TurboChef HHB-8028 User manual

Accelerating the World of CookingTM
High h Batch Service Manual
      
800.90TURBO
Part Number: HHB-8707/Revision A/June 2005

For further information call:
Customer Service at .
Sales & Marketing at .
Accelerating the World of CookingTM

The information contained in this manual is important for the proper installation, use, maintenance,
and repair of this oven. Follow these procedures and instructions to ensure satisfactory baking results and
years of trouble-free service.
Errors – descriptive, typographic, or pictorial – are subject to correction. Specifications are subject to
change without notice.
PLEASE CAREFULLY READ THIS MANUAL AND RETAIN IT FOR FUTURE REFERENCE.

Safety Instructions
Important Safety Information – Please Read First i
General Safety Information i
Reducing Fire Risk i
Preventing Oven Damage ii
Grounding Instructions ii
Power Cord Replacement ii
Theory of Operation, Specifications and Installation
Theory of Operation 1
Certifications 1
Dimensions 1
Construction 2
Electrical Specifications 2
North America (except Canada)/South America 2
Canada 2
Europe/Asia/Pacific 2
United Kingdom/Ireland 2
Installation 2
Lifting and Placing the Oven 2
Setup 3
Operating the Oven
Control Display and Key Identification 5
Oven States and Menu Access 5
Oven State Descriptions 5
Menu Descriptions 6
Powering Up 6
Powering Down 6
Cooking Instructions 6
Cooking Options 7
Time Screen Options 7
Done Screen Options 7
Using the Options Menu 8
Enabling/Disabling the Edit Menu 8
Erasing the Recipe Menu 9
Enabling/Disabling the Write Card Function 9
Enabling/Disabling the Time Screen 10
Enabling/Disabling the Done Screen 10
Enabling/Disabling the Demonstration Mode 11
Table of Contents

Programming Recipes 11
Adjusting the Cook Chamber Temperature 12
Modifying Recipes 12
Loading Menu from Smart Card 14
Saving Menu to Smart Card 14
Checking Recipe Counter 16
Diagnosing an Issue
Fault Codes: Descriptions, Clearing Instructions, 17
and Troubleshooting
F1: BLOWER (Blower Running Status Bad) 17
F2: LOW TEMP (Cook Temperature Low) 17
F6: EC TEMP (Electrical Compartment Temperature High) 20
F7: THERMO (Thermocouple Open) 20
F8: HEAT LOW (Heat Rise Low) 20
Status Indicators 23
Door 23
Heater A 23
Heater B 23
Blower 23
Testing Options 23
Testing the Blower Motor 24
Viewing/Clearing the Fault Log 24
Adjusting Temperature Offset 24
Checking Heaters A and B 25
Testing the Rack Oscillator 27
Enabling/Disabling Diagnostic Mode 27
Viewing Cook Counter/Time 27
Viewing Cumulative Operating Time 28
Viewing EC Temperature 28
Changing Fahrenheit/Celsius Option 29
Viewing/Entering Serial Number 29
The Control System
Serviceable Components 31
Blower Motor Controller 32
Cooling Fans 33
Display 34
Display Keypad 35
Door Switch 36
Fuses 37
I/O Control Board 39
Power Supply 39
Relay 39
Smart Card Reader 39
Solid State Relay 40

Rack Oscillator Motor 40
Thermocouple – Cook Chamber 42
Thermocouple – Electrical Compartment 42
Thermostat – Cooling Fan 43
Thermostat – Hi-Limit 44
Voltage Sensor 45
Troubleshooting 46
No Keypad Input 46
No Display – Screen is Blank 47
The Oven Door
Serviceable Components 49
Door Gasket 50
Door Hinge 51
Door Switch 51
Troubleshooting 52
“Cook Door Open” Message when Door is Closed 52
The Impingement Circuit
Serviceable Components 53
Blower Motor 53
Heater Element 54
Jetplates (Top and Bottom) 55
Swing Arm Assembly 56
The Filtering System
Serviceable Components 57
Catalytic Converter 57
Filters 58
Cleaning the Oven
Daily Maintenance Procedures 59
Deep Clean Procedures 59
High h Batch Schematic
High h Batch Oven Schematic 61
Schematic Parts 63
I/O Control Board Test Point Locations 64
Comprehensive Part Listing
Comprehensive PartListing 65
Hardware Descriptions 69
Glossaryof Terms
Subject Index

