TurboChef TORNADO 2 Owner's manual

© 2008–2013 TurboChef Technologies, Inc. DOC-1122 / Rev H/ May 2013
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, MO 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

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
n430 stainless steel front, top, sides and back
n4” (102 mm) adjustable legs
nCool to the touch pull down door with microwave seal
INTERIOR CONSTRUCTION
n304 stainless steel interior
nFully insulated cook chamber
nRemovable / variable cooking surfaces
nExposed bottom browning element
STANDARD FEATURES
nIntegral recirculating catalytic converter for UL (KNLZ) listed
ventless operation
nVariable-speed High h recirculating impingement airow system
nVariable cooking surfaces (racks, stones and platters)
nIndependently-controlled bottom browning element
nSmart Voltage Sensor Technology* (U.S. only)
nSmart menu system capable of storing up to 128 recipes
nBuilt-in self-diagnostics for monitoring oven components and
performance
nStackable design (requires stacking kit)
nManual snooze mode
nIncludes plug and cord (6 ft. nominal)
nSmart card compatible
nWarranty – 1 year parts and labor
COMES WITH STANDARD ACCESSORIES
n1 Aluminum Paddle (NGC-1478)
n1 Bottle Oven Cleaner (103180)
n1 Bottle Oven Guard (103181)
n2 Trigger Sprayers (103182)
n2 PTFE 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 N/
May 2013
VENTILATION
n
UL (KNLZ) listed for ventless operation.†
n
EPA 202 test (8 hr):
- Product: Pepperoni Pizzas
- Results: 0.21 mg/m3
- Ventless Requirement: <5.00 mg/m3
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 [e-mail]
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
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 (NGC-1180-1)
Phase 1 Phase
Voltage 208/240 VAC
Frequency 60 Hz
Current 30 amp
Max Circuit Requirement 30 amp
Plug/Cord NEMA 6-30P; 1.5m, H07RN-F
Max Input 5990/6675 watts
Microwave Input Power 3500 watts
NGCBK (NGC-1180-1K-2020)
Phase 1 Phase
Voltage 220 VAC
Frequency 60 Hz
Current 30 amp
Max Circuit 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 VAC
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 Circuit Requirement 32 amp
Plug IEC 309, 4-pin, 32 amp
Max Input 10500 watts
Microwave Input Power 3500 watts
NGCUK (NGC-1180-1K)
Phase 1 Phase
Voltage 230 VAC
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
JAPAN
NGCJD - 50Hz/ 3 Phase (NGC-1180-1D-2005-1)
NGCJD - 60Hz/ 3 Phase (NGC-1180-1D-2005-2)
NGCJK - 50Hz/ 1 Phase (NGC-1180-1K-2005-3)
NGCJK - 60Hz/ 1 Phase (NGC-1180-1K-2005-4)
Phase 1 or 3 Phase
Voltage 200 VAC
Frequency 50 or 60 Hz
Current 30 amp
Max Circuit Requirement 30 amp
Plug PSE-marked, 3 or 4-blade, 30 amp
Max Input 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 International 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
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
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: [phone] / turbochef.com

Project _______________________________________________________
Item No. ______________________________________________________
Q u a n t i t y _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _______________________________________
PERFORMANCE
The Tornado 2TM 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
nStainless steel exterior with powder-coated side panels
n4” (102 mm) legs
nCool to the touch pull down door with microwave seal
iNtERiOR CONstRuCtiON
n304 stainless steel interior
nFully insulated cook chamber
nRemovable / variable cooking surfaces
nExposed bottom browning element
stANdARd FEAtuREs
nIntegral recirculating catalytic converter for UL (KNLZ) listed
ventless operation
nVariable-speed High h recirculating impingement airflow system
nVariable cooking surfaces (racks, stones, and platters)
nIndependently-controlled bottom browning element
nSmart Voltage Sensor Technology* (U.S. only)
nSmart menu system capable of storing up to 128 recipes
nBuilt-in self-diagnostics for monitoring oven components
and performance
nStackable design (requires stacking kit)
nManual snooze mode
nIncludes plug and cord (6 ft. nominal)
nSmart card compatible
nWarranty – 1 year parts and labor
COMEs with stANdARd ACCEssORiEs
n1 Aluminum Paddle (NGC-1478)
n1 Bottle Oven Cleaner (103180)
n1 Bottle Oven Guard (103181)
n2 Trigger Sprayers (103182)
n2 PTFE 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
nUL (KNLZ) listed for ventless operation.†
nEPA 202 test (8 hr):
- Product: Pepperoni Pizzas
- Results: 0.21 mg/m3
- Ventless Requirement: <5.00 mg/m3
nInternal catalytic filtration to limit smoke,
grease, and odor emissions.
TORNADO 2TM
DOC-1134/Revision J/
May 2013
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: [phone] / turbochef.com
TORNADO 2TM
26” (660 mm)
19”
(483 mm) 25.7” (653 mm)
11.5”
(292 mm)
23”
(584 mm)
© 2009-2010 TurboChef Technologies, Inc.

