TurboChef HHC-3240 Installation guide

Rep Training Manual
  , h, , i-, h ,  h  
TM
© 2009 TurboChef Technologies, Inc.

Table of Contents
The NGC (Tornado) Oven
How the NGC Cooks 1
Ventless Operation 1
Ideal NGC Applications 1
Accessories 2
e Edit Mode 2
How to Create a Cook Setting 3
Cooking 3
General Oven Information 3
The HhB Oven
How the HhB Cooks 4
Ventless Operation 4
Ideal HhB Applications 4
HhB Parts 4
Accessories 4
e Edit Mode 5
Cooking 5
General Oven Information 5
The C3 Oven
How the C3 Cooks 6
Ventless Operation 6
Ideal C3 Applications 6
C3Parts 6
Accessories 7
e Edit Mode 7
How to Create a Cook Setting 7
Cooking 8
General Oven Information 8
The i-Series Ovens
How the i-Series Ovens Cook 9
Changes to the i-Series from Legacy Ovens 9
Ventless Operation 9
e i-Series Interface 9
Ideal i-Series Oven Applications 10
i-Series Parts 10
Accessories 10
e Edit Mode 10
How to Create a Cook Setting 11
Cooking 11
General Oven Information 11
The HhC 2020 Oven
What Makes the HhC 2020 Special? 12
Ventless 12
Edit Options Screen 12
Oven Configuration 13
The HhC 3240 Oven
What Makes the HhC 3240 Special? 14
Edit Options Screen 14
Oven Configuration 14
General Information
TurboChef Oven Cleaner and Guard 15
Service 15
Cookbook 15
Smart Card 15
ChefComm Pro 16
Culinary Support 16
Oven Disassembly and Explanation 16
Review Test 17

NGC OVEN
1
The NGC (Tornado)
Oven
How the NGC Cooks
1. Top impingement air
- Variable speed fan
• Gives greater control over browning.
• Controls browning with air velocity, not just
time and temperature.
- Higher heat transfer rate
• All food has a cold barrier surrounding it
when it goes into an oven.
• Impingement breaks though the cold
barrier.
• Higher “h” (heat transfer rate), since the air
is blowing onto the surface of the food.
“Heat transfer rate” is the rate at which heat
is transferred from the air into a food
product.
2. Bottom IR element
- Assists in bottom browning or helping the
baking stone recover faster in ovens with
baking stones.
- e element is exposed and can limit the uses
of the NGC oven in applications where there
will be a lot of moisture or grease
- When the oven is not cooking, it will hold the
bottom IR element temperature to a user-
specified setting. is setting is referred to as
the IRSI. When developing cook settings, it
is recommended that the temperature setting
for the IR element during a cook cycle is no
more than 100°F different than the IRSI. See
page 3 for more details on developing cook
settings.
3. Bottom-launched microwave
- Microwave is often misunderstood due to the
“all or nothing” way microwave energy is used
in standard microwaves.
- e oven gives the user control over the
amount of microwave being used. is
decreases cooking times while still retaining
quality.
- e NGC has two 1200 watt magnetrons.
Ventless Operation
1. e NGC is UL®-certified for ventless
operation, meaning it does not require a hood or
fire suppression to operate under a normal load.*
2. What makes ventless possible?
- A platinum-based catalyst scrubs the air of
Volatile Organic Compounds (VOCs), such as
grease and smoke, and converts them into
CO
2and H2O.
3. What are the advantages of ventless operation?
- Decreased startup cost for operators.
- Ability to cook hot food where it was
previously impossible.
4. TurboChef ’s ventless certification does not
include cooking “fatty raw proteins.”
- When cooking these types of products, too
much grease is produced. e catalyst cannot
keep up and the oven will produce smoke.
is type of cooking will harm the oven over
time.
- What are examples of “fatty raw proteins”?
• Rib-eye steak
• Bone-in, skin on chicken breast
NOTE: Beef tenderloin and boneless, skinless
chicken breast are not considered to be “fatty raw
proteins.”
*Ultimate ventless allowance is dependent upon lo-
cal authorities and jurisdictions; some of whom may
not recognize the UL®certification or application.
Ideal NGC Applications
1. Sandwich shops
2. Convenience stores with limited menu items
3. Business and Industry
4. Any food outlet that is doing more warming or
heating than cooking.

