Turbo Chef Technologies 3240 User Manual

Accelerating the World of Cooking

TM

Installation Manual

for the turbochef  high h conveyor oven

WARNING: The initial start-up (pages 9-A1) MUST be performed by

an authorized service technician. If the initial start-up is not performed by an
authorized service technician, the oven’s warranty will be VOID.

For further information, call

800.90TURBO
or

+1 214.379.6000

The information contained in this manual is important for the proper installation of this oven.

Errors – descriptive, typographic, or pictorial – are subject to correction. Specifi cations are subject to change
without notice.

PLEASE CAREFULLY READ THIS MANUAL AND RETAIN IT FOR FUTURE REFERENCE.

Table of Contents

Installation

Installation Overview 2

Assembly Instructions 3

STEP 1: REMOVE THE OVEN FROM THE PALLET 3

STEP 2: POSITION THE OVEN 4

STEP 3: INSTALL THE INLET GAS PIPE 5

STEP 4: STACK THE OVENS 5

STEP 5: INSTALL THE COMPONENTS 7

STEP 6: INSTALL THE WINDOW (SELECT MODELS ONLY) 8

Start-Up

Start-Up Overview 9

1

Assembly 10

Connections 11

Gas 11

Ventilation 12

Start-Up Checklist 13

Customer Checklist 13

Initial Start-Up Checklist 14

Initial Start-Up Checklist Form A1

INSTALLATION2

Installation Overview

Before installing the HhC 3240 oven, thoroughly read this manual, familiarize yourself with the installation
procedures, and check with the local code enforcement for any unforseen requirements needed for the instal­lation

(refer to the regulations in force in the country in which the appliance is being installed). To set up connections

for the oven, select electricians and plumbers who are qualifi ed to make all connections per national and local
building codes (refer to the regulations in force in the country in which the appliance is being installed), and have
experience installing conveyor ovens and food service equipment. Several days before the installation, a site
visit should be conducted to ensure that all electric, gas, and ventilation utilities are of adequate size and ready
for use before the installation occurs, and that a restraint device is available to guard against strain to utility
connections.

NOTE: Thoroughly inspect the oven for freight damage as soon as it arrives. Immediately note any damage
and contact the shipping company within 24 hours in order to fi le a claim. TurboChef is not responsible if
the product is damaged in shipment.

Required/Replacement Parts

-103572 8” (203.2mm) gas pipe (1 for
double oven, 2 for triple oven)

-103576 10” (254mm) gas pipe

-HHC-6137 Burner compartment cover

-HHC-6614 Chain, conveyor

-HHC-6561-1 Conveyor, Standard (L to R)

-HHC-6561-2 Conveyor, Standard (R to L)

-HHC-6661-1 Conveyor, 50/50 (L to R)

-HHC-6661-2 Conveyor, 50/50 (R to L)

-HHC-6662-1 Conveyor, 70/30 (L to R)

-HHC-6662-2 Conveyor, 70/30 (R to L)

-HHC-6374 Cooling tube

-HHC-6464 Cover, left, lower

-HHC-6525 Cover, left, upper

-HHC-6463 Cover, right, lower

-HHC-6524 Cover, right, upper

-HHC-6574 Crumb tray kit for single or base
oven

-HHC-6575 Crumb tray kit for middle or top
oven

-HHC-6411 Guard, chain

-HHC-6850-26 Leg kit for single oven

-HHC-6850-20 Leg kit for single or double oven

-HHC-6850-14 Leg kit for double or triple oven

-103588 Levelers (x4)

-HHC-6400 Shelf, Conveyor

-HHC-6391 Stacking bracket (x2 for double,
x4 for triple)

-HHC-6591 Window

-HHC-6624 Window bracket (x2)

-HHC-6632 Window handle

Required Hardware

-102949 Bolts for legs (x16) - 3/8-16 x 3/4”
serrated hex washer head

-102949 Bolts to replace maneuvering
casters and fi ll back wall holes (x8)-
3/8-16 x 3/4” serrated hex washer
head

-101696 Burner compartment cover screws
(x4) - #8 x 3/8” phillips pan head

-101752 Cooling tube screw - 1/4-20 x 1/2”
thumb screw

-101392 Lifting bracket replacement screws
(x4) - 1/4-20 x 1/2” phillips fl at
head

-102949 Stacking bracket bolts (x8 for
double, x16 for triple) - 3/8-16 x
3/4” serrated hex washer head

-101392 Window bracket screws (x2) ­ 1/4-20 x 1/2” philips fl at head

Required Equipment and Tools

-Phillips head screw driver

-Standard english socket set

-Straight blade screw driver

-Thread sealing compound

-Lifts and adapters (x2 HHC-6616)

-Lifting pole (10 feet [3.05m] long, 1.5 inch
[38.1 mm] diameter, schedule 40 steel)

-Safety pins or pipe caps (x2)

WARNING: For safety, use safety pins or pipe
caps when lifting the oven.