Page 2.1

Commercial Cooking Appliances with Integral Systems for Limiting the Emission of
Grease-laden Air
Commercial microwave/convection ovens, Models C3/C, HHB, NGC, i5.
Copyright © 2008 Underwriters aboratories Inc.®
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
U 's Follow-Up Service. Only those products bearing the U Mark should be considered to be isted and covered under U 's Follow-Up Service. Always
look for the Mark on the product.
U permits the reproduction of the material contained in the Online Certification Directory subject to the following conditions: 1. The Guide Information,
Designs and/or istings (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 aboratories 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
aboratories Inc.®"
K LZ.E151487
Commercial Cooking Appliances with Integral Systems for Limiting the Emission of
Grease-laden Air
Page Bottom
See General Information for Commercial Cooking Appliances with Integral Systems for imiting the Emission of Grease-laden Air
TURBOCHEF TECH OLOGIES I C E151487
SUITE 105
4240 INTERNATIONA PKY
CARRO TON, TX 75007 USA
ast Updated on 2008-02-14
Questions? Notice of Disclaimer Page Top
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Page 3.1

[Heaters and Heating Equipment] (Heaters, Cooking Appliances) Commercial
Cooking Appliances with Integral S stems 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 usiness esta lishments 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 am ient.
These appliances have een evaluated for the limit of 5 mg/m3 for the emission of grease-laden air to the room am ient 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 prescri ed 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 e 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 eyond the requirements of the National Electrical Code must
e o served in installations or use, suita le warning or special instructions are marked on the equipment.
Appliances Listed in this category are suita le 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 e 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 y use of these appliances has een
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 asic 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 een additionally investigated to the requirements in the standard "
Commercial
Filters for Cooking Oil", ANSI/UL 1889.
The Listing Mark of Underwriters La oratories Inc. on the product is the only method provided y UL to identify products manufactured under its Listing
and Follow-Up Service. The Listing Mark for these products includes the name and/or sym ol of Underwriters La oratories Inc. (as illustrated in the
Introduction of this Directory) together with the word "LISTED," a control num er 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 S stems for Limiting the Emission of
Grease-laden Air
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Page 4.1

Copyright © 2008 Underwriters La oratories Inc.®
The appearance of a company's name or product in this data ase does not in itself assure that products so identified have een manufactured under
UL's Follow-Up Service. Only those products earing the UL Mark should e considered to e 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 su ject to the following conditions: 1. The Guide Information,
Designs and/or Listings (files) must e 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 La oratories 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
La oratories Inc.®"
Last Updated on 1999-02-19
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Page 4.2

