Choosing the Right TurboChef Oven
TurboChef is one of the industry's leading manufacturers of high-speed ovens, manufacturing a variety of rapid-cook options. High-speed ovens are a great way to speed up cook times or even introduce new menu options such as paninis, flatbreads, pizza, chicken wings, and baked pasta that might otherwise take too long to prepare to be practical. TurboChef ovens combine two or more heat transfer mechanisms, such as convection, impingement, and/or microwave radiation, so they can cook food quickly without the loss of quality often associated with using microwaves alone.
Many of these ovens not only save time but are smaller and more energy efficient than conventional ovens, so they're ideal for bars, mall kiosks, delis, convenience stores, and other small foodservice operations. With a variety of applications, these TurboChef models let small-scale operations prepare multiple menu items with a single piece of equipment, reducing the cost of equipment while saving space.
TurboChef Ovens & Ventless Operation
Many pieces of cooking equipment – such as deep fryers, ovens, and ranges – require a ventilation hood for safe operation. Purchasing and installing a hood and ventilation system can cost thousands of dollars, and that's if it's even feasible to install one in your kitchen. For small operations such as food court kiosks, concession stands, and convenience stores, this type of building modification may not even be possible, let alone affordable. Because many of these TurboChef rapid-cook ovens can meet local health codes for operation without a ventilation system in place, they're simple to use, save time and money, and don't cause excessive heat output in kitchens that already tend to output large amounts of heat.
Fast: Ventless High-Speed Conveyors
High h Countertop Conveyor
TurboChef's High h conveyor ovens use impingement heating from above and below to cook food quickly from both sides as the conveyor moves it through the oven. It also utilizes an internal catalytic filtration system to reduce smoke, grease, and odor, something that helps make ventless operation possible.
This oven is ideal for creating crispy pizzas and sandwiches, so it can be a great addition to pizzerias, delis, concession stands, and convenience stores.
Its compact footprint enables this oven to fit into smaller kitchens while producing more throughput than a unit featuring a traditional 28-inch conveyor. For even higher production, you can purchase a stacking kit (sold separately) and stack as many as three units together, tripling production without tripling the counterspace.
TurboChef rapid-cook conveyor ovens have eight programmable cooking profiles, enabling you to alter the temperature, belt speed, and impingement air speed for the top and bottom independently. The belt can be adjusted to move in either direction to fit into any workflow, and the HhC 2020 and 2620 feature an optional solid or split belt to further fit into unique operations. The latter setup means you can send different products through simultaneously at different speeds, with foods that need to cook longer running through the slower belt.
TurboChef's Countertop Conveyor ovens, listed from smallest to largest, are available in HhC 1618, HhC 2020, and HhC 2620 models.
Faster: Ventless Air Impingement Ovens
High-speed Countertop Convection Ovens
TurboChef's high-speed countertop convection ovens also cook food simultaneously from above and below, using impingement heat to shorten cooking times. Because these deck ovens don't have a conveyor, they can fit into smaller spaces but don't have the same output.
Each deck can store as many as 400 unique recipes, meaning the double-deck model can produce 800 different products in a single footprint. These models can also be stacked with the use of a separately purchased stacking kit, providing four independently controlled decks for high-volume output in low-volume spaces.
The high-speed countertop convection ovens come in a Single Batch and the larger Double Batch model.
FIRE
At only 18 inches wide, the TurboChef FIRE's compact footprint enables it to fit into nearly any foodservice operation, enabling artisan-style pizzas to be crafted in cafes, bistros, sub shops, and more. The FIRE operates at temperatures as high as 842 degrees Fahrenheit, mimicking the effect of wood-fired brick pizza ovens without the size or complicated construction. Using convection heat from both the top and bottom, these ovens can cook 14-inch fresh-dough pizzas in as little as 90 seconds. The FIRE's two included pizza screens enable heat to come into direct contact with the crust as it cooks, resulting in a crispy, authentic texture.
The FIRE oven has six preset timers, enabling one-touch operation for simple use. Traditional hearthstone or wood-fired ovens have hot spots and require the pizza to be moved around to prevent scorching, but the FIRE oven uses consistent, even heat, so these steps aren't needed. Most restaurants with artisan-style pizza on the menu can benefit from this compact, high-speed oven, and the TurboChef FIRE is available in a range of colors as well.
