TurboChef HhB 2 Owner's manual

© 2005-2013 TurboChef Technologies, Inc. DOC-1205 / Rev K/ May 2013
TurboChef Technologies Inc.
HhB and HhB 2 Ventless Submittal Information
Spec Sheet 1.1
UL® Ventless Label 2.1
UL® Listing 3.1
UL® KNLZ Explained 4.1
City of Los Angeles LAPC and LAMC Approval 5.1
HHB UL® Certication Emissions Test 6.1
Grease Emissions of Grease-Laden Products 7.1
Emissions by Product 8.1
HHB ASTM Energy Test Result 9.1
HHB Energy Usage Estimate 10.1
Oven Surface Temperatures 11.1

ExtErior ConstruCtion
nStainless steel front, top, back, and powder-coated sides
n4” (102 mm) matte black legs
nErgonomic, cool to touch powder-coated door handle
intErior ConstruCtion
n304 stainless steel interior
nWatertight construction
nInterchangeable jetplates for customized cooking results
standard FEaturEs
nIntegral recirculating catalytic converter for UL®(KNLZ)
listed ventless operation
nVariable-speed High h recirculating air impingement system
nOscillating rack for high heat transfer without spotting
nHalf-sheet pan/16-inch pizza capacity
nSmart Voltage Sensor Technology* (N.A. only)
nStackable design (requires stacking kit)
nSmart menu system capable of storing up to 72 recipes
nBuilt-in self diagnostics for monitoring oven components
and performance
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)
n1 14x16 PTFE Screen (100018)
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 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.
Project _______________________________________________________
Item No. ______________________________________________________
Q u a n t i t y _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _______________________________________
HIGH hBATCH 2TM
THE
HIGH hBATCH 2TM
PErFormanCE
nHeat transfer rates (h) are 3X-4X typical
convection oven
nHeat transfer rates (h) are 2X typical
conveyor oven
nThe High h Batch 2 oers high quality, full
baking capabilities up to 5X faster than
traditional cooking equipment, achieving
conveyor-type results in a compact size
1. Blower Motor
2. Impinged Air
3. Oscillating Rack
4. Catalytic Converter
5. Impingement Heater DOC-1199/Revision J/
May 2013
VEntiLation
nUL (KNLZ) listed for ventless operation.†
nEPA 202 test (8 hr):
- Product / Results
- Fries, Chicken Breasts, Chicken Wings,
and Ground Beef Patties / 0.10 mg/m3
- Pepperoni Pizzas / 0.40 mg/m3
- Ventless Requirement: <5.00 mg/m3
nInternal catalytic ltration to limit smoke,
grease, and odor emissions.