NOTE: Leg kits include levelers.
NOTE: Conveyor assemblies include chain guard.
NOTE: Crumb tray kits include a convyor shelf.

Assembly Instructions

The following instructions detail how to assemble the HhC 3240 oven. The oven weighs approximately 800
lbs. (363 kg). DO NOT attempt to assemble this oven with damaged or defective lifts, legs, or casters. Call

800.90

STEP 1: REMOVE THE OVEN FROM THE PALLET

1.1 Remove the oven accessories and materials from the pallet. Store all

accessories and materials in a safe, accessible place; they will be used later in the
assembly proccess.

1.2 Remove all packaging that attaches the oven to the pallet.

TURBO ([phone]) for specifi cations, pricing, and availability on lifts and lifting adapters.

Step 1.1

3

1.3 Insert the lifting pole through the lifting brackets. The lifting pole must be to the

following specifi cations: 10 feet (3.05 m) long, 1.5 inch (38.1 mm) diameter,

schedule 40 steel.

1.4 Two lifts are required to lift the oven. Position the lifts

at each end of the oven and connect the lifting pole to
the lifts using the lifting adapters.

WARNING: Insert safety pins through the lifting pole (as
shown in the adjacent fi gure) or place pipe caps on the
ends (whichever applies).

Step 1.4

WARNING: The oven is top heavy and will tip. Position someone to steady the

oven during lifting as shown in STEP 1.5 to minimize the risk of tipping.

1.5 Using the lifts, slowly raise the oven above the pallet. Keep the unit level.

Step 1.2

Step 1.3

Steady the
Oven

Lifting Adapter

Safety Pin

INSTALLATION

Step 1.5

INSTALLATION4

DANGER: DO NOT place any body parts underneath the oven while it is being
lifted. The oven weighs approximately 800 lbs. (363 kg); whenever the oven is
lifted, a crush hazard is present.

1.6 Remove the pallet from underneath the oven. DO NOT place any body parts

underneath the oven while it is lifted. Remove the pallet by holding onto the edge
and pulling it away from the oven.

1.7 Lower the oven to the ground and let it sit on the attached maneuvering casters.

1.8 Disconnect the lifting pole from the lifting adapters and remove the lifting pole.

STEP 2: POSITION THE OVEN

2.1 Maneuver the oven to its fi nal location.

2.2 Attach the legs. Each leg must be attached with four of the supplied bolts (refer to

page 2) and with the curved portion facing outward. Ensure all bolts are
tightened.

Step 1.7

2.3 Re-insert the lifting pole through the lifting brackets.

2.4 Re-position the lifts and re-attach the lifting adapters to the lifting pole.

WARNING: Insert safety pins through the lifting pole or place pipe caps on the
ends (whichever applies).

DANGER: The oven is top heavy and will tip. Position someone to steady the
oven during lifting as shown in STEP 1.5, page 3 to minimize the risk of tipping.

2.5 Using the lifts, slowly raise the oven. Keep the unit level.

DANGER: DO NOT place any body parts underneath the oven while it is being
lifted. The oven weighs in excess of 800 lbs. (363 kg); whenever the oven is lifted,
a crush hazard is present.

2.6 Rotate the oven to the orientation as shown adjacent.

2.7 Lower the oven to the ground.

2.8 Remove the maneuvering casters from the back of the

oven.

Step 2.2

Step 2.4

Step 2.6

2.9 Immediately discard the maneuvering casters. These casters

are not designed to be used again.

2.10 Replace the maneuvering casters with the supplied bolts

(refer to page 2) and ensure that all the holes in the rear of
the oven are plugged.

Step 2.8

STEP 3: INSTALL THE INLET GAS PIPE

WARNING: When installing any gas pipes and/or making connections, observe
all local gas and building codes (refer to the regulations in force in the country in
which the appliance is being installed). Use the proper thread-sealing compound
when installing gas pipes. DO NOT use Tefl on

3.1 Remove the oven’s back panel and install the 10” (254mm) gas pipe inlet (refer to

®

tape as thread sealant.

page 2) as shown adjacent. The 10” (254mm) gas pipe inlet is only used on a
single or bottom oven.

NOTE: If installing a single oven, proceed to STEP 5, page 7.

STEP 4: STACK THE OVENS

4.1 If installing a double or triple stacked oven, remove the gas pipe plug in the top of

the base oven and repeat STEPS 1.1-2.6 (skip step 2.2), pages 3 and 4 for the
middle oven.

5

Step 3.1

4.2 Position the base oven beneath the raised oven.

4.3 Lock the casters of the base oven.

4.4 Lower the raised oven onto the base oven.

4.5 Remove the maneuvering casters from the back of the oven.

4.6 Immediately discard the maneuvering casters. These casters

are not designed to be used again.

4.7 Replace the maneuvering casters with the supplied bolts

(refer to page 2) and ensure that all the holes in the rear of
the oven are plugged.