2 NGC OVEN
Accessories
NOTE: Trainer should show the trainee the different
accessories.
1. Standard rack (ships with oven)
- Good for use in a sandwich-shop style
application with very little mess
2. Raised rack
- Used with a baking stone
- Slightly decreases cook times for items under
two minutes
3. Recessed rack
- When used with a baking stone, it imparts
better bottom browning
- For use with items that have longer cook
times
4. Reinforced stone
- Cement-style stone with a mesh screen
through the middle
- Even if the stone is cracked in half, the stone
can still be cooked on while waiting for
a replacement
- Improves cook performance and helps to keep
the oven cleaner, which can eliminate some
service issues
5. Standard basket
- Different sizes (14”x14” ships with oven)
- Comes with the oven
- All purpose basket
6. Mesh screen
- Allows maximum airflow and has no sides
- Works well when cooking single items
7. Solid baskets
- Different sizes
- Helps keep grease and moisture out of the
oven cavity and off of the baking stone, which
increases the life span of the stone and oven
and helps make cleaning easier
8. Metal paddle
- Ships with oven
- Used for placing food in and removing food
from the oven
The Edit Mode
See DOC-1153 for more information.
e Edit Mode gives the user full access to recipe
settings to ensure that each product result meets
expectations.
From the Edit Mode, you can:
- Add or delete items or groups
- Change recipe names
- Adjust cook temperature
- Adjust IR temperature settings
- Adjust cook times
- Adjust air speed settings
- Adjust microwave settings
NOTE: To ensure that no unauthorized changes
occur, it is recommended to limit this information to
a “need-to-know” basis.
Access the Edit Mode by following these steps:
1. From the Oven Off screen, press and hold the
up and down keys simultaneously.
2. Once the Enter Pin screen appears, press 9 and
then the Enter key.
3. Once the Set Temperature screen appears, use
the up and down keys to adjust the set
temperature, if required. Press the Enter key
when done to advance to the Select Group
screen.
4. Press the soft key adjacent to the group that
contains the item you wish to edit.
5. Press the soft key adjacent to the item you
wish to edit.
6. From the Edit Recipe screen, you can change
the following recipe settings (use the up and
down keys to navigate between fields and the
numeric keypad to edit the value):
• Group Name (2 rows of six characters)
• Item Name (2 rows of six characters)
• Cook Count (press 0 to reset)
• Cook Time
• IR Set Temperature (50° increments from
500°F -1150°F)
• Percent Time for each event (total percent
time must add up to 100%)
• Amount of air used for each event (10%
increments from 10 - 100)
• Amount of microwave used for each event
(10% increments from 0 - 100)
7. Press the SAVE soft key to save these settings or
the TEST soft key to perform a test cook.

3
NGC OVEN
How to Create a Cook Setting
1. Your starting point:
- Start with your best guess based on your
experience.
- Use the TurboChef cookbook as a guide.
2. Once you have established a starting point, test
the food on that setting. When finished
cooking, evaluate the finished product and make
any needed adjustments.
-Food needs to be hotter: Increase microwave
percentage and/or cook time.
-Food needs to be more caramelized or needs
more texture: Increase air velocity and/or cook
time.
-Food is too brown: Decrease air and/or cook
time.
-Food is too hot (overcooked): Decrease
microwave and/or cook time.
3. Adjust the IR temperature if needed. e IR
temperature setting is recommended to only
be 100°F above or below the IR idle temperature
(IRSI). Changing the IR temperature will have
less effect in ovens with stones; often in these
ovens it is best to just leave the IR setting the
same as the IRSI.
-More bottom browning needed: Increase the IR
temperature and/or cook time.
-Less bottom browning needed: Decrease the IR
temperature and/or cook time.
Cooking
e trainer now cooks three products in the NGC
with the trainee:
1. Sandwiches
- Show the trainee how to enter the settings and
let him make the adjustment himself.
2. Frozen Pizza
- e trainee enters the cook setting while the
trainer is there to provide cook setting and
oven operation direction.
3. Mozzarella Sticks
- e trainee enters the cook setting while the
trainer is there to provide direction on oven
operation
General Oven Information
1. Oven voltage and amperage (United States):
- 208/240 VAC
- Current: 30 amp
- Max Circuit Requirement: 30 amp
- NEMA 6-30 plug
2. Programming:
- e NGC can hold up to 128 menu items.
- Smart card technology:
• Allows an entire menu to be saved on a
single smart card.
• Helps manage menu rollouts and changes
for chains.
• Allows the sharing of menus within the
company and with the reps.
• Interfaces with ChefComm Pro (to be
expanded upon and demonstrated later in
the training).

