 800.90TURBO (800.908.8726) / International: +1 214.379.6000
Fax: +1 214.379.6073 / turbochef.com
NEMA 6-50P
NEMA 15-30P
Double Batch
TM
©2016 TurboChef Technologies, Inc.
1 in.
(25 mm)
1 in.
(25 mm)
27.7 in.
(704 mm)
27.7 in.
(704 mm)
46.4 in.
(1,179 mm)
23.2 in.
(589 mm)
23.1 in.
(587 mm)
26.1 in.
(664 mm)
28.6 in.
(726 mm)
35.6 in.
(903 mm)
2.5 in.
(62 mm)
7 in.
(177 mm)
2.5 in.
(62 mm)
3.1 in.
(80 mm)
26.1 in.
(664 mm)
28.6 in.
(726 mm)
31.7 in.
(806 mm)
1 in.
(25 mm)
1 in.
(25 mm)
27.7 in.
(704 mm)
27.7 in.
(704 mm)
46.4 in.
(1,179 mm)
23.2 in.
(589 mm)
23.1 in.
(587 mm)
26.1 in.
(664 mm)
28.6 in.
(726 mm)
35.6 in.
(903 mm)
2.5 in.
(62 mm)
7 in.
(177 mm)
2.5 in.
(62 mm)
3.1 in.
(80 mm)
26.1 in.
(664 mm)
28.6 in.
(726 mm)
31.7 in.
(806 mm)
1 in.
(25 mm)
1 in.
(25 mm)
27.7 in.
(704 mm)
27.7 in.
(704 mm)
46.4 in.
(1,179 mm)
23.2 in.
(589 mm)
23.1 in.
(587 mm)
26.1 in.
(664 mm)
28.6 in.
(726 mm)
35.6 in.
(903 mm)
2.5 in.
(62 mm)
7 in.
(177 mm)
2.5 in.
(62 mm)
3.1 in.
(80 mm)
26.1 in.
(664 mm)
28.6 in.
(726 mm)
31.7 in.
(806 mm)
Page 1.2
E319600
COOKING OR HOT FOOD
STORAGE EQUIPMENT
ANSI/NSF#4 81Y5
DOC-1677 / Rev A / August 2018
U.S. PATENTS PENDING
COVERED BY ONE OR MORE OF THE FOLLOWING U.S. PATENTS
5,254,823 5,434,390 5,558,793 5,620,731 5,927,265 5,990,466 6,008,483 6,058,924 6,060,701
6,140,626 6,262,406 6,359,271 6,376,817 7,087,872 7,092,988 7,493,362 8,224,892
COVERED BY MEXICAN PATENT NO. 227157
Commercial Cooking Appliance with Integral Systems for Limiting the
Emissions of Grease Laden Air
This product conforms to the ventilation recommendations set forth by NFPA96
using EPA202 test method.
Aparato de Cocina Comercial con Sistemas Integrales para Limitar las Emisiones
de Aire cargado de Grasa
Este producto se conforma a la serie de recomendaciones de ventilación
expuestas por NFPA96 Utilizando el Método de Prueba EPA202.
Appareil de cuisson commercial avec des systèmesqui limitent l'évacuation des
vapeurs grasses
Ce produit est conforme aux recommandations de ventilation spéciée par la
norme. NFPA96, testé à l'aide de la méthode EPA202.
9/17/2018 COMMERCIAL COOKING APPLIANCES | UL Product iQ
https://iq.ulprospector.com/en/profile?e=62498 1/1
KNGT.E319600 - COMMERCIAL COOKING APPLIANCES
Commercial Cooking Appliances
See General Information for Commercial Cooking Appliances
TURBOCHEF TECHNOLOGIES INC E319600
2801 Trade Center Drive
Carrollton, TX 75007 USA
Ovens, Model(s) "Fire"., FIRE-AU, HHD, HHS
Some models may also have Food Service Equipment, Sanitation Certification.
