© 2008–2017 TurboChef Technologies, Inc. DOC-1122 / Rev J / October 2017
TurboChef Technologies Inc.
Tornado and Tornado 2 (NGC) Ventless Submittal Information
1. Spec Sheets 1.1
2. UL Ventless Label 2.1
3. UL Listing 3.1
4. UL KNLZ Explained 4.1
5. Test Report 5.1
6. Mechanical Code Sections 6.1
7. Emissions by Product 7.1
8. Fire and Smoke Statement 8.1
9. Heat Loading Calculations 9.1
California 10.1
North Carolina Department of Insurance 10.7
Wisconsin 10.9
Minnesota 10.11
Michigan 10.
12
City of Saint Louis, M
O 10.13
Miami County, OH 10.15
City of Los Angeles 10.17
10. Sampling of Letters from the Following States/Jurisdictions 10.1
11. Surface Temperatures 11.1
12. TurboChef Installation Recommendations 12.1
Project _______________________________________________________
Item No. ______________________________________________________
Quantity _______________________________________________________________________
PERFORMANCE
n
The Tornado
®
evenly and consistently
toasts, browns and crisps food up to 12X
faster than traditional cooking methods,
resulting in a high level of throughput
without compromising quality
THE
TORNADO
®
EXTERIOR CONSTRUCTION
n
430 stainless steel front, top, sides and back
n
4” (102 mm) adjustable legs
n
Cool to the touch pull down door with microwave seal
INTERIOR CONSTRUCTION
n
304 stainless steel interior
n
Fully insulated cook chamber
n
Removable / variable cooking surfaces
n
Exposed bottom browning element
STANDARD FEATURES
n
Integral recirculating catalytic converter for UL 710B (KNLZ) listed
ventless operation
n
Variable-speed High h recirculating impingement airow system
n
Variable cooking surfaces (racks, stones and platters)
n
Independently-controlled bottom browning element
n
Smart Voltage Sensor Technology* (U.S. only)
n
Smart menu system capable of storing up to 128 recipes
n
Built-in self-diagnostics for monitoring oven components and
performance
n
Stackable design (requires stacking kit)
n
Manual snooze mode
n
Includes plug and cord (6 ft. nominal)
n
Smart card compatible
n
Warranty – 1 year parts and labor
COMES WITH STANDARD ACCESSORIES
n
1 Aluminum Paddle (NGC-1478)
n
1 Bottle Oven Cleaner (103180)
n
1 Bottle Oven Guard (103181)
n
2 Trigger Sprayers (103182)
n
2 Non-stick Baskets (100011)
1. Blower Motor
2. Impingement Heater
3. Impinged Air
4. Bottom Browning Element
5. Microwave Bursts
6. Catalytic Converter
1. Blower Motor
2. Impingement Heater
3. Impinged Air
4. IR Element
5. Microwave Bursts
6. Catalytic Converter
1
4
6
2
3
5
TORNADO
®
NGC-1299/Revision M/
October 2012
VENTILATION
n
UL 710B (KNLZ) listed for ventless
operation.
†
n
EPA 202 test (8 hr):
- Product: Pepperoni Pizzas
- Results: 0.21 mg/m
3
- Ventless Requirement: <5.00 mg/m
3
n
Internal catalytic filtration to limit smoke,
grease, and odor emissions.
This product conforms to the ventilation recommendations set forth by NFPA96 using
EPA202 test method.
* Smart Voltage Sensor Technology does not compensate for lack of or over voltage situations. It is the
responsibility of the owner to supply voltage to the unit according to the specications on the back of this sheet.
†
Ventless certication is for all food items except for foods classied as “fatty raw proteins.” Such foods include
bone-in, skin-on chicken, raw hamburger meat, raw bacon, raw sausage, steaks, etc. If cooking these types of
foods, consult local HVAC codes and authorities to ensure compliance with ventilation requirements.
Ultimate ventless allowance is dependent upon AHJ approval, as some jurisdictions may not recognize the
UL certification or application. If you have questions regarding ventless certifications or local codes please
email ventless.help@turbochef.com
TurboChef reserves the right to make substitutions of components or change specications without prior notice.
DIMENSIONS
Single Units
Height 19” 483 mm
on legs 23” 584 mm
Width 26” 660 mm
Depth 25.7” 653 mm
with handle 28.2” 716 mm
Weight 190 lbs. 86 kg
Stacked Units
(Stacking Kit Required)
Height 38” 965 mm
Width 26” 660 mm
Depth 25.7” 653 mm
with handle 28.2” 716 mm
Weight 380 lbs. 172 kg
Cook Chamber
H
eight 8” 203 mm
Width 15.5” 394 mm
Depth 14.7” 373 mm
Volume 1.05 cu.ft. 29.9 liters
Wall Clearance
(Oven not intended for built-in installation)
Top 4” 102 mm
Sides 2” 51 mm
ELECTRICAL SPECIFICATIONS
NORTH AMERICA
NGC (NGC-1180-1)
Phase 1 Phase
Voltage 208/240 VAC
F
requency 60 Hz
Current 30 amp
Max Circuit Requirement 30 amp
Plug/Cord NEMA 6-30P; 1.5m,
H07RN-F
Max Input 5990/6675 watts
M
icrowave Input Power 3500 watts
NGCBK (NGC-1180-1K-2020)
Phase 1 Phase
Voltage 220 VAC
Frequency 60
Hz
Current 30 amp
Max C
ircuit Requirement 30 amp
Plug IEC 309, 3-pin, 32 amp
Max Input 6700 watts
Microwave Input Power 3500 watts
EUROPE/ASIA-PACIFIC
NGCEW (NGC-1180-1W for standard)
NGCEW (NGC-1180-1W
-2024 for Australia/New Zealand)*
NGCKW (NGC-1180-1W-2004 for
South Korea)**
Phase 3 Phase
Voltage 400 VA
C
Frequency 50
Hz or 60 Hz**
Current 16 amp
Max Circuit Requirement 20 amp
Plug IEC 309, 5-pin, 32 amp
Max Input 10500 watts
Microwave Input Power 3500 watts
NGCED (NGC-1180-1D)
Phase 3 Phase
Voltage 230 VAC
Frequency 50
Hz
Current 30 amp
Max C
ircuit Requirement 32 amp
Plug IEC 309, 4-pin, 32 amp
Max Input 10500 watts
Microwave Input Power 3500 watts
NGC
UK (NGC-1180-1K)
Phase 1 Phase
Voltage 230 V
AC
Frequency 50 Hz
Current 30 amp
Max Circuit Requirement 32 amp
Plug IEC 309, 3-pin, 32 amp
Max Input 6700 watts
Microwave Input Power 3500 watts
J
APAN
NGCJD - 50Hz/ 3 Phase (NGC-1180-1D-2005-1)
NGCJ
D - 60Hz/ 3 Phase (NGC-1180-1D-2005-2)
NGCJK - 50
Hz/ 1 Phase (NGC-1180-1K-2005-3)
NGCJK - 60
Hz/ 1 Phase (NGC-1180-1K-2005-4)
Phase 1 or 3 Phase
Voltage 200 V
AC
Frequency 50 or 60
Hz
Current 30 amp
Max C
ircuit Requirement 30 amp
Plug P
SE-marked, 3 or 4-blade, 30 amp
Max I
nput 10500 or 6700 watts
Microwave Input Power 3500 watts
SHIPPING INFORMATION
U.S.: All ovens shipped within the U.S. are packaged in a double-wall cor-
rugated box banded to a wooden skid.
International: All I
nternational ovens shipped via Air or Less than Con-
tainer Loads are packaged in wooden crates.
Box size: 34” x 30” x 30” (864 mm x 762 mm x 762 mm)
Crate size: 37”x 33” x 34” (940 mm x 838 mm x 864 mm)
Item class: 85 NMFC #26770
HS code 8419.81
Approxima
te boxed weight: 260 lb. (118 kg)
Approximate crated weight: 320 lb. (145 kg)
Minimum entry clearance required for box: 30.5” (775 mm)
Minimum entry clearance required for crate: 33.5” (851 mm)
*All AU-New Zealand ovens with clips allow for 5 pin plug.
TurboChef recommends installing a type D circuit breaker for all installations.