4 HhB OVEN
The HhB Oven
How the HhB Cooks
1. Impingement air
- Variable speed fan
• Gives greater control over browning.
• Controls browning with air velocity, not just
time and temperature.
- Higher heat transfer rate
• All food has a cold barrier surrounding it
when it goes into an oven.
• Impingement breaks though the cold
barrier.
• Higher “h” (heat transfer rate), since the air
is blowing onto the surface of the food.
Heat transfer is the rate at which heat is
transferred from the air into a food product.
- Top and bottom impingement controlled
together.
•e HhB cooks items 30-40% faster than
a typical conveyor (e.g., pizzas).
2. Different jet plates
- High Coverage Plates
• Designed for pizza, but is a very good all-
purpose solution.
- Super Coverage Plates
•e best plates for baking. ese soften the
air flow and give the best front to back and
side to side coverage
Ventless Operation
1. e HhB is UL®-certified for ventless
operation, meaning it does not require a hood or
fire suppression to operate under a normal load.*
2. What makes ventless possible?
- A platinum-based catalyst scrubs the air of
Volatile Organic Compounds (VOCs), such as
grease and smoke, and converts them into
CO
2and H2O.
3. What are the advantages of ventless operation?
- Decreased startup cost for operators.
- Ability to cook hot food where it was
previously impossible.
4. TurboChef ’s ventless certification does not
include cooking “fatty raw proteins.”
- When cooking these types of products, too
much grease is produced. e catalyst cannot
keep up and the oven will produce smoke.
is type of cooking will harm the oven over
time.
- What are examples of “fatty raw proteins”?
• Rib-eye steak
• Bone-in, skin on chicken breast
NOTE: Beef tenderloin and boneless, skinless
chicken breast are not considered to be “fatty raw
proteins.”
*Ultimate ventless allowance is dependent upon lo-
cal authorities and jurisdictions; some of whom may
not recognize the UL®certification or application.
Ideal HhB Applications
1. Any outlet currently using a small, standard
conveyor.
2. Convenience stores
3. Business and Industry
4. Coffee shops
5. Stores looking to cook raw dough pizza, but
do not have a hood.
6. Applications who want to do small volume
baking and can’t or don’t want to install a hood.
HhB Parts
Air filter
- Helps scrub grease and carbon from the air.
- Needs to cleaned when the oven is cleaned.
- DO NOT spray chemicals directly on filter
when it is attached to the oven.
- Soak with TurboChef Oven Cleaner and rinse
thoroughly or run though a dishwasher.
Accessories
NOTE: Trainer should show the trainee the different
accessories.
1. Standard Basket
- Different sizes
- All purpose basket
2. Mesh Screen
- Comes with the oven
- Allows maximum airflow and has no sides
- Works well when cooking single items

5
HhB OVEN
3. Solid Baskets
- Different sizes
- Helps keep grease and moisture out of the
oven cavity, which increases the life span of
the oven and helps make cleaning easier
4. Metal paddle
- Ships with oven
- Used for placing food in and removing food
from the oven
The Edit Mode
See DOC-1156 for more information.
e Edit Mode gives the user full access to recipe
settings to ensure that each product result meets
expectations.
From the Edit Mode, you can:
- Add or delete items or groups
- Change group and recipe names
- Adjust cook temperature
- Adjust cook times
- Adjust air speed settings
- Turn the rack oscillator on or off
NOTE: To ensure that no unauthorized changes
occur, it is recommended to limit this information to
a “need-to-know” basis.
Access the Edit Mode by following these steps.
1. From the Oven Off screen, press and hold the
up and down arrow keys simultaneously for one
second.
2. Once the Set Temperature screen appears, use
the up and down keys to adjust the set
temperature, if required. Press the Enter key
when done to advance to the Select Group
screen.
3. Press the soft key adjacent to the group that
contains the item you wish to edit.
4. Press the soft key adjacent to the item you wish
to edit.
5. From the Edit Recipe screen, you can change
the following recipe settings (use the right and
left arrow keys to navigate between fields and
the up and down arrow keys to edit the value):
• Group Name (use top left and top right soft
keys to move the cursor)
• Item Name (use top left and top right soft
keys to move the cursor)
• Cook Time
• Oscillating Rack (turn on or off )
• Percent Time for each event (total percent
time must add up to 100%)
• Amount of air used for each event (10%
increments from 10 - 100)
6. Press the TEST soft key to perform a test cook
or press the ENTER key until the screen dis
plays “Settings Saved” to save current settings.
Cooking
e trainer now cooks three products in the HhB
with the trainee:
1. Fresh dough pizza
- Show the trainee how to enter the settings and
let him make the adjustment himself.
2. Fries
- e trainee enters the cook setting while the
trainer is there to provide cook setting and
oven operation direction.
3. Fresh Chicken Breast
- e trainee enters the cook setting while the
trainer is there to provide cook setting and
oven operation direction.
General Oven Information
1. Oven voltage and amperage (United States):
- 208/240 VAC
- Current: 24 amp
- Max Circuit Requirement: 30 amp
- NEMA 6-30 plug
2. Programming:
- e HhB can hold up to 72 menu items.
- Smart card technology:
• Allows an entire menu to be saved on a
single smart card.
• Helps manage menu rollouts and changes
for chains.
• Allows the sharing of menus within the
company and with the reps.
• Interfaces with ChefComm Pro (to be
expanded upon and demonstrated later in
the training).