Last Updated on 2018-03-29
The appearance of a company's name or product in this database does not in itself assure that products so identified have been
manufactured under UL's Follow-Up Service. Only those products bearing the UL Mark should be considered to be Certified and covered
under UL's Follow-Up Service. Always look for the Mark on the product.
UL permits the reproduction of the material contained in the Online Certification Directory subject to the following conditions: 1. The Guide
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misleading manner, without any manipulation of the data (or drawings). 2. The statement "Reprinted from the Online Certifications
Directory with permission from UL" must appear adjacent to the extracted material. In addition, the reprinted material must include a
copyright notice in the following format: "© 2018 UL LLC".
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Page 4.1
Page 4.2
NOTICE OF COMPLETION
AND
AUTHORIZATION TO APPLY THE UL MARK
This is an electronically generated letter. Signatures are not required for this document to be valid. Page 1 of 1
08/25/2016
TurboChef Technologies Inc
David Castillo
2801 Trade Center Drive
Carrollton Tx 75007, United States
Our Reference:
File E151488, Vol. 1
Project Number
4787358539
Your Reference:
David Castillo - 26Feb2016
Project Scope:
New Oven Model HHD: Sanitation Investigation
Dear David Castillo:
Congratulations! UL's investigation of your product(s) has been completed under the above Reference Number and
the product was determined to comply with the applicable requirements. This letter temporarily supplements the UL
Follow-Up Services Procedure and serves as authorization to apply the UL Mark at authorized factories under UL's
Follow-Up Service Program. To provide your manufacturer(s) with the intended authorization to use the UL Mark,
you must send a copy of this notice to each manufacturing location currently authorized under File E151488, Vol. 1
and including any special instructions as indicated in the addendum to this letter.
Records in the Follow-Up Services Procedure covering the product are now being prepared and will be sent in the
near future. Until then, this letter authorizes application of the UL Mark for 90 days from the date indicated above.
Additional requirements related to your responsibilities as the Applicant can be found in the document “Applicant
responsibilities related to Early Authorizations” that can be found at the following web-site:
http://www.ul.com/EAResponsibilities
Any information and documentation provided to you involving UL Mark services are provided on behalf of UL LLC
(UL) or any authorized licensee of UL.
We are excited you are now able to apply the UL Mark to your products and appreciate your business. Feel free to
contact me or any of our Customer Service representatives if you have any questions.
Very truly yours,
Reviewed by:
R. Rynkiewicz
Bruce A. Mahrenholz
847-664-2631
847-664-3009
Senior Staff Engineer
CPO Director
NBKB622-2E6192
NOTICE OF COMPLETION
AND
AUTHORIZATION TO APPLY THE UL MARK
This is an electronically generated letter. Signatures are not required for this document to be valid. P
age 1 of 1
08/09/2016
TurboChef Technologies Inc
David Castillo
2801 Trade Center Drive
Carrollton, TX 75007, United States
Our Reference: File E319600, Vol. 1 Project Number 4787358539
Your Reference: David Castillo – 26 Feb 2016
Project Scope: E319600 V2 – Commercial Double Oven Model HHD: Safety Certification Project Completion
Dear David Castillo:
Congratulations! UL's investigation of your product(s) has been completed under the above Reference Number and
the product was determined to comply with the applicable requirements. This letter temporarily supplements the UL
Follow-Up Services Procedure and serves as authorization to apply the UL Mark at authorized factories under UL's
Follow-Up Service Program. To provide your manufacturer(s) with the intended authorization to use the UL Mark,
you must send a copy of this notice to each manufacturing location currently authorized under File E151487, Vol. 1.
Records in the Follow-Up Services Procedure covering the product are now being prepared and will be sent in the
near future. Until then, this letter authorizes application of the UL Mark for 90 days from the date indicated above.
Additional requirements related to your responsibilities as the Applicant can be found in the document “Applicant
responsibilities related to Early Authorizations” that can be found at the following web-site:
http://www.ul.com/EAResponsibilities
Any information and documentation provided to you involving UL Mark services are provided on behalf of UL LLC
(UL) or any authorized licensee of UL.