Standard
Australia/New Zealand
3-Phase
1-Phase
TORNADO
®
26” (660 mm)
11.25” (286 mm)
25.7” (653 mm)
23”
(584 mm)
19”
(483 mm)
TurboChef Global Operations
4240 International Pkwy, Suite 105 / Carrollton, Texas 75007 USA
US: 800.90TURBO (800.908.8726) / International: +1 214.379.6000
Fax: +1 214.379.6073 / turbochef.com
Project _______________________________________________________
Item No. ______________________________________________________
Q u a n t i t y _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _______________________________________
PERFORMANCE
The Tornado 2
TM
oven evenly and
consistently toasts, browns, and crisps food
up to twelve times faster than traditional
cooking methods, resulting in a high level
of throughput without compromising
quality.
TORNADO 2
TM
EXTERIOR CONSTRUCTION
n
Stainless steel exterior with powder-coated side panels
n
4” (102 mm) legs
n
Cool to the touch pull down door with microwave seal
INTERIOR CONSTRUCTION
n
304 stainless steel interior
n
Fully insulated cook chamber
n
Removable / variable cooking surfaces
n
Exposed bottom browning element
STANDARD FEATURES
n
Integral recirculating catalytic converter for UL 710B (KNLZ) listed
ventless operation
n
Variable-speed High h recirculating impingement airflow system
n
Variable cooking surfaces (racks, stones, and platters)
n
Independently-controlled bottom browning element
n
Smart Voltage Sensor Technology* (U.S. only)
n
Smart menu system capable of storing up to 128 recipes
n
Built-in self-diagnostics for monitoring oven components
and performance
n
Stackable design (requires stacking kit)
n
Manual snooze mode
n
Includes plug and cord (6 ft. nominal)
n
Smart card compatible
n
Warranty – 1 year parts and labor
COMES WITH STANDARD ACCESSORIES
n
1 Aluminum Paddle (NGC-1478)
n
1 Bottle Oven Cleaner (103180)
n
1 Bottle Oven Guard (103181)
n
2 Trigger Sprayers (103182)
n
2 Non-stick Baskets (100011)
1. Blower Motor
2. Impingement Heater
3. Impinged Air
4. Bottom Browning Element
5. Microwave Bursts
6. Catalytic Converter
1. Blower Motor
2. Impingement Heater
3. Impinged Air
4. IR Element
5. Microwave Bursts
6. Catalytic Converter
1
4
6
2
3
5
VENTILATION
n
UL 710B (KNLZ) listed for ventless
operation.
†
n
EPA 202 test (8 hr):
- Product: Pepperoni Pizzas
- Results: 0.21 mg/m
3
- Ventless Requirement: <5.00 mg/m
3
n
Internal catalytic filtration to limit smoke,
grease, and odor emissions.
TORNADO 2
TM
DOC-1134/Revision H/
October 2012
This product conforms to the ventilation recommendations set forth by NFPA96 using
EPA202 test method.
* Smart Voltage Sensor Technology does not compensate for lack of or over voltage situations. It is the
responsibilityoftheownertosupplyvoltagetotheunitaccordingtothespecicationsonthebackofthissheet.
†
Ventlesscerticationisforallfooditemsexceptforfoodsclassiedas“fattyrawproteins.”Suchfoodsinclude
bone-in, skin-on chicken, raw hamburger meat, raw bacon, raw sausage, steaks, etc. If cooking these types of
foods, consult local HVAC codes and authorities to ensure compliance with ventilation requirements.
Ultimate ventless allowance is dependent upon AHJ approval, as some jurisdictions may not recognize the
UL certification or application. If you have questions regarding ventless certifications or local codes please
email [email protected]
TurboChefreservestherighttomakesubstitutionsofcomponentsorchangespecicationswithoutpriornotice.
DIMENSIONS
Single Units
Height 19” 483 mm
on legs 23” 584 mm
Width 26” 660 mm
Depth 25.7” 653 mm
with handle 28.45” 723 mm
Weight 190 lb. 86 kg
Stacked Units
(Stacking Kit Required)
Height 38” 965 mm
Width 26” 660 mm
Depth 25.7” 653 mm
with handle 28.45” 723 mm
Cook Chamber
Height 8” 203 mm
Width 15.5” 394 mm
Depth 14.7” 373 mm
Volume 1.05 cu.ft. 29.9 liters
Wall Clearance
(Oven not intended for built-in installation)
Top 4” 102 mm
Sides 2” 51 mm
ELECTRICAL SPECIFICATIONS
NORTH AMERICA (NGC-1280-1)
Phase 1 Phase
Voltage 208/240 VAC
Frequency 60 Hz
Current 30 amps
Max Circuit Requirement 30 amps
Plug/Cord NEMA 6-30P; 1.5m, H07RN-F
Max Input 5,990 watts (208) / 6,675 watts (240)
Microwave Input Power 3,500 watts
NGCBK (NGC-1280-1K-2020)
Phase 1 Phase
Voltage 220 VAC
Frequency 60 Hz
Current 30 amps
Max Circuit Requirement 30 amps
Plug IEC 309, 3-pin, 32 amp
Max Input 6,700 watts
Microwave Input Power 3,500 watts
EUROPE/ASIA-PACIFIC
NGCEW (NGC-1280-1W for standard)
NGCEW (NGC-1280-1W-2024 for Australia/New Zealand)*
NGCKW (NGC-1280-1W-2004 for South Korea)**
Phase 3 Phase
Voltage 400 VAC
Frequency 50 Hz or 60 Hz**
Current 16 amps
MaxCircuitRequirement 20 amps
Plug IEC 309, 5-pin, 32 amp
Max Input 10,500 watts
Microwave Input Power 3,500 watts
NGCED (NGC-1280-1D)
Phase 3 Phase
Voltage 230 VAC
Frequency 50 Hz
Current 30 amps
MaxCircuitRequirement 30 amps
Plug IEC 309, 4-pin, 32 amp
Max Input 10,500 watts
Microwave Input Power 3,500 watts
NGCUK (NGC-1280-1K)
Phase 1 Phase
Voltage 230 VAC
Frequency 50 Hz
Current 30 amps
Max Circuit Requirement 32 amps
Plug IEC 309, 3-pin, 32 amp
Max Input 6,700 watts
Microwave Input Power 3,500 watts
JAPAN
NGCJD - 50Hz/ 3 Phase (NGC-1280-1D-2005-1)
NGCJD - 60Hz/ 3 Phase (NGC-1280-1D-2005-2)
NGCJK - 50Hz/ 1 Phase (NGC-1280-1K-2005-3)
NGCJK - 60Hz/ 1 Phase (NGC-1280-1K-2005-4)
Phase 1 or 3 Phase
Voltage 200 VAC
Frequency 50 or 60 Hz
Current 30 amps
Max Circuit Requirement 30 amps
Plug PSE-marked, 3 or 4-blade, 30 amp
Max Input 6,700 or 10,500 watts
Microwave Input Power 3,500 watts
SHIPPING INFORMATION
U.S.: All ovens shipped within the U.S. are packaged in a double-wall
corrugated box banded to a wooden skid.
International: All International ovens shipped via Air or Less than Container
Loads are packaged in wooden crates.
Box size: 34” x 30” x 30” (864 mm x 762 mm x 762 mm)
Crate size: 37”x 33” x 34” (940 mm x 838 mm x 864 mm)
Item class: 85 NMFC #26770 HS code 8419.81
Approximate boxed weight: 260 lb. (118 kg)
Approximate crated weight: 320 lb. (145 kg)
Minimum entry clearance required for box: 30.5” (775 mm)
Minimum entry clearance required for crate: 33.5” (851 mm)
*All AU-New Zealand ovens with clips allow for 5 pin plug.
TurboChef recommends installing a type D circuit breaker for all installations.
Standard
Australia/New Zealand
3-Phase
1-Phase
TurboChef Global Operations
4240 International Pkwy, Suite 105 / Carrollton, Texas 75007 USA
US: 800.90TURBO (800.908.8726) / International: +1 214.379.6000
Fax: +1 214.379.6073 / turbochef.com
TORNADO 2
TM
26” (660 mm)
19”
(483 mm)
25.7” (653 mm)
11.5”
(292 mm)
23”
(584 mm)
© 2009-2010 TurboChef Technologies, Inc.