4.8 Install the stacking brackets (refer to page 2) to the two ovens as shown adjacent.

Step 4.5

Both stacking brackets MUST be attached to the ovens.

Step 4.1

Stacking Brackets

Step 4.8

INSTALLATION

INSTALLATION6

NOTE: When installing any gas pipes and/or making connections, observe all local

gas and building codes (refer to the regulations in force in the country in which the
appliance is being installed). Use the proper thread-sealing compound when installing
gas pipes. DO NOT use Tefl on® tape as thread sealant.

4.9 Remove the oven’s back panel and install the 8” (203.2 mm) gas pipe (refer to

page 2) between the two ovens.

NOTE: Unless you are installing a triple-stacked oven, proceed to STEP 5, page 7.

4.10 If installing a triple-stacked oven, remove the gas pipe plug in the top of the

middle oven and repeat STEPS 1.1-2.6 (skip step 2.2), pages 3 and 4 for the top
oven.

4.11 Position the base ovens beneath the raised oven.

4.12 Lock the casters of the base oven.

4.13 Lower the raised oven onto the base ovens.

4.14 Remove the maneuvering casters from the back of the oven.

4.15 Immediately discard the maneuvering casters. These casters

are not designed to be used again.

4.16 Ensure that all the holes in the rear of the oven are plugged

with the provided bolts.

Step 4.14

4.17 Install the stacking brackets to the middle and top ovens. Both stacking brackets

MUST be attached to the ovens.

Step 4.9

Step 4.10

WARNING: When installing any gas pipes and/or making connections, observe
all local gas and building codes (refer to the regulations in force in the country in
which the appliance is being installed). Use the proper thread-sealing compound when
installing gas pipes. DO NOT use Tefl on

4.18 Remove the burner compartment cover(s) and install the 8” (203.2 mm) gas pipe

®

tape as thread sealant.

(refer to page 2) between the middle and top ovens.

Stacking Brackets

Step 4.17

Step 4.18

STEP 5: INSTALL THE COMPONENTS

5.1 Remove the lifting brackets from the oven(s).

5.2 Immediately discard the lifting brackets and lifting-bracket bolts.

5.3 Install the supplied screws (refer to page 2).

5.4 Replace the burner compartment cover(s).

5.5 Install the bottom covers on the oven(s). A left and right

Lower Cover

bottom cover is supplied. Each bottom cover is specifi c to
the left and right sides of the oven(s).

7

Step 5.1

Step 5.3

Upper Cover

5.6 Install the upper covers on the oven(s). A left and right

upper cover is supplied. Each top cover is specifi c to the
left and right sides of the oven(s).

Step 5.5-5.6

5.7 Install the conveyor belt assembly on the oven. The

conveyor belt assembly can only be installed from the right
side of the oven.

5.8 Maneuver the conveyor into position by lifting both ends

and moving it slightly back and forth until it catches in
place. Once the conveyor is in place, you should not be
able to move it unless you lift the ends.

5.9 Attach the conveyor drive chain.

Step 5.7

NOTE: Repeat STEPS 5.1-5.9 for the middle and top oven if double or triple-

stacking ovens.

5.10 Attach the crumb tray holders to each end of the conveyor(s).

5.11 Install both crumb trays by sliding them into place underneath the ends of the

conveyor(s).

Step 5.10

INSTALLATION

8 INSTALLATION

5.12 Install the conveyor drive chain guard. The chain guard fi ts in place over the

chain and the end of the belt.

5.13 Attach one leveler to each of the four legs.

5.14 Lower each leveler until the base rests on the fl oor. Equal

pressure should be on both the caster and the leg, which
helps prevent the casters from being damaged over time.

5.15 Ensure the casters are locked.

5.16 Attach the cooling duct(s) and secure it in place with the supplied thumb screw

(refer to page 2).

Chain Guard

Step 5.12

Step 5.13-5.14

STEP 6: INSTALL THE WINDOW (SELECT MODELS ONLY)

6.1 Remove the right hand window bracket.

6.2 Insert the left side of the window into the left hand bracket.

6.3 Insert the right side of the window into the previously removed right hand bracket.

6.4 Install the supplied screw (refer to page 2) in the top hole of the bracket and

securely tighten.

6.5 Install the supplied screw (refer to page 2) in the bottom hole of the bracket and

securely tighten.

6.6 Close the window. When closed, the window should appear as shown in STEP 6.5.

NOTE: Repeat STEP 6 for the middle and top ovens if double or triple-stacking ovens.

Step 5.16

Step 6.2-6.3

Step 6.4-6.5

Step 6.6

Start-up Overview

TurboChef includes an authorized start-up procedure with every oven purchase. This procedure consists of an authorized
local agent ensuring that all steps in this installation manual were completed properly, and that the oven is functioning
to factory specifi cations.