We are excited you are now able to apply the UL Mark to your products and appreciate your business. Feel free to
contact me or any of our Customer Service representatives if you have any questions.
Very truly yours, R
eviewed by:
R. Rynkiewicz
Bruce A. Mahrenholz
847-664-2631
847-664-3009
Senior Staff Engineer CPO Director
Richard.P.Rynkiewicz@ul.com
Bruce.A.Mahren[email protected]
NBKB621-6DDE84
2016-08-02
Mr. David Castillo
Turbochef Technologies Inc
4240 International Pky
Carrollton, TX 75007
Suite 105
E-mail: [email protected]
Our Reference: File E151487, Project 4787369694
Your Reference: D Castillo 22APR2014
Subject: E151487 - COMPLEMENTARY LISTING FOR MODEL HHD OVEN
Mr. Castillo:
Per your request, project 4787369694 was opened for the evaluation of grease-laden vapors produced by the Model
HHD oven. The scope of the project was to test this model in accordance with EPA Method 202 test guidelines to
demonstrate compliance with UL710B, the Standard for Recirculating Systems, Sec. 17 and NFPA96, the Standard for
Ventilation Control and Fire Protection of Commercial Cooking Operations, paragraph 4.1.1.2 for Complimentary Listing
under UL's KNLZ category. The test was conducted at our facility in Northbrook, IL on April 17
th
, 2016. This letter will
report the results of the EPA202 test.
For the record, the test was conducted on the Model HHD oven, cooking frozen 12 in. pepperoni pizzas (Tombstone,
with 19 pepperonis per pizza) as specified in Appendix A. Please see the attached page (Appendix A) for the test
method and results of the tests. The results are considered to comply with UL710B, Section 17 and NFPA96,
paragraph 4.1.1.2 since the measured values were less than the 5 mg/m
3
limit.
Due to the Safety evaluation
(4787358539) not being completed, this letter will serve to report that all tests on the
subject product have been completed with acceptable results. After the successful completion of the safety project
(4787358539), a Service Request will be opened to add the Complementary Listing to the Model HHD oven. All
information generated will be retained for future use. This concludes all work associated with project 4787369694 and
we are therefore closing this project. Our Accounting Department has been instructed to bill you for all charges
incurred.
Should you have any questions or comments concerning the above, please feel free to contact the undersigned.
Any information and documentation involving UL Mark services are provided on behalf of UL LLC or any authorized
licensee of UL.
Sincerely, Reviewed by:
Bill Morler Fred Zaplatosch
Sr. Project Engineer Sr. Staff Engineer
Tel: 847-664-1852 E-mail: [email protected]
E-mail: [email protected]
A P P E N D I X: A
TEST FOR EVOLUTION OF SMOKE OR GREASE-LADEN AIR ( 500 F):
The model HHD cooking appliance was placed under a hood operating at 500 CFM, and was
tested using a method derived from EPA Method 202. The Underwriters Laboratories also provided
Pepperoni Pizza for the test.
A 12 in. by 6 in. rectangular, 108 in. tall sheet metal stack was constructed on top of the hood.
A sampling port was located approximately 80 in. downstream from the hood exhaust, at which point it
was determined there was laminar flow. The sampler was assembled and an out of stack filter was used.
A pre-leak check was conducted and determined to be < 0.02 ft/min. Sampling was determined to be
done at 8 traverse points.
The oven was operated normally by cooking the following foods:
Convection Oven:
12 in. pepperoni pizza (Tombstone, with 19 pepperonis per pizza), each cooked for _4_ minutes
with 30 seconds (top) and 4 minutes (bottom) between loads for 8 hours (total of 214 pizzas).