[Heaters and Heating Equipment] (Heaters, Cooking Appliances) Commercial
Cooking Appliances with Integral Systems for Limiting the Emission of Grease-
laden
Air
See General Information for Heaters, Cooking Appliances
This category covers cooking equipment intended for commercial use, such as pressurized deep fat fryers and other appliances for use in commercial
kitchens, restaurants or other business establishments where food is prepared. Each appliance covered in this category is manufactured with an
integral system feature to limit the emission of grease-laden air from the cooking process to the room ambient.
These appliances have been evaluated for the limit of 5 mg/m
3
for the emission of grease-laden air to the room ambient in accordance with the
recommendations of the National Fire Protection Association Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations,
NFPA 96, using the EPA-202 test method prescribed for cooking appliances provided with integral recirculating air systems.
These products are not intended for connection to a ducted exhaust system.
Appliances in this category are not provided with an integral fire extinguishing system. Authorities having jurisdiction should be consulted as to the
requirements for this equipment with respect to fire extinguishing systems, such as the need for field installed systems in accordance with NFPA 96.
For products with integral recirculating systems including fire extinguishing systems, refer to Commercial, with Integral Recirculating Systems (KNKG).
In cases where the nature or construction of equipment is such that special precautions beyond the requirements of the National Electrical Code must
be observed in installations or use, suitable warning or special instructions are marked on the equipment.
Appliances Listed in this category are suitable for wiring with either copper or aluminum power supply conductors unless marked "Use Copper Wire
Only For Power Supply Connections" .
Commercial cooking appliances of certain types are designed for permanent connections to water supply and sewer lines at the point of installation.
Authorities having jurisdiction should be consulted as to the requirements for this equipment with respect to sanitation and connection to water supply
and waste disposal lines.
Neither the toxicity of coatings nor the physiological effects on persons consuming food products prepared by use of these appliances has been
investigated.
For cooking oil filters that are not an integral part of another appliance, see Commercial Filters for Cooking Oil (KNRF
).
For additional information, see Electrical Equipment for Use in Ordinary Locations (AALZ) and Heating, Cooling, Ventilating and Cooking Equipment
(AAHC).
The basic standard used to investigate products in this category is ANSI/UL 197, "Commercial Electric Cooking Appliances".
Appliances Listed in this category with an integral cooking oil filter have been additionally investigated to the requirements in the standard "
Commercial
Filters for Cooking Oil", ANSI/UL 1889.
The Listing Mark of Underwriters Laboratories Inc. on the product is the only method provided by UL to identify products manufactured under its Listing
and Follow-Up Service. The Listing Mark for these products includes the name and/or symbol of Underwriters Laboratories Inc. (as illustrated in the
Introduction of this Directory) together with the word "LISTED," a control number and one of the following product names as appropriate: "Commercial
Cooking Appliance," "Cooking Appliance," or other appropriate product identity specified in the individual Listing, along with the words "with integral
system for limiting the emission of grease-laden air. "
KNLZ.GuideInfo
Commercial Cooking Appliances with Integral Systems for Limiting the Emission of
Grease-laden Air
View Listings Page Bottom
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The appearance of a company's name or product in this database does not in itself assure that products so identified have been manufactured under
UL's Follow-Up Service. Only those products bearing the UL Mark should be considered to be Listed and covered under UL's Follow-Up Service. Always
look for the Mark on the product.
UL permits the reproduction of the material contained in the Online Certification Directory subject to the following conditions: 1. The Guide Information,
Designs and/or Listings (files) must be presented in their entirety and in a non-
misleading manner, without any manipulation of the data (or drawings).
2. The statement "Reprinted from the Online Certifications Directory with permission from Underwriters Laboratories Inc." must appear adjacent to the
extracted material. In addition, the reprinted material must include a copyright notice in the following format: "Copyright © 2008 Underwriters
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EXHAUST SYSTEMS
airfrom the exhaust outlet discharges away from such
locations.
506.4 Ducts serving Type
II
hoods. Single or combined Type
II exhaust systems for food-processing operations shall be
independent
of
all other exhaust systems. Commercial kitchen
exhaust systems serving Type II hoods shall comply with Sec-
tions 506.4.1 and 506.4.2.
506.4.1 Type
II
exhaust outlets. Exhaust outlets for ducts
serving Type II hoods shall comply with Sections 401.4 and
401.4.2. Such outlets shall be protected against local
weather conditions and shall meet the provisions for exte-
rior wall opening protectives in accordance with the
Inter-
national Building Code.
506.4.2 Ducts. Ducts and plenums serving Type II hoods
shall be constructed
of
rigid metallic materials. Duct con-
struction, installation, bracing and supports shall comply
with Chapter
6.
Ducts subjectto positive pressure and ducts
conveying moisture-laden or waste-heat-Iaden air shall be
constructed, joined and sealed in an approved manner.
506.5 Exhaust equipment. Exhaust equipment, including
fans and grease reservoirs, shall comply with Sections 506.5.1
through 506.5.5 and shall be
of
an approved design or shall be
listed for the application.
506.5.1 }:xhaustfans. Exhaust fan housings serving a Type
I hood shall be constructed
as
required for grease ducts in
accordance with Section 506.3.1.1.
Exception: Fans listed and labeled in accordance with
UI-I762.
506.5.1.1
Fan
motor. Exhaust fan motors shall be
located outside
of
the exhaust airstream.
506.5.2 Exhaustfan discharge. Exhaust fans shall be posi-
tioned so that the discharge will not impinge on the roof,
other equipment or appliances or parts
of
the structure. A
vertical discharge fan shall be manufactured with an
approved drain outlet at the lowest point
of
the housing to
permit drainage
of
grease to an approved grease reservoir.
506.5.3 Exhaust fan mounting. An upblast fan shall be
hinged and supplied with a flexible weatherproof electrical
cable to permit inspection and cleaning. The ductwork shall
extend a minimum
of
18
inches (457 mm) above the roof
surface.
506.5.4 Clearances. Exhaust equipment serving a Type I
hood shall have a clearance to combustible construction
of
not less than
18
inches (457 mm).
Exception: Factory-builtexhaust equipment installed in
accordance with Section 304.1 and listed for a
l,~sser
clearance. '
506.5.5 Terminationlocation. The outlet
of
exhaustequip-
ment serving Type I hoods shall be in accordance with Sec-
I tion 506.3.12.
Exception: The minimum horizontal distance between
vertical discharge fans and parapet-type building struc-
tures shall be 2 feet (610 mm) provided that such struc-
44
tures are not higher than the top
of
the fan discharge
opening.
SECTION 507
COMMERCIAL KITCHEN HOODS
507.1 General. Commercial kitchen exhaust hoods shall com-
ply with the requirements
of
this section. Hoods shall be Type I
orType II and shall be designed to capture and confine cooking
vapors and residues. Commercial kitchen exhaust hood sys-
I
tems shall operate during the cooking operation.
Exceptions:
1.
Factory-built commercial exhaust hoods which are
tested in accordance with UL 710, listed, labeled and
installed in accordance with Section 304.1 shall not
be required to comply with Sections 507.4, 507.7,
507.11,507.12,507.13,507.14 and 507.15.
2.
Factory-built commercial cooking recirculating sys-
tems which are tested in accordance with UL 710B,
I
listed, labeled and installed in accordance with Sec-
tion 304.1 shall not be required to comply with Sec-
tions 507.4,507.5,507.7,507.12,507.13,507.14and
507.15.
3.
Net exhaust volumes for hoods shall be permitted to
bereduced during no-load cooking conditions, where
engineered or listed multispeed or variable-speed
controls automatically operate the exhaust system to
maintain capture and removal
of
cooking effluents as
required by this section.
507.2 Where required. A Type I or Type II hood shall be
installed at or above all commercial cooking appliances in
accordance with Sections 507.2.1 and 507.2.2. Where any
cooking appliance under a single hood requires a Type I hood, a
Type I hood shall be installed. Where a Type II hood is
required, a Type I or Type II hood shall be installed.
..