6 C3 OVEN
The C3 Oven
How the C3 Cooks
1. Top impingement air
- Variable speed fan
• Gives greater control over browning.
• Controls browning with air velocity, not just
time and temperature.
- Higher heat transfer rate
• All food has a cold barrier surrounding it
when it goes into an oven.
• Impingement breaks though the cold
barrier.
• Higher “h” (heat transfer rate), since the air
is blowing onto the surface of the food.
Heat transfer is the rate at which heat is
transferred from the air into a food product.
2. Bottom-launched microwave
- Microwave is often misunderstood due to the
“all or nothing” way microwave energy is used
in standard microwaves.
- e oven gives the user control over the
amount of microwave being used. is
decreases cooking times while still retaining
quality.
- e C3 has one 1600 watt magnetron.
Ventless Operation
1. e C3 is UL®-certified for ventless
operation, meaning it does not require a hood or
fire suppression to operate under a normal load.*
2. What makes ventless possible?
- A platinum-based catalyst scrubs the air of
Volatile Organic Compounds (VOCs), such as
grease and smoke, and converts them into
CO
2and H2O.
3. What are the advantages of ventless operation?
- Decreased startup cost for operators.
- Ability to cook hot food where it was
previously impossible.
4. TurboChef ’s ventless certification does not
include cooking “fatty raw proteins.”
- When cooking these types of products, too
much grease is produced. e catalyst cannot
keep up and the oven will produce smoke.
is type of cooking will harm the oven over
time.
- What are examples of “fatty raw proteins”?
• Rib-eye steak
• Bone-in, skin on chicken breast
NOTE: Beef tenderloin and boneless, skinless
chicken breast are not considered to be “fatty raw
proteins.”
*Ultimate ventless allowance is dependent upon lo-
cal authorities and jurisdictions; some of whom may
not recognize the UL®certification or application.
Ideal C3 Applications
1. Hotels
2. Room service
3. Convenience Stores with a more extensive menu
4. Any application where more grease or moisture
will be in the ovens.
C3 Parts
Take apart the C3 and explain all the parts listed
below.
1. Wave guide cap
- Covers the wave guide to keep food particles
and grease from damaging the magnetron.
- Must be hand washed; cannot be soaked or
run though dishwasher as that could cause the
wave guide cap to shatter.
2. Air filter
- Helps scrub grease and carbon from the air.
- Needs to cleaned when the oven is cleaned.
- Soak with TurboChef Oven cleaner and rinse
thoroughly or run though a dishwasher.
3. Ceramic platter
- Goes in bottom of the oven.
- Grooved shape allows for airflow below food
to impart bottom browning.
- Holes in bottom allow return airflow.
- Must be hand washed; cannot be soaked or
run though dishwasher as that could cause the
platter to shatter.

7
C3 OVEN
Accessories
NOTE: Trainer should show the trainee the different
accessories.
1. Standard basket
- Different sizes
- All purpose basket
2. Mesh screen
- Comes with the oven
- Allows maximum airflow and has no sides.
- Works well when cooking single items
3. Solid baskets
- Different sizes
- Helps keep grease and moisture out of the
oven cavity and off of the cooking platter,
which increases the life span of the platter and
oven and helps make cleaning easier
4. Wooden paddle
- Comes with the oven
- Used for placing food in and removing food
from the oven
NOTE: Metal paddle not recommended due to
possible damage to the ceramic platter.
The Edit Mode
See DOC-1145 for more information.
e Edit Mode gives the user full access to recipe
settings to ensure that each product result meets
expectations.
From the Edit Mode, you can:
- Add or delete items or groups
- Change recipe names
- Adjust cook temperature
- Adjust cook times
- Adjust air speed settings
- Adjust microwave settings
NOTE: To ensure that no unauthorized changes
occur, it is recommended to limit this information to
a “need-to-know” basis.
Access the Edit Mode by following these steps.
1. From the Oven Off screen, press and hold the
up and down keys simultaneously.
2. Once the Enter Pin screen appears, press 9 and
then the Enter key.
3. Once the Set Temperature screen appears, use
the up and down keys to adjust the set
temperature, if required. Press the Enter key
when done to advance to the Select Group
screen.
4. Press the soft key adjacent to the group you
wish to edit.
5. Press the soft key adjacent to the item you
wish to edit.
6. From the Edit Recipe screen, you can change
the following recipe settings (use the up and
down keys to navigate between fields and the
numeric keypad to edit the value):
• Group Name
• Item Name
• Cook Count (press 0 to reset)
• Cook Time
• Percent Time for each event (total percent
time must add up to 100%)
• Amount of air used for each event (10%
increments from 10 - 100)
• Amount of microwave used for each event
(10% increments from 0 - 100)
7. Press the SAVE soft key to save these settings or
the TEST soft key to perform a test cook.
How to Create a Cook Setting
1. Your starting point:
- Start with your best guess based on your
experience.
- Use the TurboChef cookbook as a guide.
2. Once you have established a starting point, test
the food on that setting. When finished
cooking, evaluate the finished product and make
any needed adjustments.
-Food needs to be hotter: Increase microwave
percentage and/or cook time.
-Food needs to be more caramelized or needs
more texture: Increase air velocity and/or cook
time.
-Food is too brown: Decrease air and/or cook
time.
-Food is too hot (overcooked): Decrease
microwave and/or cook time.

