Page 1
ENGLISH
®
SUBWAY
TornadoTM Owner’s Manual
Accelerating the World of Cooking
US: 800.90TURBO(800.908.8726) International: +1 214.379.6000
Part Number: NGC-1006-2 / Revision C / June 2011
TM
Page 2
MODEL
SERIAL NUMBER
INSTALLED BY
INSTALLATION CHECKED BY
SERVICE CENTER NAME / NUM BER
For service or information:
WITHIN NORTH AMERICA CALL
Customer Service or Sales & Marketing at
800.90 (800.908.8726)
OUTSIDE NORTH AMERICA CALL
+1 214.379.6000
or
Your Authorized Distributor
Accelerating the World of Cooking
TM
Page 3
IMPORTANT SAF ETY INFORMATION - PLEASE READ FIRST
WARNING: Improper installation, adjustment, alteration, service or maintenance can cause
property damage, injury or death. Read the installation, operating and maintenance instructions
thoroughly before installing or servicing this equipment.
This product employs an exposed radiant heating element on the bottom of the cavity. This element is
HOT during operation and will remain at dangerous temperatures after the unit is switched off. NEVER
attempt to touch the element during operation or while the oven is warm.
X
DO NOT store or use gasoline or any other flammable vapors or liquids in the vicinity of this or any
other appliance.
The information contained in this manual is important for the proper installation, use and maintenance
of this oven. Adherence to these procedures and instructions will result in satisfactory cooking results and
long, trouble-free service. Please read this manual carefully and retain it for future reference.
Errors — descriptive, typographic or pictorial —are subject to correction. Specifications are subject to
change without notice.
Page 4
E-4
INTRODU C TION
IMPORTANT SAFETY INSTRUCTIONS
WARNING: When operating this oven, strictly adhere to the following safety precautions to
reduce the risk of burns, electric shock, fire, injury, damage to oven or property near oven, or
possible exposure to excessive microwave energy.
General Safety Information
Read all instructions before using this appliance.
Read and follow the specific “Precautions to be Observed to Avoid Possible Exposure to Excessive
Microwave Energy” found on page ii.
This appliance must be grounded. Connect only to a properly grounded outlet. See “Grounding
Instructions” on page ii.
Install or locate this appliance only in accordance with the provided installation instructions.
This appliance should be serviced by qualified service personnel only. Contact the nearest
authorized service facility for examination, repair, or adjustment.
Keep the cord away from heated surfaces.
Liquids, such as water, coffee, or tea are able to be overheated beyond the boiling point without
appearing to be boiling. Visible bubbling or boiling when the container is removed from the
microwave oven is not always present.
.
: The contents of feeding bottles and baby food jars must be stirred or shaken and the
temperature checked before consumption, in order to avoid burns (IEC 60335-2-90).
Use this appliance only for its intended uses as described in this manual.
Only use utensils that are suitable for use in microwave ovens (IEC 60335-2-90).
X
use corrosive chemicals or vapors in this appliance; it is not designed for industrial/
laboratory use.
X
: heat liquids or other foods in sealed containers (e.g., jars, whole eggs, etc.) since
they are liable to explode.
X
allow children to use this appliance.
X
operate this appliance if it has a damaged cord or plug, is not working properly, or has
been damaged or dropped. See “Power Cord Replacement” found on page ii.
X
cover or block any openings on this appliance.
X
store this appliance outdoors.
X
use this product near water (e.g., near a kitchen sink, in a wet basement, near a swimming
pool).
X
immerse the cord or plug in water.
X
let the cord hang over the edge of a table or counter.
X
use a water jet for cleaning. See pages 5-6 in this manual for proper cleaning procedures.
X
This appliance is not to be used by children or persons with reduced physical, sensory or mental
capabilities, or lack of experience and knowledge, unless they have been given supervision or
instruction.
SAVE THESE INSTRUC TIONS
Page 5
INTRODU C TION
Reducing Fire Risk
Remove wire twist-ties from paper or plastic bags used to facilitate cooking in the oven.
If materials inside the oven ignite, keep the oven door closed, turn the oven off, and disconnect the
power cord or shut off power at the fuse or circuit breaker panel.
If smoke is observed, switch off or unplug the oven. Keep the door closed to stifle any flames.
X
use the cook cavity for storage purposes.
X
overcook food. Carefully attend to the oven if paper, plastic, or other combustible materials
are placed inside the oven to facilitate cooking.
X
leave paper products, cooking utensils, or food in the cavity when the oven is not in use.
Grounding Instructions
This appliance must be grounded. In the event of an electrical short circuit, grounding reduces the risk
of electric shock by providing an escape wire for the electric current. This oven is equipped with a cord
that has a grounding wire with a grounding plug, which must be plugged into an outlet that is properly
installed and grounded. Consult a qualified electrician or serviceman if uncertain about the ability to
follow grounding instructions or if doubt exists as to whether the appliance is properly grounded.
X
use an extension cord. If the power cord is too short, have a qualified electrician or
serviceman install an outlet near the appliance.
E-5
WARNING: Improper grounding can result in risk of electric shock.
Power Cord Replacement
If the power cord is damaged, it must be replaced by the manufacturer, its service agent, or a similarly
qualified person.
Precautions to Avoid Possible Exposure to Excessive Microwave Energy
(a) Do not attempt to operate this oven with the door open since open-door operation can result in
harmful exposure to microwave energy. It is important not to defeat or tamper with the safety
interlocks.
(b) D o not place any object between the oven front face and the door or allow soil or cleaner residue to
accumulate on sealing surfaces.
(c) Do not operate the oven if it is damaged. It is particularly important that the oven door close
properly and that there is no damage to the: (1) Door (bent), (2) hinges and latches (broken or
loosened), (3) door seals and sealing surfaces.
(d) The oven should not be adjusted or repaired by anyone except properly qualified service personnel.
SAVE THESE INSTRUC TIONS
Page 6
E-6
INTRODU C TION
RF Interference Considerations
The Tornado oven generates radio frequency signals. This device has been tested and was determined
to be in compliance with applicable portions of FCC part 18 requirements and to the protection
requirements of Council Directive 89/336/EEC on the approximation of the laws of the Member States
relating to electromagnetic compatibility at the time of manufacture. However, some equipment with
sensitivity to signals below these limits may experience interference.
If your equipment experiences interference:
Increase the physical separation between this oven and the sensitive equipment.
If the sensitive device can be grounded, do so following accepted grounding practices.
If battery-powered microphones are being affected, ensure that the batteries are fully charged.
Keep sensitive equipment on separate electrical circuits if possible.
Route intercom wires, microphone wires, speaker cables, etc. away from the oven.
