HhC 2620
HIGH h CONVEYOR 2620
PERFORMANCE
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The High h Conveyor 2620 offers highheat transfer rates for accelerated cooking,
a small enough footprint to fit virtually
any application, and does not require the
energy consumption and higher HVAC
needs of larger ovens.
VENTILATION
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UL (KNLZ) listed for ventless operation.
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EPA 202 test (8 hr):
- Product: Pepperoni Pizza
Results: 2.4 mg/m
3
†
Proj ect _______________________________________________________
Item No. _______________________________________________________
Quantity ______________________________________________________________________
TM
EXTERIOR CONSTRUCTION
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430 stainless steel front, top, sides and back
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Cool to touch covers and panels
INTERIOR CONSTRUCTION
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Stainless steel interior
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26-inch cook chamber
STANDARD FEATURES
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Small footprint with even more throughput than the HhC 2020
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Independently-controlled top and bottom air impingement
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Variable-speed High h recirculating impingement airow system
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Stackable design up to 3 high (requires stacking kits)
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Variable-speed blower motors
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Easy to clean mono-nger design
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Idle mode for energy conservation
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Built-in self diagnostics for monitoring oven components
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Left or right feed conveyor belt direction via software
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Includes plug and cord (6 ft. nominal)
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Includes two 6” conveyor extensions
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Warranty – one year parts and labor
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Smart voltage sensor technology (U.S. only)
HIGH h CONVEYOR 2620
TM
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Internal catalytic filtration to limit smoke,
grease, and odor emissions.
2
2
1
4
3
5
1
4
1. Blower Motor
2. Impinged Air
3. Impingement Heater
4. Catalytic Converters (optional)
5. Conveyor Motor
OPTIONAL FEATURES
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Split belt with individually-adjustable speed settings
(split 50/50 or 70/30)
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Dual catalytic converters for ventless operation.†
CERTIFICATIONS
This product conforms to the ventilation recommendations set forth by NFPA96 using
EPA202 test method.
†
Ventless certication is for all food items except for foods classied 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. Oven is not
certied for ventless operation if triple stacked.
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 ventless.help@turbochef.com
TurboChef reserves the right to make substitutions of components or change specications without prior notice.
DOC-1392/Revision E/
August 2016
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