Oven was set to maintain 500 °F
Temp Event # %
Time.m:s
% Top
Fan
% Bottom
Fan
% Microwave
Energy
500 °F 1 4:30 50 -- N/A
500 °F 2 4:00 -- 50 N/A
The cooking cycle was repeated for 8 hours of continuous cooking.
During the cooking operation, it was noted whether or not visible effluents evolved from the air
exhaust of the hood. Gauge, meter and temperature readings were taken and recorded every 10 min.
After cooking, the condition of the duct was noted and a post-leak check was conducted and determined
to be < 0.02 ft³/min.
After being allowed to cool, the sampling equipment was disassembled. The glass-filter is to be
removed using a pair of forceps and placed in a clean petri dish. The dish is to be sealed and labeled
"SAMPLE 1".
A sample of the acetone of the same volume that will be used to rinse-out the nozzle and probe is
to be placed into a clean sample bottle, sealed, and labeled "SAMPLE 2". The level of the liquid in the
sample bottle is to be recorded.
The inside of the nozzle and probe is to be rinsed with acetone taking care to collect all the rinse
material in a clean sample bottle. The sample bottle is to be sealed, labeled "SAMPLE 3", and the level
of the liquid in the bottle is to be recorded.
The liquid in the first three impingers is to be measured and the total volume is to be recorded
which will be compared to the original volume. The liquid is to be quantitatively transferred to a clean
sample bottle. Each impinger and the connecting glassware including the probe extension are to be
rinsed twice with water. The rinse water is to be collected and added to the same sample bottle. The
sample bottle is to be sealed, labeled "SAMPLE 4" and the level of the liquid in the bottle is to be
recorded.
This rinse process is to be repeated with two rinses of methylene chloride (MeCl
2
). The rinses
are to be recovered in a clean sample bottle. The sample bottle is to be sealed, labeled "SAMPLE 5" and
the level of the liquid in the bottle is to be recorded.
A volume of water approximately equivalent to the volume of water used to rinse and a volume of
MeCl
2
approximately equivalent to the volume of MeCl
2
used to rinse is to be placed in two clean sample
bottles. The sample bottles are to be sealed, labeled "SAMPLE 6" and "SAMPLE 7" respectively, and the
level of the liquid in the bottles is to be recorded.
The weight of the fourth impinger containing the silica gel is to be recorded and then the silica gel
can be discarded.
The analysis phase was done in accordance with EPA Method 202, using the out of stack filter.
RESULTS
The results [are] [are not] considered acceptable because there [was] [was no] visible smoke
emitted from the exhaust of the hood during the normal cooking operation. There [was] [was no]
noticeable amounts of smoke accumulated in the test room after 8 hours of continuous cooking.
The total amount of grease-laden effluents collected by the sampling equipment was found to be
1.04 mg/m³, which is [less] [more] than 5 mg/m³.
The total grease emissions (per clause 78.2 of 710B) in pounds per hour per linear food of hood
was 0.000593 lb/hr/ft.
Note: Total avg. temp/humidity for 8hrs:
Average Stack temperature: 27.2°C
Average Stack humidity: 26.3%
0
1
2
3
4
5
6
0
100
200
300
400
500
600
Bullet/
Encore
C3
Double
Batch
Eco Fire HhB
HhC
1618
HhC
2020
HhC
2620
i3 i5
Single
Batch
Sota
Tornad
o
Product Cooked Per 8-hour Period
272 180 214 162 222 190 311 480 576 160 240 131 280 160
Emissions
0.13 1.35 1.04 0.89 0.48 0.4 1.12 1.91 2.4 0.32 2.8 0.52 0.64 0.21
Emissions
Product Cooked Per 8-hour Period
UL® (KNLZ)
Emissions by Product
Ventless Requirement: <5.00 mg/m³
TurboChefEnergyCalculator
UserInputs
TotalOperationTimeperDay(hours) 12 hours
CookCycleTime(seconds) 180 seconds
NumberofCooksperDay 100 total
EnergyCost/kWhr($) 0.11 $/kWhr
Constants
DoubleBatch
PowerWarm‐up(watts) 1,740
PowerCooking(watts) 7,360
PowerIdle(watts) 1,700
TimeWarm‐up(seconds) 600
Energy=(Powerxtime),wherepowerisinwattsandtimeisinse
conds
Et
otal=Eidle+Ecooking+Ewarmup
AvePower=Etotal/totaltimeperday
CalculatedTimes
DoubleBatch
Time(cooking,sec) 18,000
Time(idle,sec) 24,600
TimeCheck 12
Eidle(kJ) 41,820
Ewarm‐up(kJ) 1,044
Ecooking(kJ) 132,480
Etotal(kJ) 175,344
Etotal(kWHr) 48.71
AvgPower/Day(kW) 4.06
TonsofCooling 1.15
Cost/Day($) $5.36
Cost/Month($) $160.80
Cost/Year($) $1,956.40
DOC-1556 / Rev A / July 2016
Page 1 of 2
© 2016 TurboChef Technologies, Inc.