SAVE THESE INSTRUC TIONS
Page 7
OVERVIEW O F THE TORNADO
Overview of the Tornado Oven
E-7
FIGURE 1: Dimensions of the Tornado Oven
SPECS AND DIMENSIONS
Dimensions
Height 19” (482 mm)
with legs* 23” (584 mm)
Width 26” (660 mm)
Depth 25.7” (653 mm)
with handle 28.2” (716 mm)
Weight 190 lbs. (86 kg)
Height 8” (203 mm)
Width 15.5” (393 mm)
Depth 14.7” (373 mm)
Back 0” (0 mm)
Sides 2” (50 mm)
Top 4” (102 mm)
()
Crated 31.5” (800 mm)
Uncrated 30” (762 mm)
Construction
430 stainless steel front, top and sides
4” (102 mm) adjustable legs
Stainless steel handle
Cool to the touch pull down door
304 stainless steel line
Fully insulated cook chamber
Independent lower IR heating element
Standard Features
Recirculating airpath with TurboChef®
Technologies patented catalytic converter system
Multi-speed convection blower
Interchangeable racks and cooking surfaces
Independently controlled IR heating element
Stackable design
Smart Voltage Sensor Technology**
Factory programmed with up to 128 recipes
Smart card for remote programming
W arranty – 1 year parts and labor
*Legs are 4” (102 mm).
**North American models only.
Page 8
E-8
OVERVIEW O F THE TORNADO
Accessories
For additional accessories and prices, please contact
Turbochef at 800.90TURBO or +1 214-379-6000.
Certifications
UL, cUL, NSF, FDA, FCC, TUV, CE
Packaging
All ovens are packaged in a double-wall corrugated
box banded to a wooden skid.
ELECTRIC AL SPEC I FI C ATIONS
NGC (1 Phase, 60 Hz )
Operating Voltage 208/240 VAC*
Current Draw 30 Amps
Phase 1 Phase
Frequency 60 Hz
Plug NEMA 6-30
Max Input 5990/6675 watts
Microwave Input Power 3500 watts
* Smart Voltage Sensor Technology automatically
senses the supply voltage and allows the user to
configure the oven to the correct setting (208 or
240) with the touch of a button.
NOTE: The 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 above
specifications.
NGCEW (3 Phase, WYE, 50 Hz)
Operating Voltage 400 VAC
Current Draw 16 Amps
Phase 3 Phase
Frequency 50 Hz
Plug IEC 309, 5 PIN
Heaters Input Power 6300 watts
Microwave Input Power 3500 watts
NGCED (3 Phase, Delta, 50 Hz)
Operating Voltage 230 VAC
Current Draw 24 Amps
Phase 3 Phase
Frequency 50 Hz
Plug IEC 309, 4 PIN
Heaters Input Power 6300 watts
Microwave Input Power 3500 watts
NGCUK (1 Phase, 50 Hz )
Operating Voltage 230 VAC
Current Draw 30 Amps
Phase 1 Phase
Frequency 50 Hz
Plug IEC 309, 3 PIN
Heaters Input Power 6300 watts
Microwave Input Power 3500 watts
NOTE: Model NGC is the oven model used in
North America. NGCEW, NGCED and NGCUK
are used in international markets and locations.
Page 9
HOW THE TECHNOLOGY WORKS
2
1
3
4
5
E-9
How the Technology Works
FIGURE 2: How the Technology Works
THE TECHNOLOGY BEHIND THE TORNADO
The Tornado uses a patented combination of high
speed forced air convection heating and microwave
energy to cook food up to 12 times faster than
conventional methods.
At a very high speed of circulation, a controlled,
smoothly flowing field of hot air forms a shroud
around the food. This takes place in conjunction
with measured, precise bursts of microwave energy,
creating a unique set of temperature and moisture
control conditions within the food that preserves
and enhances flavor.
Figure 2 illustrates the five steps of the technology
used by the Tornado Oven. These steps, described
below, are all computer controlled.
1. The internal heaters transfer energy to the
recirculating airflow.
2. The recirculating airflow circulates at speeds up
to 60 mph (100 km/h) down and around the
food item.
3. Simultaneously, a bottom radiant heater provides
heat transfer to the bottom of the food product.
4. The recirculating air passes through a catalytic
converter where excess grease and odors are
combusted and removed.
5. Working in parallel with the recirculating airflow
and bottom IR element, the microwave system
couples microwave energy from the bottom of
the cavity evenly into the food items.
NOTE: An easy way to understand our cooking is
to think of the microwave cooking from the inside
out and the airflow cooking from the outside in.
The two energy gradients meet and greatly reduce
the cook time.
Page 10
E-10
ASSEMBLY AND INSTALLATION
Assembly and Installation
WARNING: Death, injury and equipment
damage can result from improper installation of
the oven or installation of a unit damaged during
shipment or storage.
X
DO NOT install an oven suspected of damage.
NOTE: Improper installation or the installation
of a unit damaged during shipment or storage may
result in the voiding of the Limited Warranty.
Delivery and Initial Inspection
All TurboChef speed cook ovens are shipped so
as to prevent damage.
FIGURE 3: Single Oven on Legs
OVEN ASSEMBLY
Oven Assembly
1. Carefully remove packing materials from the
wire rack.
2. Open the cook chamber door.
3. Remove packing materials from inside the oven.
4. Place wire rack in oven.
INSTALLATION INSTRUCTIONS
The TurboChef Tornado is manufactured to
comply with applicable CE, NSF, UL, cUL, FDA,
TUV and FCC requirements. All equipment
is designed and certified for safe operation
when installed in accordance with local and/or
national codes. It is the owner and/or installer’s
responsibility to comply with any codes that may
exist.
Install this oven according to the policies and
procedures outlined in this chapter and throughout
this manual.
Upon delivery, inspect the shipping container for
external damage. Any evidence of damage should be
noted on the delivery receipt which must be signed by
the driver.
Upon removing the oven from its shipping carton,
check for any possible damage. Make note of any
damage and contact the shipping company to file
a claim. Carriers will accept claims for concealed
damage if notified within fifteen (15) days of the
delivery and if the shipping container is retained for
inspection.
TurboChef does not assume responsibility for any
loss or damage suffered in transit. The carrier assumes
full responsibility for delivery in good order when
the shipment is accepted. However, when necessary,
TurboChef can assist in filing a claim.
Lifting the Oven
WARNING: Oven weighs approximately 190 lbs.
(86 kg). Two or more people are required to lift it.
WARNING: Never lift the oven from the front and
rear. Doing so could cause the door to misalign,
resulting in a non warranty service call.
Position one or more people on either side of the oven.
Page 11
FIGURE 4: Double Stacking Ovens
Lift from the bottom. The countertop surface on which
the oven is placed must be at least 30” (762 mm)
deep and capable of supporting 200 lbs. (91 kg).
ASSEMBLY AND INSTALLATION
There must be at least 4” (102 mm) between the
top of the unit and any shelf or surface for standard
installations. For built-in installations, see page
E-12.
The oven must be installed level front to back and
side to side. For additional stability, the oven legs
may be bolted to the countertop if desired. An
optional Oven Restraint Kit is also available and
can provide additional stability for the oven. See
OVEN RESTRAINT KIT p. E-13 for
further information.
Double Stacking Ovens
Stacking Tornado Ovens
1. Ensure the surface that will hold the
stacked ovens can support the total weight
(400lbs/181kg).
2. Unplug each oven and allow adequate time to
cool.
E-11
Once properly positioned on the counter, plug the
oven into a wall mounted electrical receptacle. See
Electrical Specifications on page E-8.
Oven Location and Placement
WARNING: Death, injury and equipment damage
may result from improper positioning. It is the
operator’s responsibility to ensure the oven is
properly positioned on a countertop. TurboChef will
not warrant any damage to ovens or injury that
results from an oven falling off a countertop due to
improper placement.