HIGH hBATCH 2TM
DIMENSIONS
Single Units
Height 21.4” 544 mm
Width 25.9” 658 mm
Depth 29.2” 742 mm
with handle 31.7” 805 mm
Weight 157 lb. 71 kg
Stacked Units (Stacking Kit Required)
Height 38.8” 986 mm
top unit with legs 42.8” 1087 mm
Width 25.9” 658 mm
Depth 29.2” 742 mm
with handle 31.7” 805 mm
Weight 314 lb. 142 kg
Cook Chamber
Height 8” 203 mm
Width 18.75” 476 mm
Depth 16.75” 425 mm
Volume 1.45 cu. ft. 41.1 liters
Wall Clearance (Oven not intended for built-in installation)
Top 2” 51 mm
Sides 2” 51 mm
ELECTRICAL SPECIFICATIONS
UNITED STATES
HHB2 (HHB-8603-1)
Phase 1 Phase
Voltage 208/240 VAC
Frequency 50/60 Hz
Current / Max Circuit Requirement 24 / 30 amp
Cord 10 gauge, 3 wire, 5 ft., SOOW
Max Input 5000 watts
CANADA
HHB2C (HHB-8603-1C)
Phase 1 Phase
Voltage 208/240 VAC
Frequency 50/60 Hz
Current / Max Circuit Requirement 24 / 50 amp
Cord 10 gauge, 3 wire, 5 ft., SOOW
Max Input 5000 watts
LATIN AMERICA
HHB2LA (HHB-8603-1K-2073)
Phase 1 Phase
Voltage 230 VAC
Frequency 50/60 Hz
Current / Max Circuit Requirement 24 / 32 amp
Cord 10 gauge, 3 wire, 5 ft., SOOW
Max Input 5000 watts
EUROPE/ASIA-PACIFIC
HHB2EW (HHB-8603-1W)
Phase 3 Phase
Voltage 400 VAC
Frequency 50/60 Hz
Current / Max Circuit Requirement 10 / 16 amp
Cord HO7RN-F, 5 wire
Max Input 5000 watts
HHB2ED (HHB-8603-1D)
Phase 3 Phase
Voltage 230 VAC
Frequency 50/60 Hz
Current / Max Circuit Requirement 14 / 20 amp
Cord HO7RN-F, 4 wire
Max Input 5000 watts
HHB2UK (HHB-8603-1K)
Phase 1 Phase
Voltage 230 VAC
Frequency 50/60 Hz
Current / Max Circuit Requirement 24 / 32 amp
Cord HO7RN-F, 3 wire
Max Input 5000 watts
NEMA
6-30
NEMA
6-50
IEC 309, 4-pin,
32 amp
IEC 309, 5-pin,
16 amp
IEC 309, 3-pin,
32 amp
All ED Ovens
All EW Ovens All UK Ovens
Domestic NGC Ovens
Domestic HHB Ovens
Domestic C3 30-AMP Ovens
Domestic C3 35-AMP Ovens
TurboChef reserves the right to make substitutions of components or
change specications without prior notice.
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: 37”x 32” x 28” (940 mm x 813 mm x 711 mm)
Crate size: 40”x 36” x 35” (1016 mm x 914 mm x 889 mm)
Item class: 85 NMFC #26770 HS code 8419.81
Approximate boxed weight: 210 lb. (95 kg)
Approximate crated weight: 285 lb. (129 kg)
Minimum entry clearance required for box: 28.5” (724 mm)
Minimum entry clearance required for crate: 35.5” (902 mm)
NEMA 6-30P
NEMA 6-50P
NEMA 6-30P
IEC 309 5-pin,
16 amp
IEC 309 4-pin,
20 amp
IEC 309 3-pin,
32 amp
© 2009–2013 TurboChef Technologies, Inc.
31.7 in. (805 mm)
29.2 in. (742 mm)
25.9 in. (658 mm)
21.4 in. (544 mm)
38.8 in. (986 mm)
17.4 in. (442 mm)
10 in.
(254 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

Commercial, with Integral Systems for Limiting the Emission of
Grease-laden Air
Commercial microwave/convection ovens, Models C3/C, HHB, NGC.
This page and all contents are Copyright © 2005 by Underwriters Laboratories 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 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 © 2005 Underwriters
Laboratories Inc.®"
Underwriters Laboratories Inc.
KNLZ.E151487
Commercial, with Integral Systems for Limiting the Emission of
Grease-laden Air
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See General Information for Commercial, with Integral Systems for Limiting the Emission of
Grease-laden Air
TURBOCHEF INC E151487
SUITE 128
10500 METRIC DR
DALLAS, TX 75243 USA
Last Updated on 2005-06-07
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UL Listed and Classified
Products UL Recognized
Components Products Certified for
Canada
5 of 13

[Heaters and Heating Equipment] (Heaters, Cooking Appliances)
Commercial, 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
w
here food is prepared. Each appliance covered in this category is manufactured with an integral syste
m
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-
l
aden air to t
he
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" .
C
ommercial cooking appliances of certain types are designed for permanent connections to water supp
ly
and sewer lines at the point of installation. Authorities having jurisdiction should be consulted as to the
Underwriters Laboratories Inc.
KNLZ.GuideInfo
Commercial, with Integral Systems for Limiting the Emission of
Grease-laden Air
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requirements for this equipment with respect to sanitation and connection to water supply and waste
disposal lines.
N
either the toxicity of coatings nor the physiological effects on persons consuming food produc
ts
p
repared by use of these appliances has been investigate
d.
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. For cooking
oil filters that are not an integral part of another appliance, see Commercial Filters for Cooking Oil
(KNRF) in this directory.
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. "
This page and all contents are Copyright © 2005 by Underwriters Laboratories 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 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 © 2005 Underwriters
Laboratories Inc.
®
"
Last Updated on 1999-02-19
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UL Listed and Classified
Products UL Recognized
Components
Products Certified for
Canada