8 C3 OVEN
Cooking
e trainer now cooks three products in the C3 with
the trainee:
1. Salmon Filet
- Show the trainee how to enter the settings and
let him make the adjustment himself.
2. Frozen Pizza
- e trainee enters the cook setting while the
trainer is there to provide cook setting and
oven operation direction.
3. Mozzarella Sticks
- e trainee enters the cook setting while the
trainer is there to provide cook setting and
oven operation direction.
General Oven Information
1. Oven voltage and amperage (United States):
- 208/240 VAC (no field-configurable voltage
sensing)
- Current: 35 amp
- Max Circuit Requirement: 50 amp
- NEMA 6-50 plug
2. Programming:
- e C3/D has 128 menu items, while older
ovens are limited to 64, any oven with 128
item capacity will have a smart card reader in
addition to a serial port. All C3s
manufactured after 6/19/2008 or with S/N:
C3DD5194 or higher will have 128-item
capacity
- Smart card technology:
• Allows an entire menu to be saved on a
single smart card.
• Helps manage menu rollouts and changes
for chains.
• Allows the sharing of menus within the
company and with the reps.
• Interfaces with ChefComm Pro (to be
expanded upon and demonstrated later in
the training).

9
i-SERIES OVENS
The i-Series Ovens
How the i-Series Ovens Cook
1. Top impingement air
- Independent top and bottom variable speed
fans.
• Gives greater control over browning.
• Controls browning with air velocity, not just
time and temperature.
- Higher heat transfer rate
• All food has a cold barrier surrounding it
when it goes into an oven.
• Impingement breaks though the cold
barrier.
• Higher “h” (heat transfer rate), since the air
is blowing onto the surface of the food.
“Heat transfer rate” is the rate at which heat
is transferred from the air into a food
product.
2. Microwave
- Microwave is often misunderstood due to the
“all or nothing” way microwave energy is used
in standard microwaves.
- e oven gives the user control over the
amount of microwave being used. is
increases cooking times while still retaining
quality.
Changes to the i-Series from Legacy
Ovens
1. Independent top and bottom impingement air.
- Provides more flexibility and control over
browning.
2. Can use metal pans.
- e microwave source has been moved from
the bottom to the top of the cavity.
- e i5 cavity is large enough to fit a half-sheet
tray and up to a 6-inch deep full hotel pan.
- e i3 cavity is large enough to fit a half sheet
try and up to a 4-inch deep half hotel pan.
•e oven can cook large batches for direct
placement into steam tables or hot holds.
•e oven allows for more of a “cook on
demand” for catering and banquet.
Ventless Operation
1. e i-Series is UL®-certified for ventless
operation, meaning it does not require a hood or
fire suppression to operate under a normal load.*
2. What makes ventless possible?
- A platinum-based catalyst scrubs the air of
Volatile Organic Compounds (VOCs), such as
grease and smoke, and converts them into
CO
2and H2O.
3. What are the advantages of ventless operation?
- Decreased startup cost for operators.
- Ability to cook hot food where it was
previously impossible.
4. TurboChef ’s ventless certification does not
include cooking “fatty raw proteins.”
- When cooking these types of products, too
much grease is produced. e catalyst cannot
keep up and the oven will produce smoke.
is type of cooking will harm the oven over
time.
- What are examples of “fatty raw proteins”?
• Rib-eye steak
• Bone-in, skin on chicken breast
NOTE: Beef tenderloin and boneless, skinless
chicken breast are not considered to be “fatty raw
proteins.”
*Ultimate ventless allowance is dependent upon lo-
cal authorities and jurisdictions; some of whom may
not recognize the UL®certification or application.
The i-Series Interface
1. e oven can hold up to 200 menu items.
2. e oven can have two operating temperatures.
- Allows for both a “bake” and “cook” program
on a single oven.
NOTE: Switching temperatures is recommended
at specific times of the day due to heat up and cool
down times.
3. All the relevant information for options and
customization can be accessed through the
INFO button. Screens requiring authorization
require a sing PIN (9-4-2-8).

