Turbo Chef Technologies Tornado 2, Tornado User Manual

TurboChef Technologies Inc.

Tornado and Tornado 2 (NGC) Ventless Submittal Information

1. Spec Sheets 1.1

2. UL Ventless Label 2.1

3. UL Listing 3.1

4. UL KNLZ Explained 4.1

5. Test Report 5.1

6. KNLZ Letter 6.1

7. Mechanical Code Sections 7.1

8. Emissions by Product 8.1

9. Fire and Smoke Statement 9.1

10. Heat Loading Calculations 10.1

11. Sampling of Letters from the Following States/Jurisdictions 11.1

California 11.1

North Carolina Department of Insurance 11.7

Wisconsin 11.9

Minnesota 11.11

Michigan 11.

of Saint Louis, MO 11.13

City

12

Miami County, OH 11.15

City of Los Angeles 11.17

12. Surface Temperatures 12.1

© 2008–2012 TurboChef Technologies, Inc. DOC-1122 / Rev F / Nov 2012

Proj ect _______________________________________________________

Item No. ______________________________________________________

Quan tit y _______________________________________________________________________

TORNADO

THE

TORNADO

PERFORMANCE

n

The Tornado® evenly and consistently
toasts, browns and crisps food up to 12X
faster than traditional cooking methods,
resulting in a high level of throughput
without compromising quality

VENTILATION

n

UL 710B (KNLZ) listed for ventless

operation.

n

EPA 202 test (8 hr):

- Product: Pepperoni Pizzas

- Results: 0.21 mg/m

- Ventless Requirement: <5.00 mg/m

n

Internal catalytic filtration to limit smoke,
grease, and odor emissions.

†

3

2

®

EXTERIOR CONSTRUCTION

n

430 stainless steel front, top, sides and back

n

4” (102 mm) adjustable legs

n

Cool to the touch pull down door with microwave seal

®

INTERIOR CONSTRUCTION

n

304 stainless steel interior

n

Fully insulated cook chamber

n

Removable / variable cooking surfaces

n

Exposed bottom browning element

STANDARD FEATURES

n

Integral recirculating catalytic converter for UL 710B (KNLZ) listed

ventless operation

n

Variable-speed High h recirculating impingement airow system

n

Variable cooking surfaces (racks, stones and platters)

n

Independently-controlled bottom browning element

n

Smart Voltage Sensor Technology* (U.S. only)

n

Smart menu system capable of storing up to 128 recipes

n

Built-in self-diagnostics for monitoring oven components and

performance

n

Stackable design (requires stacking kit)

n

Manual snooze mode

n

Includes plug and cord (6 ft. nominal)

n

Smart card compatible

n

Warranty – 1 year parts and labor

3

COMES WITH STANDARD ACCESSORIES

n

1 Aluminum Paddle (NGC-1478)

n

1 Bottle Oven Cleaner (103180)

n

1 Bottle Oven Guard (103181)

n

2 Trigger Sprayers (103182)

n

2 Non-stick Baskets (100011)

3

5

1. Blower Motor

2. Impingement Heater

3. Impinged Air

4. Bottom Browning Element

5. Microwave Bursts

6. Catalytic Converter

1

4

6

This product conforms to the ventilation recommendations set forth by NFPA96 using
EPA202 test method.

* 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 specications on the back of this sheet.

†

Ventless certication is for all food items except for foods classied as “fatty raw proteins.” Such foods include
bone-in, skin-on chicken, raw hamburger meat, raw bacon, raw sausage, steaks, etc. If cooking these types of
foods, consult local HVAC codes and authorities to ensure compliance with ventilation requirements.

Ultimate ventless allowance is dependent upon AHJ approval, as some jurisdictions may not recognize the
UL certification or application. If you have questions regarding ventless certifications or local codes please
email [e-mail]

TurboChef reserves the right to make substitutions of components or change specications without prior notice.

NGC-1299/Revision M/

October 2012

26” (660 mm)

Standard

25.7” (653 mm)

23”

(584 mm)

Max Circuit Requirement 20 amp

Plug IEC 309, 5-pin, 32 amp

Max Input 10500 watts

Microwave Input Power 3500 watts

NGCED (NGC-1180-1D)

Phase 3 Phase

Voltage 230 VAC

Frequency 50

Curr

ent 30 amp

Max Circuit Requirement 32 amp

Plug IEC 309, 4-pin, 32 amp

Max Input 10500 watts

Microwave Input Power 3500 watts

NGC

UK (NGC-1180-1K)

hase 1 Phase

P

Voltage 230 VAC

Frequency 50 Hz

Current 30 amp

Max Circuit Requirement 32 amp

Plug IEC 309, 3-pin, 32 amp

Max Input 6700 watts

Microwave Input Power 3500 watts

APAN

J

NGCJD - 50Hz/ 3 Phase (NGC-1180-1D-2005-1)