Proper placement of the oven will enhance long-term
operator convenience and satisfactory performance. Be
sure to place the oven in an area accessible for proper
operation and servicing.
The surface on which the oven is placed must be at least
30” (762 mm) deep and capable of supporting 200
lbs. (91 kg). The manufacturer shall not assume liability
for damage or injury resulting from the improper
installation of this equipment including temporary or
unstable work stations or countertops.
3. If you are stacking the ovens on a TurboChef
oven cart, make sure that the bottom oven is
bolted to the cart and wheels are locked.
4. Attach the stacking bracket (TC3-0323) to the
back of the bottom oven:
a. Remove the screws marked with white
arrows in Figure 4.
b. Align the holes on the stacking bracket with
the holes on the oven and reinstall the screws.
5. Remove the legs of the oven that will be placed
on top. This requires two or more persons—at
least one person to lift and one person to unscrew
the legs.
6. Remove the screws from the oven that will be
placed on top, as marked with black arrows in
Figure 4.
7. Place the oven on top of the oven with the
stacking bracket attached.
Page 12
E-12
Fan
300 CFM (8.5 CMM)
Unobstructed
Airflow
Discharge
to Ambient
1: Must be included by contractor
Notes:
1
Unobstructed
Airflow
2.0" (51mm)
2.0" (51mm)
2.0" (51mm)
2.0" (51mm)
4.0"
(102mm)
COUNTER TOP/ TA BLE
GRILL
TURBOCHEF
OVEN
DEEP FRYER
12"
6"
PARTITION
(23" ABOVE COUNTER TOP)
PARTITION
(23" ABOVE COUNTER TOP)
MINIMUM MINIMUM
ASSEMBLY AND INSTALLATION
FIGURE 5: Built-in Installation
FIGURE 6: Open Heat Source
WARNING: Do not attempt to lift the oven
with fewer than 2 people.
WARNING: When lifting the oven, position at
least one person on each side.
WARNING: Do not lift the oven from the front
and back. Do not use the handle to lift the oven.
8. Align the holes on the stacking bracket with the
holes on the top oven and reinstall the screws.
Ventilation Requirements
The Tornado has been tested by Underwriters
Laboratory which has concluded that this oven can
be installed and operated ventless for all food items
except for fatty raw proteins, such as bone-in, skin-on
chicken, uncooked hamburger, fat laden steaks, etc.
Built-in Installation (Figure 5)
TurboChef ovens are designed to be installed on a
countertop or table. They are not intended for built-in
or enclosed installation.
“Built-in or enclosed installation” is defined as
installing an oven in any structure that surrounds the
oven by five sides (e.g., top panel, rear panel, side
panels, and base).
If installation must be “built in,” the operator must
ensure the following:
Minimum of 300 CFM (8.5 CMM) of
supplement flow within the cabinet.
Minimum clearances of 2” (51 mm) to every
surface.
In addition, the operator will be responsible for
compensating any extra time required to service
the product due to removing the product for
serviceability.
NOTE: In no event shall the manufacturer assume
any liability for damages or injuries resulting from
installations which are not in compliance with the
instructions and codes previously listed.
Open Heat Source (Figure 6)
When placing a TurboChef oven near an open heat
source, strictly adhere to the following:
Verify oven location has a minimum 4” (102 mm)
clearance on top and minimum 2” (51 mm) of
clearance on each side.
Page 13
E-13
FIGURE 7: 24” (610mm) Cart with a Single Oven
If the oven is being placed near a grill or stove,
there must be a divider between the oven and
the open heat source, with a minimum of 6”
(152 mm) between the oven and the divider.
If the oven is being placed near a fryer, there
must be a divider between the oven and a fryer,
with a minimum of 12” (305 mm) between the
oven and the divider.
The height of the divider must be greater than
or equal to 23” (584 mm).
OPTIONAL INSTALLATION ITEMS
Oven Restraint Kit (P/N TC3-0242)
The Oven Restraint Kit helps prevent the oven
from moving forward during use and/or cleaning.
It will not prevent the oven from falling off a
countertop if the legs are allowed to slide off the
edge, or if the oven is forcefully pulled. Proper
installation instructions are included with the Oven
Restraint Kit.
Oven Carts (P/N NGC-1217-1, NGC-1217-2)
Both Carts-18” (457mm) and 24” (610 mm) can be
used with single or stacked ovens.
FIGURE 8: 24” (610mm) Cart with Stacked Ovens
18” (457 mm) Cart (NGC-1217-2):
Height 18” (457 mm)
with single oven 37” (940 mm)
with stacked ovens 56” (1422 mm)
Width 27.8” (706 mm)
with single oven 27.8” (706 mm)
with stacked ovens 27.8” (706 mm)
Depth 26.625” (676 mm)
with single oven* 37.6” (955 mm)
with stacked ovens* 37.6” (955 mm)
24” (610 mm) Cart (NGC-1217-1):
Height 24” (610 mm)
with single oven 43” (1092 mm)
with stacked ovens 62” (1575 mm)
Width 27.8” (706 mm)
with single oven 27.8” (706 mm)
with stacked ovens 27.8” (706 mm)
Depth 26.625” (676 mm)
with single oven* 37.6” (955 mm)
with stacked ovens* 37.6” (955 mm)
* D epth with the oven door(s) open. With the
door(s) closed, the depth is 28.2” (716 mm)
or the depth of the cart.
Dimensions for the two carts are listed adjacent.
Assembly instructions are included with the carts.
If additional help is needed, call Customer Service
at US: 800.90TURBO (800.908.8726)/International
+1 214.379.6000 or your Authorized Distributor.
Page 14
E-14
COMMON OPERATING TERMS
Common Operating Terms
OVEN OPERATING COMPONENTS
Display
Part of the control pad, the display is the primary
interface to relay messages to the operator.
Keypad
Part of the control pad, the keypad is the primary
interface for the operator to use the oven.
Cook Cavity
Cavity in which the food products are cooked.
MOD ES AND STATES
Mode
The software environment which allows certain
operations to occur. There are several modes – Off,
Warm-Up, Cook and Cool Down – in which the
oven can operate.
Off State
All the oven’s control systems are off and the cook
chamber temperature is below 150ºF (65ºC).
In the Off State, power is not being supplied to
the oven’s main components – the convection
blower, heaters, magnetron circuits and IR heating
element. However, there is power to the control.
Warm-Up
The mode or state in which the oven is warming
itself to the set temperature.
Ready State
Refers to an oven that has successfully warmed-up
to the pre-defined set temperature. At this point the
oven’s control is ready to receive cook commands
via the keypad.
Idle Mode
Similar to the Ready State, in this mode, the oven’s
control may cycle the blower or heaters in order to
maintain the set temperature.
When in the Idle Mode, the first 8 food groups
will appear on the display.
Cook Mode
The oven is executing a recipe (cooking).
Cool Down
A subset of the Off State. During cool down, the
oven’s main convection blower circulates until the
cook cavity temperature is below 150ºF (65ºC).
During cool down, all major oven components
are turned off except for the cooling fan and the
convection motor.
Test Mode
A special diagnostic mode which enables service
technicians to turn on and off all of an oven’s
systems independent of one another.
