Turbo Chef Technologies 2020 Convection Oven User Manual


  Open as PDF
of 4
 
Project _______________________________________________________
Item No. _______________________________________________________
Quantity ______________________________________________________________________
HIGH h CONVEYOR 2020
TM
EXTERIOR CONSTRUCTION
n
430 stainless steel front, top, sides and back
n
Cool to touch covers and panels
INTERIOR CONSTRUCTION
n
Stainless steel interior
n
20-inch cook chamber
STANDARD FEATURES
n
Small footprint with throughput exceeding other 28-inch conveyors
n
Independently-controlled top and bottom air impingement
n
Variable-speed High h recirculating impingement airow system
n
Stackable design up to 3 high (requires stacking kits)
n
Variable-speed blower motors
n
Easy to clean mono-nger design
n
Idle mode for energy conservation
n
Built-in self diagnostics for monitoring oven components
n
Left or right feed conveyor belt direction via software
n
Includes plug and cord (6 ft. nominal)
n
Includes two 6” conveyor extensions
n
Warranty – one year parts and labor
n
Smart voltage sensor technology (U.S. only)
OPTIONAL FEATURES
n
Split belt with individually-adjustable speed settings
(split 50/50 and 70/30)
n
Dual catalytic converters for ventless operation.
†
HIGH h CONVEYOR 2020
TM
DOC-1078/Revision P/
May 2013
PERFORMANCE
n
The High h Conveyor 2020 offers high-
heat transfer rates for accelerated cooking,
a small enough footprint to fit virtually
any application, and does not require the
energy consumption and higher HVAC
needs of larger ovens.
VENTILATION
n
UL (KNLZ) listed for ventless operation.
†
n
EPA 202 test (8 hr):
- Product: Pepperoni Pizza
Results: 1.05 mg/m
3
- Product: Sandwiches
Results: 1.91 mg/m
3
Ventless Requirement: <5.00 mg/m
3
n
Internal catalytic filtration to limit smoke,
grease, and odor emissions.
This product conforms to the ventilation recommendations set forth by NFPA96 using
EPA202 test method.
†
Ventless certication is for all food items except for foods classied as “fatty raw proteins.” Such foods include
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 ventless.help@turbochef.com
TurboChef reserves the right to make substitutions of components or change specications without prior notice.
2
3
1
1
2
5
1. Blower motors
2. Impinged air
3. Impingement heater
4. Catalytic converters (optional)
5. Conveyor motor
4
4
1. Blower Motor
2. Impinged Air
3. Impingement Heater
4. Catalytic Converters (optional)
5. Conveyor Motor
next