NGCJ

D - 60Hz/ 3 Phase (NGC-1180-1D-2005-2)

NGCJK - 50

NGC

Hz/ 1 Phase (NGC-1180-1K-2005-3)

Hz/ 1 Phase (NGC-1180-1K-2005-4)

JK - 60

P

hase 1 or 3 Phase

Voltage 200 VAC

Frequency 50 or 60

Curr

ent 30 amp

Max Circuit Requirement 30 amp

Plug P

Max Input 10500 or 6700 watts

Microwave Input Power 3500 watts

Hz

Hz

SE-marked

3-Phase

1-Phase

, 3 or 4-blade, 30 amp

SHIPPING INFORMATION

U.S.: All ovens shipped within the U.S. are packaged in a double-wall cor-

rugated box banded to a wooden skid.

tional: All International ovens shipped via Air or Less than Con-

Interna

tainer Loads are packaged in wooden crates.

Box size: 34” x 30” x 30” (864 mm x 762 mm x 762 mm)
Crate size: 37”x 33” x 34” (940 mm x 838 mm x 864 mm)
Item class: 85 NMFC #26770

pproximate boxed weight: 260 lb. (118 kg)

A
Approximate crated weight: 320 lb. (145 kg)

Minimum entry clearance required for box: 30.5” (775 mm)
Minimum entry clearance required for crate: 33.5” (851 mm)

*All AU-New Zealand ovens with clips allow for 5 pin plug.

TurboChef recommends installing a type D circuit breaker for all installations.

4240 International Pkwy, Suite 105 / Carrollton, Texas 75007 USA

US: 800.90TURBO (800.908.8726) / International: +1 214.379.6000

HS code 8419.81

TurboChef Global Operations

Fax: [phone] / turbochef.com

®

TORNADO

19”

(483 mm)

11.25” (286 mm)

DIMENSIONS

Single Units

Height 19” 483 mm

on legs 23” 584 mm

idth 26” 660 mm

W

Depth 25.7” 653 mm

with handle 28.2” 716 mm

Weight 190 lbs. 86 kg

Stacked Units

Height 38” 965 mm

Width 26” 660 mm

Depth 25.7” 653 mm

with handle 28.2” 716 mm

Weight 380 lbs

Cook Chamber

eight 8” 203 mm

H

W

idth 15.5” 394 mm

Depth 14.7” 373 mm

Volume 1.05 cu.ft. 29.9 liters

Wall Clearance

Top 4” 102 mm

Sides 2” 51 mm

(Stacking Kit Required)

. 172 kg

(Oven not intended for built-in installation)

ELECTRICAL SPECIFICATIONS

NORTH AMERICA

NGC (NGC-1180-1)

Phase 1 Phase

oltage 208/240 VAC

V

Frequency 60 Hz

Current 30 amp

Max Circuit Requirement 30 amp

Plug/Cord NEMA 6-30P; 1.5m,

Max I

nput 5990/6675 watts

Microwave Input Power 3500 watts

NGCBK (NGC-1180-1K-2020)

Phase 1 Phase

Voltage 220 VAC

Frequency 60

ent 30 amp

Curr

Max Circuit Requirement 30 amp

Plug IEC 309, 3-pin, 32 amp

Max Input 6700 watts

Microwave Input Power 3500 watts

EUROPE/ASIA-PACIFIC

NGCEW (NGC-1180-1W f
NGCEW (NGC-1180-1W-2024 for Australia/New Zealand)*
NGCKW (NGC-1180-1W-2004 for

Phase 3 P

Voltage 400 VAC

Frequency 50

ent 16 amp

Curr

or standard)

Hz

South Korea)**

hase

Hz or 60 Hz**

H07RN-F

Australia/New Zealand

Proj ect _______________________________________________________

Item No. ______________________________________________________

Q u a n t i t y _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _______________________________________

TORNADO 2

TM

TORNADO 2

PERFORMANCE

The Tornado 2TM oven evenly and
consistently toasts, browns, and crisps food
up to twelve times faster than traditional
cooking methods, resulting in a high level
of throughput without compromising
quality.

VENTILATION

n

UL 710B (KNLZ) listed for ventless

operation.†

n

EPA 202 test (8 hr):

- Product: Pepperoni Pizzas

- Results: 0.21 mg/m

- Ventless Requirement: <5.00 mg/m

n

Internal catalytic filtration to limit smoke,

grease, and odor emissions.

