Turbo Chef Technologies HHB-8115, HHB-8136, HHB-8029, HHB-8028, HHB-8134, HHB-8097 UL, cUL, NSF

THEORY OF OPERATION, SPECIFICATIONS AND INSTALLATION 1

T HEORY OF OPERATION

The TurboChef ® High h Batch speed cook oven uses high heat transfer rates developed by force air impingement to rapidly cook food. The High h batch utilizes top and bottom Jetplates that have been optimized for specific food items. The plates can be easily removed and replaced to facilitate either higher or lower heat transfer rates. As a result, the operator can cook foods that require maximum browning/caramelizing (high heat transfer), or more delicate foods that require low heat transfer to ensure quality is not compromised.

The technology is similar to but about twice as fast as the fastest impingement conveyor oven. The High h Batch utilizes a variable speed blower, oscillating rack, and Catalytic Converter to provide maximum speed, minimal energy input, ventless operation and the highest food quality.

CERTIFICATIONS

UL, cUL, NSF

D IMENSIONS
Single Units	20.5′′
Height		(521 mm)
Width	25.5′′	(648 mm)
Depth	29′′	(737 mm)
with handle	31.5′′	(800 mm)
Weight	157 lbs.	(71 kg)
Double Units (requires Stacking Kit)
Height	41′′	(1042 mm)
Width	25.5′′	(648 mm)
Depth	29′′	(737 mm)
with handle	31.5′′	(800 mm)
Weight	314 lbs.	(42 kg)
Cook Chamber	8′′
Height		(203 mm)
Width	18.75′′	(476 mm)
Depth	16.75′′	(425 mm)
Volume	1.45 cu. ft.	(41.1 liters)
Wall Clearance	2′′
Top		(51 mm)
Sides	2′′	(51 mm)

       : High h Batch Dimensions