i
SAFETY INSTRUCTIONS
IMPORTANT SAFETY INFORMATION – PLEASE READ FIRST
Improper installation, adjustment, alteration, service, or maintenance of this equipment can cause property
damage, injury, or death. Thoroughly read the installation, operating, and maintenance instructions before
installing or servicing this equipment. Strictly adhere to the following safety information to reduce the
risk of:
oDamage to the oven
oDamage to property near the oven
oPersonal injury
oBurns
oFire
oElectric shock
GENERAL SAFETY INFORMATION
oUse this appliance only for its intended uses as described in this manual.
oOnly qualified service personnel should service this appliance. Contact the nearest authorized service
facility for examination, repair, or adjustment.
oAlways ensurethe oven is disconnected from the power supply before servicing, repairing, or adjusting
any components or parts.
o
xDO NOT place the cord near heated surfaces.
o
xDO NOT store or use flammable vapors or liquids (e.g., gasoline) in the vicinity of this appliance.
o
xDO NOT allow children to use this appliance.
o
xDO NOTplace corrosive chemicals or vapors in this appliance. It is not designed for industrial or
laboratory use.
o
xDO NOT operate this appliance if it
Has a damaged cordor plug
Isnot working properly
Has been damaged or dropped
o
xDO NOT cover or block any openings on this appliance.
o
xDO NOT store this appliance outdoors.
o
xDO NOT use this appliance near water.
o
xDO NOT immerse this appliance or any of its components (e.g., cord, plug, etc.) in water.
o
xDO NOT let the cord hang over the edge of a table or counter.
REDUCING FIRE RISK
Ifmaterials inside the oven ignite or if smoke is observed,
1. Keep the oven door closed.
2. Turn off the oven.
3. Disconnect the power cord or shut off power at the fuse/circuit breaker panel.
oCarefully attend the oven if paper, plastic, or other combustible materials are placed inside the oven
to facilitate cooking.
o
xDO NOT leave items in the Cook Chamber when the oven is not in use.
o
xDO NOT cook items wrapped in cling wrap or plastic film.
o
xDO NOTovercook food.

ii SAFETY INSTRUCTIONS
PREVENTING OVEN DAMAGE
oWhen servicing this appliance, do not tear insulation to get to components. Rather, find the edge of
the insulation and remove the tape that holds it in place.
oOperate the oven only when food is in the Cook Chamber.
oClean the oven daily.
oClean the oven only with TurboChef Oven Cleaner.
o
xDO NOT clean with a water jet.
o
xDO NOT slam or mishandle the oven door.
o
xDO NOT frequently open and close the door to check the cook status of the food.
o
xDO NOT allow cleaning solution or water to remain in the Cook Chamber longer than necessary.
GROUNDING INSTRUCTIONS
WARNING: Improper grounding increases the risk of electric shock.
This appliance must be grounded. It is equipped with a cord that has a grounding wire and plug that,
in the event of an electrical shortcircuit, reduce the risk of electric shock by providing an escape wire for
the electric current. The wiremust be plugged into an outlet that is properly installed and grounded.
Consult a qualified electrician or serviceman for help understanding
oGrounding instructions
oWhether or not the appliance is properly grounded
o
xDO NOT use an extension cord. If the power supply cord is too short, request a qualified electrician
or serviceman to install an outlet near the appliance.
POWER CORD REPLACEMENT
Toavoid potential hazards, only the manufacturer, its service agent, or a similarly qualified person should
replace a damaged power cord.