10 i-SERIES OVENS
Ideal i-Series Oven Applications
1. Catering
2. Hotels
3. Room Service
4. High Volume Convenience Stores
NOTE: Oven size (i5 or i3) determined by the
volume/demand.
i-Series Parts
Air filter (on rear panel)
- Helps scrub grease and carbon from the air.
- Needs to cleaned when the oven is cleaned.
- Soak with TurboChef Oven Cleaner and rinse
thoroughly or run though a dishwasher.
Accessories
1. Standard basket
- Different sizes (12x12 ships with oven)
- Comes with the oven
- All purpose basket
2. Mesh screen
- Allows maximum airflow and has no sides
- Works well when cooking single items
3. Solid baskets
- Different sizes
- Helps keep grease and moisture out of the
oven cavity, which increases the life span of
the oven and helps make cleaning easier
4. Metal paddle
- Ships with oven
- Used for placing food in and removing food
from the oven
The Edit Mode
See DOC-1149 for more information.
e Edit Mode gives the user full access to recipe
settings to ensure that each product result meets
expectations.
From the Edit Mode, you can:
- Change the set temperature.
- Change the group and recipe names.
- Alter recipe parameters.
For each recipe, you can:
- Adjust the cook time.
- Adjust the amount of top and bottom air used.
- Adjust the amount of microwave used.
- Determine which portions of the cook cycle
(events) will contain which settings, and for
how long.
When finished with the Edit Mode, you must turn it
off in order to access the regular cooking mode.
NOTE: To ensure that no unauthorized changes
occur, it is recommended to limit this information to
a “need-to-know” basis.
Follow the steps below to turn the Edit Mode on or
off:
1. From the Oven Off / Cooling Down screen
press the Info key to view the Info 1 screen.
2. Press the down arrow to navigate to the Info 2
screen.
3. Press the Set Options soft key.
4. Use the numeric keypad to enter the password
9-4-2-8 (W-H-A-T) and press the enter key.
5. Set the Edit Mode option to “ON” or “OFF”
(press the adjacent soft key if necessary).
6. Press the Enter key to confirm.
7. Press the ON/OFF key turn the oven off .
8. Press the ON/OFF key again to turn the oven
on with the Edit Mode enabled.
Follow the steps below to change menu settings
within the Edit Mode:
1. From the Cook Temperature Select screen
change the temperatures by pressing the
adjacent soft key and adjusting with the numeric
keypad. Press the Enter key to confirm.
2. Press the soft key adjacent to either EDIT
TEMP 1 GROUPS or EDIT TEMP 2
GROUPS to edit items within that group.
3. Press the soft key adjacent to the group you wish
to edit.
4. Press the soft key adjacent to the item you wish
to edit.
5. From the Edit Recipe screen, you can change all
aspects of the selected recipe (use the up and
down arrows to navigate between fields and the
numeric keypad to edit the settings). e
following fields can be edited from the Edit
Recipe screen:
• Group Name
• Item Name

11
i-SERIES OVENS
• Total Time
• Percent Time for each event (total percent
time must add up to 100%)
• Amount of top air used for each event (10%
increments from 10-100)
• Amount of bottom air used for each event
(10% increments from 10-100)
• Amount of microwave used for each event
(10% increments from 0-100)
6. Press the SAVE soft key to save these settings
or the COOK soft key to perform a test cook.
How to Create a Cook Setting
1. Your starting point:
- Start with your best guess based on your
experience.
- Use the TurboChef cookbook as a guide.
2. Once you have established a starting point, test
the food on that setting. When finished
cooking, evaluate the finished product and make
any needed adjustments.
-Food needs to be hotter: Increase microwave
percentage and/or cook time.
-Food needs to be more caramelized or needs
more texture: Increase air velocity and/or cook
time.
-Food is too brown: Decrease air and/or cook
time.
-Food is too hot (overcooked): Decrease
microwave and/or cook time.
Cooking
e trainer now cooks three products in the i5 or
i3 (which ever the trainer chooses to show) with the
trainee:
1. Frozen Pillsbury®biscuits
- Show the trainee how to enter the settings and
let him make the adjustment himself.
2. Steamed vegetables
- e trainee enters the cook setting while the
trainer is there to provide cook setting and
oven operation direction.
3. Fresh pork tenderloin tournedos (medium)
- e trainee enters the cook setting while the
trainer is there to provide cook setting and
oven operation direction.
General Oven Information
1. i5 Oven voltage and amperage (United States):
- 208/240 VAC
- Current: 46 amp
- Max Circuit Requirement: 50 amp
- NEMA 6-50 plug
2. i3 Oven voltage and amperage (United States):
- 208/240 VAC
- Current: 40 amp
- Max Circuit Requirement: 40 amp
- NEMA 6-50 plug
3. Programming
- All i-Series ovens can hold up to 200 menu
items.
- Smart card technology:
• Allows an entire menu to be saved on a
single smart card.
• Helps manage menu rollouts and changes
for chains.
• Allows the sharing of menus within the
company and with the reps.
• Interfaces with ChefComm Pro (to be
expanded upon and demonstrated later in
the training).

