Turbo Chef Technologies HHB-8114, HHB-8708 Theory of Operation Specifications, and Installation

THEORY OF OPERATION, SPECIFICATIONS, AND INSTALLATION 1

Theory of Operation,

Specifications, and Installation

THEORY OF OPERATION	CERTIFICATIONS
The TurboChef ® High h Batch speed cook oven	UL, cUL, NSF, TÜV, CE
uses high heat transfer rates developed by forced
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	DIMENSIONS
can be easily removed and replaced to facilitate	Single Units		20.5′′
either higher or lower heat transfer rates. As a result,	Height			(521mm)
the operator can cook foods that require maximum	Width		25.5′′	(648 mm)
browning/caramelizing (high heat transfer), or more	Depth		29′′	(737 mm)
delicate foods that require low heat transfer to		with handle	31.5′′	(800 mm)
ensure quality is not compromised.	Weight		157 lbs.	(71 kg)
The technology is similar to but about twice as fast	Double Units (Requires a Stacking Kit)
as the fastest impingement conveyor oven. The High	Height		41′′	(1041 mm)
h Batch utilizes a variable speed blower, oscillating	Width		25.5′′	(648 mm)
rack, and catalytic converter to provide maximum	Depth		29′′	(737 mm)
speed, minimal energy input, ventless operation,		with handle	31.5′′	(800 mm)
and the highest food quality.	Weight		314 lbs.	(142 kg)

F I G U R E 1: High h Batch Dimensions