3

2

EXTERIOR CONSTRUCTION

n

Stainless steel exterior with powder-coated side panels

n

4” (102 mm) legs

n

Cool to the touch pull down door with microwave seal

TM

INTERIOR CONSTRUCTION

n

304 stainless steel interior

n

Fully insulated cook chamber

n

Removable / variable cooking surfaces

n

Exposed bottom browning element

STANDARD FEATURES

n

Integral recirculating catalytic converter for UL 710B (KNLZ) listed

ventless operation

n

Variable-speed High h recirculating impingement airflow system

n

Variable cooking surfaces (racks, stones, and platters)

n

Independently-controlled bottom browning element

n

Smart Voltage Sensor Technology* (U.S. only)

n

Smart menu system capable of storing up to 128 recipes

n

Built-in self-diagnostics for monitoring oven components

and performance

n

Stackable design (requires stacking kit)

n

Manual snooze mode

n

Includes plug and cord (6 ft. nominal)

n

Smart card compatible

n

Warranty – 1 year parts and labor

COMES WITH STANDARD ACCESSORIES

n

3

1 Aluminum Paddle (NGC-1478)

n

1 Bottle Oven Cleaner (103180)

n

1 Bottle Oven Guard (103181)

n

2 Trigger Sprayers (103182)

n

2 Non-stick Baskets (100011)

3

5

4

6

1. Blower Motor

2. Impingement Heater

3. Impinged Air

4. Bottom Browning Element

5. Microwave Bursts

6. Catalytic Converter

1

This product conforms to the ventilation recommendations set forth by NFPA96 using
EPA202 test method.

* 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specicationsonthebackofthissheet.

†

Ventlesscerticationisforallfooditemsexceptforfoodsclassiedas“fattyrawproteins.”Suchfoodsinclude

bone-in, skin-on chicken, raw hamburger meat, raw bacon, raw sausage, steaks, etc. If cooking these types of
foods, consult local HVAC codes and authorities to ensure compliance with ventilation requirements.

Ultimate ventless allowance is dependent upon AHJ approval, as some jurisdictions may not recognize the
UL certification or application. If you have questions regarding ventless certifications or local codes please
email [e-mail]

TurboChefreservestherighttomakesubstitutionsofcomponentsorchangespecicationswithoutpriornotice.

DOC-1134/Revision H/

October 2012

26” (660 mm)

TM

TORNADO 2

19”

(483 mm)

11.5”

(292 mm)

DIMENSIONS

Single Units

Height 19” 483 mm

on legs 23” 584 mm

Width 26” 660 mm

Depth 25.7” 653 mm

with handle 28.45” 723 mm

Weight 190 lb. 86 kg

Stacked Units

Height 38” 965 mm

Width 26” 660 mm

Depth 25.7” 653 mm

with handle 28.45” 723 mm

Cook Chamber

Height 8” 203 mm

Width 15.5” 394 mm

Depth 14.7” 373 mm

Volume 1.05 cu.ft. 29.9 liters

Wall Clearance

Top 4” 102 mm

Sides 2” 51 mm

(Stacking Kit Required)

(Oven not intended for built-in installation)

ELECTRICAL SPECIFICATIONS

NORTH AMERICA (NGC-1280-1)

Phase 1 Phase

Voltage 208/240 VAC

Frequency 60 Hz

Current 30 amps

Max Circuit Requirement 30 amps

Plug/Cord NEMA 6-30P; 1.5m, H07RN-F

Max Input 5,990 watts (208) / 6,675 watts (240)

Microwave Input Power 3,500 watts

NGCBK (NGC-1280-1K-2020)

Phase 1 Phase

Voltage 220 VAC

Frequency 60 Hz

Current 30 amps

Max Circuit Requirement 30 amps

Plug IEC 309, 3-pin, 32 amp

Max Input 6,700 watts

Microwave Input Power 3,500 watts

EUROPE/ASIA-PACIFIC

NGCEW (NGC-1280-1W for standard)
NGCEW (NGC-1280-1W-2024 for Australia/New Zealand)*
NGCKW (NGC-1280-1W-2004 for South Korea)**

Phase 3 Phase

Voltage 400 VAC

Frequency 50 Hz or 60 Hz**

Current 16 amps

MaxCircuitRequirement 20 amps

Standard

Australia/New Zealand

25.7” (653 mm)

23”

(584 mm)

Plug IEC 309, 5-pin, 32 amp

Max Input 10,500 watts

Microwave Input Power 3,500 watts

NGCED (NGC-1280-1D)

Phase 3 Phase

Voltage 230 VAC

Frequency 50 Hz

Current 30 amps

MaxCircuitRequirement 30 amps

Plug IEC 309, 4-pin, 32 amp

Max Input 10,500 watts

Microwave Input Power 3,500 watts

NGCUK (NGC-1280-1K)