507.2.1 Type I hoods. Type I hoods shall be installed where
cooking appliances produce grease or smoke, such as
occurs with griddles, fryers, broilers, ovens, ranges and wok
ranges.
507.2.1.1 Operation. Type I hood systems shall be
designed and installed to automatically activate the
exhaust fan whenever cooking operations occur. The
activation
of
the exhaust fan shall occur through an inter-
lock with the cooking appliances, by means
of
heat sen-
sors or by means
of
other approved methods.
507.2.2. Type
II
hoods. Type II hoods shall be installed
where cooking or dishwashing appliances produce heat,
steam, or products
of
combustion and do not produce grease
or smoke, such
as
steamers, kettles, pasta cookers and
dishwashing machines.
Exceptions:
1.
Under-counter-type commercial dishwashing
machines.
2.
A Type II hood is not required for dishwashers and
potwashers that are provided with heat and water
2006 INTERNATIONAL
MECHANICAL
CODE@
vapor exhaust systems that are supplied by the
appliance manufacturer and are installed in accor-
dance with the manufacturer's instructions.
....
3.
A single light-duty electric convection, bread,
retherm or microwave oven. The additional heat
and moisture loads generated by such appliances
shall be accounted for in the design
of
the HVAC
system.
4. A Type II hood is not required for the following
electrically heated appliances: toasters, steam
tables, popcorn poppers, hot dog cookers, coffee
makers, rice cookers, egg cookers, holding/warm-
ing ovens. The additional heat and moisture loads
generated by such appliances shall be accounted
for in the design
of
the HVAC system.
507.2.3 Domestic cooking appliances used for commer-
cial purposes.
Domestic cooking appliances utilized for
commercial purposes shall be provided with Type I orType
II hoods
as
required for the type
of
appliances and processes
in accordance with Sections 507.2, 507.2.1 and 507.2.2.
507.2.4 Extra-heavy-duty. Type I hoods for use over
extra-heavy-duty cooking appliances shall not cover other
appliances that require fire extinguishing equipment and
such hoods shall discharge to an exhaust systemthatis inde-
pendent
of
other exhaust systems.
507.3 Fuel-burning appliances. Where vented fuel-burning
appliances are located in the same room or space as the hood,
provisions shallbe made to preventthe hood system from inter-
fering with normal operation
of
the appliance vents.
507.4 Type I materials. Type I hoods shall be constructed
of
steel notless than 0.043 inch (1.09 mm) (No.
18
MSG) in thick-
ness, or stainless steel not less than 0.037 inch (0.94 mm) (No.
20 MSG) in thickness.
507.5 Type
II
hood materials. Type II hoods shall be con-
structed
of
steel not less than 0.030 inch (0.76 mm) (No. 22
Gage) in thickness, stainless steel not less than 0.024 inch (0.61
mm) (No. 24 Gage) in thickness, copper sheets weighing not
less than 24 ounces per square foot (7.3 kg/m
2
),
or
of
other
approved material and gage.
507.6 Supports. Type I hoods shallbe secured in placeby non-
combustible supports. All Type I and Type II hood supports
shall be adequate for the applied load
of
the hood, the unsup-
ported ductwork, the effluent loading, and the possible weight
of
personnel working in or on the hood.
507.7 Hood joints, seams
and
penetrations. Hood joints,
seams and penetrations shall comply with Sections 507.7.1 and
507.7.2.
507.7.1 Type I hoods. External hoodjoints, seams and pen-
etrations for Type I hoods shall be made with a continuous
external liquid-tight weld or braze to the lowest outermost
perimeter
of
the hood. Internal hoodjoints, seams, penetra-
tions, filter support frames, and other appendages attached
2006
INTERNATIONAL
MECHANICAL
CODE@
EXHAUST SYSTEMS
inside the hood shall not be required to be welded or brazed
but shall be otherwise sealed to be grease tight.
Exceptions:
1.
Penetrations shall not be required to be welded or
brazed where sealed by devices that are listed for
the application.
2.
Internal welding or brazing
of
seams, joints, and
penetrations
of
the hood shall not be prohibited
provided that thejointis formed smooth or ground
so as to not trap grease, and is readily cleanable.
507.7.2 Type
II
hoods. Joints, seams and penetrations for
Type II hoods shall be constructed as set forth in Chapter
6,
shallbe sealed on the interior
of
the hood and shall provide a
smooth surface that is readily cleanable and water tight.
507.8 Cleaning
and
grease gutters. A hood shall be designed
to provide for thorough cleaning
of
the entire hood. Grease gut-
ters shall drain to an approved collection receptacle that is fab-
ricated, designed and installed to allow access for cleaning.
507.9 Clearances for Type I hood. A Type I hood shall be
installed with a clearance to combustibles
of
not less than
18
inches (457 mm).
Exception: Clearance shall not be required from gypsum
wallboard attached to noncombustible structures provided
thata smooth, cleanable, nonabsorbent and noncombustible
material is installedbetween the
h90d and the gypsum wall-
board over an area extending not less than
18
inches (457
mm) in all directions from the hood.
507.10 Hoods penetrating a ceiling. Type I hoods or portions
thereofpenetrating a ceiling, wall orfurred space shall comply
with all the requirements
of
Section 506.3.10.
507.11 Grease filters. Type I hoods shall be equipped with
listed grease filters designed for the specific purpose.
Grease-collecting equipment shall be provided with access for
cleaning. The lowest edge
of
a grease filter located above the
cooking surface shall be not less than the height specified in
Table 507.11.
TABLE
507.11
MINIMUM DISTANCE BETWEEN THE LOWEST EDGE OF A
GREASE FILTER
AND
THE COOKING SURFACE OR THE
HEATING SURFACE
TYPE
OF
COOKING
HEIGHT ABOVE COOKING
APPLIANCES
SURFACE (feet)
Without exposed flame 0.5
Exposed flame and burners
2
Exposed charcoal and charbroil type 3.5
For
SI:
1 foot =304.8
mm.
507.11.1 Criteria. Filters shall be
of
such size, type and
arrangement as will permit the required quantity
of
air to
pass through such units at rates not exceeding those for
which the filter or unit was designed
or' approved. Filter
units shall be installed in frames or holders so as to be
readily removable without the use
of
separate tools, unless
45
UL 710B (KNLZ)
Emissions by Product
0
25
50
75
100
125
150
175
200
225
250
275
C3/C HHB i5 NGC
TurboChef Model
Product Cooked per 8 hour period
0
0.25
0.5
0.75
1
1.25
1.5
1.75
2
2.25
2.5
2.75
3
PM Emissions [ppm]
Pizza's Cooked
Emissions
Page 7.1
C:\Windows\Temp\Rar$DI00.000\Fire smoke and grease statement v2_11.doc
October 18, 2004
Mr. Mike Denny
Building Services,
224 West Knight St.
City of Sioux Falls,
South Dakota, 57102
Ph: 605-367-8252
Re: Fire and smoke containment
Dear Mr. Denny:
The TurboChef ovens have been extensively tested and conform to UL 923 and UL KNLZ
standards. The UL 923 standard is the electrical/product safety standard and the KNLZ is the low particulate matter
emissions standard to which we conform. While both standards address difference aspects of the oven, they both
have inherent overlap as it relates to grease/smoke/fire handling.
As it relates specifically to fire safety, UL 923 specifies:
Section 57 Cavity Fire Containment Test:
The performance of an appliance subjected to this test shall be considered
acceptable if all of the following conditions are met:
a) There is no emission of fire, flame, or molten metal outside the appliance nor glowing or ignition
of the cheesecloth, tissue paper, or wood surface;
b) The fuse rated 3 A does not open;
c) Following the test, the appliance complies with the requirements of Leakage Current, Section 33,
and Dielectric Voltage-Withstand Test, Section 39, as applicable to primary circuits; and
d) Following the test and following 10 c of operation (opening and closing the door), the
appliance complies with the requirements in 57.12. The radiation emission shall not xceed
5mW/cm2.
Test Method:
Section 57.2 requires that 4 potatoes each weighing between 150g and 200g be placed inside the
oven under test and cooked using full microwave power and hot air (if applicable) until the potatoes
catch fire. Note: The test must be repeated until it catches fire. During this test, pieces of tissue
paper and cheesecloth are placed above, below and around the product to ensure that the fire
and/or excessive heat generated is safely contained within the confines of the appliance.