12 HhC 2020 OVEN
The HhC 2020 Oven
What Makes the HhC 2020 Special?
1. e next generation of impingement.
2. Variable-speed independent top and bottom
fans.
3. Mono-finger plate design.
- More efficient use of oven cavity
- Smaller footprint
4. Eight different cooking profiles.
- Gives the ability to cook many different items
on one conveyor at different parts of the day.
5. UL®-certified models available (contains
catalytic converters).
Ventless
NOTE: Not all HhC 2020 oven models are UL®-
certified for ventless operation.
1. e HhC 2020 is UL®-certified for ventless
operation, meaning it does not require a hood or
fire suppression to operate under a normal load.*
2. What makes ventless possible?
- A platinum-based catalyst scrubs the air of
Volatile Organic Compounds (VOCs), such as
grease and smoke, and converts them into
CO
2and H2O.
3. What are the advantages of ventless operation?
- Decreased startup cost for operators.
- Ability to cook hot food where it was
previously impossible.
4. TurboChef ’s ventless certification does not
include cooking “fatty raw proteins.”
- When cooking these types of products, too
much grease is produced. e catalyst cannot
keep up and the oven will produce smoke.
is type of cooking will harm the oven over
time.
- What are examples of “fatty raw proteins”?
• Rib-eye steak
• Bone-in, skin on chicken breast
NOTE: Beef tenderloin and boneless, skinless
chicken breast are not considered to be “fatty raw
proteins.”
*Ultimate ventless allowance is dependent upon lo-
cal authorities and jurisdictions; some of whom may
not recognize the UL®certification or application.
Edit Options Screen
e Edit Options screen allows the user to switch
between full edit, rigid, and flex options for profile
name, belt speed, temperature, and % air.
When the rigid option is enabled for a given setting,
the soft key adjacent to that setting is disabled and
no menu editing is allowed.
When the full edit option is enabled for a given
setting, that setting is fully customizable and changes
are saved once the oven returns to the Oven Off/
Cooling Down Mode.
When the flex option is enabled for a given setting,
that setting is customizable within flex option
limitations (as described in the following sections),
and changes will reset when the oven returns to the
Oven Off/Cooling Down Mode.
NOTE: e flex option does not apply to editing a
profile name.
To access the Edit Options screen,
1. From the Oven Off/Cooling Down screen, press
the up key until the Config Mode screen
appears.
2. Press the Setup soft key to access the Setup
Mode screen.
3. Press Edit/Rigid/Flex soft key to access the
password screen.
4. Input the password 6-6-3-3 (M-O-D-E) by
pressing the soft keys adjacent to the numbers.
5. Change the desired edit options:
- Press the Name soft key to select full edit or
rigid for the profile name.
- Press the Belt soft key to select full edit, rigid,
or flex for the belt speed.
- Press the Temp soft key to select full edit,
rigid, or flex for the profile cook temperature
setting.
- Press Air soft key to select full edit, rigid, or
flex for the % air setting.

13
HhC 2020 OVEN
Oven Conguration
1. Software-Configurable Belt Direction
- Right to Left
- Left to Right
2. Belt Configuration
- 50/50 Split
- 70/30 Split
- Single (standard configuration)
3. Stackable (up to three high)
5. 20” wide, 20” long cook chamber
6. Voltage and amperage regulations
(United States):
- 3 Phase
- 208/240 VAC
- 50/60 Hz
- Current: 40 amp
- Max Circuit Requirement: 50 amp
- 4-wire supply
- NEMA 15-50P plug (4-pin IEC60309
available by special order)

14 HhC 3240 OVEN
The HhC 3240 Oven
What Makes the HhC 3240 Special?
1. e next generation of impingement.
2. Variable-speed independent top and bottom
fans.
3. Mono-finger plate design.
- More efficient use of oven cavity
- Smaller footprint
4. Eight different cooking profiles.
- Gives the ability to cook many different items
on one conveyor at different parts of the day.
Edit Options Screen
e Edit Options screen allows the user to switch
between full edit, rigid, and flex options for profile
name, belt speed, temperature, and % air.
When the rigid option is enabled for a given setting,
the soft key adjacent to that setting is disabled and
no menu editing is allowed.
When the full edit option is enabled for a given
setting, that setting is fully customizable and changes
are saved once the oven returns to the Oven Off/
Cooling Down Mode.
When the flex option is enabled for a given setting,
that setting is customizable within flex option
limitations (as described in the following sections),
and changes will reset when the oven returns to the
Oven Off/Cooling Down Mode.
NOTE: e flex option does not apply to editing a
profile name.
To access the Edit Options screen,
1. From the Oven Off/Cooling Down screen, press
the up key until the Config Mode screen
appears.
2. Press the Setup soft key to access the Setup
Mode screen.
3. Press Edit/Rigid/Flex soft key to access the
password screen.
4. Input the password 6-6-3-3 (M-O-D-E) by
pressing the soft keys adjacent to the numbers.
5. Change the desired edit options:
- Press the Name soft key to select full edit or
rigid for the profile name.
- Press the Belt soft key to select full edit, rigid,
or flex for the belt speed.
- Press the Temp soft key to select full edit,
rigid, or flex for the profile cook temperature
setting.
- Press Air soft key to select full edit, rigid, or
flex for the % air setting.
Oven Conguration
1. Belt Direction (Factory Set)
- Right to Left
- Left to Right
2. Belt Configuration
- 50/50 Split
- 70/30 Split
- Single (standard configuration)
3. Operating gas type
- Natural
- Propane
4. Stackable (up to three high)
5. 32” wide, 40” long cook chamber
6. Voltage and amperage regulations
(United States):
- 1 Phase
- 208/240 VAC
- 50/60 Hz
- Current: 8 amp
- Max Circuit Requirement: 20 amp
- NEMA 6-30 plug

