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Why do we do this?

  • Stainless steel exterior and interior
  • 50 / 50 split belt with individually adjustable speed settings
  • Includes (2) 6" conveyor extensions
  • UL and CE Listed; 208/240V, 3 phase, 14400W
  • Made in America
Usually Ships in 3 Weeks
MFR Item:
HHC2620 50/50 VENTLES

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Turbochef High H Maintenance

Turbochef High H Maintenance

Warning, this oven operates at approximately 500 degrees Fahrenheit and may cause injury if not allowed to cool properly. To begin cleaning make sure your oven is in the off position and cool. This video is going to contain the daily maintenance for the High H maintenance conveyer series, the 1618, the 2020, and the 2620 units. There are slight differences in between the models when it comes to cleaning and disassembling, and we’ll get to those in a moment. What we’re going to do is we’re going to pull the fenders off, the chain guard, and the crumb tray underneath. We’re going to replace that and get that out of the way. I’m going to open the door by just removing these latches, spin to come out, lift straight off. Then im going to palm my plates out. It doesn’t matter where they go because they are interchangeable, top and bottom. You do that by just pulling the handle, make sure to use two hands because they can get a little heavy. We’re going to come around here and do the same thing, pull the crumb tray and the extender out. Then pull the last chain door off. The 1618, I’m sorry the 2020 and the 2620 have the second cog and chain set, which is basically for the split belt assemblies. If there is no split belt on either one of the ovens then you won’t need this chain. It’ll be on the other side. So now we’re going to work on moving the conveyer assembly. To do that we’re going to lift up, grab hold of the chain, and this takes a little practice here, lift it, pull it off. Then we’ll go back to the other side, then I can lift the entire assembly up, push that forward and pull the chain off. Leave the chains there. Grab the unit with both hands and pull out and place on cart to be cleaned. We’re going to be cleaning all these parts with approved TurboChef oven cleaner. This jet plate, both of them, the top can be pulled off by lifting on one side of the handle and pushing back. This way we can spray this and allow it to set while this piece is generally clean and doesn’t get used regularly. To clean the interior cavity of the oven I’m just going to grab a paper towel and get some of this debris and just sweep it out, then I pick that up a little bit later. A lot of this debris I can get out rather easily. Then I’m going to take my TurboChef oven cleaner and a wet towel and spray the cleaner directly onto the towel. Trying to avoid spraying directly in the oven because in the very back is the catalytic converter that allows this oven to be ventless. So I’m going to place this on and let this soak in for about 5 minutes, use more if necessary. Try to avoid getting any on the catalytic converter. Top and bottom, and even in the back where the catalyst goes. You can see how well it starts working. Make sure you wear protective gloves, and you may want to put a mask on if the fumes are a little too much. We’ll let that rest for 5 minutes and we’ll come back in and scrub. After 5 minutes, go in with a Freon scrubby and really use some elbow grease on the surfaces. It’ll affect some of the caked on foods. Stay away from the cattles in the back of the oven, doing your best to get all the sides as clean as you can get it, and that looks pretty good. After scrubbing I got a pool of warm water and another clean towel just to go ahead and really get all the oven cleaner and leftover grime on the oven. You want to just really rinse and get all the chemicals out. I do the same for all the parts in the back, the jet pipes, scrubbing them as well as the belt, rinsing that with a dish hose, and we’re ready to reassemble. Prior to reassembly, we recommend you take a clean rag and TurboChef oven guard and spraying on covering all surfaces. This will make it easier for you to clean it next time. Prior to reassembly we recommend that you use oven guard on both the top and bottom jet plates that’ll help with food sticking to it. Don’t apply the oven guard to any other part like the conveyer because that’s where food service is, where it comes in contact with food. We also recommend that you put oven guard on the interior surface of the door, this too will also prevent future food particles to get stuck to it. When reassembling you’ll notice at the top half that there’s an air duct that connects to the left, you will try to connect that air duct at the top with the piece, the jet plate. To line that up it helps to bring your hand right here when you’re bringing the plate in to help guide it into the orifice. I’m replacing the jet plates back into the oven. I’m going to start with my top first although it doesn’t matter which order you go in. to do that I’m going to be flipping it this way and this is the part that needs to go in the orifice and shot so this here there’s a hanger inside the oven that when you get about halfway it’ll hold it for you. I’m going to use my hand to hold and guide that in. Once it is seated and flushed with the front, take this and over this lip here just press that into place to lock it. We’ll take our second one and try to line it up with the other lid and lock it in place. Now we’re ready to place our belt assembly back into the unit, now I have both my cogs facing the unit, I’m going to pick this up, notice here this is the indented spot where it slides over the oven cavity. So we’re going to line that up as best we can and just slide it into place. To connect the chains we’re going to start with the right hand side and we’re going to lift this up and push it forward a little bit, and we’re going to pull it back in its seats. Now we’re connected. On the opposite side, we’re going to lift, place, and set down. Now the belt is connected and ready to operate. Next we’re going to place the door. There’s two pins here and here, and two hinges, little tricky but you have to place them so that they rest over and slide into place. Close the door with the latches and lock into place. Then we’ll take our ancillary items, like the crumb trays, and slide one into each end, with the thumbhole facing forward so you can pull it out easy next time. Right into there. Next are two chain covers. There’s one that is much larger, looks like this, this is going to be the left hand side if you are looking at the other, this groove here slides over the conveyer and cogs and perfectly seats. On the right-hand control side, this one here also feels the same way and has a little bit of a nipple at the end here. This will place over on the conveyer side, slide in, and the nipple seats right there in the notch. Next you are going to place the two extenders on; these should just slide over here and flip, and the same thing on the opposite side. The conveyer oven is now completed and ready to operate. As part of your daily maintenance, in the rear of the oven there are two filters, one on each side they simply lift up and can be hosed off, dried, and reinserted. Those are your air intakes and should be cleaned at all times. Warning, this oven operates at approximately 500 degrees Fahrenheit and may cause injury if not allowed to cool properly.