Phase 1 Phase

Voltage 230 VAC

Frequency 50 Hz

Current 30 amps

Max Circuit Requirement 32 amps

Plug IEC 309, 3-pin, 32 amp

Max Input 6,700 watts

Microwave Input Power 3,500 watts

JAPAN

NGCJD - 50Hz/ 3 Phase (NGC-1280-1D-2005-1)

NGCJD - 60Hz/ 3 Phase (NGC-1280-1D-2005-2)

NGCJK - 50Hz/ 1 Phase (NGC-1280-1K-2005-3)

NGCJK - 60Hz/ 1 Phase (NGC-1280-1K-2005-4)

Phase 1 or 3 Phase

Voltage 200 VAC

Frequency 50 or 60 Hz

Current 30 amps

Max Circuit Requirement 30 amps

Plug PSE-marked, 3 or 4-blade, 30 amp

Max Input 6,700 or 10,500 watts

Microwave Input Power 3,500 watts

3-Phase

1-Phase

SHIPPING INFORMATION

U.S.: All ovens shipped within the U.S. are packaged in a double-wall
corrugated box banded to a wooden skid.
International: All International ovens shipped via Air or Less than Container
Loads are packaged in wooden crates.

Box size: 34” x 30” x 30” (864 mm x 762 mm x 762 mm)
Crate size: 37”x 33” x 34” (940 mm x 838 mm x 864 mm)
Item class: 85 NMFC #26770 HS code 8419.81

Approximate boxed weight: 260 lb. (118 kg)
Approximate crated weight: 320 lb. (145 kg)

Minimum entry clearance required for box: 30.5” (775 mm)
Minimum entry clearance required for crate: 33.5” (851 mm)

*All AU-New Zealand ovens with clips allow for 5 pin plug.

TurboChef recommends installing a type D circuit breaker for all installations.

4240 International Pkwy, Suite 105 / Carrollton, Texas 75007 USA

US: 800.90TURBO (800.908.8726) / International: +1 214.379.6000

TurboChef Global Operations

Fax: [phone] / turbochef.com

© 2009-2010 TurboChef Technologies, Inc.

Page 2.1

UL permits the reproduction of the material contained in the Online Certification Directory subject to the following conditions: 1. The Guide Information,

misleading manner, without any manipulation of the data (or drawings).

KNLZ.E151487

KNLZ.E151487

- Commercial Cooking Appliances with Integral Systems for Limiting the Emission of

...

8/26/2008

http://database.ul.com/cgi

-

bin/XYV/template/LISEXT/1FRAME/showpage.html?name=KNLZ.E151487

...

Page 3.1

Commercial Cooking Appliances with Integral Systems for Limiting the Emission of

Grease-laden Air

Page Bottom

Commercial Cooking Appliances with Integral Systems for Limiting the Emission of

Grease-laden Air

See General Information for Commercial Cooking Appliances with Integral Systems for Limiting the Emission of Grease-laden Air

TURBOCHEF TECHNOLOGIES INC E151487

SUITE 105

4240 INTERNATIONAL PKY

CARROLLTON, TX 75007 USA

Commercial microwave/convection ovens, Models C3/C, HHB, NGC, i5.

Last Updated on 2008-02-14

Questions? Notice of Disclaimer Page Top

Copyright © 2008 Underwriters Laboratories Inc.®

The appearance of a company's name or product in this database does not in itself assure that products so identified have been manufactured under
UL's Follow-Up Service. Only those products bearing the UL Mark should be considered to be Listed and covered under UL's Follow-Up Service. Always
look for the Mark on the product.

Designs and/or Listings (files) must be presented in their entirety and in a non-

2. The statement "Reprinted from the Online Certifications Directory with permission from Underwriters Laboratories Inc." must appear adjacent to the
extracted material. In addition, the reprinted material must include a copyright notice in the following format: "Copyright © 2008 Underwriters
Laboratories Inc.®"

laden

Commercial

The Listing Mark of Underwriters Laboratories Inc. on the product is the only method provided by UL to identify products manufactured under its Listing

KNLZ.GuideInfo

- Commercial Cooking Appliances with Integral Systems for Limiting the Emission of

...

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Commercial Cooking Appliances with Integral Systems for Limiting the Emission of

Grease-laden Air

View Listings Page Bottom

[Heaters and Heating Equipment] (Heaters, Cooking Appliances) Commercial

Cooking Appliances with Integral Systems for Limiting the Emission of Grease-

Air

See General Information for Heaters, Cooking Appliances

This category covers cooking equipment intended for commercial use, such as pressurized deep fat fryers and other appliances for use in commercial
kitchens, restaurants or other business establishments where food is prepared. Each appliance covered in this category is manufactured with an
integral system feature to limit the emission of grease-laden air from the cooking process to the room ambient.