Soak
Mode in which oven has warmed to the set
temperature, and allows 8 minutes for cavity
surfaces to warm. NOTE: The oven enters soak
mode only if cook chamber temperature is less
than 150º F (65º C) when warm up was initiated.
Page 15
COMMON OPERATING TERMS
E-15
COMMON COOKING TERMS
Cook Cycle
A set of operations as defined by a Recipe.
Recipe
One pre-set cooking program. The Tornado oven
can store up to 128 recipes.
Total Cook Time
The total duration (time) of a Recipe.
IR Heating Element
The IR heating element is located beneath the
cooking rack and supplies the heat used primarily
to toast and/or brown the underside of a product.
Cook Cavity Temperature (CC)
The actual temperature of the cook cavity as
registered by the cook cavity thermocouple.
Set Temperature (TSET)
A pre-defined temperature for which the cook
cavity will warm up to and at which the oven will
cook. For SUBWAY® restaurants, this temperature
is 500ºF/260ºC.
FAULTS AND ERRORS
Fault Code
A code that designates a failure has occurred. Upon
discovering a fault, the control will display the fault
code and a brief description of the failure.
Error Message
A message that is displayed when an unusual event
occurs. The control will display the error message
only when it occurs.
Self Test (STEST)
A special diagnostic function that tests all critical
subsystems to determine their operational state.
The set temperature applies to all recipes. Consult
TurboChef before changing this setting.
Idle IR Set Temperature
Temperature of the IR element when the oven is
not in a cook cycle. For SUBWAY® restaurants,
this temperature is 1000ºF/537ºC.
Page 16
E-16
OPERATING THE TORNADO O VEN
Operating the Tornado Oven
THE CONTROL PA D
Reference Figure 9.
1. Display
The display shows information relevant to the
current oven operation and/or user options.
2. Soft Keys
Eight keys used for different functions
depending on what is displayed adjacent
to them.
1
3. Arrow Keys
Used to navigate between food group screens.
4. Stop Key
Press to stop a cook cycle.
5. Numeric Keypad
Used to enter data. Not applicable to everyday
operation.
6. Back Key
Used to move to a previous screen and to turn the
oven off.
7. Enter Key
Used to confirm a selection.
3
4
6
2
2
3
5
7
FIGURE 9: The Control Pad
Page 17
OPERATING THE TORNADO O VEN
E-17
FIGURE 10: Initialization Screen FIGURE 11: Off Screen
POWERING–U P THE OVEN
Initial Power-Up
When power is initially applied, the “Initialization”
screen will display the firmware version and the
oven’s serial number for five (5) seconds (Figure 10,
before advancing to the “Off” screen (Figure 11).
NOTE: After one (1) hour in the Off Mode, the
display goes to minimum intensity to prevent
burn-in. Press any key to re-illuminate.
VOLTAGE SENSING
The oven is factory configured for 240 VAC.
Once plugged in, the oven will determine if the
incoming voltage differs from the current setting.
If the oven senses a 208 voltage supply, you will be
asked to change the voltage selection by selecting
the indicated voltage (Figure 12).
NOTE: The oven will not ask to be reconfigured
unless it detects the voltage supply has changed.
NOTE: Voltage sensing applies to oven model
NGC only.
Warming-Up
1. If the display is dim, press any key to re-illuminate.
The “Off” Screen will be displayed (Figure 11).
FIGURE 12: Voltage Sensing Screen
NOTE: The “Oven Off” screen displays “Cooling
Down” if the cook chamber temperature is in excess
of 150ºF (65ºC).
2. Press the “Oven On” soft key to turn the oven
on and begin warm-up (Figure 13).
3. When the cook chamber temperature is within
7ºF (5ºC) of the set-temperature (TSET), the
oven will display “Ready to Cook” and an audible
alarm will sound.
COOKING INSTRUCTIONS
INITIATING A COOK CYCLE
The “Menu Group Select” screen is automatically
displayed once the oven is ready to cook. To
initiate a cook cycle, follow the steps below.
NOTE: Press the “Back” key at any time to return
to the previous screen.
1. Power up the oven (see adjacent).
2. Warm up the oven (see adjacent).
3. Place food in the oven.
4. The “Menu Group Select” screen displays eight
(8) menu groups —each associated with one (1)
of the eight (8) soft keys. (Figure 14, next page).
Page 18
E-18
OPERATING THE TORNADO O VEN
Press the soft key corresponding to the desired Menu
Group to advance to the “Menu Item Select”
Screen (Figure 15).
NOTE: Press the “Down Arrow” key to display
an additional eight (8) menu groups. In all, the
Tornado can store up to 16 menu groups and 128
menu items.
5. The “Menu Item Select” screen is displayed with
eight (8) menu items (Figure 15). Press the soft
key adjacent to the desired item on the “Menu
Item Select” screen to initiate a cook cycle.
6. Upon advancing to the “Cook” screen, the oven
begins cooking (Figue 16).
NOTE: If a recipe has not been stored for the
selected menu group and menu item, the oven will
momentarily display “No Cook Setting” and return
to the “Menu Group Select” screen.
NOTE: Press the “Stop” key at any time to
immediately stop a cook cycle.
NOTE: If a fault condition is detected during a
cook cycle, cooking is terminated and an error
message or fault code is displayed at the bottom of
the display.
Once a Cook Cycle is Completed or Stopped
When the total cook time expires, the “Stop” key
is pressed or a fault condition occurs, an alarm will
sound and the “Remove Food” screen is displayed.
Open the oven door and remove the product. The
display will advance to the “Menu Group Select”
screen.
TURNING THE OV EN OFF
Press the “Back” key repeatedly until the “Off”
screen is displayed (Figure 11).
If the cook chamber temperature is in excess of 150ºF
(65ºC), the oven will go to into cool down. When
the oven cools to below 150ºF (65ºC), the main
convection motor will shut off.
If the oven door opens during a cook cycle, the
display reads “Pause.” When the door is closed, a
“Resume” soft key appears. Continue cooking by
pressing the “Resume” soft key.
NOTE: If the oven sits idle in any mode for more
than an hour, the display will dim to minimum
intensity. Pressing any key or opening the oven door
will return the display to normal intensity.
Page 19
OPERATING THE TORNADO O VEN
E-19
FIGURE 13: Warming Up Screen
FIGURE 16: Cook Screen FIGURE 17: Please Remove Food Screen
FIGURE 15: Menu Item Select ScreenFIGURE 14: Menu Group Select Screen
Page 20
E-20
REC IPE DEVELOPMENT AND COOKING TIPS
Recipe Development and Cooking
Tips
DEVELOPING RECIPES
TurboChef ovens use a combination of hot air and
microwave energy to cook food. While experience
with a convection or microwave oven will reveal
both similarities and significant differences, the key
to creating good recipes for a variety of different
food items is to understand the following rules:
1. TurboChef ovens use a moving shroud of hot air
to surround the food and lock in moisture.
2. The hot air provides most of the heating and
browning of foods. The higher the air velocity,
the faster heat energy is transferred to the food.
3. The microwave provides heat to the center of
the food. Do not try to do all the cooking with
the microwave.
4. The weight of food determines the total cook
time required. The more weight, the longer the
required total cook time. (Most medium thick
crust pizzas cook in about 100 seconds.)
When developing a recipe for the Tornado, a
good starting point for the total cook time is to
divide the item’s conventional cook time by 10.