2012-02-21
Mr. David Castillo
Turbochef Technologies Inc.
4240 International Pky
Carrollton, TX, 75007
United States
E-mail: [e-mail]
Reference: File: TC8762 Project : 12CA05111 P.O. Number : N/A
Product: EPA 202 TEST METHOD: USING TURBOCHEF TECHNOLOGIES MODEL HHB2 CONVECTION OVEN WITH ORE-IDA FRIES, CHICKEN BREASTS, TYSON WINGS
AND GROUND BEEF PATTIES AS TEST MEDIA.
Dear Mr. Castillo,
Per your request, project 12CA05111 was opened for the evaluation of grease-laden vapors
produced from cooking Ore-Ida Fries, Chicken Breasts, Tyson Wings, and Ground Beef Patties in a
Turbochef Technologies Model HHB2 Convection Oven in accordance with your requested food load
and test protocol.
The scope of this project was to determine the grease emissions from the Turbochef
Technologies convection oven in accordance with EPA Method 202 test guidelines to demonstrate
ultimate results to your specified food load and test protocol, which included UL710B, the Standard
for Recirculating Systems, Sec. 17 and NFPA96, the Standard for Ventilation Control and Fire
Protection of Commercial Cooking Operations, paragraph 4.1.1.2. The test was conducted at our
facility in Northbrook, IL on February 9th, 2012. This letter will report the results of the EPA202 test.
For the record, the test was conducted using a UL Listed Turbochef Technologies Model
HHB2 Convection oven found in E1 1487, Volume 1, Section 7, cooking Ore-Ida Fries, Chicken
Breasts, Tyson Wings, and Ground Beef Patties as specified by Turbochef Technologies. Please see
the attached page (Appendix A) for the test method and results of the test for Model HHB2. The
results are considered to comply when tested with your specified food load and requested cook
times since the total amount of grease-laden effluents collected was 0.10 mg/m³, which is less than
mg/m³ limit. No evaluation was conducted in regards to fire protection.

The issuance of this report in no way implies Listing, Classification, or Recognition by UL and
does not authorize the use of UL Listing, Classification, or Recognition Marks or any other reference
to UL on or in connection with the product or system.
You cannot use UL’s name or marks in connection with any product, packaging, advertising,
promotion, or marketing without UL’s prior written permission.
In no event shall UL be responsible to anyone for whatever use or nonuse that is made of
the information contained in this Report and in no event shall UL, its employees or its agents, incur
any obligation or liability for damages, including, but not limited to, consequential damages arising
out of or in connection with the use, or inability to use, of the information contained in this Report.
This letter will serve to report that all tests on the subject product have been completed. All
information generated will be retained for future use. This concludes all work associated with Project
12CA05111 and we are therefore closing this project. Our Accounting Department has been
instructed to bill you for all charges incurred.
Thank you for the opportunity to provide your company with these services. Please do not
hesitate to contact us if you should have any questions or comments.
Very truly yours,
Reviewed by:
Bill Morler Fred Zaplatosch
Project Engineer Staff Engineer
Department: 3015GNBK Department: 3015GNBK
Tel: [phone] E-mail: [e-mail]
Fax: [phone]
E-mail: [e-mail]

A P P E N D I X: A
TEST FOR EVOLUTION OF SMOKE OR GREASE-LADEN AIR:
The Model HHB2 was tested using a method derived from EPA Method 202. The
manufacturer also provided Ore-Ida Fries, Chicken Breasts, Tyson Wings, and Ground Beef Patties
for the test.
A 12 in. by 6 in. rectangular, 108 in. tall sheet metal stack was constructed on top of a sheet
metal hood and mounted above the exhaust vent of the convection oven. A sampling port was
located approximately 80 in. downstream from the hood exhaust, at which point it was determined
there was laminar flow. The sampler was assembled and an out of stack filter was used. A pre-leak
check was conducted and determined to be > 0.02 ft/min. Sampling was determined to be done at 8
traverse points. A variable speed exhaust motor was used to maintain 500 CFM airflow through the
exhaust stack.
The convection oven was operated normally by cooking the following foods:
One Complete Cooking Cycle
FOOD # of Individual
Cycles
Cook Time
(min)
Weight of
Product
(oz.)
# of pieces per
cycle Product Temp before cooking
Ore Ida Thick
Cut Fries 2 6:45 24 24 oz. Batch Frozen
Chicken
Breasts 2 6:50 5-6 4 36°F
Tyson Fire
Wings 2 11:00 12 6 Frozen
Ground Beef
Patties 2 6:00 6 6 37°F
The product consisted Ore-Ida Fries, Chicken Breasts, Tyson Wings, and Ground Beef
Patties which was cooked at the specified amount of time as indicated above. The total oz. of
product per cycle was distributed evenly throughout the pan. The cooking cycle was repeated for 8
hours of continuous cooking.
During the cooking operation, it was noted whether or not visible effluents evolved from the
air exhaust of the hood. Gauge, meter and temperature readings were taken and recorded every 10
min.