These appliances have been evaluated for the limit of 5 mg/m3 for the emission of grease-laden air to the room ambient in accordance with the
recommendations of the National Fire Protection Association Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations,
NFPA 96, using the EPA-202 test method prescribed for cooking appliances provided with integral recirculating air systems.

These products are not intended for connection to a ducted exhaust system.

Appliances in this category are not provided with an integral fire extinguishing system. Authorities having jurisdiction should be consulted as to the
requirements for this equipment with respect to fire extinguishing systems, such as the need for field installed systems in accordance with NFPA 96.

For products with integral recirculating systems including fire extinguishing systems, refer to Commercial, with Integral Recirculating Systems (KNKG).

In cases where the nature or construction of equipment is such that special precautions beyond the requirements of the National Electrical Code must
be observed in installations or use, suitable warning or special instructions are marked on the equipment.

Appliances Listed in this category are suitable for wiring with either copper or aluminum power supply conductors unless marked "Use Copper Wire
Only For Power Supply Connections" .

Commercial cooking appliances of certain types are designed for permanent connections to water supply and sewer lines at the point of installation.
Authorities having jurisdiction should be consulted as to the requirements for this equipment with respect to sanitation and connection to water supply
and waste disposal lines.

Neither the toxicity of coatings nor the physiological effects on persons consuming food products prepared by use of these appliances has been
investigated.

For cooking oil filters that are not an integral part of another appliance, see Commercial Filters for Cooking Oil (KNRF

For additional information, see Electrical Equipment for Use in Ordinary Locations (AALZ) and Heating, Cooling, Ventilating and Cooking Equipment
(AAHC).

).

The basic standard used to investigate products in this category is ANSI/UL 197, "Commercial Electric Cooking Appliances".

Appliances Listed in this category with an integral cooking oil filter have been additionally investigated to the requirements in the standard "
Filters for Cooking Oil", ANSI/UL 1889.

and Follow-Up Service. The Listing Mark for these products includes the name and/or symbol of Underwriters Laboratories Inc. (as illustrated in the
Introduction of this Directory) together with the word "LISTED," a control number and one of the following product names as appropriate: "Commercial
Cooking Appliance," "Cooking Appliance," or other appropriate product identity specified in the individual Listing, along with the words "with integral
system for limiting the emission of grease-laden air. "

UL permits the reproduction of the material contained in the Online Certification Directory subject to the following conditions: 1. The Guide Information,

misleading manner, without any manipulation of the data (or drawings).

Last Updated on 1999-02-19

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Commercial Cooking Appliances with Integral Systems for Limiting the Emission of

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Page 4.2

Questions? Notice of Disclaimer Page Top

Copyright © 2008 Underwriters Laboratories Inc.®

The appearance of a company's name or product in this database does not in itself assure that products so identified have been manufactured under
UL's Follow-Up Service. Only those products bearing the UL Mark should be considered to be Listed and covered under UL's Follow-Up Service. Always
look for the Mark on the product.

Designs and/or Listings (files) must be presented in their entirety and in a non-

2. The statement "Reprinted from the Online Certifications Directory with permission from Underwriters Laboratories Inc." must appear adjacent to the
extracted material. In addition, the reprinted material must include a copyright notice in the following format: "Copyright © 2008 Underwriters
Laboratories Inc.®"

Page 5.1

Page 5.2

Page 6.1

April 10, 2007

Mr. James Pool
Turbochef Technologies Inc
Suite 105 4240 International Pky
Carrollton, TX 75007
United States

Our Reference: File E151487

Subject: INTEGRAL RECIRCIRCULATING SYSTEM

Dear Mr. Pool:

In reply to your e-mail message received today, I offer the following.

Products in the KNLZ category (as well as KNKG) are evaluated to UL710B. It used to be that UL197
and supplement SB in UL197 was the standard that they were evaluated to. Basically, UL197 and
Supplement SB became UL710B. There is no more Supplement SB in UL197 (9th Ed.).

Any information and documentation involving UL Mark services are provided on behalf of Underwriters
Laboratories Inc. (UL) or any authorized licensee of UL.

Very truly yours,

Fred Zaplatosch
Staff Engineer
3015CNBK
Tel: [phone]
Fax: [phone]
[e-mail]

EXHAUST SYSTEMS

Page 7.1

EXHAUST SYSTEMS

airfrom theexhaust outletdischarges away from such
locations.