Theoryof Operation,
Specifications, and Installation

1
THEORY OF OPERATION, SPECIFICATIONS AND INSTALLATION
THEORY OF OPERATION
The TurboChef®High h Batch speed cook oven
uses high heat transfer rates developed by force air
impingement to rapidly cook food. The High h
batch utilizes top and bottom Jetplates that have
been optimized for specific food items. The plates
can be easily removed and replaced to facilitate
either higher or lower heat transfer rates. As a result,
the operator can cook foods that require maximum
browning/caramelizing (high heat transfer), or more
delicate foods that require low heat transfer to
ensure quality is not compromised.
The technology is similar to but about twice as fast
as the fastest impingement conveyor oven. The High
h Batch utilizes a variable speed blower, oscillating
rack, and Catalytic Converter to provide maximum
speed, minimal energy input, ventless operation and
the highest food quality.
CERTIFICATIONS
UL, cUL, NSF
DIMENSIONS
Single Units
Height 20.5′′ (521 mm)
Width 25.5′′ (648 mm)
Depth 29′′ (737 mm)
with handle 31.5′′ (800 mm)
Weight 157 lbs. (71 kg)
Double Units (requires Stacking Kit)
Height 41′′ (1042 mm)
Width 25.5′′ (648 mm)
Depth 29′′ (737 mm)
with handle 31.5′′ (800 mm)
Weight 314 lbs. (42 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
Top 2′′ (51 mm)
Sides 2′′ (51 mm)
 : High h Batch Dimensions

2THEORY OF OPERATION, SPECIFICATIONS AND INSTALLATION
CONSTRUCTION
Exterior
oStainless steel front, top, sides, and back
o4′′ (102 mm) matte black legs
oCool-to-touch coated handle
oRemovable drain pan
oRemovable cook door for cleaning
Interior
o304 stainless steel interior
oDrain system helps prevent debris buildup
oRemovable Jetplates for deep cleaning
ELECTRICAL SPECIFICATIONS
North America (except Canada)/South America
oHHB (P/N: HHB-8601-1)
Phase 1
Voltage* 208/240 VAC
Frequency 50/60 Hz
Current 24 amp
Cord 10 gauge, 3 wire, 6 foot, SOOW
Plug NEMA 6-30P
Canada
oHHBC (P/N: HHB-8601-1C)
Phase 1
Voltage* 208/240 VAC
Frequency 50/60 Hz
Current 24 amp
Cord 10 gauge, 3 wire, 6 foot, SOOW
Plug NEMA 6-50P
*SmartVoltage Sensor Technology automatically
senses the supply voltage and configures the oven
to the correct setting (208 or 240). It does not
compensate for lack of or over voltage situations.
Europe/Asia/Pacific
oHHBEW (P/N: HHB-8601-1W)
Phase 3
Voltage 400 VAC
Frequency 50/60 Hz
Current 10 amp
CordHO7RN-F, 5 wire
Plug IEC 309, 5-pin, 16 amp
oHHBED (P/N: HHB-8601-1D)
Phase 3
Voltage 230 VAC
Frequency 50/60 Hz
Current 18 amp
Cord HO7RN-F, 4 wire
Plug IEC 309, 4-pin, 32 amp
United Kingdom/Ireland
oHHBUK (P/N: HHB-8601-1K)
Phase 1
Voltage 230 VAC
Frequency 50/60 Hz
Current 24 amp
Cord HO7RN-F, 3 wire
Plug IEC 309, 3-pin, 32 amp
NOTE: The owner is responsible for supplying
voltage that corresponds to the above specifications.
For help in answering questions about electrical
specifications, consult a qualified electrician.
INSTALLATION
Install or locate this appliance only in accordance
with the instructions below.
Lifting and Placing the Oven
WARNING: Oven weight is approximately
157 lbs. (71 kg). Two or morepersons are
required to lift it.
WARNING:Toprevent personal injury or
damage to the oven DO NOT lift the oven
from the front and rear or by the handle.
WARNING: The operator must ensure that
the oven is properly placed on the table or
countertop at all times. TurboChef will not recognize
afallen oven as a warrantable claim and is not liable
for any injuries that may result.
When lifting and placing the oven:
1. Position one or more persons on left and right
sides of oven.