TurboChef will schedule this authorized start-up procedure through the equipment distributor. Please contact Turbo­Chef with any questions regarding the start-up and scheduling at 800.90

The purpose of the start-up is to ensure that the installation is complete and correct. The technician must complete the
Initial Start-up Checklist (located at the back of this manual) using the procedures and
guidelines (pages 10-13) and return it to TurboChef. The oven must meet all specifi cations and pass all tests outlined in
the Start-up Checklist for the oven to enter into the manufacturer’s warranty program.

If the oven fails to pass any of the following tests, all electrical and gas connections MUST be disconnected and the
technician MUST indicate that the oven is out of warranty and non-operational. The oven MUST remain disconnected
and will remain out of warranty until all failing items are corrected and TurboChef is notifi ed that the oven has passed
all tests.

TURBO ([phone]).

9

Maintenance Mode

To successfully complete the following procedures, main­tenance mode must be activated. Some ovens may already
have this mode activated; if so, leave maintenance mode
activated.

To activate maintenance mode,

1. Ensure the oven is in the oven off or cooling down
mode.

2. Press the up key until you enter the confi g menu.

3. Press the bottom-right soft key to enter test mode
(see below).

4. Input the password 2 4 3 3.

5. Press the down key to acess test page 2 (see below).

6. Press the middle-right soft key to activate
maintenance mode (see below).

NOTE: Once the start-up process is successfully
completed, repeat the above steps to deactivate
maintanence mode.

SETUP

CONFIG MENU

SMARTCARD

FAU LTS

TEST MODE

Required Equipment

-5mm nut driver

-8mm nut driver

-Digital manometer (P/N: HHC-3001)

-Gas connection kit
Single oven (P/N: HHC-6580)
Stacked oven (P/N: HHC-6579)

-Leak test materials

-Philips head screw driver

-Smoke tester

-Straight blade screw driver

Maintenance Mode, Step 3

BURNER CTRL

D EC27 45% 100% 23.9V 0.0V450F

1 2 _ H _ _ _ _ – – – – – _ _ _ O _ _ T B T B – F – – – –

R

Maintenance Mode, Step 5

TEST PAGE 1

TOP AIR

BOT AIR

INPUT SN

BURN-IN

ERASE/CLEAR

Maintenance Mode, Step 6

TEST PAGE 2

CLEAR FAULTS

208V

START-UP

MAINT ON

10

START-UP

Assembly

1. Ensure the legs are securely attached.

2. Ensure the leg bolts are tightened.

3. Ensure the window is correctly installed. Refer to
page 8 STEP 6.

4. Ensure the conveyor belt assembly is correctly
installed. Refer to page 7 STEPS 5.7-5.9.

5. Verify that the oven is cofi gured to drive the belt in
the correct direction (see below illustrations).

a. Open the right end bell.
b. Remove the front panel from the CMSC.
c. Ensure the conveyor drive is set to the correct
direction.
i. For left to right confi gurations (-1), ensure

the far right wire is inserted into DIN2 as

shown in fi gure Assembly, Step 5.c.i below.
ii. For right to left confi gurations (-2), ensure
the far right wire is inserted into DIN3 as

shown in fi gure Assembly, Step 5.c.ii below.

6. Verify the direction the belt travels matches fi gure

Assembly, Step 6 below. If not, the belt must be

reversed.

7. Verify the size of the gas supply line. The gas supply
line at the appliance must be at least 1 inch
(25.4 mm) diameter for a single oven and at least 2
inch (50.8 mm) diameter for a double or triple oven
(single or base oven) for Nat, I
category gas types. The gas supply line at the
appliance must be at least .75 inch (19.05 mm)

2H

, I2E, I

, and I2L

2E+

diameter for a single oven and at least 1 inch (50.8
mm) diameter for a double or triple oven (single or
base oven) for LP or I

category gas types.

3P

8. Verify the size of the shut-off valve used. A minimum
.75-inch (19.05 mm) ID full fl ow isvalve required
for a single oven. A minimum 1-inch (25.4 mm) ID
full fl ow valve required for a double or triple-stacked

oven.

9. Verify the size of the fl ex hose used.

- A minimum .75-inch (19.05 mm) fl ex hose is
required for single ovens.

- A minimum 1-inch (25.4 mm) fl ex hose is required
for stacked ovens.

10. Ensure a strain-relief cable is installed to a bottom

bolt hole as shown in fi gure Assembly, Step 10 below
and is correctly installed to the wall.

11. Ensure that all bolt holes in the rear of the oven are

plugged with the provided bolts, as shown below in

Assembly, Step 10.

12. For double or triple-stacked ovens, ensure that the

stacking brackets are correctly attached as shown in

Assembly, Step 11 below.

13. Ensure that each chain is set to the correct tension.

Grasp the chain as shown in Assembly, Step 12
below. The chain must have enough freedom to
move between 1/4 inch (6mm) and 3/8 inch (10mm)
to be at the correct tension. If the tension is too loose
or too tight, reset the tension.