506.4 Ductsserving TypeIIhoods. Single or combinedType

II exhaust systems for food-processing operations shall be

of

independent

all otherexhaust systems. Commercialkitchen
exhaust systems serving Type II hoods shall comply with Sec­tions 506.4.1 and 506.4.2.

506.4.1 TypeIIexhaust outlets. Exhaust outlets for ducts

serving Type II hoods shall complywith Sections401.4 and

401.4.2. Such outlets shall be protected against local
weather conditions and shall meet the provisions for exte­rior wall opening protectives in accordance with the

national Building Code.

506.4.2 Ducts. Ducts and plenums serving Type II hoods

of

shall be constructed

rigid metallic materials. Duct con-

struction, installation, bracing and supports shall comply

6.

with Chapter

Ducts subjectto positive pressure and ducts
conveying moisture-laden or waste-heat-Iaden air shall be
constructed, joined and sealed in an approved manner.

506.5 Exhaust equipment. Exhaust equipment, including

fans and grease reservoirs, shall comply with Sections 506.5.1
through 506.5.5 and shall be

of

an approved design or shall be

listed for the application.

506.5.1 }:xhaust fans. Exhaust fan housings servinga Type

as

I hood shall be constructed

required for grease ducts in

accordance with Section 506.3.1.1.

Exception: Fans listed and labeled in accordance with

UI-I762.

506.5.1.1

located outside

Fan

motor. Exhaust fan motors shall be

of

the exhaust airstream.

506.5.2 Exhaust fan discharge. Exhaustfans shall beposi-

tioned so that the discharge will not impinge on the roof,

of

other equipment or appliances or parts

the structure. A

vertical discharge fan shall be manufactured with an

of

approved drain outlet at the lowest point

of

permit drainage

grease to an approved grease reservoir.

the housing to

506.5.3 Exhaust fan mounting. An upblast fan shall be

hinged and supplied with a flexible weatherproof electrical
cable to permitinspection and cleaning. Theductwork shall
extend a minimum

of18inches (457 mm) above the roof

surface.

506.5.4 Clearances. Exhaust equipment serving a Type I

hood shall have a clearance to combustible construction
not less than18inches (457 mm).

Exception: Factory-builtexhaust equipment installed in

accordance with Section 304.1 and listed for a
clearance. '

506.5.5 Terminationlocation. Theoutlet

of

exhaustequip-

ment serving Type Ihoods shall be in accordance with Sec-

I tion 506.3.12.

Exception: The minimum horizontal distance between

vertical discharge fans and parapet-type building struc­tures shall be 2 feet (610 mm) provided that such struc-

507.1 General. Commercialkitchen exhaust hoods shall com-

ply with therequirements
orType II and shallbedesigned to capture and confinecooking
vapors and residues. Commercial kitchen exhaust hood sys­tems shall operate during the cooking operation.

Inter-

507.2 Where required. A Type I or Type II hood shall be

installed at or above all commercial cooking appliances in
accordance with Sections 507.2.1 and 507.2.2. Where any
cooking appliance under asinglehood requires aType Ihood, a
Type I hood shall be installed. Where a Type II hood is
required, a Type I or Type II hood shall be installed.

..

of

l,~sser

tures are not higher than the topofthe fan discharge
opening.

SECTION 507

COMMERCIAL KITCHEN HOODS

of

this section. Hoods shall be TypeI

Exceptions:

1.

Factory-built commercial exhaust hoods which are
tested in accordance with UL 710, listed, labeled and
installed in accordance with Section 304.1 shall not
be required to comply with Sections 507.4, 507.7,

507.11,507.12,507.13,507.14 and 507.15.

2.

Factory-built commercial cooking recirculating sys­tems which are tested in accordance with UL 710B,
listed, labeled and installed in accordance with Sec­tion 304.1 shall not be required to comply with Sec­tions 507.4,507.5,507.7,507.12,507.13,507.14and

507.15.

3.

Net exhaust volumes for hoods shall be permitted to
bereduced during no-load cooking conditions, where
engineered or listed multispeed or variable-speed
controls automatically operate the exhaust system to

of

maintain capture and removal

cooking effluents as

required by this section.

507.2.1 Type I hoods. TypeI hoods shall be installedwhere

cooking appliances produce grease or smoke, such as
occurs with griddles,fryers, broilers, ovens, ranges and wok
ranges.

507.2.1.1 Operation. Type I hood systems shall be

designed and installed to automatically activate the
exhaust fan whenever cooking operations occur. The
activation
lock with the cooking appliances, by means
sors or by means

of

the exhaust fan shall occurthrough an inter-

of

heat sen-

of

other approved methods.