TM
Double Batch Oven Surface Temperatures
TURBOCHEF TECHNOLOGIES, INC.
e illustrations in this document represent the surface testing data reported for the TurboChef oven model
HhD during idle and during cooking after two and a half hours of idle at 5000F (2600C), simulating the
highest temperature condition.
Fahrenheit Measurements (Idle/Cooking)
118
136 140
134
118 100 84
177
237
246 240
239
152 89
167
199
201 190
190
158 87
156 179
181 168
167
161 86
161
239
242 239 230 150 86
120
123
125 123
120
107 89
84
100
105
93
89
86
330
338
80
80 82
82
86 113 118
80
77
84 82
93
123 109
80
77
80 84
104
127 114
86 75
86 86
95
143 127
78
75
82 82 89 111 109
77
78
82 86
91
100 102
149
120
127
147
116
105
98
111 116
122
118 105 109
95
104
109 116
118
107 143
96
100
104 109
116
118 140
104
98
100 104
111
118 138
109
100
100 102 107 118 136
107
104
102 102
107
116 129
109
109
114 114
109
111 122
111
125
129 131
116
111 111
77
82 80
80
82 80 78
80
80
82 82
82
80 78
80
80
80 82
82
80 78
80
80
80 80
80
78 78
80
80
80 78 78 78 78
78
80
80 78
78
78 77
78
80
80 80
80
78 77
78
80
80 80
80
78 77
80
78
78
78
75
77
77
77
Left Side
Right Side
Front
Top
Back
78
82 93
96
102 107 109
80
84
102 98
100
100 109
80
84
95 98
98
98 114
80
84
95 98
100
102 118
80
84
140 118 111 114 150
82
84
111 120
113
118 134
80
84
91 91
89
95 113
109
104
104
109
129
138
113
DOC-1556 / Rev A / July 2016
Page 2 of 2
© 2016 TurboChef Technologies, Inc.
Celsius Measurements (Idle/Cooking)
48
58 60
57
48 30 29
81
114
119 116
115
67 32
75
93
94 88
88
70 31
69 82
83 76
75
72 30
72
115
117 115 110 66 30
49
51
52 51
49
42 28
29
38
41
34
32
30
27
27 28
28
30 45 48
27
25
29 28
34
51 43
27
35
27 29
40
53 46
30 24
30 30
35
62 53
26
24
28 28 32 44 43
25
26
28 30
33
38 39
65
49
53
64
47
41
166
170
37
44 47
50
48 41 43
35
40
43 47
48
42 62
36
38
40 43
47
48 60
40
37
38 40
44
48 59
43
38
38 39 42 48 58
42
40
39 39
42
47 54
43
43
46 46
43
44 50
44
52
54 55
47
44 44
25
28 27
27
28 27 26
27
27
28 28
28
27 26
27
27
27 28
28
27 26
27
27
27 27
27
26 26
27
27
27 26 26 26 26
26
27
27 26
26
26 25
26
27
27 27
27
26 25
26
27
27 27
27
26 25
27
26
26
26
24
25
25
25
Left Side
Right Side
Front
Top
Back
26
28 34
36
39 42 43
27
29
39 37
38
38 43
27
39
35 37
37
37 46
27
29
35 37
38
39 48
27
29
60 48 44 46 66
28
29
44 49
45
48 57
27
29
33 33
32
35 45
43
40
39
43
54
59
45
©2018 TurboChef Technologies, Inc.