Page 5.1

Page 5.2

EXHAUST SYSTEMS
airfrom the exhaust outletdischarges 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. Exhaustfan housings serving aType
Ihood 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 shallbe 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 aflexible weatherproofelectrical
cable to permitinspection and cleaning. The ductwork shall
extend aminimum
of 18 inches (457 mm) above the roof
surface.
506.5.4 Clearances. Exhaust equipment serving aType I
hood shall have aclearance 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 Ihoods shall be in accordance with Sec-
Ition 506.3.12.
Exception: The minimum horizontal distance between
vertical discharge fans and parapet-type building struc-
tures shall be 2feet (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 shallbe designed to capture and confinecooking
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 507.4,507.5,507.7,507.12,507.13,507.14 and
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. AType Ior 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 applianceunder asinglehood requires aType Ihood, a
Type Ihood shall be installed. Where aType II hood is
required, aType Ior Type II hood shall be installed.
.. 507.2.1 Type Ihoods. Type Ihoods shallbe 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 Ihood systems shall be
designed and installed to automatically activate the
exhaust fan whenever cooking operations occur. The
activation
of the exhaustfan 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, orproducts
of combustion anddo not produce grease
or smoke, such
as steamers, kettles, pasta cookers and
dishwashing machines.
Exceptions:
1. Under-counter-type commercial dishwashing
machines.
2. AType 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. Asingle 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. AType 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 IorType
II hoods
as required for the type of appliances andprocesses
in accordance with Sections 507.2, 507.2.1 and 507.2.2.
507.2.4 Extra-heavy-duty. Type Ihoods for use over
extra-heavy-duty cooking appliances shall not cover other
appliances that require fire extinguishing equipment and
such hoods shalldischargeto 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 systemfrom inter-
fering with normal operation
of the appliance vents.
507.4 Type Imaterials. Type Ihoods shall be constructed of
steelnotless than 0.043 inch (1.09 mm) (No. 18 MSG) inthick-
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) inthickness, stainless steel notless 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/m2
), or of other
approved material and gage.
507.6 Supports.Type Ihoods shallbe secured in placeby non-
combustible supports. All Type Iand 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 shallcomply with Sections 507.7.1 and
507.7.2.
507.7.1 Type Ihoods. Externalhoodjoints, seams and pen-
etrations for Type Ihoods shall be made with acontinuous
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 orbrazed
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 thatthejointis 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 hoodand shallprovide a
smooth surface that is readily cleanable and water tight.
507.8 Cleaning and grease gutters. Ahood shall be designed
to providefor thorough cleaning
of theentirehood. 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 Ihood. AType Ihood shall be
installed with aclearance to combustibles
of not less than 18
inches (457 mm).
Exception: Clearance shall not be required from gypsum
wallboard attached to noncombustible structures provided
thatasmooth, 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 penetratingaceiling. Type Ihoods or portions
thereofpenetrating aceiling, wall orfurred space shall comply
with all the requirements
of Section 506.3.10.
507.11 Grease filters. Type Ihoods 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 agrease 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 HEIGHTABOVE COOKING
APPLIANCES SURFACE (feet)
Without exposed flame 0.5
Exposed flame and burners 2
Exposed charcoal and charbroil type 3.5
For SI: 1foot =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
Page 6.1

UL (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

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/m3for 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.”
Page 8.1

C:\Windows\Temp\Rar$DI00.000\Fire smoke and grease statement v2_11.doc
Test Method:
The UL KNLZ 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: james.po[email protected]
Page 8.2

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 follo ing values
Time (min)
Po er
(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
Po er (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

ARNOLD SCHWARZENEGGER
Gover
nor
State of California—Health and Human Services Agency
Department of Health Services
SANDRA SHEWRY
Director
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
InternetAddress: www.dhs.ca.gov/fdb
3
Page 10.1

Ms. Ruth Sender
July 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 [phone].
Sincerely,
Susan Strong, REHS
Program Specialist, Retail Food Unit
Cc: Mike Boian, REHS
Northern California Technical Advisory Committee
Page 10.2

Ms. Ruth Sender
July 23, 2004
Page 3
Virginia Lineberry, REHS
Bay Area Technical 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
Governor
State of California—Health and Human Services Agency
Department of Health Services
Food & Drug Branch
Do your part to help California save energy. To learn more about saving energy, visit the following web site:
www.consumerenergycenter.org/flex/index.html
601 N. 7th Street, MS-357, P.O. Box 942732, Sacramento, CA, 94234-7320
[phone]
Internet Address: www.dhs.ca.gov
DIANA M. BONTÁ, R.N., Dr. P.H.
Director
October 25, 2002
Peter J. Ashcraft
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