Comparing TurboChef Technologies

TurboChef High Speed Ovens

TurboChef high-speed ovens have combined multiple heating technologies to bring fast, quality cooking in a compact footprint into the commercial kitchen. Each model offers different ways of heating food, so let's compare the technologies used in each to see how they stack up against each other.

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TurboChef High h Conveyor

Under the Hood

The High h Conveyor uses impingement technology and high heat transfer rates to cook food. Hot air is blasted at the food from both the top and the bottom, with independent controls giving you total control over how food cooks in the oven. The High h Conveyor uses a catalytic converter that allows it to operate without a vent. A built-in self-diagnostic system ensures that you are alerted to maintenance or service needs, and an idle mode prevents the oven from wasting energy when not in use.

Time Off the Block

The High h Conveyor oven can cook food about 5 times faster than a conventional oven. The hot air directed at the food from both the top and bottom, and the high heat transfer technology allow the food to be cooked quickly without any loss of quality. It can produce more than a traditional 28-inch conveyor oven and takes up less space.

Pole Position

The High h Conveyor oven is ideal for use in pizzerias and sandwich shops. It can cook pizzas that would take 10 minutes in a traditional oven in only 2 minutes, and can even come with split belts, which lets you cook pizzas and appetizers simultaneously. This oven can also be stacked up to three units high, allowing you to increase your output in the same compact footprint.

The High h Conveyor oven is available with belt widths from 16- to 26-inches wide, so you can choose the size and output that will work for your business. The top and bottom impingement heat circulation can be controlled independently, giving you complete control over how your food cooks. The exterior is made of stainless steel, so it is durable and easy to clean.

TurboChef High h Batch

Under the Hood

The High h Batch oven uses technology similar to that of the High h Conveyor, with hot air impingement that heats food from the top and bottom. However, instead of a conveyor, this oven features an oscillating rack to ensure that food is cooked evenly. The internal catalytic converter reduces fumes, so no vent is needed unless you are cooking fatty raw meats like beef and bone-in chicken.

Time Off the Block

The High h Batch Oven can cook everything from chicken wings to French fries as much as 5 times faster than a traditional oven. It can cook up to half-sheet batches at a time and pizzas as large as 16 inches.

Pole Position

This oven's low profile and compact footprint make it easy to fit into small kitchens, like those in pubs and cafés, where the half-sheet batches it cooks can keep up with orders. The High h Batch oven can allow you to offer items on your menu that you may have thought were impossible without a full-sized oven. Baked goods, appetizers, vegetables, and meats are all possible in this oven, and its ventless operation gives you flexibility in where you install it.

The High h Batch Oven features recirculating impingement from both the top and the bottom, and both can be individually controlled. The menu system can save as many as 72 recipes, making it easy to operate for all of your employees. This model's stackable design gives you the option to expand within the same small footprint if you have the vertical clearance necessary.

TurboChef Sǒta

Under the Hood

The Sǒta high-speed oven uses a combination of impinged air and bursts of microwaves to cook food quickly and efficiently. The microwaves are top-launched so that metal pans can be used. The oven has dual motors and uses recirculated air for impingement to ensure even heating.

Time Off the Block

The Sǒta oven is capable of cooking pizzas, sandwiches, chicken, salmon, and more in half the time needed for that work in a conventional oven. This model can also toast, brown, and crisp. Plus, its ability to use metal plates means that you can sear meats, enhancing their appearance and flavor.

Pole Position

As TurboChef's smallest and most energy-efficient oven, the Sǒta is ideal for any foodservice operator who is pressed for space, but would like to expand menu offerings to include oven-baked items. Concession stands, cafés, pubs, and mall kiosks can all make use of the power packed into this small package. Any restaurant that serves sandwiches may benefit from the TurboChef Panini, a version of the Sǒta that includes grill platters, which impart signature grill marks on bread and other items.

The TurboChef Sǒta uses impingement and top-launched microwaves to cook food quickly without loss of quality. The built-in catalytic converter means emissions are limited, so no vent is needed. The oven includes a stirrer to ensure air is properly circulated so that food cooks evenly. Firmware and recipes can both be updated via smart card.

TurboChef Tornado 2

Under the Hood

The Tornado 2 oven surrounds food with three different types of heat when cooking. Impinged air is directed at the food from the top, while microwave bursts emanate from the bottom. A bottom browning element also radiates heat into the cooking chamber, rounding out the trio that cooks food quickly and efficiently. The browning element and impingement heat are separately controlled, allowing you to cook food with a perfect finish.

Time Off the Block

This oven's three-way approach to heating allows it to cook food up to 12 times faster than a conventional oven without affecting the food's quality. It can heat, toast, brown, and crisp food evenly. The oven can cook an 8-inch fresh-dough pizza in less than 3 minutes, and a 6-ounce salmon in less than 2 minutes.

Pole Position

The Tornado 2's specialty is cooking food evenly while browning and crisping the outside, so this oven is ideal for any restaurant serving chicken wings, French fries, cheese sticks, or other foods that feature a crisp exterior. The oven has a small chamber, but its speedy cooking keeps its output high. The design is stackable, so kitchens with the vertical clearance can have two ovens in the same footprint.

The integral catalytic converter means the oven can operate without a vent, which makes installation simple. The menu system can hold 128 recipes, making the oven easy for your employees to operate, and the menu and firmware can be updated by smart card. The oven also features a self-diagnostic system that will alert you to any service or maintenance needs.

TurboChef i Series Ovens

Under the Hood

The i Series ovens from Turbochef include the i5 and i3. These two ovens use the same technology, combining upper and lower impingement with top-launched microwaves to cook food quickly and evenly. The only difference between the two is in size, with the i3 taking a half-size sheet pan, while the i5 can take a full-size pan.