Assembly, Step 5.b

OVA110VA024

Assembly, Step 5.c.ii

DIN1

DIN2

DIN3

RL1

Assembly, Step 5.c.i

RL2

Assembly, Step 6

OVA110VA024

DIN1

DIN2

DIN3

RL1

RL2

Assembly, Step 10

Assembly, Step 12

Assembly, Step 11

Assembly, Step 13

11

Connections

Leak-testing all connections is required.

NOTE: TurboChef suggests using a soap solution;

however, check with the local code authority to ensure
that no other test is required (refer to the regulations
in force in the country in which the appliance is being
installed). The prevailing authority is the local code (or
regualtions).

1. Soap-test all connections for gas leaks.
a. Turn on the gas supply.
b. Spray all gas connections with a soap solution.

-If growing soap bubbles are observed, a leak is
present. Immediately shut off the gas supply.

-If no growth occurs, the connections are intact.
Turn off the gas supply.

2. Verify the size of the breaker. For North America,
20 Amp independent circuit is required, for EU/Asia
a 16 Amp independent circuit is required.

3. Ensure there is an individual breaker per unit for
multiple oven locations.

4. Ensure the factory-supplied plug is used, or note any
differences on the Start-up Checklist.

5. Write the voltage readings at the incoming voltage
terminal block on the Start-up Checklist.

6. Verify the 24 VAC transformer confi guration: 208 or

240. The oven is shipped with the transformer’s
primary wiring disconnected. Determine the voltage
on site during the start-up process and connect the
transformer accordingly. See fi gure Connections,

-208 VAC installation: connect wire B (blue) to wire
C (blue). The fi gure below is confi gured for 208
VAC operation.

-240 VAC installation: connect wire A (red) to wire
C (blue).

NOTE: The oven will not operate until this task is
completed.

Step 6.

Gas

Activate maintenance mode (refer to page 9) if necessary.

An Electronic Manometer must be used to properly set
all pressures. If the minimum pressure is not set cor­rectly, the oven temperature will slowly rise in stand-by
mode and eventually cause cooking issues as well as trip
the high limit temperature switch. Electronic Manom­eters (HHC-3001) are available through TurboChef; call

800.90

TURBO ([phone]) for pricing and

1. Verify the type of gas being supplied to the oven —
natural, propane/L.P, I2H, I2E, I

, I2L, or I3P.

2E+

2. Verify the type of gas to which the oven was factory­ set to operate. Check the data plate on the rear of the
oven (this should match the type of gas being
supplied to the oven).

3. Verify the proper orifi ce is installed and it matches
the description of the data plate. The orifi ce (fi g.

Gas, Step 3) is located at the base of the fl ex
connector attached to the burner inlet. A blue orifi ce
is used for natural gas. A yellow orifi ce is used for
propane/L.P. gas.

4. Verify the incoming gas pressure (static). This is the
pressure sent to the oven from the existing piping
system when all of the equipment in the piping
system is off (pilot lights are acceptable). Take this
reading from the upper tap of the gas valve (fi g. Gas,
Steps 4-7). This tap will show the incoming pressure
before the internal regulator of the gas valve. This
(static) reading is to be taken with the oven off and
with all of the other appliances in this piping system
also off.

WARNING: The pressures must be no less than
6” W.C. (152.4 mm H2O, 14.94mb) and no more
than 14” W.C. (350.6 mm H2O, 34.87 mb).
Otherwise, severe damage to the equipment can
occur.

availability.

Red or White
Wire

A

Connections, Step 6

C

B

Gas, Step 3

Gas, Steps 4-7

Upper Tap

Lower Tap

8mm nut

5mm nut

START-UP

12

START-UP

5. Turn the oven on and select a cooking profi le.
During warmup (or while both fan speeds are set to
65%), verify the gas pressure at the main burner
during 100% fl ame. Take this reading from the
lower tap of the gas valve (fi g. Gas, Steps 4-7). This
tap shows the gas valve’s internal regulator settings.
The maximum operating pressure for natural gas
and propane is 3.5” W.C. (88.9 mmH

O, 8.71 mb),

2

unless operating I2L gas — see note below. If needed,
using an 8mm nut driver, adjust the 8mm nut (fi g.
Gas, Steps 4-7) until the manometer reads 3.5” W.C.
(88.9 mmH2O, 8.71 mb) unless operating I2L gas —
see note below. Turn the 8mm nut driver clockwise
to increase the pressure, or counterclockwise to
decrease the pressure.

NOTE: The oven operates at the same pressures for all

types of gas, except I

(4” W.C. [101.6 mmH2O,

2L

9.96 mb]).

NOTE: Pressures are factory set and require only minimal

adjustment. Verify oven operation on the display. Con­fi rm the oven is operating at 100% at the time of the test.