507.2.2. TypeIIhoods. Type II hoods shall be installed

where cooking or dishwashing appliances produce heat,

of

steam, or products

or smoke, such

combustion and do notproduce grease

as

steamers, kettles, pasta cookers and

dishwashing machines.

Exceptions:

1.

Under-counter-type commercial dishwashing
machines.

2.

A Type II hoodis notrequired for dishwashers and
potwashers that are provided with heat and water

vapor exhaust systems that are supplied by the
appliance manufacturer and are installed in accor­dance with the manufacturer's instructions.

....3.A single light-duty electric convection, bread,

retherm or microwave oven. The additional heat
and moisture loads generated by such appliances

of

shall be accounted for in the design

the HVAC

system.

I

4. A Type II hood is not required for the following
electrically heated appliances: toasters, steam
tables, popcorn poppers, hot dog cookers, coffee
makers, rice cookers, egg cookers, holding/warm­ing ovens. The additional heat andmoisture loads
generated by such appliances shall be accounted
for in the design

of

the HVAC system.

507.2.3 Domestic cooking appliances used for commer­cial purposes.

Domestic cooking appliances utilized for

commercial purposes shall beprovided with Type I or Type

as

I

II hoods

required for thetypeofappliances and processes

in accordance with Sections 507.2, 507.2.1 and 507.2.2.

507.2.4 Extra-heavy-duty. Type I hoods for use over

extra-heavy-duty cooking appliances shall not cover other
appliances that require fire extinguishing equipment and
such hoods shalldischarge to anexhaust system that is inde-

of

pendent

other exhaust systems.

507.3 Fuel-burning appliances. Where vented fuel-burning

appliances are located in the same room or space as the hood,
provisions shall be madeto preventthe hoodsystemfrom inter-

of

fering with normal operation

507.4 Type I materials. Type I hoods shall be constructed

the appliance vents.

of
steelnotless than 0.043 inch (1.09 mm) (No.18MSG) in thick­ness, or stainless steel not less than 0.037 inch (0.94 mm) (No.
20 MSG) in thickness.

507.5 TypeIIhood materials. Type II hoods shall be con-

of

structed

steel not less than 0.030 inch (0.76 mm) (No. 22
Gage) in thickness,stainless steelnot less than0.024 inch (0.61
mm) (No. 24 Gage) in thickness, copper sheets weighing not
less than 24 ounces per square foot (7.3 kg/m

2

),

orofother

approved material and gage.

507.6 Supports. TypeI hoods shallbe secured inplace by non-

combustible supports. All Type I and Type II hood supports

of

shall be adequate for the applied load

the hood, the unsup­ported ductwork, the effluent loading, and the possible weight
of

personnel working in or on the hood.

507.7 Hood joints, seams

and

penetrations. Hood joints,

seams and penetrations shallcomply with Sections507.7.1 and

507.7.2.

507.7.1 Type I hoods. Externalhood joints, seams andpen-

etrations for Type I hoods shall be made with a continuous
external liquid-tight weld or braze to the lowest outermost
perimeter

of

the hood. Internal hoodjoints, seams, penetra-

tions, filter support frames, and other appendages attached

inside the hood shall not berequired to bewelded orbrazed
but shall be otherwise sealed to be grease tight.

Exceptions:

1.

Penetrations shall not be required to be welded or
brazed where sealed by devices that are listed for
the application.

2.

Internal welding or brazingofseams, joints, and

of

penetrations

the hood shall not be prohibited
provided that the jointis formed smooth orground
so as to not trap grease, and is readily cleanable.

507.7.2 TypeIIhoods. Joints, seams and penetrations for

Type II hoods shall be constructed as set forth in Chapter
shallbe sealed on the interiorofthe hood and shallprovide a
smooth surface that is readily cleanable and water tight.

507.8 Cleaning

to provide for thoroughcleaning

and

grease gutters. A hood shall bedesigned

of

theentire hood. Grease gut­ters shall drain to an approved collection receptaclethat is fab­ricated, designed and installed to allow access for cleaning.

507.9 Clearances for Type I hood. A Type I hood shall be

of

installed with a clearance to combustibles

not less than

inches (457 mm).

Exception: Clearance shall not be required from gypsum

wallboard attached to noncombustible structures provided
thata smooth, cleanable, nonabsorbent andnoncombustible
material is installedbetween the
board over an area extending not less than

h90d and thegypsum wall-

18

inches (457

mm) in all directions from the hood.

507.10 Hoods penetrating a ceiling. Type Ihoods orportions

thereofpenetrating a ceiling, wall or furred space shall comply

of

with all the requirements

Section 506.3.10.

507.11 Grease filters. Type I hoods shall be equipped with

listed grease filters designed for the specific purpose.
Grease-collecting equipment shall be provided with access for
cleaning. The lowest edge

of

a grease filter located above the
cooking surface shall be not less than the height specified in
Table 507.11.