2. The two main components of an event are the
percentage microwave and percentage air. Each
affects a product differently.
Air provides color, caramelization, and texture,
when moisture is not active.
Microwave rapidly cooks a product, and keeps
the product’s moisture moving.
Although the Tornado oven is a speed cook oven,
thinking in terms of conventional cooking methods
can be a great help in establishing a good starting
point from which to begin testing and refining a
recipe’s settings.
By looking at the cooking process behind three
different types of products, the following examples
highlight the connection between traditional
cooking methods and the world of speed cooking.
5. Thick and dense foods may need to be flipped
halfway through the cook cycle.
6. The microwave tends to work best in the earlier
stages of cooking, then use hot air to finish off the
cooking process.
7. Color develops primarily at the end of a cook
cycle. Higher velocities of air in the later stages
of cooking will strongly control the food’s color.
Development Methodology
In developing a recipe, it is important to keep the
following in mind.
1. The total cook time depends heavily on the
weight, portion, and makeup of a product.
Example 1: Frozen Pizza
A frozen pizza will have to be defrosted, cooked
and then finished. These three stages – defrost, cook,
and finish – correspond to speed cooking as follows.
Defrost:
High microwave to bring the item out of the
frozen state.
Cook:
Microwave and air are used to cook the item.
Depending on the item, cooking may need to take
place over several events to maximize the quality.
Page 21
REC IPE DEVELOPMENT AND COOKING TIPS
E-21
Finish:
Little to no microwave is used. The air is moderate
to high to finish the caramelization of the product,
and achieve the desired color.
A recipe might look like this:
STEP E VENT % T IME %AIR %WA V
Example 2: French Fries & Frozen Puff Dough
Items
Defrost 1 30 10 100
Just like with a frozen pizza, these two items will
have to be defrosted, cooked and then finished.
Cook 2 40 50 90
However while french fries and frozen puff dough
Finish 3 30 60 30
items must go through the same stages of cooking,
the specifics of these stages will differ based on the
4
0 10 0
specific properties of the items being cooked.
5 0 10 0
A recipe for french fries might look like this:
6 0 10 0
Example 2: French Fries & Frozen Puff Dough
Items
Just like with a frozen pizza, these two items will
have to be defrosted, cooked and then finished.
However while french fries and frozen puff dough
items must go through the same stages of cooking,
the specifics of these stages will differ based on the
specific properties of the items being cooked.
For frozen puff dough, the recipe could be:
STEP EVENT % T IME %AI R %WAV
Defrost 1 20 20 20
Cook 2 50 60 20
Rest 3 10 40 0
Finish 4 20 80 0
5 0 10 0
6 0 10 0
Note that for the frozen puff dough, a rest was
added between the cooking and finishing steps. This
allows the product to achieve its full-layered effect.
The Importance of Consistency
Speed cook ovens leave little room for error and
a slight change in the product’s weight or starting
state can have major effects on the final outcome.
Because of this, product consistency is extremely
important in developing and using recipes.
When developing and using recipes, a consistent
outcome will depend on keeping the following
variables constant.
Portion and/or weight.
A recipe for french fries might look like this:
STEP E VENT % T IME %AI R %WA V
Defrost 1 80 100 80
Cook 2 10 100 90
Finish 3 10 100 0
4 0 10 0
5 0 10 0
6 0 10 0
Beginning temperature and state. The same
product cooked from frozen and fresh will have
two very different recipes.
Cooking vessel
Different materials react with the technology in
different ways. For a list of suggested cooking
materials for use with the Tornado oven, see the
Ovenables section on the following page.
The oven’s state
It is recommended that the oven be on for at
least 30 minutes prior to developing recipes.
Page 22
E-22
REC IPE DEVELOPMENT AND COOKING TIPS
Don’t be Afraid to Experiment
In developing recipes, don’t be afraid to experiment.
However, be sure to save your current settings
to a smart card before experimenting. To obtain
a smart card and loading instructions, contact
TurboChef at US: 800.90TURBO (800.908.8726)
or International: +1 214.379.6000.
NOTE: C3 and Tornado recipes and cook settings
are not interchangeable.
OVENABLE
When cooking with the Tornado, it is suggested
that the following products be used to prolong the
life of the oven and enhance the quality of food
prepared.
Dual-Ovenable Paper Board
Pactiv
Chinet Company Ovenware II
®
Pressware
Although designed as single use, dual-ovenable
paper board, paper pulp and plastics can usually
sustain multiple uses before being disposed. In
addition to reducing the number of dishes to wash,
these products perform well and do not break
when dropped in the middle of a busy kitchen.
Dual-ovenable paper board, paper pulp and plastics
can serve as the packaging material from the food
manufacturer, and in some cases can function as the
serving container as well.
Both products are available in many shapes and
sizes, and are priced proportionately. The smallest
suitable size should be used to minimize cost.
Usable life can be extended 2-3 times by using an
inexpensive baking sheet as a liner.
Baking Papers/Sheets
Silicone-coated or Quillon
In many cases, paper baking sheets can be used alone
in the oven. The need for Pressware/Ovenware II
is mostly to contain significant fat/moisture from
some foods during cooking. Silicone-treated baking
sheets are more suitable to TurboChef applications,
and the paper comes in different weights. Quillon
paper does work, but will discolor and become
brittle much more easily.
Ceramics, Earthenware, Corningware
Ceramics, stone/earthenware and corningware can
be successfully used in the oven. These products may
absorb a bit more microwave energy than the paper
or plastic products, but this is easily adjusted for
in the cook setting, often without extending cook
times. The ability to be used almost indefinitely
makes these products advantageous for long term
costs. However, they absorb a lot of heat energy in
the oven and are heavier than other alternatives, so
handling is a safety issue. If dropped, ceramics and
stone/earthenware can break, but if maintained, will
outlast the restaurant. Handling/dishwashing costs
should be considered based on each application.
“Crimped” paper board is Pressware. The crimps
relax during cooking. These containers will not
accept a dome lid; however, they can be sealed with
lidding film.
Dual-ovenable pulp paper products (Chinet Co.
Ovenware II) are molded. They perform similarly
to Pressware but do not deform and will accept a
snap-on dome lid after cooking. These products
look best in black, as light colors slightly discolor
in the oven.
Toughened Glass
Pyrex
®
and Borosilicate Glass
Toughened glass (Pyrex) performs well in the ovens
and shares the benefits and drawbacks of ceramics
and stone/earthenware products. Pyrex, although it
performs well, should be contemplated for use in a
commercial kitchen very carefully. If dropped, Pyrex
can break into many small pieces and slivers of glass,
posing a potential risk to food safety.
Page 23
REC IPE DEVELOPMENT AND COOKING TIPS
E-23
NordicWare
®
Constructed from heavy-duty, high temperature
plastics, NordicWare® products are a valuable utility
in the oven, especially in a “ribbed tray” or “oval
plate” which is good for heating seafood, pasta or
side items. These products are ideal because of
their low cost and ability to be reused. To obtain
NordicWare® items, contact TurboChef at
US: 800.90TURBO (800.908.8726) or International:
+1 214.379.6000 or your Authorized Distributor.
What Not To Use
The following products are not suggested for use
in the Tornado oven.
