Thanks for tuning in again to FoodTrends Live! I'm Casey McAuliff with Turbo Chef Technologies and we are here now to talk about the TurboChef 2020 conveyor oven. When I say TurboChef 2020 conveyor, what I mean is that my cooking surface is 20 inches wide and my cooking chamber is 20 inches long. That is where we get the 2020 nomenclature. This oven is actually configured with a 50/50 split belt, which means that I have (2) 9 1/2 inch belts that can run at various speeds in order to run different types of products through the same oven cavity. What's unique about TurboChef's conveyor is that we're utilizing independent air flow. This means that I can control my top air and my bottom air separately of each other to get the proper bake. On a product like a pizza, there's usually more bottom air than top air. Right now, this oven is in what we call a sleep mode or idle state and all I need to do to wake it up is press this idle button. When I press the button, the fans come on. When the unit is idle, it does not reduce cavity temperature. The only thing that happens is that the fans and belt slow down. When I press the idle button to wake it up, it only takes 3 seconds for the fans to come back up to RPM and the oven is ready to cook again. When the unit goes into that idle state, it's saving you 30 percent on your energy bill! I have a large pizza here. There's raw dough with pepperoni and sausage toppings. My belt is set to 3 minutes for this product. I simply place the product on the belt and it's going to pass through the chamber. This oven doesn't have any microwave energy, as it's only air impingement from both the top and the bottom. Now, our pizza has exited the cavity so I can now press the idle mode and put the machine back to sleep to save money on my energy bill. Our pizza looks ready with its nice golden brown top and bottom. There's even browning all the way across our pizza and this was cooked about 40 percent faster than a standard conveyor oven without the need of a vent hood. With the dual independent air control, it's really easy to dial the oven in for different products on your menu. To demonstrate the split belt capabilities of the 20/20, I have frozen French fries on the rear belt that is set to 3 minutes and ciabatta sandwiches with turkey and cheese on the front belt that is set for 1 minute and 10 seconds. Notice that even with the different cook times, they are still going through the same oven to get more cross-utilization out of one product on your kitchen counter. After 1 minute and 10 seconds, you can see our sandwiches coming out with a beautiful brown coloring all the way across. The cheese is melted and the meat will be hot in the center. Following shortly behind the sandwiches, the rear belt will reveal our French fries that are crispy and golden brown. You can actually see the oil that we've removed from the product, so now it's a little healthier for your operation. We'll serve these up with our ciabatta sandwich and you'll full meal plated from the same oven and all were done without a vent hood while using 30 percent less energy. I hope you learned a little more about TurboChef and their conveyor. Once again, thanks for tuning into FoodTrends Live and we will see you again next time!
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Make the most out of your conveyor oven by using the Turbochef HHC2020! It is equipped with a 50/50 split conveyor belt that allows you to cook two different products with two different cooking times at once!
The TurbochefChef HhC 2020 conveyor oven is the only oven of its kind listed UL Ventless! Since a catalytic converter can be added to the oven, it doesn't need to be operated under a hood. Chef Steve Crellin will highlight other features here, too.
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