6. Verify the gas pressures at minimum fl ame. This
measurement is taken from the lower tap of the gas
valve while either the red or white wire is
disconnected (page 11, fi g. Gas, Steps 4-7). This tap
will show the gas valve’s internal minimum fl ame
regulator settings. The pressure for both natural gas
and propane is 0.10” W.C. (2.54 mmH

O, 0.249

2

mb). If needed, using a 5mm nut driver, adjust the
5mm nut (page 11, fi g. Gas, Steps 4-7) until the
electronic manometer reads 0.10” W.C. (2.54 mm
H

O, 0.249 mb). Reconnect the wire you

2

disconnected.

NOTE: To ensure the burner is operating at the mini-

mum fl ame, disconnect the red wire from the modulating
coil of the gas valve (page 11, fi g. Gas, Steps 4-7).

7. Verify the incoming gas pressure (operating). This
is the pressure sent to the oven from the existing
piping system when the oven is operating at 100%
fl ame. Take this reading from the upper tap of the
gas valve (page 11, fi g. Gas, Steps 4-7). This tap will
show the incoming pressure before the regulator
inside the gas valve. The pressures must be no less
than 6” W.C. (152.4 mm H
more than 14” W.C. (350.6 mm H

O, 14.94mb) and no

2

O, 34.87 mb).

2

CAUTION: A pressure of less than 6” W.C. (152.4
mm H2O, 14.94mb) can cause potential cook
problems.

WARNING: The pressures must be no more than
14” W.C. (350.6 mm H2O, 34.87 mb). Otherwise,
severe damage to the equipment can occur.

8. On the Start-Up Checklist, indicate if any
adjustments were made.

9. Verify proper fl ame rectifi cation.
a. Ensure the oven is in the off or cooling down
mode.
b. Remove the fl ame signal ground wire from the
ignition module.
c. Connect a DC multipurpose meter that is able
to read micro amps (uA) in series with the fl ame
signal ground wire.
i. Connect the red (+) meter lead to the free end

of the fl ame signal ground wire.
ii. Connect the black (-) meter lead to the quick
connect fl ame signal ground wire terminal on

the ignition module.
d. From the off or cooling down mode, select a
cooking profi le to operate the oven burner.
e. The reading must be above 1.5 DC uA and it

must be steady.

The oven control system uses basic fl ame rectifi cation
to verify if a fl ame is present. The micro amps must
be greater than 1.5 DC uA. If the reading is below

1.5 DC uA or is not steady, remove the burner
assembly and investigate the cause. Look for a loose
ignition/sensor wire, or defective sensor assembly.
Follow the troubleshooting steps outlined in the
service manual.

10. Confi rm all pressure taps have been properly closed
off by performing a soap solution test (see
Connections, pages 10-11). Look for any enlarging
bubbles on all the gas connections. Always adhere
to local gas codes and required methods of leakage
testing in the immediate location (refer to the
regulations in force in the country in which the
appliance is being installed). The prevailing authority
is the local code (or regulations).

11. On the Start-Up Checklist, indicate if the gas
connections passed the soap test.

Ventilation

Performing a ventilation test is required. TurboChef
suggests using a smoke test; however, check with the local
code authority to ensure that no other test is required (re­fer to the regulations in force in the country in which the
appliance is being installed). The prevailing authority is
the local code (or regulations). Smoke testers are available
through TurboChef. Call 800.90
([phone]) for pricing and availability.

1. Perform a smoke test.
a. Turn on the ventilation hood.
b. Turn the oven(s) on.
c. Ready the oven for the smoke test.
i. Select a cooking profi le.
ii. Press the temperature key.
iii. Press and hold the up arrow until the
display reads above 500°F (260°C).

TURBO

13

iv. Press the belt speed key to select the belt.
Multiple-belt ovens will have front and rear
options.
v. Press and hold the down arrow until the
display shows the lowest belt speed.
vi. Ensure that the oven has reached 500°F
(260°C).
d. Light and place the smoke tester on a non-
combustible plate.
e. Place the plate on the conveyor in the middle of
the oven.

2. Verify the ventilation hood passes the smoke test. If
80% of the smoke is captured by the ventilation
hood, the hood passed the test.

3. Note whether a power or gravity hood was used.
TurboChef discourages the use of a gravity hood, as
extra care must be taken when balancing the make­ up air re-entering the room.

4. Ensure that the proper amount of make-up air enters
the room. Is negative or positive pressure noticeable
in the room? Check to see if doors slam shut or are
hard to open (check the local code authority for
specifi c guidelines or refer to the regulations in force
in the country in which the appliance is being
installed).

5. On the Start-Up Checklist, indicate whether or not
the vent hood operates properly.

Start-up Checklist

1. Indicate whether or not the conveyor belt operates
properly.
a. Ensure the oven is in the off or cooling down
mode.
b. Select a cooking profi le.
c. Select a belt speed. The oven will warm to the
pre-set temperature.

d. From the cooking screen, press the belt speed
key.
e. Press the up or down arrow keys to adjust the
speed.
f. Ensure that the conveyor belt starts, operates
properly, and that the speed adjusts accordingly.