After cooking, the condition of the duct was noted and a post-leak check was conducted and
determined to be < 0.02 ft³/min.
After being allowed to cool, the sampling equipment was disassembled; the filter was
removed, and placed into a sample container labeled No. 1. The liquid in impingers Nos. 1, 2, and 3
were volumetrically measured and transferred to sample container No. 3. The silica gel and impinger
No. 4 was transferred to sample container No. 5. The nozzle, probe and impingers were rinsed three
times with water and the rinse was added to container No. 3. These parts were also rinsed three
times with acetone and transferred to container No. 4. All additional inter surfaces of the sampling
terrain glassware were rinsed with methylene chloride three times; the rinse was transferred to
container No. 6. A blank of acetone approximately equivalent to the amount used for rinses was
aliquoted into container No. 2, the same was done for the distilled de-ionized water and methylene
chloride except that these were aliquoted into their own individual containers labeled No. 7 and 8
respectively. All containers were properly labeled and sealed, then the liquid levels in all the
containers were marked.
The analysis phase was done in accordance with EPA Method 202, using the out of stack
filter.
RESULTS:
There was no visible smoke emitted from the exhaust of the hood during the normal cooking
operation of the Model HHB2. There was no noticeable amount of smoke accumulated in the test
room after 8 hours of continuous cooking.
There was no visible smoke was emitted from the exhaust of the hood during the normal
cooking operation. There was no noticeable amount of smoke accumulated in the test room after 8
hours of continuous cooking.
The total amount of grease-laden effluents collected by the sampling equipment was found
to be 0.10 mg/m³, which is less than mg/m³.

TEST LOCATION:
[X]UL or Affiliate []WTDP []CTDP []TPTDP []TCP []PPP
[]WMT []TMP []SMT
Company Name Underwriters Laboratories
Address 333 Pfingsten Rd,
Northbrook IL, 60069
CLIENT INFORMATION
Company Name TurboChef Technologies Inc.
Address
4240 International Pky
Carrollton TX, 75007
AUDIT INFORMATION:
Description of Tests Per
Standard
No.
UL-710B
CSA 22.2 109-
M1981
Edition/
Revision
Dates
2
nd
/
September
2nd 2011
1st /
April-1989
(r2004)
Tests Conducted by + Ken Kingsbury/Mike
Chieffo
Printed Name Signature
Reviewed and accepted
by qualified Project
Handler
William G. Morler
Printed Name Signature
TESTS TO BE CONDUCTED:
Test
No. Start Done+++ Test Name
Comments/Parameters
[x]Tests Conducted by
++
1 2012-2-6 2012-2-17 POWER INPUT TEST
2 2012-2-9 2012-2-9 DIELECTRIC VOLTAGE-
WITHSTAND
3 2012-2-9 2012-2-9 CAPTURE TEST
4 2012-2-9 2012-02-14 EPA 202 TEST ++Shane M. Keller /
Joe Garrett
Description of Tests Per
Standard
No.
UL-197
CSA 22.2 109-M1981 Edition/
Revision
Date
10
TH
2004
Description of Tests Per
Standard
No.
UL-710B
Edition/
Date
2
nd
2004

GENERAL TEST CONSIDERATIONS – ALL TESTS:
Power Supply Connections
Unless otherwise specified in the individual test methods, the appliance was
connected to a 240 volt source of supply at 60 Hz.
This supply connection was based on
[X] The marked voltage rating
[ ] The highest voltage of the applicable range of voltages
RISK ANALYSIS RELATED TO TESTING PERFORMANCE:
The following types of risks have been identified. Take necessary
precautions. This list is not all inclusive.
[X] Electric shock [ ] Radiation
[X] Energy related hazards [ ] Chemical hazards
[ ] Fire [ ] Noise
[X] Heat related hazards [ ] Vibration
[ ] Mechanical [ ] Other (Specify)__

TEST EQUIPMENT INFORMATION
Inst.
ID No. Instrument
Type
Test Number +, Test
Title or
Conditioning Function /Range Last Cal. Date Next Cal. Date
+ - If Test Number is used, the Test Number must be identified on the data
sheet pages or on the Data Sheet Package cover page.
The following additional information is required when using client’s or
rented equipment, or when a UL ID Number for an instrument number is not
used. The Inst. ID No. below corresponds to the Inst. ID No. above.
Inst.
ID No. Make/Model/Serial Number/Asset No.
[X]UL test equipment information is recorded on Meter Use in UL’s Laboratory
Project Management (LPM) database.
TEST SAMPLE IDENTIFICATION:
The table below is provided to provide correlation of sample numbers to
specific product related information. Refer to this table when a test
identifies a test sample by "Sample No." only.
Sample Card
No. Date Received Test
No.+ Sample No. Manufacturer, Product Identification and Ratings
1284753 2012-01-
13 ALL 1 Turbochef Technologies Inc., Model HHB2, rated 240 V, 6900 W.