As it relates to grease handling, UL KNLZ specifies:
UL KNLZ Guide Information Excerpt:
“These appliances have been evaluated for the limit of 5 mg/m
3
for the emission of grease-laden
air to the room ambient in accordance with the recommendations of the National Fire Protection
Association Standard for Ventilation Control and Fire Protection of Commercial Cooking
Operations, NFPA 96, using the EPA-202 test method prescribed for cooking appliances provided
with integral recirculating air systems.”
C:\Windows\Temp\Rar$DI00.000\Fire smoke and grease statement v2_11.doc
Test Method:
The UL KNL
Z category requires that products must have less than 5.0 mg/m3 of particulate matter
emissions during 8 continuous hours of cooking a “worst case” food product as measured by EPA
202. Note: Our products were tested using full-fat pepperoni pizzas.
As it pertains specifically to smoke: Smoke typically consists of visible grease particulate that escapes from a product
during operation. Our ovens utilize a recirculating airpath that is catalytic scrubbed, thus the airborne grease is
combusted as it crosses our catalyst. Given this, under typical/normal operating conditions, our product does not emit
smoke.
If you have any issues or specific questions regarding the above, please contact me directly.
Best regards,
James K. Pool III
James K. Pool III
Vice President Engineering,
TurboChef Technologies, Inc.,
Ph: 214.379.6020
Email: [email protected]
NGC Energy.xls
NGC Tornado (1 PHASE)
Changeable Parameters
Operating Time 12 Hours
Energy Costs $0.11 kWHr
Snooze Mode 0.00 Hours
Cook Cycles/Day 100 Cooks/Day
Typical Cook Time 60 Seconds
Do Not Change the following values
Time (min)
Power
(Watts) Cost/Day Balance of Time (hrs)
Warm up
15 5277 $0.15 11.75
Cooking
100
5000
$0.96
10.08
Snooze Idle
0
1100
$0.00
10.08
Idle
605
1400
$1.62
0
Total/Day
$2.72 Yearly
Total/Month
$81.72
$980.62
HVAC Requirements Per Operating Time -- Note: Approximations Only
Average Energy Cooking And Idle (J) Warmup Energy (J)
Total
Energy (J)
Total average
Power (W)
Total Environmental
Load kBtu/hr
Average
Cooling
Requirement
(ton of AC)
80820000
4749300
85569300
1981
6.759028
0.563
11/6/2008 Confidential James K. Pool
Page 9.1
ARNOLD SCHWARZENEGGER
Gover
nor
State of California—Health and Human Services Agency
Department of Health Services
SANDRA SHEWRY
D
irector
July 23, 2004
Ruth Sender
OhCal Foods, Inc.
20501 Ventura Blvd., Suite 375
Woodland Hills, CA 91364
RE: Exemption from Mechanical Exhaust Ventilation for
TurboChef Model NGC Rapid Cook Oven
Dear Ms. Sender:
Thank you for your application of April 26, 2004, for a review of the TurboChef Model
NGC Rapid Cook Oven for exemption from the mechanical exhaust ventilation
requirements of Section 114140 of the California Uniform Retail Food Facilities Law
(CURFFL). Specifically, you have requested an exemption to allow unventilated NGC
Rapid Cook Ovens to be installed and operated at various Subway locations throughout
California.
You have provided documentation and I have verified that the TurboChef Model NGC
Rapid Cook Oven has been evaluated and listed by UL for conformance with ANSI/NSF
Standard 4.
Under the provisions of CURFFL Section 114140, the Department may exempt heating
and cooking equipment that does not produce toxic gases, grease, smoke, or heat
when properly installed and operated as recommended by the manufacturer. Based on
the information and documentation you have provided, the TurboChef Model NGC
Rapid Cook Oven is granted LIMITED exemption from mechanical exhaust ventilation
under the following conditions:
1. Unless approval is granted by the local enforcement agency, there shall be no
more than one unventilated oven in operation at each Subway location.
2. No other heating or cooking appliances subject to mechanical ventilation
requirements may be operated without mechanical ventilation in the food
facility, unless permission to operate more than one unventilated appliance is
granted by the local enforcement agency.
Food and Drug Branch, MS 7602, P.O. Box 997413, Sacramento, CA 95899-7413
Intern
e
t
A
d
dress:
www.dhs.ca.gov/fdb
3
Page 10.1
Ms. Ruth Sender
J
uly
23, 2004
Page 2
3. The oven shall not be used for cooking
meats, poultry, fish, or other foods
that may produce grease laden vapors. Such use will require that mechanical
ventilation be installed over the unit.
4. The oven must be operated and installed in a well-ventilated area approved
for food preparation.
5. The oven must be installed, maintained, operated, and serviced according to
the specifications of the manufacturer and local codes.
6. This exemption shall not be deemed to supersede any local fire or building
code requirements.
This exemption shall be in effect until revoked. However, should any local enforcement
agent find that the operation of the TurboChef Model NGC Rapid Cook Oven without
mechanical ventilation creates a sanitation or safety problem, the local enforcement
agent may require the unit to be used only with mechanical ventilation. These problems
may include, but are not limited to, problems of installation, use, maintenance, cleaning
or other site specific considerations which exceed the above limitations or pose a
discernable health or safety hazard.
This letter may be used as evidence of the evaluation of the TurboChef Model NGC
Rapid Cook Oven. However, it is not to be construed as an endorsement of the subject
item and may not be used for advertising or promotional purposes.
If you have any questions you may call me at (916) 650-6617.
Sincerely,
Susan Strong, REHS
Program Specialist, Retail Food Unit
Cc: Mike Boian, REHS
Northern California Technical Advisory Committee
Page 10.2
Ms. Ruth Sender
J
uly
23, 2004
Page 3
Virginia Lineberry, REHS
Bay Area Te
chnical Advisory Committee
Donna Fenton, REHS
Central Valley Technical Advisory Committee
Nelson Kerr, REHS
Southern California Technical Advisory Committee
Gary Erbeck, REHS
CCDEH, Food Safety Policy Committee
Page 10.3
GRAY DAVIS
Govern
or
State of California—Health and Human Services Agency
Department
of Health Services
Food & Drug Branch
Do your part to help California save energy. To lear
n more abo
ut saving energy, visit the following web site:
www.consumerenergycenter.org/flex/index.html
601 N. 7
th
Street, MS-357, P.O. Box 942732, Sacramento, CA, 94234-7320
(916) 445-2263
Internet Address:
www.dhs.ca.gov
DIANA M. BONT
Á, R.N., D
r. P.H.
Director
October 25, 2002
Peter J. Ashc
raft
TurboChef Technologies, Inc.
10500 Metric Drive, Suite 128
Dallas, Texas 75243
Dear Mr. Ashcraft:
RE: Exemption from External Mechanical Exhaust Ventilation
Thank you for your letter of October 7, 2002 requesting exemption from mechanical
exhaust ventilation requirements specified in Section 114140 of the California Uniform Retail
Food Facilities Law (CURFFL) for the Model C3/C Rapid Cook Oven.
Descriptive materials and cut sheets accompanying your application specify that this
oven is Sanitation Classified by NSF International for compliance with ANSI/NSF Standard 4
for commercial heating and cooking appliances.
Under the provisions of Section 114140, the Department may exempt heating and
cooking equipment that does not produce toxic gases, grease, smoke, or heat when properly
installed and operated as recommended by the manufacturer. Results of tests conducted by the
Pacific Gas & Electric, Food Service Technology Center, indicate that the oven produces no
significant emissions of smoke and grease-laden air while in use. Based on the information you
have provided and the certifications by recognized testing laboratories, the TurboChef
Technologies Model C3/C Rapid Cook Oven is granted LIMITED exemption from mechanical
ventilation requirements under the following conditions:
1. There may be up to two (2) unventilated Model C3/C ovens in Subway sandwich
stores in California.
2. The oven(s) must be installed, maintained, operated, and serviced according to the
specifications of the manufacturer and local codes.
3. Any modification, alteration, or removal of any component of the integral air
filtration system voids this limited exemption.