2. Indicate whether or not the combustion blower
modulates. The combustion blower motor is
controlled by a frequency drive similar to the blower
motors and the belt. As the gas valve modulates
according to temperature, the blower also modulates.
This operation is controlled through the speed

PROFILE 1

BELT R
5:00

BELT F
3:20

COOKING

TOP AIR 80 %

475F

BTM AIR 100 %

SETUP

SET

SMARTCARD

control and the I/O board. Confi rm that the fan
changes speed when the oven reaches set temperature
(low fl ame).

3. Indicate whether or not the convection blowers
change speed.
a. Ensure that the oven is in the off mode.
b. Press the up key to enter the confi g menu.
c. Press the bottom-right soft key to enter test
mode (see Start-Up Checklist, Step 3.c below).
d. Input the password 2 4 3 3.
e. Use the top-right and middle-right soft keys to
select the the top or bottom convection blower
(see Start-Up Checklist, Step 3.e below).
f. Use the up or down arrow keys to adjust the
speed.

4. A smart card is provided with each oven; either a
blank card for the purpose of backing up menu
settings as they are developed, or one that has been
programmed with the customer’s specifi c menu. If
programmed, the card will be labeled. If blank, the
card will not be labeled.

If the card has a label, load it to the oven (for more
information on loading menus, see the Owner’s or
Service Manual).

5. Under customer/manager instruction, perform a test
cook. Indicate whether or not the outcome was
satisfactory.

NOTE: Unless the customer requests that maintenance
mode remains activated, deactivate maintenance mode by
following the steps on page 9.

Customer Checklist

1. Verify that the customer/manager has the owner’s
manual on site. This manual is included in the oven’s
packaging.

2. Verify that the customer/manager is aware of the
oven’s basic operation. This information is located in
the owner’s manual.

3. Verify that the customer/manager is aware of the
cleaning procedures. This information is located in
the owner’s manual and on the supplied poster.

4. Verify that the customer/manager has had the
opportunity to ask questions. If necessary, call
the TurboChef Technical Service line for assistance
at 800.90

service.

CONFIG MENU

TEST MODE

TURBO ([phone]), and press 9 for

FAULT S

BURNER CTRL

TEST PAGE 1

D EC27 45% 100% 23.9V 0.0V450F

1 2 _ H _ _ _ _ – – – – – _ _ _ O _ _ T B T B – F – – – –

R

TOP AIR

BOT AIR

START-UP

Start-up Checklist, Step 1.d

Start-up Checklist, Step 3.c

Start-up Checklist, Step 3.e

START-UP14

Initial Start-Up Checklist

This form must be completed in its entirety and submitted to TurboChef to activate the warranty and ensure
proper operation. In the case of a multiple oven installation, a “Start-Up Checklist” form must be completed
for

each oven, noting its position in the stacked confi guration.

You may submit this form by either:

-Scanning/emailing to: [e-mail]

-Mailing to: TurboChef
Attn: Warranty Department
4240 International Parkway Suite #105
Carrollton, TX 75007

-Faxing to: 214-379-6085

Before attempting to install the oven, ensure all utilities are complete and ready for fi nal connection and
operation. If any of the requirements listed below are incomplete, notify the responsible party to remedy the
condition. The oven must be fully operational and tested before fi nalizing this document.

Requirements:

• Gas Volume: Maximum input per cavity 85k BTU
(25kW [Gross])

• Gas Pressure (Nat and LP): 6” W.C. (152.4 mmH
(14.94 mb) min, 14” (350.6 mm H2O, 34.87 mb) max

2

O)

• Gas Shut-O Valve Size: A minimum .75 inch (19.05
mm) I.D. full  ow valve is required for single ovens.
A minimum 1 inch (25.4 mm) I.D. full  ow valve is
required for double or triple ovens.

• Ventilation: Operable at the time of this Start-Up

NOTE:

It is the recipient’s responsibility to report to the freight company any concealed or non-concealed
damage. Check the oven, attachments, installation kit, and oven shipping container for damage. The freight
company must be notifi ed of any claims IMMEDIATELY.

NOTE: It is the technician’s responsibility to understand and have available for reference the instructions listed

in the Installation Manual, attached to this form. The manual contains crucial information regarding proper
set-up and operation.

