Test Method, James K. Pool | Turbo Chef Technologies Tornado

Page 9.2

Test Method:

The UL KNLZ category requires that products must have less than 5.0 mg/m3 of particulate matter emissions during 8 continuous hours of cooking a “worst case” food product as measured by EPA 202. Note: Our products were tested using full-fat pepperoni pizzas.

As it pertains specifically to smoke: Smoke typically consists of visible grease particulate that escapes from a product during operation. Our ovens utilize a recirculating airpath that is catalytic scrubbed, thus the airborne grease is combusted as it crosses our catalyst. Given this, under typical/normal operating conditions, our product does not emit smoke.

If you have any issues or specific questions regarding the above, please contact me directly.

Best regards,

James K. Pool III

James K. Pool III

Vice President Engineering,

TurboChef Technologies, Inc.,

Ph: 214.379.6020

Email: james.pool@turbochef.com

C:\Windows\Temp\Rar$DI00.000\Fire smoke and grease statement v2_11.doc

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Turbo Chef Technologies Tornado 2 manual Test Method, James K. Pool

Contents

Tornado and Tornado 2 NGC Ventless Submittal Information 2008-2012 TurboChef Technologies, Inc The Tornado d Torna Tornado DimensionsElectrical Specifications SHIPPING INFORMATION TORNADO 2TM STANDARD FEATURESCOMES WITH STANDARD ACCESSORIES EXTERIOR CONSTRUCTION TORNADO 2TM DIMENSIONSELECTRICAL SPECIFICATIONS 2009-2010 TurboChef Technologies, Inc Page Page Bottom KNLZ.GuideInfo - Commercial Cooking Appliances with Integral Systems for Limiting the Emission of Page Page Page April 10 Mr. James Pool Turbochef Technologies Inc Exceptions air from the exhaust outlet discharges away from such locations period UL 710B KNLZ Emissions by ProductTurboChef Model October 18 Mr. Mike Denny Building Services 224 West Knight St As it relates specifically to fire safety, UL 923 specifiesCity of Sioux Falls South Dakota Ph Re Fire and smoke containment Dear Mr. Denny James K. Pool NGC Tornado 1 PHASE kWHrCooks/Day James K. Pool Department of Health Services If you have any questions you may call me at 916 Sincerely Gary Erbeck, REHS CCDEH, Food Safety Policy Committee Virginia Lineberry, REHS Bay Area Technical Advisory CommitteeDonna Fenton, REHS Central Valley Technical Advisory Committee Nelson Kerr, REHS Southern California Technical Advisory Committee Department of Health Services Food & Drug Branch If you have any questions you may call me at 916 Sincerely Elizabeth Quaranta Southern California Technical Advisory Committee San Diego County Environmental Health 1255 Imperial AvenueSan Diego, CA Gary Erbeck, Food Policy Committee California Conference of Directors of Environmental Health Page Page Safety & Buildings Division 201 West Washington Avenue P.O. Box Wisconsin Building Products EvaluationEvaluation # Material Manufacturer COMMERCE Product Evaluation No. 200424-H Revision Page DISCLAIMER Working Together to Promote Food Safety Re Turbo-Chef Convection / Microwave Oven Models C3/C and NGC Page Page Page Page C¡rv rF Los ANc=r-=s IEFX¡*rr42 40 lnternational Carrollton, TX Prhlio HeAItlt¡rrrr May 3l,20ll May 3I,20lI TurboChef OvenPage2 of3 t the addition of mechanicai ventilation TurboChef Oven May 31,2071 Tornado 2 Oven Surface Temperatures After 4-Hour Idle at 520F/271C Values in F/CT U R B O CHEF TECHNOLOGIES, INC 271C for the duration of the test After 4-Hour Idle and 2 Hours of Cooking at 520F/271C Values in F/C