DOC-1448 / Revision E / August 2018
TM
Installation Recommendations
TURBOCHEF TECHNOLOGIES, INC.
Page 1 of 2
Oven Voltage Current Phase
Bullet 208/240 VAC 30 amp 1 Ph
C3 208/240 VAC
50 amp 1 Ph
Double Batch 208/240 VAC
208/240 VAC
50 amp
30 amp
1 Ph
3 Ph
Eco
Encore/Encore 2 208/240 VAC 30 amp 1 Ph
Fire 208/240 VAC 30 amp 1 Ph
HhB 2 208/240 VAC 30 amp 1 Ph
HhC 1618 208/240 VAC
208/240 VAC
30 amp
50 amp
3 Ph
1 Ph
HhC 2020 208/240 VAC 50 amp 3 Ph
HhC 2620 208/240 VAC 50 amp 3 Ph
i1 (Panini, Soˇta,
Waterless Steamer)
208/240 VAC 30 amp 1 Ph
i1 Soˇ ta Single Mag 208/240 VAC 20 amp 1 Ph
i3 208/240 VAC
208/240 VAC
40 amp
30 amp
1 Ph
3 Ph
i5 208/240 VAC
208/240 VAC
50 amp
30 amp
1 Ph
3 Ph
Single Batch 208/240 VAC 30 amp 1 Ph
Tornado 208/240 VAC 30 amp 1 Ph
Menu Requirements
TurboChef ovens have been approved by Underwriter’s
Laboratory for ventless operation (UL KNLZ listing) for
all food items EXCEPT
proteins.” Such foods include bone-in, skin-on chicken, raw
hamburger meat, raw bacon, raw sausage, steaks, etc.
such as pizza toppings, sandwich meats, frozen appetizers,
and cheeses. Additionally, raw, lean meats such as boneless,
Cleaning Requirements
To ensure continued compliance with all health, building,
Use only TurboChef-approved cleaning chemicals.
Follow monthly and quarterly cleaning instructions
provided in the manual. Post cleaning instructions near
the oven.
Ventless installation requires that the areas around
the oven (walls, ceilings, kitchen equipment, etc.)
be cleaned as needed but no less than once every
other month.
Installation Near Open Heat Source
When placing a TurboChef oven near an open heat source
(see illustration below), strictly adhere to the following:
• If the oven is being placed near a grill or stove, a divider
must exist between the oven and the open heat source,
with a minimum of 6” (152 mm) between the oven and
the divider.
• If the oven is being placed near a fryer, a divider must
exist between the oven and fryer, with a minimum of 12”
(305 mm) between the oven and the divider.
•
to the height of the oven.
Grill
Partition
Height Equal to
Oven Height
Oven
6”
(152 mm)
Minimum
12”
(305 mm)
Minimum
Deep Fryer
Counter Top / Table
Partition
INLET AIR
E
X
H
A
U
S
T
E
X
H
A
U
S
T
Height Equal to
Oven Height
TurboChef ventless ovens have internal systems for destroying
grease laden vapor prior to the grease escaping the oven; therefore,
following our recommendations, TurboChef ovens can be installed
without the aid of a Type I or Type II hood per International
Mechanical Code (2006, 2009, and 2012), NFPA 96, NFPA 101
(Life Safety Code), EPA 202, and Underwriter’s Laboratory
(UL KNLZ).
the ventless installation, operation, and maintenance of TurboChef
ovens. It is important that these guidelines are followed and that
the oven and surrounding areas be maintained regularly for
optimal performance.