Metal pans
Metal foil
Plastic wrap
Wax paper
Non-toughened glass
Wood containers (skewers ok)
Non-ovenable plastics
Cutlery
Temperature probes
Tie tags
Styrofoam
Non-ovenable paper products
Page 24
E-24
MAINTENANCE AND TROUBLESHOOTING
Maintenance and Troubleshooting
MAINTENANCE
Follow SUBWAY® Stores cleaning procedures.
TROUBLESHOOTING
In order to save time and money, please perform the following steps prior to calling for warranty service.
1. Press the “Back” key until the oven screen reads “Cooling Down” or “Oven Off.”
2. Record the serial number (near the top of the screen).
3. Simultaneously press the “4” and “6” keys to view the oven faults.
4. Record the cook count and any faults that have occurred.
5. Press the “Enter” key, and then the “Self-Test” soft key to initiate an oven self test.
6. Once all subsystems are tested, record which ones - if any - display a fail message.
7. Press the back key until the oven screen reads “Cooling Down” or “Oven Off.”
8. Press the “Oven On” soft key (bottom-right) to turn on the oven. Allow the oven to warm up to its
set temperature.
Upon completing the above steps, please have the information ready when calling Customer Service at US:
800.90TURBO (800.908.8726) or International: +1 214.379.6000.
Page 25
MAINTENANCE AND TROUBLESHOOTING
Table 1: Error Codes/Faults, Possible Causes and Suggested Remedies
The following is a list of fault codes and error messages along with the possible problem(s) that the oven
may be experiencing. Please attempt the recommended action before calling for service.
NOTE: Any fault codes listed in bold will terminate a cook cycle upon discovery. F6 will not terminate a
cook cycle; however, it will alert the user of a possible air circulation problem.
ISSUE POSSIBLE CAUSE(S) RESOLUTION
No power to oven.
Oven is not plugged in.
Main circuit breaker is
Plug oven in.
Verify wall circuit breaker is on.
tripped.
Reset breaker and then power oven back
on.
Oven is not warming
up properly.
Oven is in Off state.
Door is not closed.
Oven has been switched off at
the main circuit breaker.
Press the “Oven On” soft key.
Close the cook chamber door.
Press the “Back” key until the oven is in
the Off state – leave for two (2) minutes.
Unplug the oven – leave for two (2)
minutes. Re-plug in the oven, switch
on the isolator/main power supply and
press the “Oven On” soft key.
Cook cavity or idle IR set
temperatures are incorrect.
To verify Cook Cavity or idle IR
set temperature, contact TurboChef
Customer Service.*
E-25
Display reads
“Oven Door Open”
and alarm sounds.
Oven door is open.
D oor switches are out of
alignment.
Open and close the door several times.
Call Customer Service.*
Oven is not
cooking properly.
Oven is not clean. Large
deposits of grease, carbon or
food debris will dilute the
Clean the oven following approved
SUBWAY® cleaning instructions.
microwave.
Incorrect group and/or item
name was selected for the
product.
Product was not cooked from
correct starting state. For
Check to make sure correct group and/
or item name was selected for the
product being cooked.
Ensure product was in the correct state
before being placed in the oven.
example: chilled or frozen.
Food items are not being
removed immediately when
Ensure product is removed when the
cook cycle is complete.
cook cycle completes.
*For Customer Service, call US: 800.90TURBO (800.908.8726) or International: +1 214.379.6000.
Page 26
E-26
MAINTENANCE AND TROUBLESHOOTING
ISSUE POSSIBLE CAUSE(S) RESOLUTION
F1: Blower Running
Status Bad
F2: Cook
Temperature Low
Oven power interrupted.
Oven power interrupted.
A ir nozzles on the top of the
cook cavity are clogged.
Oven door is out of alignment.
Defective heater.
Oven not fully warmed-up.
V erify wall circuit breaker is on.
Reset breaker and then power the
oven back on.
Place the oven into Off state,
disconnect the power with the breaker
for a minimum of two (2) minutes, and
reconnect the oven power. To warm
up the oven, press the “Oven On” soft
key.
V erify wall circuit breaker is on.
Reset breaker and then power oven
back on.
Open oven door and verify the air
nozzles on the top of cook cavity are
not clogged.
Open and close door several times
and verify oven door is closed. Reset
high-limit located in the bottom left
corner of the oven rear wall.
Call Customer Service.*
Repeat warm-up and allow oven to
idle for five (5) minutes.
F5: Magnetron Over
Temperature
Blockage of cool air into
the oven.
Rear cooling fan exhaust
Check for paper towels or anything
that may be obstructing cool air into
the oven.
Remove clog.
guard is clogged.
F6: EC Temp Blockage of cool air into
the oven.
Check for paper towels or anything
that may be obstructing cool air into
the oven.
Rear cooling fan exhaust
Remove clog.
guard is clogged.
Wave Guide
Cover is broken
Pressure was applied when
cleaning.
Call Customer Service.*
or damaged.
*For Customer Service, call US: 800.90TURBO (800.908.8726) or International: +1 214.379.6000.
Page 27
MAINTENANCE AND TROUBLESHOOTING
E-27
CATALYTIC CONV ERTER
The catalytic converter is installed in the return
air duct behind the heater assembly. A qualified
technician must perform the removal or
installation of the catalytic converter.
IMPORTANT NOTE TO TECHNICIAN: The
catalytic converter can be cleaned with TurboChef
Oven Cleaner and thoroughly rinsed with distilled
water. Let the catalytic converter air dry before
re-installing. If TurboChef Oven Cleaner is
not available DO NOT SUBSTITUTE USE
DISTILLED WATER ONLY.
Due to the nature of most foods and the physics
governing the operation of the oven, grease buildup
downstream of the cook cavity is inevitable. A
strict cleaning regiment can solve a majority of the
problems; however, recirculation of undiluted greasesaturated air is the main cause of downstream grease
accumulation and any associated residual flavors.
Airborne grease tends to collect and bake onto the
oven’s surface downstream of the cook cavity. Due
to the high operating temperatures of the oven,
this grease will start to rapidly decompose into
derivative organic compounds.
to the food, while the higher order carbon chains
lend unpleasant flavor characteristics, such as
bitter, tarry tastes. The catalytic converter greatly
affects the grease handling and any residual flavors
which might build up over time. A properly
operating catalytic converter causes the conversion
of airborne grease into water, carbon dioxide and
small amounts of nitrogen and oxygen. The catalytic
converter acts as a combustion chamber for airborne
grease. The catalysts present on the filter lowers
the ignition temperature of the airborne grease
from approximately 700ºF to 450–550ºF (371ºC
to 232–288ºC), allowing combustion to occur.
The operating temperature of the oven directly
determines the percentage of airborne grease
conversion. A single pass of the air stream yields a
20–30% improvement in air quality.
Problems with the catalytic converter are indicated
by a decrease in the effectiveness of browning (caused
by a reduction in airflow) or by flavor transfer from
one food item to another.
If you experience a problem with the catalytic
converter, contact a TurboChef qualified service
agency, Customer Service at US: 800.90TURBO
(800.908.8726) or International: +1 214.379.6000.