Power Speci cations

Electrical Gas

-Volume: Maximum input per cavity
85k BTU (25kW [Gross])

-Min. Pressure (Nat, LP, I

, I2E, I

2H

, I2L, and I3P):

2E+

6” W.C. (152.4 mm H2O / 14.94 mb)

-Max. Pressure (Nat, LP, I2H, I2E, I

, I2L, and I3P):

2E+

14” W.C. (350.6 mm H2O / 34.87 mb)

-Burner Pressure (Nat, LP, I

, I2E, I

2H

, and I3P):

2E+

3.5” W.C. (88.9 mm H2O / 8.71 mb)

-Burner Pressure (I

):

2L

4.0” W.C. (101.6 mm H2O / 9.96 mb)

Phase

Voltage

Frequency

Current Draw

Supply

Breakers

Plug

North America EU/Asia

1 Phase 1 Phase

208/240 VAC 220-240 VAC

50/60 Hz 50/60 Hz

8 Amp 8 Amp

3 Wire
(L + L + G)

3 Wire
(L + L + G)

20 amp 16 amp

NEMA L620 IEC, 309 3 PIN

Initial Start-Up Checklist Form

Circle,  ll in, or mark the required information below.

Date of Installation:

Oven Position (for locations with multiple ovens):

Store / Location Name:

Site Address:

City: State: ZIP/Postal Code:

Contact Name (Manager on Site):

Installer Name(s):

Authorized Agency:

Assembly Checklist (page 10)

1. Attached legs?

2. Removed lifting hardware and casters?

3. If applicable, is the window assembly correctly installed?

4. Assembled and installed conveyor belt assembly?

5. Belt direction travels:

6. Conveyor belt con gured to travel in correct direction?

7. Size of gas supply line:

8. Size of shut-o valve used:

9. Size of  ex hose used:

10. Installed strain relief cable?

11. Holes in the rear of the oven plugged?

12. If applicable, are the stacking brackets correctly installed?

13. Is the chain set to the correct tension?

Connections Checklist (page 11)

1. Soap tested all connections for gas leaks?

2. Breaker size:

3. Individual breakers for each unit?

4. Factory-supplied electrical plug used?

5. Voltage readings at the terminal block:

L1-L2:

L1-Ground:

L2-Ground:

6. For which voltage is the 24 VAC transformer
connected / con gured?

Gas Checklist

1. Gas type supplied to oven:

2. Gas type listed on the oven’s data plate:

3. OEM gas ori ce used during conversion:
(If a conversion was necessary)

4. Incoming pressure before gas valve (static):
(Top pressure tap on gas valve)

(page 11)

Single Oven Start-Up? Multiple Oven Start-Up? How many?

Oven Serial Number:Oven Model Number:

Bottom Oven Middle Oven Upper Oven

Site Phone #:

Installer Phone #:

5. Gas pressure at 100%  ame:
(Bottom pressure tap on gas valve)

6. Gas pressure at minimum  ame:
(Bottom pressure tap on gas valve and
disconnect the red wire o solenoid of gas valve)

7. Incoming pressure (operating):
(Top pressure tap on gas valve)

8. Were adjustments made?

9. Check for proper  ame recti cation.
Micro Amp reading:

10. Allow oven to reach set temperature.
Is the gas valve modulating?

11. Soap tested  nal gas connections?

Ventilation Checklist (page 12)

1. Vent hood smoke test performed per Installation Manual?

2. Percentage of smoke removed?

3. Type of hood used:

4. Proper make-up air entering the room?

5. Vent hood operates properly?

Startup Checklist (page 13)

1. Conveyor belt operates properly?

2. Combustion blower modulates?

3. Convection blowers change speeds?
(On command in the test mode)

4. If provided, was a menu loaded to the oven?

5. Was a satisfactory test cook performed?

L to R

240 VAC

(red)

Y

Y

Y

Y

R to L

Y

Y

Y

Y

Y

Y

Y

Y

208 VAC

(blue)

N

N

N

N

N

N

N

N

N

N

N

N

Customer Checklist (page 13)

1. Customer/manager has owner’s manual on site?

Y

N N/A

2. Customer/manager is aware of basic operation?

3. Customer/manager is aware of cleaning procedures?

4. Customer/manager had opportunity to ask questions?

23

Power

Y

Y

Y

Y

Gravity

Y

Y

Y

Y

Y

Y

Y

Y

Y

Y

Y

N

N

N

N

%

N

N

N

N

N

N

N

N

N

N

N

Signing below indicates the oven operates properly and the installation was performed under the guidelines of the Installation
Manual supplied with this oven and available from TurboChef.

Technician / Installer Signature Date

Customer / Manager Signature Date

Top Copy: TurboChef --- Middle Copy: Customer --- Bottom Copy: Technician

A1

For service or information:

Within North America call

800.90TURBO

Outside North America call

+1 214.379.6000 or

Your Authorized Distributor

Accelerating the World of Cooking

Part Number: HHC-6651 / Rev. C / May 2008
Country Code: NA/EU

Corporate Headquarters

Six Concourse Parkway, Suite 1900
Atlanta, Georgia 30328

TM

+1 678.987.1700 PHONE
+1 678.987.1750 FAX

USA

Global Operations

4240 International Pkwy, Suite 105
Carrollton, Texas 75007
+1 214.379.6000 PHONE
+1 214.379.6073

Customer Service: 800.90TURBO
+1 214.379.6000
turbochef.com

USA

FAX