Safety – UL , TUV (CE)
Sanitation – NSF
*
, UL EPH
*
Ventless – UL (KNLZ)
Electrical Requirements
TurboChef ovens must be installed on a circuit equal to the ratings
listed below, per NEC sec 210.23, permissable loads.
*
ovens except the C3.
Page 11.1
Ventilation
TurboChef ovens must be installed in a well-ventilated space.
foot of kitchen space and an additional 100 sq. ft. (9.3 m
2
)
of virtual space per ventless cooking appliance (TurboChef or
any other).
If the air inlet is for general exhaust, pursuant to requirements
for 507.2.2, paragraph 2, locate the air inlet above the center
point of each oven.
only latent heat present is due to evaporation during the
cooking process. When installing a TurboChef oven, the
space must have the following tons of AC per oven installed.
Oven Tons of AC
Bullet 0.5
C3 0.63
Double Batch 1.15
Eco 0.89
Encore/Enc
ore 2 0.45
Fire 0.55
HhB 2 0.84
HhC 1618 1.00
HhC 2020 1.47
HhC 2620 1.82
i1 (Panini, Soˇta/ Soˇ ta Single Mag,
Waterless Steamer)
0.3
i3 0.9
i5 1.3
Single Batch 0.75
Tornado 0.58
©2018 TurboChef Technologies, Inc. Page 2 of 2
TM
Oven Clearances
Verify the oven location has the following clearances on
the top and each side. TurboChef ovens have built-in back
bumpers that allow for the necessary spacing from the oven to
the back wall.
Oven Top Sides
Bullet 5” (127 mm) 2” (51 mm)
C3 4” (102 mm) 2” (51 mm)
Double Batch 2”
(51 mm) 2” (51 mm)
Eco 5” (127 mm) 1” (25 mm)
Encore/Encore 2 5” (127 mm) 2” (51 mm)
Fire 2” (51 mm) 2” (51 mm)
HhB 2 2” (51 mm) 2” (51 mm)
HhC 1618 10” (254 mm) 0” (0 mm)
HhC 2020 10” (254 mm) 0” (0 mm)
HhC 2620 10” (254 mm) 0” (0 mm)
i1 (Panini, Soˇta / Soˇ ta Single
Mag, Waterless Steamer)
5” (127 mm) 1” (25 mm)
i3 19” (483 mm) 2” (51 mm)
i5 19” (483 mm) 2” (51 mm)
Single Batch 2” (51 mm) 2” (51 mm)
Tornado 4” (102 mm) 2” (51 mm)
How the Ovens are Tested
evaluation entails placing the test oven in an environmental
chamber built to capture all emissions escaping during
idle, cooking, and door-open conditions. During the
eight-hour test period, a typical worst-case food item is
cooked continuously, and 100% of condensable and non-
condensable emissions from the product are collected and
analyzed according to the EPA 202 Test Method. At the
conclusion of the test, the total concentration of particulate
matter (emissions) must be less than 5.0 mg/m
3
for the
that measure above the 5.0 mg/m
3
threshold are considered
to produce grease and must be installed under Type I
ventilation, according to International Mechanical Code.
TurboChef ovens are well below the 5.0 mg/m
3
threshold as
shown below.
Contact Information
For questions regarding a ventless installation, email
[email protected]. For questions or concerns
regarding an existing installation, contact Customer Service
at 1.800.908.8726, Option 1.
Ventless Requirement 5 5 5 5 5 5 5 5 5 5 5 5
Emissions 1.35 0.4 2.8 0.32 0.21 0.64 0.89 1.12 1.91 2.4 0.48 0.13
C3 HhB I5 I3 Tornado Sota Eco HhC
2020
HhC
2620
Fire BulletHhC
1618
0
1
2
3
4
5
6
Emissions
mg/m
3
5
1.04
Double
Batch
5
0.52
Single
Batch
Page 11.2
