Cook Modes The Bottom Oven | Turbo Chef Technologies TD030*208

26 The Bottom Oven

Cook Modes – The Bottom Oven

The bottom oven features five modes – Convection Bake, Convection Roast, Broil, Roast, Bake. In addition to these five modes, there are three settings – Warm, Proof, and Sabbath Mode – which further expand the overall capabilities of the bottom oven.

Cook modes

Bake: Traditionally, baking is to cook with dry heat. Hot air – from the top and bottom of the oven – envelopes the food in a radiant dry heat, perhaps with a little moisture from the food which circulates as a vapor in the oven.

In the bottom TurboChef oven, unlike most traditional ovens, the bottom heating element is concealed beneath the cook cavity. This features allows for a bigger cook cavity, easier cleaning, and more uniform heating.

Convection Bake: Convection Bake uses the same heating elements as Bake with the addition of a convection fan and heater in the back of the cook cavity. This fan and heater help heat and circulate the air evenly throughout the chamber to produce superior browning and crisping.

Any food cooked under the Bake mode can also be prepared using Convection Bake and vise versa. As a general rule of thumb, items cooked under Convection Bake will tend to cook about 33% faster then when cooked under Bake.

Roast: When roasting in an oven, roasting and baking are essentially the same thing, but roasting is used mostly for meats and vegetables. Hot air from the top and bottom of the oven is used to brown the outside of food while retaining moisture inside. However we tend to think of roast in terms of meats rather than baked goods.

In the bottom TurboChef oven, the two top heating elements provide better control and optimized broiling and roasting.

Convection Roast: Convection Roast uses the same heating elements as Roast. However, unlike Roast, Convection Roast utilizes the convection fan and heater in the back of the oven to help heat and circulate the air throughout the cook cavity.

Any item cooked under Roast can be prepared under Convection Roast and vise versa. The one difference to be aware of is that Convection Roast, with the additional heating elements, will tend to cook faster. As a general rule of thumb, items cook about 33% faster under Convection Roast as compared to Roast.

Settings

Broil: Broiling directly exposes food to radiant heat (as over a fire or on top of a grill). The heat is direct and intense, and it differs from baking or roasting in that only the top side of the food is exposed to the heat source.

Generally you broil foods that are quick cooking, inherently tender, relatively lean, and not too thick.

Warm: Similar to the Bake mode, the Warm setting uses heat from the top and bottom of the oven to keep the cook cavity at the perfect holding temperature for food, 145ºF (63ºC).

Proof: Similar to the Bake mode, the Proof setting uses heat from the top and bottom of the oven to keep the cook cavity at the perfect temperature for yeast dough to rise, 90 to 105°F (32 to 41ºC). Some doughs require moisture to proof correctly. If moisture is needed, place a sheet pan of water under the lower rack.

Sabbath Mode: The Sabbath Mode, available for religious faiths with “no work” requirements on the Sabbath, cooks food over a 72 hour period.

TD030240, TD030208 specifications

Turbo Chef Technologies has long been a pioneer in innovative cooking solutions, and its TD030*208 and TD030*240 models showcase the company's commitment to efficiency and quality. These advanced cooking appliances are designed to meet the demands of both commercial kitchens and foodservice operations, blending state-of-the-art features with user-friendly technology.

At the core of the TD030*208 and TD030*240 is the patented Turbo Chef technology, which utilizes a combination of convection, impingement, and high-speed cooking methods. This triad of cooking techniques ensures that food is cooked evenly and quickly, drastically reducing service times. Whether it’s pizza, baked goods, or entrees, operators can expect consistent results with optimal texture and flavor.

Both models feature a spacious cooking chamber, with the TD030*240 offering a slightly larger capacity than the TD030*208, making it a versatile option for various kitchen sizes and menu items. The ovens are equipped with advanced control systems, allowing operators to customize cooking settings easily. The intuitive interface simplifies programming for different recipes, enabling staff to work more efficiently and maintain consistent food quality.

Energy efficiency is another hallmark of these Turbo Chef models. They are designed to minimize energy consumption without sacrificing performance, which is essential for the cost-conscious kitchen. With rapid preheat times and reduced cook times, both the TD030*208 and TD030*240 help in lowering overall operating costs, making them economical choices for busy foodservice environments.

Durability is key in commercial cooking equipment, and Turbo Chef does not disappoint. These models are built with heavy-duty components that withstand the rigors of daily use, ensuring longevity and reliability. Maintenance is straightforward, with easy access to critical parts and removable components that simplify cleaning tasks.

In summary, the Turbo Chef Technologies TD030*208 and TD030*240 models epitomize modern, efficient cooking solutions. With their advanced turbo cooking technology, spacious cooking capacity, user-friendly interfaces, energy efficiency, and robust construction, they are perfect for a wide range of culinary applications. Investing in these innovative ovens not only enhances food quality but also streamlines kitchen operations, allowing chefs to focus on creativity and presentation.