Fastest: Ventless Rapid Cook Ovens
Sota and El Bandido
The Sota high-speed oven is the smallest, most energy-efficient oven TurboChef offers. TurboChef Sota models come in a compact size that measures just 16 inches wide, with aesthetics that complement front-of-house applications in many coffee shops, cafes, bars, and quick-service restaurants. These ovens can be stacked to increase output while saving space and come in a variety of colors to fit multiple decors.
The Sota uses a combination of impingement and bursts of microwaves to cook food quickly. It can cook pizzas, sandwiches, or even meats such as salmon and chicken wings. Unlike traditional microwave ovens, most metal pans can be used, helping you get an attractive, taste-enhancing sear on meat. Sota also works well for toasting, browning, and crisping; its ability to store as many as 256 recipes means you get consistent results every time you cook.
The El Bandido Panini combines a panini press with a rapid cook oven and is optimized for producing the classic crispy grilled sandwiches in as little as 1 minute. It comes with a panini tray that creates the attractive grill marks customers expect in addition to a crispy sear to panini exteriors as they cook.
Both models operate with a vent catalyst, integral recirculating catalytic converter, and external air filtration to limit grease and smoke output, enabling ventless installation. The El Bandido is available with a panini press mechanism for grill marks or a smooth, two-sided press for contact griddling. It is four times faster than a traditional dual-sided grill, rapidly cooking everything from quesadillas to Cuban sandwiches.
ECO
Offering an economical alternative to other models, the TurboChef ECO countertop microwave convection oven features a top-launched microwave system and an integrated air stirrer for convection cooking. This unit is just 16 inches wide, making it one of the smallest TurboChef models available.
It operates with an integral catalytic converter and external filtration system to enable ventless use in most environments, while its cook chamber is fully welded and insulated.
Unlike other models, the ECO doesn't have dual motors and provides less fine-tuned control over air circulation. It has a slightly lower throughput than models featuring impingement technology and proves good for budget-conscious locations simply looking to add a few new menu items.
It is ideal for chain locations looking for consistency across locations, as its smart menu system stores up to 256 recipes.
Tornado 2
The Tornado 2 uses impingement, microwave energy, and radiant heat, combining all three types of heating to cook food as much as 12 times faster than traditional ovens. The radiant heat makes this oven great for food needing to be evenly browned, the impingement air circulation prevents food from becoming soggy, and the microwave bursts speed up cooking time and ensure food is evenly heated all the way through. It also features a built-in catalytic filtration system to eliminate the need for a hood vent in most environments.
The Tornado 2's propensity for browning and crisping food quickly while also creating an evenly cooked center enables it to fit into a range of foodservice operations. It can store and recall as many as 128 recipes, meaning it limits the amount of employee training needed; the stackable design gives you the option to expand to multiple units while staying within one compact footprint.
Bullet
Similar to the Tornado, the Bullet high-speed countertop oven combines radiant heat, impingement, and microwave radiation for lightning-fast cooking speed. This series offers optional manual controls for on-the-fly adjustments and requires less space and energy than many larger models while producing the same product volume. The Bullet can store as many as 256 unique recipes and can be stacked for doubled throughput in a 21-inch-wide space.
The Bullet's user-friendly design features a large touchscreen interface and visible light ring to alert you to the unit's cooking status, and for employee safety, its exterior is designed to remain cool to the touch even through intensive use. It features a rugged stainless steel interior and exterior construction, with a fully welded cook chamber that eases cleaning.
Offering flexible use and intense durability, the Bullet is good for locations that are short on space but still offering a variety of baked dishes including pizzas, grilled sandwiches, and chicken wings.
i-Series
The i-Series of ovens from TurboChef includes two options, the i3 and the i5, which offer different sizes to suit different applications. Both models use high-h impinged air from both the top and bottom, as well as bottom-launched microwaves. These ovens are compatible with most metal pans, so you can use them to sear fish, chicken, or beef, and as with many other models, the i3 and the i5 are designed for ventless operation in most locations.
Both the i3 and the i5 can store as many as 200 recipes, meaning they can produce uniform product quality without intensive employee training. The i5's large cavity size means it can hold a full-size hotel pan, which is ideal for high-output operations such as school or hospital foodservice, or busy quick-service restaurants. The i3 is much smaller, with only a half-pan capacity. This means it can fit into space-limited kitchens, such as those in bars and nightclubs, as well as concession stands and convenience stores.
These models are designed for back-of-house use, with sturdy stainless steel exteriors, utilitarian aesthetics, and ergonomic door handles. To keep operation simple and hassle free, both options include a self-diagnostic capability to alert you when maintenance is required.