These decompositional derivatives generally have
positive and negative effects on cooking. Shorter
chain derivatives add favorable flavor characteristics
Page 28
E-28
NORTH AMERICAN LIMITED WARRANTY
North American Limited Warranty
SUPPLIER SERV I C E & WARRANTY POLICY: For SUBWAY
Rico
LIMITED WARRANTY
TurboChef warrants to you, the purchaser (“User”) that under normal use, the TurboChef High Speed
Toasting Oven (the “Equipment”) will be free from defects in material and workmanship for one year
from the date of delivery (two additional years for magnetron for part only) (the “Warranty Period”),
subject to the terms and conditions set forth herein. This limited warranty is conditioned upon User
promptly notifying TurboChef of any claims, as provided in paragraph 5, and providing TurboChef with
all data and information requested by TurboChef or its service agents in connection with such claims as
well as all necessary access to User premises and the Equipment. This warranty is made only to the initial
purchaser of the Equipment; it is not assignable to subsequent purchasers, unless TurboChef consents to
such assignment in writing.
DISCLAIMER OF WARRANTIES
EXCEPT AS PROVIDED IN THE LIMITED WARRANTY ABOVE, AND EXCEPT AS THE
EQUIPMENT IS OTHERWISE WARRANTED TO MEET SPECIFICATIONS UNDER THAT
CERTAIN EQUIPMENT SUPPLIES APPROVAL AGREEMENT AMONG TURBOCHEF,
DOCTOR’S ASSOCIATES, INC., AND INDEPENDENT PURCHASING COOPERATIVE, INC.
DATED MARCH 5, 2004. (THE “APPROVAL AGREEMENT”) THE EQUIPMENT IS PROVIDED
“AS IS”. TURBOCHEF DISCLAIMS ALL OTHER WARRANTIES, EXPRESS, STATUTORY OR
IMPLIED.
®
Restaurants; U.S., Canada and Puerto
WARRANTY EXC LUSIONS
Improper Installation, Operation or Maintenance: Equipment that is not installed, operated and
maintained in accordance with the “TurboChef Installation Guide for The Tornado Oven” (the
“Guide”) provided with the Equipment (and as updated by TurboChef ), is excluded from this limited
warranty. This limited warranty does not apply to damage or failure which results from failure to
provide a suitable installation and operating environment (including power and HVAC) and facilities
as prescribed by the Guide, misuse, abuse, accident, neglect, power failure, power surges (over or under
voltage), or to damage or failure from flood, fire, lightning or other natural or man-made disasters, or
other Acts of God, or to Equipment that has missing or altered serial numbers.
Modifications and Repair: Equipment that has been modified or altered by persons other than
TurboChef or its service agents, or Equipment that has had non-approved devices or connection items
attached thereto, is excluded from this limited warranty. Repair of the Equipment by anyone other than
TurboChef or its authorized service agents will void this limited warranty.
Accessories: Accessories and parts (collectively “Accessories”) that are consumed in the normal course of
Page 29
NORTH AMERICAN LIMITED WARRANTY
Equipment operation or maintenance are excluded from this limited warranty. Failure of or damage to
Equipment or components from the use of non-approved cleaning chemicals, devices or processes is also
excluded from this limited warranty. Accessories include, but are not limited to, flexible cooking trays,
paddles and approved cleaning chemicals or devices.
WARRANTY SERV I C E; EXCLUSIV E REMEDY
TurboChef will be, in its reasonable commercial discretion, responsible for determining whether or
not the component and/or Equipment is defective. Defective components covered by this limited
warranty will be repaired or replaced at TurboChef ’s option without charge to User and such repaired
or replacement components will be warranted for the later of sixty (60) days, or the balance of the
Warranty Period. Parts used in the repair of defective components and replacement components may
be new, recovered or rebuilt. At its sole option, TurboChef may decide to replace defective Equipment
covered by this limited warranty with new, recovered or rebuilt Equipment of equal or greater capability,
and such Equipment will be warranted for the later of sixty (60) days, or the balance of the Warranty
Period. Defective Equipment and components will become the property of TurboChef. Labor and any
travel or lodging costs for repairs under this warranty are at TurboChef ’s cost for one year. TurboChef
will provide a loaner as replacement equipment by the next business day if pursuant to Equipment Recall
or covered warranty service TurboChef is unable to repair the Equipment within four (4) hours after
notice. THIS PARAGRAPH STATES TURBOCHEF’S SOLE AND EXCLUSIVE OBLIGATION
AND LIABILITY AND YOUR SOLE AND EXCLUSIVE REMEDY UNDER THIS LIMITED
WARRANTY. TurboChef shall not be responsible for a failure to provide warranty services due to
causes beyond TurboChef ’s or its service agents’ control.
E-29
WARRANTY C LAIMS
Claims under this limited warranty must be reported to TurboChef during our normal working hours
at the following number: 800.90TURBO, or such other reporting service as TurboChef may designate.
Upon receipt of the claim and related information and preliminary verification that the claim is valid,
TurboChef will promptly notify an authorized service agent to contact User and arrange for an on-site
repair visit during the service agent’s normal working hours. Any costs incurred by TurboChef or its
service agent associated with a service agent being refused or unable to gain access to the Equipment on
User premises, or a claim not covered by this Warranty, will be charged to User.
CHARGES F OR NON-WARRANTY SERV I CE
In the event that repairs, replacement or service are provided by TurboChef’s service agents for work not
covered by this limited warranty, prior to commencing such work or service the service agent will obtain
User permission to proceed and will invoice User directly for such work or service. User will pay the
service agent directly according to the service agent’s normal scale of charges and business terms.
DISCLAIMER OF D AMAGES
TurboChef disclaims all incidental, special and consequential damages, including but not limited to
loss of use, lost revenue or profits, or substitute use, suffered by User or any third party, whether arising
in contract, tort (including negligence), or otherwise, resulting from any breach by TurboChef or its
service agents of this limited warranty, or resulting from the manufacture, use, or defects, of or in the
Equipment, even if TurboChef was apprised of the possibility of such damages.
Page 30
E-30
NORTH AMERICAN LIMITED WARRANTY
TERRITORY
This limited warranty is valid in the United States of America, Canada and Puerto Rico.
GOVERNING LAW, ENTIRE WARRANTY
The limited warranty shall be governed and construed in accordance with the laws of the State of Texas,
USA (except with respect to its provisions regarding conflicts of laws). This Limited Warranty is the
complete and only Limited Warranty for Equipment and supersedes all prior oral or written agreements
and understandings between us relating to Equipment warranties. Provided, however, in the event of
a conflict between the terms of this Limited Warranty and the Approval Agreement, the terms of the
Approval Agreement shall control. This Warranty may not be altered, amended or modified by the
service agents and any alteration, amendment, modification from TurboChef must be in a signed writing
from TurboChef.
Page 31
INTERNATIONAL LIMITED WARRANTY
International Limited Warranty
This Limited Warranty shall apply to the sales of all TurboChef “Tornado” Series ovens (the “Equipment”)
manufactured by TurboChef Technologies, Inc. (“TurboChef”) and sold for installation in SUBWAY
restaurants outside of the United States, Canada and Puerto Rico by an Authorized Distributor of
TurboChef (the “Authorized Distributor”) or through an alternate warranty-eligible distribution channel. If
you, the purchaser (“You”), did not purchase the Equipment through an Authorized Distributor, then You
should confirm the availability of warranty coverage, if any, from TurboChef or Your distributor.