4. All air filtration components must be installed and operational at all times the
appliance is in use.
5. The oven must be installed in an approved food preparation area with sufficient room
ventilation to maintain acceptable working conditions.
Page 10.4
Peter Ashcraft
October 25
, 2002
This exemption shall be in effect until revoked. However, should any local enforcement
agent find that the operation of the TurboChef Technologies Model C3/C Rapid Cook Oven
without mechanical ventilation creates a sanitation or safety problem, the local enforcement
agent may require the unit to be used only with external mechanical ventilation. These problems
may include but are not limited to problems of installation, use, maintenance, cleaning or other
site specific considerations which exceed the above limitations or pose a discernable health or
safety problem.
This letter may be used as evidence of the evaluation of the TurboChef Model C3/C
Rapid Cook Oven. However, it is not to be construed as an endorsement of the subject
equipment and may not be used for advertising or promotional purposes.
If you have any questions you may call me at (916) 327-6905.
Sincerely,
Jeffrey C. Lineberry, MPH
Chief, Retail Food Unit
Cc: Mike Boian, REHS
Northern California Technical Advisory Committee
Butte County Environmental Health
P.O. Box 5364
Chico, CA 95927
Leslie Gentry, REHS
Bay Area Technical Advisory Committee
Solano County Environmental Health
601 Texas Street
Fairfield, CA 94533
Donna Fenton
Central Valley Technical Advisory Committee
Environmental Health Services
2700 “M” Street, Suite 300
Bakersfield, CA 93301
Page 10.5
Peter Ashcraft
October 25, 2002
Elizabeth Quaranta
Southern California Technical Advisory Committee
San Diego County Environmental Health
1255 Imperial Avenue
San Diego, CA 92101
Gary Erbeck, Food Policy Committee
California Conference of Directors of Environmental Health
San Diego County Environmental Health
1255 Imperial Avenue
San Diego, CA 92101
Page 10.6
Page 10.7
Page 10.8
SBD-5863 (R. 10/00)
Evaluation #
Safety & Buildings Division
201 West Wa
shington Avenue
P.O. Box 2658
Madison, WI 53701-2658
Wisconsin
Building Products Evaluation
Material
Manufacturer
SCOPE OF EVALUATION
Section 507.2.2 of the 2003 and 2004 Supplement of the International Mechanical Code, IMC, regarding exhaust
system requirements where commercial cooking and dishwashing appliances produce grease, smoke, heat or steam have
been evaluated for compliance with certain requirements of the Wisconsin Commercial Building Code (WCBC),
Chapters Comm 61-65. Pursuant to s. Comm 61.61 the TurboChef Models Tornado (NGC), C3/C and High H (HHB)
microwave ovens are approved for use in the State of Wisconsin to satisfy the intent and the provisions of IMC 507.2.2 as
adopted by the Wisconsin Commercial Building Code.
This evaluation does not include the review for compliance to provisions of the current Wisconsin Commercial Building
Code other than those specifically referenced above.
The use of the TurboChef Models Tornado (NGC), C3/C and High H (HHB) microwave ovens are subject to the
description, limitations and conditions described in this evaluation.
DESCRIPTION AND USE
The current Wisconsin Commercial Building Code together with the 2000 edition of the International Mechanical
Code, IMC, does not specifically address, acknowledge or prohibit the utilization of recirculating hoods and vent less
steam removal systems in conjunction with commercial kitchen appliances and their operation where grease, smoke, heat
or steam is produced. The revision under the 2003 edition and 2004 Supplement of the IMC clarify the use of such
appliances.
Section 507.2.2 of the 2003 International Mechanical Code read as follows:
507.2.2 Type II hoods. Type II hoods shall be installed where cooking or dishwashing appliances produce
heat or steam and do not produce grease or smoke, such as steamers, kettles, pasta cookers and dishwashing
machines.
Microwave Oven
TurboChef Model NGC
TurboChef Technologies, Inc.
10500 Metric Dr., Suite 128
Dallas, TX 75243
200424-H Revision 2
Page 10.9
COMMERCE Product Evaluation No. 200424-H Revision 2
Page 2
Exception
:
3. A singl
e light-duty electric convection, bread, retherm or microwave oven designed for installation on a
counter or that is enclosed on five sides in a counter, provided that such appliances do not increase the
ambient temperature more than 10º F at a distance greater than 5 feet away from such appliance during
operation.
LIMITATIONS OF APPROVAL
The evaluation number assigned to this approval is to accompany each plan submitted for projects that utilizes the
TurboChef Models: Tornado (NGC), C3/C and High H (HHB) ovens.
Deviations from this approval shall void the use of the approval.
Pursuant to s. Comm 61.61(7), the department may reexamine an approval and issue a revised approval at any time.
This approval will be valid through December 31, 2009, unless manufacturing modifications are made to the product or a
re-examination is deemed necessary by the department. The product approval is applicable to projects approved under the
current edition of the applicable codes. This approval may be
void for project approvals made under future applic
able
editio
ns. The Wisconsin Building Product Evaluation number must be provided when plans that include this
product are submitted for review.
DISCLAIMER
The department is in no way endorsing or advertising this product. This approval addresses only the specified applications for the
product and does not waive any code requirement not specified in this document.
Revision Date: March 22, 2006
Approval Date: September 30, 2004 By: __________________________________
Lee E. Finley, Jr.
Product & Material Review
Integrated Services Bureau
200424-H.doc
Page 10.10
Working Together to Promote Food Safety
Minnesota Department of Health • Environmental Healt
h
Services
Sec. • P.O. Box 64975 • St. Paul, MN 55164-0975 • (651) 215-0870
Minnesota Department of Agriculture • Dairy and Food Inspection Div. • 90 W. Plato Blvd. • St. Paul, MN 55107-3219 • (651) 296-2627
An equal opportunity employer
DATE: June 11, 2004
TO: All Local Health Agencies
Minnesota Department of Health (MDH) EHS Sanitarians and Supervisors
Minnesota Department of Agriculture (MDA)
FROM: Colleen Paulus
Manager, MDH Environmental Health Services Section
Kevin Elfering
Director, MDA Meat, Food and Dairy Division
SUBJECT: Inter Agency Review Council Document 04-04V
TurboChef Tornado Oven Model NCG
Please distribute the attached information to sanitarians on your staff who work in the Food Program.
Attached please find IARC Guidance Document #04-04V regarding the new TurboChef Tornado
Microwave/Convection Oven Model NCG that is being proposed in Subway Sandwich Shops
throughout Minnesota. This document is very similar, but not exactly the same as IARC Document
#03-01 issued April 9, 2003, which addresses the TurboChef Rapid Cook Oven Model No. C3. The
emissions test for total particulate matter was much lower from the test conducted on the previous oven
(0.5mg/m
3
vs. 3.8 mg/m
3
). However, as you will note in the attached conditions for acceptance, unless
there is a sufficient amount of general ventilation existing in the space, additional cooling capacity may
be needed and verified by a certified testing and balancing contractor.
If you have any questions regarding the TurboChef Tornado Oven Model NCG use, you may
contact the Vent Committee Chair, Lorna Girard, at 651/296-1591 or at
[email protected]
If you have any questions regarding the IARC, please contact Sue Hibberd at 651/215-0866 or at
sue.Hibberd@health.state.mn.us
Page 10.11
S
TATE OF
M
ICHIGAN
DEPARTMENT OF AGRICULTURE
L
ANSING
JENNIFER M. GRANHOLM
GOVERNOR
DAN WYANT
DIRECTOR
April 14, 2004
Mr. James Boyd, Plan Review Specialist
Kent County Health Department
Environmental Health Division
700 Fuller Avenue, N.E.
Grand Rapids, MI 49503
Re: Turbo-Chef Convection / Microwave Oven Models C3/C and NGC
Dear Mr. Boyd:
You requested an evaluation of the Turbo Chef oven model NGC, that is proposed to be
installed in Subway restaurants state-wide. MDA recommends that both model NGC and C3/C
may be installed and used without ventilation in any food establishment as they are UL197SB
listed. These ovens contain an internal filter and vent that has been shown, under proper test
conditions, to emit very little grease (pepperoni pizzas were used in testing).