3
THEORY OF OPERATION, SPECIFICATIONS AND INSTALLATION
2. Lift from bottom of oven.
3. Place oven on surface at least 30′′ (762 mm)
deep and capable of supporting 167 lbs (76 kg).
Setup
Once oven is properly positioned on the counter:
1. Remove packing material and/or foreign objects
from within Cook Chamber.
2. Install Oven Rack by placing it over support pins.
3. Plug in oven to appropriate electrical outlet.

Operating the Oven

5
OPERATING THE OVEN
This section contains information on:
oControl Display and Key Identification
oPowering up
oPowering down
oCooking Instructions
oCooking Options
oProgramming Recipes
oUsing the Options Menu
CONTROL DISPLAY AND KEY IDENTIFICATION
Reference Figure 2.
1. Display
Displays operational information.
2. Soft keys
Six (6) keys used for different functions
depending on what is adjacently displayed.
3. Directional keys
Allow user to navigate menus and adjust
incremental settings.
4. Enter key
Used to saveedited information.
5. Back/Stop key
Press to stop a Cook Cycle or to return to a
previous screen.
6. On/Offkey
Turns the oven on and off.
OVEN STATES AND MENU ACCESS
(Reference Figure 3, page 6)
Oven State Descriptions
1. Warm-up
State during which the oven warms itself to the
predetermined Cook Chamber temperature.
2. Ready to Cook
The oven is “ready to cook” when it has warmed
up to the preset Cook Chamber temperature. At
this point, the operator can enter cook commands
via the keypad.
3. Cool-down
State during which the Blower Motor blows cool
air into the Cook Chamber until the temperature
is below 150ºF (66°C). This takes approximately
90 minutes.
4. Off
Cooking components are off and Cook
Chamber temperatureis below 150ºF (66°C),
but Control System remains operational.
LEFT
RIGHT
LEFT
RIGHT
1
2
3
2
 :High h Batch Keypad
4 5 6

Menu Descriptions
1. Edit Menu
Menu from which operator/technician can
modify Cook Chamber temperature, recipes,
and recipe settings.
2. Options Menu
Menu from which operator can enable/disable
various operative functions.
3. Recipe Menu (or “Menu”)
Highest superset of recipes, the menu consists of
12 food groups of 6 recipes, or 72 recipes total.
4. Test Mode Menu
Menu from which technician can run
diagnostics and check statistics in test mode.
POWERING UP
Toturn on the oven, press the “ON/OFF” Key.
The oven will begin to warm up to its predefined
cooking temperature (typically 500ºF (260ºC)).
This takes approximately 10 minutes.
When the Warm-up Cycle is completed, the
oven will beep and display “READY TO COOK.”
Within a fewseconds, the oven will display food
groups from which to select a food item.
POWERING DOWN
Toturn off the oven, press the “ON/OFF” Key.
Total cool down time is approximately 90 minutes.
NOTE: To expedite the cooling process, open the
Oven Door.
WARNING: The oven door is hot.
To prevent possible burns, ensure that the
door is not blocking a throughway or aisle when
opened to expedite cooling process.
COOKING INSTRUCTIONS
Recipes have developed and programmed into the
oven, depending on the customer’s request.
To select a recipe and initiate a Cook Cycle:
1. Press the “ON/OFF” Key to turn the oven on.
The oven will start warming up.
2. Once the oven reaches its predetermined cook
temperature (typically 500°F (260°C)), it will
display a menu.
3. Carefully place the food item to be cooked in
the Cook Chamber.
WARNING: Inside of oven is HOT and
could result in injury.
4. To select a food group, press the corresponding
Soft Key (Figure 4)
NOTE: Press the “DOWN” Key to view food
groups 7–12.
6OPERATING THE OVEN
OVEN STATE ACCESS TO:
Edit Menu Options Menu Recipe Menu Test Mode Menu
Warm-up NO NO NO NO
Ready to Cook NO NO YES NO
Cool-down YES YES NO YES
Off YES YES NO YES
 :Oven State/Menu Access Table