LIMITED WARRANTY
You have entered into a sales contract with TurboChef or an Authorized Distributor for the purchase of
the Equipment. This Limited Warranty is made to you by TurboChef or by the Authorized Distributor
from whom you purchased the Equipment with the support of TurboChef. Subject to the limitations stated
below, the TurboChef or the Authorized Distributor warrants to You that the quantity and specification of
the Equipment delivered to You shall be as set out in the acceptance of your order and that the Equipment
will be free from any material defects in the product and workmanship for twelve (12) months from the
date of installation (and two additional years for magnetron for parts only) (the “Warranty Period”), subject
to the terms and conditions set forth herein.
®
E-31
DISCLAIMER
You acknowledge that You are solely responsible for the selection of the Equipment and determining the
suitability of the Equipment for Your needs. All other warranties, conditions or terms relating to fitness
for purpose, quality or condition of the Equipment, whether expressed or implied by statute or common
law or otherwise, except as the Equipment is otherwise warranted to meet specifications under that certain
Equipment Supplies Approval Agreement among TurboChef, Doctor’s Associates, Inc., and Independent
Purchasing Cooperative, Inc. dated March 5, 2004, are excluded to the fullest extent permitted by law.
THE TURBOCHEF GLOBAL WARRANTY SYSTEM
This Limited Warranty commences upon delivery of the Equipment to Your premises. The Equipment
must be installed at Your premises in accordance with TurboChef’s instructions. The Authorized
Distributor or TurboChef will record the serial number of the Equipment, Your contact details, the
date and location of installation and the results of the Authorized Distributor’s inspection and enter
the information into the TurboChef global warranty system to be used by TurboChef, the Authorized
Distributor and its authorized service agents for the provision of warranty service.
WARRANTY SERVICE
During the Warranty Period, any materially defective Equipment will be repaired or replaced free of charge
at TurboChef’s option provided that:
1. You notify the Authorized Distributor in your area and/or TurboChef as soon as reasonably possible
after discovery of a defect and in accordance with the warranty claims procedure set out below;
2. You provide the Authorized Distributor in your area and/or TurboChef with all data and information
Page 32
E-32
INTERNATIONAL LIMITED WARRANTY
reasonably requested by TurboChef, the Authorized Distributor or its authorized service agents in
connection with Your warranty claim;
3. You make the Equipment available to TurboChef, the Authorized Distributor or its authorized service
agents;
4. The Equipment has been installed in accordance with the TurboChef Installation Guide and you have
provided all necessary information for TurboChef or the Authorized Distributor to register the Equipment
in the TurboChef global warranty system;
5. The Equipment has been operated and maintained by You in accordance with the TurboChef
Installation Guide provided with the Equipment (and as updated by TurboChef) and other literature that
may be forwarded to you from time to time;
6. You have not used any non-approved devices, accessories, consumables, oven cleaners or parts in
conjunction with the Equipment;
7. Repairs, modifications or alterations have not been attempted other than by TurboChef, an Authorized
Distributor or its authorized service agent.
Neither TurboChef nor the Authorized Distributor assumes any liability for damage caused by Your failure
to provide a suitable installation and operating environment (including power and HVAC) or facilities as
prescribed by the Installation Guide, misuse or abuse or by accident, neglect, power failure or power surges
(over or under voltage) or to damage or failure from flood, fire, lightning or other natural or man-made
disasters, or other Acts of God, or to Equipment that is not identifiable by manufacturer serial number.
TurboChef will in its reasonable commercial discretion determine whether or not the component
and/or Equipment are defective. At its sole option, TurboChef may replace defective Equipment or
components with new, recovered or rebuilt Equipment of equal or greater capability, and such Equipment
or components will be warranted by the Authorized Distributor for sixty (60) days or the balance of the
Warranty Period, whichever is longer. Replaced defective Equipment or components will become the
property of TurboChef.
WARRANTY CLAIMS
Any warranty claim must be made directly in writing either to the Authorized Distributor or to TurboChef
at the following address:
TurboChef Technologies, Inc.
4240 International Parkway
Suite 105
Carrollton, Texas USA 75007
+1 214.379.6000 Phone
+1 214.379.6085 Fax
The claim must include the serial number of the Equipment and be received by TurboChef on or before
the last day of the Warranty Period. Upon receipt of Your claim, TurboChef will promptly notify an
Authorized Distributor or an authorized service agent to contact You to verify Your claim and, if necessary,
to arrange for an on-site repair visit during normal working hours.
Page 33
INTERNATIONAL LIMITED WARRANTY
CONSUMABLES AND PARTS USED WITH THE EQUIPMENT
Neither TurboChef nor the Authorized Distributor assumes any liability for consumables and parts
that are used in the normal course of Equipment operation or for failure of or damage to Equipment or
components from the use of non-approved cleaning chemicals, devices or processes.
CHARGES FOR SERVICE NOT COVERED BY LIMITED WARRANTY
In the event that You request and receive repairs, replacement or service not covered by this Limited
Warranty, You will be invoiced and must pay the Authorized Distributor or authorized service agent
directly according to its normal scale of charges and business terms.
PRODUCT LIABILITY
Neither TurboChef nor the Authorized Distributor assumes any liability for any incidental, special or
consequential damages, including but not limited to loss of use, lost revenue or profits, or substitute use
suffered by You or any third party, whether arising in contract, tort (including negligence), or otherwise
resulting from any breach by TurboChef or the Authorized Distributor of the Limited Warranty provided
herein.
E-33
EXCLUSIVE REMEDY
This Limited Warranty states TurboChef’s and the Authorized Distributor’s sole and exclusive obligation
and liability and your sole and exclusive remedy under this Limited Warranty.
THIRD PARTY RIGHTS
The UK Contract (Rights of Third Parties) Act 1999 is excluded from applying to this Limited Warranty
and nothing herein confers or purports to confer on any third party any benefit or any right to enforce any
term of this Limited Warranty.
SEVERABILITY
If any item or provision contained in this Limited Warranty or any part of them (“an offending provision”)
is declared to be or becomes unenforceable, invalid or illegal for any reason whatsoever in any jurisdiction,
the other terms and provisions of this Limited Warranty shall remain in full force and effect in that
jurisdiction as if it had been executed without the offending provision appearing in it and the entire
Limited Warranty shall remain in full force and effect in all other jurisdictions.
GOVERNING LAW; ENTIRE AGREEMENT
This Limited Warranty shall be governed by and construed according to English law. The application
of the United Nations Convention on International Sale of Goods to this Limited Warranty is expressly
excluded. This Limited Warranty may not be altered, amended or modified by the Authorized Distributor
or its service agent, and no representation, alteration, amendment or modification by TurboChef shall be
valid unless in a signed form from TurboChef.
Page 34
For service or information:
WITHIN NORTH AMERICA CALL
Customer Service or Sales & Marketing at
800.90 (800.908.8726)
OUTSIDE NORTH AMERICA CALL
+1 214.379.6000
or
Your Authorized Distributor
Part Number: NGC-1006-2/Revision C/June 2011
Country Code: NA/EU
Global Operations
4240 International Pkwy
Suite 105
Carrollton, Texas 75007
214.379.6000
214.379.6073
Customer Service:
800.90
+ ..
turbochef.com
Loading...