Preparation in these ovens without additional ventilation should be limited to pizzas, sub
sandwiches, reheating of par-baked or cooked foods, other similar items and baking. Neither
MDA nor the manufacturer recommends cooking raw, fatty protein products (i.e. raw meat) in
these ovens.
Michigan's mechanical code rules (R 408.30935a) specifically exempt from ventilation "listed
factory-built commercial cooking recirculating systems which are tested in accordance with UL
197" and installed per listing and manufacturer's directions. However, a mechanical inspector
may require ventilation if the building has inadequate general ventilation.
If you have any questions please call me at (517) 373-2779.
Sincerely,
Kevin Besey, Supervisor
Food Service Sanitation Section
Food and Dairy Division
cc: James Pool, Turbo Chef
Dave Adams, Assistant Chief, Mechanical Division, BCC, MDCIS
Michigan local Health Departments / MDA Regions
CONSTITUTION HALL
y
P.O. BOX 30017
y
LANSING, MICHIGAN 48909
www.michigan.gov
y
(517) 373-1104
Page 10.12
Page 10.13
Page 10.14
Page 10.15
Page 10.16
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Rs
filÅ*sf{i\TÐ,R$w,¡l
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AldE.É\¡ELt5
VtrPëSS9E¡IIT
VICTÐ'R
H.
CUEVÀ5
HELEHAJ
UB,AT'IY
E LtlJ ûRE ll
ì¡"dlLLtALlS
James K Pool III
TurboChef Technologies
42 40 lnternational
Pa rkway
Carrollton, TX 75034
Telephone: 21 4-379-6020
Models:
NGC+, NGO
(*new
model
added),
C¡rv rF
Los ANc=r-=s
C*,LIFORFIIÅ
*NTC}NI O R VILLÀR¡.,ITÛSA
!,t.åYoR
IEFX¡*rr
B I'ILE}Ii{G ATËE}
SÂF:ETV
¡Ë.1
I{TETH
FIG{.EROÅ
STFÉET
LWAI,¡GEI-ES.
CA Ðtr
ROÊ:f RT
R.
"EUÐF
01¡.RtM
GEiEtr\¡- IS{HÂGER
RAY¡,i0t'tÐs. 0HAN,
c.E., s.Ë..
¡ts4uTir"= C!E:F.
File Number: M-100012
Effective Date:
04101 1201
I
Expiration Dafe: 04101
12012
Manufacturer: SAME
Item: WARMING OVEN
PLEASE
REFER
TO THE APPLICATION NUMBER
ON ALL
CORRESPONDENCE,
PHONE CALLS & SAMPLES
The item
processed
under the above file number
has been
tested, examined and
found to comply with
applicable
Los
Angeles Plumbin¡
Code
(LAPC)
and/or
Los Angeles
Mechanical
Code
(LAMC)
and
is
hereby approved
unless
revoked
for
cause.
This letter
or
the letterhead
copy may not be reproduced for
use in labeling
or
advertising, but copies of this letter may be
used within
your
organization and shown as evidence
ofapproval.
CONDITIONS OF APPROVAL:
1. This
product
shall
be used to warm
pre-cooked
hot
food items
only. Any other
type of cooking shall not
be allowed,
2.Installation of
this
product
is not required
to have
an exhaust system
per
Sections 95.507.1.1
and
95.507.1.2
of LAMC,
20ll Edition.
3.
This
product
shall be installed,
operated,
and
maintained
in
accordance
with
printed
instructions
from
the
manufacturer and LAMC, 2011
Edition.
Each item shall have
the
name
or trademark
of nranufacturer
and
model
numbqr'"yherc it will
be visible for inspection,
In order
to
renew
this approval,
an
application
and reexamination
fee
must be
submitted on or before
the
expiration
date shown
above.
Arrangement shall
be
made
to remove any
test samples remaining
in the
Laboratory. Samples remaining
after
21
days from
the
date of
this
notice
will
be
shipped collect by the most
convenient
carrier or
disposed of in accordance with
applicable regulation,
Jason T Tran
Mechanical
Testing Laboratory, Test Engineer
Plumbing
/ Mechanical Inspection
Inspection Bureau
Page 10.17
DOC-1374 / Rev B / November 2012
Page 1 of 2
© 2012 TurboChef Technologies, Inc.
TM
Tornado 2 Oven Surface Temperatures
TURBOCHE F TECH NOLOGIES, INC.
-
(271°C) for the duration of the test.
After 4-Hour Idle at 520°F/271°C (Values in °F/°C)
77/25 78/26 83/28 84/29 88/31 82/28 85/29
77/25 81/27 83/28 83/28 86/30 82/28 84/29
82/28 76/24 75/24 76/24 77/25 85/29 88/31
77/25 75/24 74/23 77/25 79/26 82/28 88/31
78/26 78/26 79/26 82/28 82/28 81/27 78/26
81/27 78/26 81/27 83/28 77/25 75/24 78/26
83/28 91/33 102/39 94/34 86/30 92/33 82/28
87/31 85/29 90/32 89/32 87/31 86/30 86/30
79/26 80/27 72/22 71/22 71/22 84/29 83/28
81/27 80/27 80/27 81/27 75/24 77/25 99/37
84/29 82/28 86/30 88/31 83/28 76/24 93/34
84/29 85/29 93/34 89/32 86/30 84/29 83/28
93/34 99/37 99/37 95/35
90/32
79/26 80/27 79/26
97/36 98/37 98/37 97/36
97/36
83/28 95/35 80/27
91/33 95/35 96/36 97/36
97/36
83/28 83/28 83/28
82/28 89/32 95/35 96/36
91/33
80/27 79/26 78/26
78/26 81/27 82/28 87/31
78/26
75/24 75/24 76/24
87/31 91/33 91/33 94/34
93/34
88/31 81/27 76/24
84/29 89/32 111/44 108/42 100/38 80/27 80/27
94/34 96/36 98/37 102/39 99/37 92/33 86/30
83/28 84/29 91/33 103/39 98/37 96/36 93/34
83/28 109/43 133/56 138/59 118/48 92/33 90/32
82/28 123/ 146/ 148/ 130/ 90/32 81/27
83/28 125/52 142/61 149/65 128/53 83/28 80/27
88/31 92/33 95/35 92/33 90/32 88/31 83/28
Page 11.1
DOC-1374 / Rev B / November 2012
Page 2 of 2
© 2012 TurboChef Technologies, Inc.
After 4-Hour Idle and 2 Hours of Cooking at 520°F/271°C (Values in °F/°C)
92/33 131/55 120/49 110/43 111/44 107/42 102/39
87/31 101/38 110/43 103/39 101/38 100/38 102/39
100/38 93/34 92/33 97/36 100/38 102/39 101/38
103/39 95/35 93/34 102/39 106/41 102/39 99/37
109/43 106/41 105/41 113/45 110/43 93/34 94/34
123/51 113/45 109/43 119/48 102/39 88/31 99/37
95/35 103/39 111/44 107/42 100/38 105/41 95/35
93/34 99/37 101/38 103/39 102/39 102/39 100/38
91/33 92/33 88/31 88/31 87/31 99/37 97/36
93/34 93/34 93/34 97/36 88/31 87/31 106/41
96/36 96/36 101/38 102/39 96/36 88/31 104/40
95/35 97/36 104/40 103/39 97/36 96/36 95/35
98/37 105/41 108/42 106/41
101/38
111/44 106/41 105/41
104/40 103/39 105/41 108/42
109/43
120/49 118/48 111/44
98/37 103/39 109/43 110/43
109/43
125/52 114/46 121/49
90/32 103/39 112/44 113/45
106/41
106/41 103/39 104/40
90/32 93/34 96/36 100/38
88/31
90/32 90/32 92/33
97/36 100/38 100/38 104/40
105/41
98/37 93/34 86/30
90/32 94/34 118/48 114/46 122/50 112/44 97/36
99/37 106/41 111/44 118/48 126/52 111/44 98/37
90/32 90/32 97/36 114/46 106/41 107/42 106/41
91/33 114/46 135/57 142/61 132/56 110/43 103/39
91/33 130/54 154/68 163/73 148/64 118/48 100/38
89/32 124/51 154/68 162/72 144/62 112/44 102/39
97/36 104/40 108/42 110/43 114/46 110/43 102/39
Page 11.2
©2017 TurboChef Technologies, Inc.