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In order to always be confident that you are serving your finest foods out of a clean and sanitary oven, watch this tutorial on TurboChef High H conveyor oven maintenance!

Width 48 3/8 Inches
Depth 41 3/4 Inches
Height 17 Inches
Belt Length 48 3/8 Inches
Cooking Chamber Length 26 Inches
Belt Width 12 1/2 Inches
Opening Width 26 Inches
Amps 40 Amps
Hertz 60
Phase 3
Voltage 208/240
Wattage 14,400 Watts
Baking Area 3.6 Square Feet
Cook Time 30 Seconds
Cook Time 15 Minutes
Exterior Material Stainless Steel
Features Ventless
Interior Material Stainless Steel
Maximum Temperature 550 Degrees F
Number of Belts 2
Number of Chambers 1
Power Type Electric
Stackable Yes
Style Conveyor
Type Pizza


This TurboChef High h Batch 2620 ventless countertop conveyor oven delivers high-heat transfer and fast cook times without the energy consumption and higher HVAC needs of larger ovens! Ideal for making pizza, pastries, and more, this oven can produce up to (70) 12 inch pizzas in an hour and features a 50 / 50 split belt with individual controls for each belt section, letting you cook two different products at the same time. It also comes with dual catalytic converters for convenient, ventless operation. Please consult the Specification Sheet for additional details.

- 26" cook chamber

- Bake time from 30 seconds to 15 minutes

- Independently-controlled top and bottom air impingement; variable-speed High h recirculating impingement airflow system

- (2) 6" conveyor extensions

- Built-in self-diagnostics for monitoring oven components

- Smart Voltage Sensor Technology automatically detects and adjusts to proper voltage (208 or 240V only)

- Variable-speed blower motors

- Easy to clean mono-finger design

- Idle mode for energy conservation

- UL and CE Listed; 208/240V 3 phase, comes with a 6 ft. cord and NEMA 15-50P plug

Overall Dimensions:
Left to Right: 48 3/8"
Front to Back: 41 3/4"
Height: 17"

Belt Dimensions:

Belt Length: 48 3/8"
Belt Width: 12 1/2" / 12 1/2"
Baking Area: 3.6 sq. ft.

Please Note: Ventless certification on this item does not include foods classified as "raw fatty proteins" such as bone-in, skin-on chicken, raw hamburger, raw bacon, sausage, steaks, and similar items. Please consult local HVAC ventilation regulations if you will be cooking these types of foods.

This Item Ships via Common Carrier. For more information and tips to help your delivery go smoothly, click here.

Because this item is not stocked in our warehouse, processing and transit times will vary. If you need your items by a certain date, please contact us prior to placing your order. Expedited shipping availability may vary. We cannot guarantee that this item can be cancelled off of the order once it is placed.

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