Air Impingement
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TurboChef Double Batch Impingement Oven
The Double Batch oven features two independent cavities that use impinged air circulation at speeds up to 50 mph, ensuring rapid heat transfer and shorter cook times. Its variable speed blowers, oscillating racks, and catalytic converter optimize energy efficiency while delivering exceptional food quality and supporting ventless operation.
TurboChef Fire Artisan Pizza Oven
The Fire brings an artisan hearth-style pizza experience to any location. With a cooking temperature of 842°F/450°C, it bakes 14-inch fresh dough pizzas in just 90 seconds. Its compact, ventless design allows placement almost anywhere without the need for type I or type II ventilation. It is also available for marine applications.
TurboChef PLEXOR A3 Automated Ventless Oven
The PLEXOR combines impingement, rapid cook, and TurboVect modules in customizable configurations, with the flexibility to be field retrofitted as menu needs evolve. Its standout feature is the modular design, enabling three distinct cooking technologies to operate through one user interface and a single plug. With TurboChef’s patented ventless technology, the PLEXOR also offers the option of left or right automated loading/unloading doors, enhancing adaptability for diverse kitchen setups.
TurboChef PLEXOR M2 Ventless Oven
The PLEXOR impingement and rapid cook modules offer customizable configurations and can be field retrofitted to adapt to changing menu needs. Its standout feature is a modular design that seamlessly operates two technologies through a single user interface and plug. Equipped with TurboChef’s patented ventless technology, the PLEXOR is available in a front-load configuration for added versatility.
TurboChef Single Batch Ventless Impingement Oven
The TurboChef Single Batch oven uses impinged air circulation at speeds up to 50 mph to achieve rapid heat transfer and shorter cook times. Equipped with a variable-speed blower, oscillating rack, and catalytic converter, it ensures energy efficiency, exceptional food quality, and ventless operation.
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