DOC-1448 / Revision C / January 2017
TM
Installation Recommendations
TURBOCHEF TECHNOLOGIES, INC.
Page 12.1
Oven Voltage Current Phase
Soˇta (i1) 208/240 VAC 30 amp 1 Ph
Soˇta Single Mag (i1) 208/240 VAC 20 amp 1 Ph
i3 208/240 VAC
208/240 VAC
40 amp
30 amp
1 Ph
3 Ph
i5 208/240 VAC
208/240 VAC
50 amp
30 amp
1 Ph
3 Ph
Encore/Encore 2 208/240 VAC 30 amp 1 Ph
Tornado 208/240 VAC 30 amp 1 Ph
C3 208/240 VAC 50 amp 1 Ph
HhC 2620 208/240 VAC 50 amp 3 Ph
HhC 2020 208/240 VAC 50 amp 3 Ph
HhC 1618 208/240 VAC
208/240 VAC
30 amp
50 amp
3 Ph
1 Ph
HhB 2 208/240 VAC 30 amp 1 Ph
Double Batch 208/240 VAC
208/240 VAC
50 amp
30 amp
1 Ph
3 Ph
Waterless Steamer (i1) 208/240 VAC 30 amp 1 Ph
Panini (i1) 208/240 VAC 30 amp 1 Ph
Fire 208/240 VAC 30 amp 1 Ph
Bullet 208/240 VAC 30 amp 1 Ph
Menu Requirements
TurboChef ovens have been approved by Underwriter’s
Laboratory for ventless operation (UL KNLZ listing) for
all food items EXCEPT for foods classied as “fatty raw
proteins.” Such foods include bone-in, skin-on chicken, raw
hamburger meat, raw bacon, raw sausage, steaks, etc.
e TurboChef certication includes precooked food items
such as pizza toppings, sandwich meats, frozen appetizers,
and cheeses. Additionally, raw, lean meats such as boneless,
skinless chicken breasts and sh fall within the certication.
Cleaning Requirements
To ensure continued compliance with all health, building,
and re codes, users are required to:
oUse only TurboChef-approved cleaning chemicals.
oFollow monthly and quarterly cleaning instructions
provided in the manual. Post cleaning instructions near
the oven.
oVentless installation requires that the areas around
the oven (walls, ceilings, kitchen equipment, etc.)
be cleaned as needed but no less than once every
other month.
Installation Near Open Heat Source
When placing a TurboChef oven near an open heat source
(see illustration below), strictly adhere to the following:
• If the oven is being placed near a grill or stove, a divider
must exist between the oven and the open heat source,
with a minimum of 6” (152 mm) between the oven and
the divider.
• If the oven is being placed near a fryer, a divider must
exist between the oven and fryer, with a minimum of 12”
(305 mm) between the oven and the divider.
• e height of the divider must be greater than or equal
to the height of the oven.
Grill
Partition
Height Equal to
Oven Height
Oven
6”
(152 mm)
Minimum
12”
(305 mm)
Minimum
Deep Fryer
Counter Top / Table
Partition
INLET AIR
E
X
H
A
U
S
T
E
X
H
A
U
S
T
Height Equal to
Oven Height
TurboChef ventless ovens have internal systems for destroying
grease laden vapor prior to the grease escaping the oven; therefore,
the ovens are certied as non-grease emitting appliances. When
following our recommendations, TurboChef ovens can be installed
without the aid of a Type I or Type II hood per International
Mechanical Code (2006, 2009, and 2012), NFPA 96, NFPA 101
(Life Safety Code), EPA 202, and Underwriter’s Laboratory
(UL KNLZ).
e following guide is intended to give relevant information for
the ventless installation, operation, and maintenance of TurboChef
ovens. It is important that these guidelines are followed and that
the oven and surrounding areas be maintained regularly for
optimal performance.
Certications
Safety – UL, TUV (CE)
Sanitation – NSF
*
, UL EPH
*
Ventless – UL (KNLZ)
Electrical Requirements
TurboChef ovens must be installed on a circuit equal to the ratings
listed below, per NEC sec 210.23, permissable loads.
* NSF certication applies to the Tornado, C3, and HhB 2 ovens only. UL EPH certication applies to all
ovens except the C3.
Ventilation
TurboChef ovens must be installed in a well-ventilated space.
e space should have an exhaust rate of .70 cfm per square
foot of kitchen space and an additional 100 sq. ft. (9.3 m
2
)
of virtual space per ventless cooking appliance (TurboChef or
any other).
If the air inlet is for general exhaust, pursuant to requirements
for 507.2.2, paragraph 2, locate the air inlet above the center
point of each oven.
e heat load from TurboChef ovens is mostly sensible. e
only latent heat present is due to evaporation during the
cooking process. When installing a TurboChef oven, the
space must have the following tons of AC per oven installed.
Oven Tons of AC
Soˇta (i1) 0.29
Soˇta Single Mag (i1) 0.29
i3 0.94
i5 1.31
Encore/Encore 2 0.45
Tornado 0.58
C3 0.63
HhC 2620 1.82
HhC 2020 1.47
HhC 1618 1.00
HhB 2 0.84
Double Batch 1.04
Waterless Steamer (i1) 0.29
Panini (i1) 0.29
Fire 0.50
Bullet 0.13
©2017 TurboChef Technologies, Inc. Page 12.2
TM
Oven Clearances
Verify the oven location has the following clearances on
the top and each side. TurboChef ovens have built-in back
bumpers that allow for the necessary spacing from the oven to
the back wall.
Oven Top Sides
Soˇta / Soˇ ta Single Mag (i1) 5” (127 mm) 2” (51 mm)
i3 19” (483 mm) 2” (51 mm)
i5 19” (483 mm) 2” (51 mm)
Encore/Encore 2 5” (127 mm) 2” (51 mm)
Tornado 4” (102 mm) 2” (51 mm)
C3 4” (102 mm) 2” (51 mm)
HhC 2620 10” (254 mm) 0” (0 mm)
HhC 2020 10” (254 mm) 0” (0 mm)
HhC 1618 10” (254 mm) 0” (0 mm)
HhB 2 2” (51 mm) 2” (51 mm)
Double Batch 2” (51 mm) 2” (51 mm)
Waterless Steamer (i1) 5” (127 mm) 2” (51 mm)
Panini (i1) 5” (127 mm) 2” (51 mm)
Fire 2” (51 mm) 2” (51 mm)
Bullet 5” (127 mm) 2” (51 mm)
How the Ovens are Tested
TurboChef ovens are evaluated according to UL. e
evaluation entails placing the test oven in an environmental
chamber built to capture all emissions escaping during
idle, cooking, and door-open conditions. During the
eight-hour test period, a typical worst-case food item is
cooked continuously, and 100% of condensable and non-
condensable emissions from the product are collected and
analyzed according to the EPA 202 Test Method. At the
conclusion of the test, the total concentration of particulate
matter (emissions) must be less than 5.0 mg/m
3
for the
oven to be certied for ventless operation. Cooking devices
that measure above the 5.0 mg/m
3
threshold are considered
to produce grease and must be installed under Type I
ventilation, according to International Mechanical Code.
TurboChef ovens are well below the 5.0 mg/m
3
threshold as
shown below.
NOTE: Certain congurations of TurboChef ovens, such as
a triple stacked HhC 2620, may cause emissions to be greater
than 5.0 mg/m
3
. In these situations, TurboChef recommends
that the ovens be installed under a Type I or Type II hood.
Contact Information
For questions regarding a ventless installation, email
[email protected]. For questions or concerns
regarding an existing installation, contact Customer Service
at 1.800.908.8726, Option 1.
Ventless Requirement 5 5 5 5 5 5 5 5 5 5 5 5
Emissions 1.35 0.4 2.8 0.32 0.21 0.64 0.13 1.12 1.91 2.4 0.48 0.13
C3 HhB I5 I3 Tornado Sota Encore HhC
2020
HhC
2620
Fire BulletHhC
1618
0
1
2
3
4
5
6
Emissions
mg/m
3
5
1.04
Double
Batch