POWER INPUT TEST (110-120V):
RATING (CSA 22.2 109-M1981):
UL 710B Sec. 44
(6.2)
METHOD
[X] The supply voltage was adjusted to voltage and frequency as noted in
“General Test Considerations”, [_240_ V], [_60_ Hz].
[ ] The supply voltage was voltage adjusted to the mean of the rated
voltage range at rated frequency, [___ V], [___ Hz].
The power input was measured with the appliance at the intended operating
temperature under full-load conditions.
[For appliances incorporating a general-use receptacle connected to the same
electrical source supplying the appliance]
[ ] The added load placed on the receptacle was 80 percent of the
current rating of the receptacle.
[ ] The added load placed on the duplex receptacle was 100 percent of
the current rating of the receptacle.
[ ] The added load placed on the receptacle was the specific marked load
intended to be used during operation.
[ ] To determine the proper test voltage for the Normal Temperature and
Abnormal Heating Tests, the voltage was then adjusted to the value necessary
to cause the appliance to draw its rated [current][and][power].
[Test to determine proper test voltage for c-UL testing]
[ ] The supply voltage was adjusted to the increased test voltage as
noted below. Following the test at increased test voltage, the supply
voltage was adjusted to the value necessary to cause the appliance to draw
the increased test [current][and][power], calculated as specified below.
Increased Test Voltage (Vt): 125V for appliances rated between 110V-125V.
Increased Test Current (It): Ir(Vt/Vr) = _________ A
Increased Test Power (Wt): Wr(Vt/Vr)2= _________ (W)(kW)
Where Vr, Ir, and Wr, are the rated voltage, current, and power of the
appliance, respectively. Note: when the appliance is rated for a range
of voltages, the mean of the range is to be used as Vr.
PARAMETERS
Appliance Ratings:
Volts: _208/240__; Current: _28.8_ A; Power: __6900__ W

POWER INPUT TEST (110-120V): (CONT’D)
RATING (CSA 22.2 109-M1981):
UL 710B Sec. 44
(6.2)
RESULTS
Operating Conditions Rated Measured
Volts Amps
Power,
(W) Volts Amps Power, (W)
Full power operation, rated voltage 240 --- --- 240 27.4 6576
[ ] Full power operation, rated
current --- ---
[X] Full power operation, rated
power --- --- 6900 256.5 28.9 6909
[ ] The input current [was][was not]between 90% and 105% of the rated input
current when the appliance was energized at rated voltage.
[x] The input power [was][was not]between 90% and 105% of the rated input
power when the appliance was energized at rated voltage.

DIELECTRIC VOLTAGE-WITHSTAND TEST:
DIELECTRIC STRENGTH (CSA 22.2 109-M1981):
UL 710B Sec. 46
(6.7)
METHOD
The test was conducted with equipment employing a 500 volt-ampere or larger
capacity transformer capable of manual or automatic regulation of the output
voltage. The equipment used was an [Associated Research Model 3665.
The applied potential was increased from zero to the required value in a
uniform rate. This potential was held at that value for 1 minute.
During the test, all contacts energizing current-carrying parts (such as
conductors, relays, and thermostats) were in the closed position.
PRIMARY CIRCUITS
The appliance was operated for 8 hours, sufficient to allow it to attain
maximum operating temperature under conditions of intended use.
The appliance was subjected to the application of a 40 – 70 hertz essentially
sinusoidal potential for 1 minute without electrical breakdown:
[X] Between live parts of primary circuits and dead metal parts;
[ ] Between live parts of different primary circuits;
[ ] Between terminals of a capacitor used across-the-line
[ ] Between terminals of a capacitor connected between the line and the
enclosure.
The test potential was 1000 volts.
RESULTS
In each case there [was][was no]dielectric breakdown.
Operation of the test equipment was checked before and after the test by
observing breaker operation with:
[X] leads connected together
[ ] a checking resistor