15
GENERAL INFORMATION
General Information
TurboChef Oven Cleaner and Guard
1. Only use TurboChef Oven Cleaner (P/N:
103180) to clean TurboChef ovens.
- Other cleaners with caustic chemicals, such as
lye, will render the catalytic converter
ineffective.
NOTE: HhC 3240 and various HhC 2020
model ovens do not contain catalytic converters.
CAUTION: DO NOT spray Oven Cleaner
into the perforation on the back oven wall or
into any openings, such as the louvers on the
side panels or the rear vent catalyst housing.
Doing so can damage critical oven components,
resulting in a non-warranty service call.
2. TurboChef Oven Guard (P/N: 103181) is an
optional, but highly recommended product that
makes cleaning the oven easier.
3. Purchase bottles, cases, or pallets of TurboChef
Oven Cleaner and Guard directly from
TurboChef or from other outlets (e.g., a
stocking dealer).
Service
1. TurboChef Customer Support numbers:
800.90TURBO or +1 214.379.6000
- Explain how the call is handled from when the
customer makes the call to when TurboChef
dispatches a service agent.
2. Briefly explain the Turbo Service vans.
Cookbook
1. Explain the TurboChef Cookbook.
- Direct link to the cookbook through
cookbook.turbochef.com.
- Show how to navigate to the cookbook from
www.turbochef.com.
2. Show and explain the different types of searches
and how to find cook settings.
- Search by oven
- Search by keyword
- Search by food manufacturer
Smart Card
1. Allow trainees to save settings to a smart card.
2. Explain saving and loading menus.
- When a menu is saved to a smart card, any
existing menu settings on the smart card are
permanently lost.
- When a menu is loaded onto an oven, any
existing menu settings on the oven are
permanently lost.
- Individual settings cannot be saved to or
loaded from a smart card. Whenever a save or
load is performed, the entire card is rewritten.
3. Explain TurboChef’s processes for managing
customer’s menus.
- Explain the process for updating a customer’s
menu within TurboChef.
- Explain TurboChef’s process for pre-loading
ovens with a customer’s menu.
4. Explain how the settings stored on smart cards
can be manipulated with ChefComm Pro.

16 GENERAL INFORMATION
ChefComm Pro
1. Start ChefComm Pro.
2. Show the trainee how to complete the following
tasks within ChefComm Pro.
- Create an oven profile
- Create a new menu
- Add cook settings manually
- Change a group name
- Change an item name
- Open oven preview
- Export to smart card
- Import from smart card
- Export menu to PDF
3. Briefly explain ChefComm Limited.
- “Read-and-transfer only” version of
ChefComm Pro.
- Helps ensure oven settings are easy to
distribute globally, while ensuring that they
will not be altered.
Culinary Support
1. Explain TurboChef’s process for providing
culinary support.
2. Inform trainees that they can email
[email protected] for general culinary
questions.
Oven Disassembly and Explanation
For each oven, explain the following for all
components:
- What the function is
- How to clean it
- What chemicals to clean it with
- How to order replacement parts

17
REVIEW TEST
Review Test
NOTE: Test can be given either orally or written.
1. List all of the ovens that use microwave.
2. List all the ovens that use impingement air.
3. What are the PIN codes to enter EDIT mode for the C3, NGC/Tornado, HHB, all i-Series ovens, and
the HhC 2020?
4. What cooking vessels can be used in the i-Series but not in the Tornado/NGC or C3?
5. What is the main benefit of variable speed fans over a single speed fan?
6. What component makes TurboChef ovens UL®-certified for ventless operation?
7. Why must TurboChef Oven Cleaner be used in ovens with a catalyst?
8. What pieces of the C3 are not machine washable?
9. What cooking element exists in the NGC/Tornado but not the C3?

18 REVIEW TEST
10. How many Group/Items exist in the Following ovens?
Current C3:
Older C3s:
NGC/Tornado:
HhB:
i-Series:
11. What is FLEX/RIGID/FULL as it relates to the HhC 2020 and HhC 3240 conveyors?
12. Name 3 things you can do when pushing the INFO button on the i-Series ovens.
13. What are the voltage and amperage requirements for the following ovens?
C3:
NGC/Tornado:
HHB:
i5:
i3:
HhC 2020: