Combining two or more cooking methods from among microwave, radiant, impingement, and convection, these high-speed ovens can cook food in unparalleled times. Another attribute that makes these ovens stand out from similar equipment is that many include a catalytic converter, meaning they don't have to be installed under a hood vent. That frees operators up to install them where it's convenient, whether that's behind the service counter or virtually anywhere in the kitchen. For an in-depth discussion of all the available models, see our Learning Center articles on choosing the right TurboChef oven, comparing TurboChef oven technologies and expanding your menu with TurboChef.
The Encore combines three powerful technologies - impingement, radiant heat, and microwave energy - enabling it to brown and toast everything from bread to frozen fried foods for a crispy texture at a speed that's impossible to achieve in a traditional oven. They do that while maintaining a fresh, crisp texture that a microwave simply can't create. The encore can heat sub sandwiches in under a minute and have breakfast sandwiches ready to go in just 20 seconds.
The TurboChef Sota has revolutionized the way many cafes and coffee shop owners think about their menus. They're depended on for warming made-to-order sandwiches, but they can cook everything from fresh salmon to baked pasta. There's even a special Panini version of the Sota that includes a grill plate to create classic grill markings on sandwiches without the need for additional equipment. Heating panino sandwiches takes just one minute, whereas toasting one on a traditional panini grill can take several times as long.
Artisanal pizzas that traditionally required large and expensive deck ovens can now be made quickly and in a much smaller footprint thanks to the Fire Oven. These take advantage of dual convection elements to heat pizzas from both above and below. The result is a crispy, authentic crust that rivals those baked on a stone hearth.
The company's highest-capacity oven, the G5, is built with five racks to enable cooking in large batches. To achieve its speed, it combines microwave and convection heating. The G5 can handle 75 frozen, raw-dough biscuits, baking them in less than 15 minutes. The same number of frozen, par-baked cinnamon rolls can be done in less than 10 minutes. For lunch and dinner service, 10 pounds of frozen chicken tenders can be cooked in just more than 11 minutes.
i3 and i5
The i Series ovens are among the company's most versatile offerings. They're capable of roasting, broiling, and baking food in record times, combining the speed of microwave energy with the browning, crisping effects of impingement. It's safe to use metal pans in i Series ovens because the top-mounted microwave doesn't pose the same safety hazard as traditional microwave ovens.
The TurboChef Tornado 2 toasts, browns, and crisps 12 times faster than traditional means. It can cook a fresh-dough pizza in less than 3 minutes, a par-baked pizza in less than a minute and a half, and it can heat a 6- inch sandwich in about half a minute. It includes three unique cooking surfaces: a rack, a stone, and a metal platter, so you can pair your product with the right one to achieve the best cooking results. The stone will provide crispy crusts to pizzas and other baked products. The metal rack can help achieve a good sear to proteins, while the rack is a good general-purpose surface for evenly heating frozen items like French fries and chicken wings.
High h Batch and Conveyor
High h impingement technology is available in both batch ovens and conveyor ovens. This technology uses jets of heated air to blow away the 'cold halo' surrounding cooking food that can resist heat and slow the cooking process. The High h batch oven features an oscillating rack that distributes the impinged heat evenly. The latter is great for cooking large batches of the same item, while the conveyor oven is great for made-to-order pizzas or sandwiches, and heating side dishes like chicken fingers and other frozen snacks.