Time Off the Block

The i3 and i5 can cook food up to 5 times faster than traditional methods allow, without any loss of quality. These models can cook frozen chicken wings in 4 minutes, and an 8-inch fresh-dough pizza in only 3 minutes.

Pole Position

The i5 oven is large enough to work well for busy restaurants, while the i3 is compact enough to fit comfortably into smaller kitchens. Both use a catalytic converter and vent catalyst, meaning they can be installed without a vent, allowing flexibility in installation. The independently customizable impingement and microwave systems allow you to cook nearly any type of food.

The i Series ovens from TurboChef feature a smart menu that can hold as many as 200 recipes, making operation simple for employees for even a wide variety of menu items. These ovens are also compatible with most metal pans, meaning you can sear meat for visual appeal and taste. Both the i3 and i5 are stackable, so you can maximize output in the same compact footprint if you have available vertical space.

TurboChef Encore

Under the Hood

The Encore oven uses impingement, microwaves, and radiant heat to cook food faster than a conventional oven, while maintaining quality unlike a microwave. Radiant heat is supplied from the top and bottom, and hot air is impinged from the bottom, while microwaves are emitted from the side of the cooking cavity. The built-in catalytic converter and vent catalyst prevent emissions, so the unit can be installed without a vent.

Time Off the Block

The Encore can heat a 6-inch sub sandwich in 35 seconds, a breakfast sandwich in 20 seconds, or an 8-inch pizza in just 1 minute. The oven allows you to customize the radiant heat and impingement airflow, so you can find the perfect combination for a variety of menu items.

Pole Position

Encore's highly-customizable cooking style makes it ideal for restaurants that need to use a rapid-cook oven for a wide variety of foods. This model can cook evenly all the way through while also browning the outside, with the focus on each type of heat as needed depending on the recipe. Restaurateurs who wish to cook appetizers as well as entrées and even desserts can benefit from Encore's versatility.

Encore uses independently temperature-controlled infrared burners on the top and bottom of the oven in addition to impinged air and microwaves to cook food quickly and evenly. It is USB and smart card compatible for loading as many as 256 recipes, with built-in diagnostics for monitoring performance. The exterior of the oven is constructed of powder-coated aluminum and steel, so it will be durable and corrosion-resistant.

TurboChef C3

Under the Hood

The C3 oven combines microwaves and impinged air to roast, brown, and broil food rapidly. The integral recirculating catalytic converter allows for ventless operation. The unit includes a smart menu system that allows you to store 128 recipes, making operation simple.

Time Off the Block

The C3's integration of impinged air and microwaves allows it to heat food up to 10 times faster than a traditional convection oven. This model can cook a 6-ounce salmon in less than 2 minutes, and an 8-inch fresh-dough pizza in 3 minutes and 30 seconds.

Pole Position

The C3 oven will work well in any kitchen that needs the ability to roast, broil, or brown their menu items. The microwave heat cooks meats, doughs, and vegetables evenly, while the impinged air browns and roasts, making this oven suitable for a wide range of foods in any restaurant or institution that needs to expand menu offerings or speed up kitchen operations.

The C3's smart menu system can hold 128 recipes, making operation simple even for employees with minimal training. The oven can be stacked, making expansion simple for kitchens with the vertical clearance to allow it. The unit is also smart card compatible, allowing for recipe transfers and firmware updates. The stainless steel exterior is durable and easy to clean.

TurboChef G5

Under the Hood

The TurboChef G5 uses a blend of microwaves and convection to cook large batches of food quickly. Because the oven cavity is larger than those in most high-speed ovens, this model includes a removable convection baffle to ensure that hot air reaches all parts of the oven equally.

Time Off the Block

The G5 oven is able to cook food up to 4 times faster than conventional convection ovens. This large oven can cook 75 biscuits from frozen in less than 15 minutes, 10 pounds of chicken tenders in a little more than 11 minutes, and 10 pounds of tater tots in 12 minutes.

Pole Position

As the largest TurboChef oven currently available, the G5 is perfect for institutional kitchens, bakeries, and high-volume restaurants. The G5 comes with five shelves, allowing you to cook in large, fast batches for high output. Unlike TurboChef's other offerings, this model does require floor space, as it comes on a rolling cart.

The G5 oven features intuitive touch controls that allow you to set nearly 4,000 cooking profiles, as well as manual controls for on-the-fly cooking. The oven comes on an 18-inch cart with locking casters. The menu and firmware can be updated by USB.

TurboChef Fire

Under the Hood

The Fire oven allows you to cook artisan-style hearth pizzas rapidly in a small footprint. The oven uses upper and lower convection fans to heat the cooking chamber to as hot as 842 degrees F. This model includes six preset timers and a catalytic converter to allow for ventless operation.

Time Off the Block

The Fire oven can cook 14-inch-wide artisan pizzas in as little as 90 seconds. Traditional pizzas of that size, which are a little thicker, can cook in as little as 2 minutes and 20 seconds. The even heat distribution inside the oven means it's not necessary to move or turn pizzas while they cook, as is often required with traditional pizza hearths.

Pole Position

Any restaurant that offers pizza on its menu can benefit from the TurboChef Fire's ability to cook high-quality artisan pizzas rapidly. At only 19-inches wide, this model is compact enough to fit into most kitchens, and the double-walled insulation prevents the oven from generating excessive ambient heat.

The TurboChef Fire uses top and bottom convection motors to heat the oven cavity up to 842 degrees F, allowing you to cook artisan pizzas rapidly. The top and bottom convection heat are controlled independently, allowing you to customize how your pizza will cook. Six preset timers make operation simple. The oven comes with a stainless steel paddle and two 14-inch aluminum pizza screens.