TABLE

MINIMUM DISTANCE BETWEEN THE LOWEST EDGE OF A

GREASE FILTER

TYPEOFCOOKING

APPLIANCES

Without exposed flame 0.5
Exposed flame and burners
Exposed charcoal and charbroil type 3.5

For

SI:

1foot =304.8

AND

HEATING SURFACE

mm.

507.11.1 Criteria. Filters shall be

arrangement as will permit the required quantity

507.11

THE COOKING SURFACE OR THE

HEIGHTABOVE COOKING

SURFACE (feet)

2

of

such size, type and

of

air to
pass through such units at rates not exceeding those for
which the filter or unit was designed

or' approved. Filter

units shall be installed in frames or holders so as to be

of

readily removable without the use

separate tools, unless

6,

18

44

2006 INTERNATIONAL

MECHANICAL

CODE@

2006

INTERNATIONAL

MECHANICAL

CODE@

45

UL 710B (KNLZ)

Page 8.1

Emissions by Product

275

250

225

200

175

150

125

100

Product Cooked per 8 hour period

75

3

2.75

2.5

2.25

2

1.75

1.5

1.25

PM Emissions [ppm]

1

0.75

50

25

Pizza's Cooked
Emissions

0

C3/C HHB i5 NGC

TurboChef Model

0.5

0.25

0

Page 9.1

October 18, 2004
Mr. Mike Denny

Building Services,
224 West Knight St.
City of Sioux Falls,
South Dakota, 57102
Ph: 605-367-8252

Re: Fire and smoke containment
Dear Mr. Denny:
The TurboChef ovens have been extensively tested and conform to UL 923 and UL KNLZ

standards. The UL 923 standard is the electrical/product safety standard and the KNLZ is the low particulate matter
emissions standard to which we conform. While both standards address difference aspects of the oven, they both
have inherent overlap as it relates to grease/smoke/fire handling.

As it relates specifically to fire safety, UL 923 specifies:

Section 57 Cavity Fire Containment Test:

The performance of an appliance subjected to this test shall be considered
acceptable if all of the following conditions are met:

a) There is no emission of fire, flame, or molten metal outside the appliance nor glowing or ignition
of the cheesecloth, tissue paper, or wood surface;

b) The fuse rated 3 A does not open;
c) Following the test, the appliance complies with the requirements of Leakage Current, Section 33,

and Dielectric Voltage-Withstand Test, Section 39, as applicable to primary circuits; and
d) Following the test and following 10 c of operation (opening and closing the door), the
appliance complies with the requirements in 57.12. The radiation emission shall not xceed

5mW/cm2.

Test Method:

Section 57.2 requires that 4 potatoes each weighing between 150g and 200g be placed inside the
oven under test and cooked using full microwave power and hot air (if applicable) until the potatoes
catch fire. Note: The test must be repeated until it catches fire. During this test, pieces of tissue
paper and cheesecloth are placed above, below and around the product to ensure that the fire
and/or excessive heat generated is safely contained within the confines of the appliance.

As it relates to grease handling, UL KNLZ specifies:

UL KNLZ Guide Information Excerpt:

“These appliances have been evaluated for the limit of 5 mg/m
air to the room ambient in accordance with the recommendations of the National Fire Protection
Association Standard for Ventilation Control and Fire Protection of Commercial Cooking
Operations, NFPA 96, using the EPA-202 test method prescribed for cooking appliances provided
with integral recirculating air systems.”

3

for the emission of grease-laden

C:\Windows\Temp\Rar$DI00.000\Fire smoke and grease statement v2_11.doc

Test Method:

Page 9.2

The UL KNL

Z category requires that products must have less than 5.0 mg/m3 of particulate matter

emissions during 8 continuous hours of cooking a “worst case” food product as measured by EPA

202. Note: Our products were tested using full-fat pepperoni pizzas.

As it pertains specifically to smoke: Smoke typically consists of visible grease particulate that escapes from a product
during operation. Our ovens utilize a recirculating airpath that is catalytic scrubbed, thus the airborne grease is
combusted as it crosses our catalyst. Given this, under typical/normal operating conditions, our product does not emit
smoke.

If you have any issues or specific questions regarding the above, please contact me directly.

Best regards,

James K. Pool III

James K. Pool III
Vice President Engineering,
TurboChef Technologies, Inc.,
Ph: 214.379.6020
Email: [e-mail]

C:\Windows\Temp\Rar$DI00.000\Fire smoke and grease statement v2_11.doc

NGC Energy.xls

Do Not Change the following values

Power

Cooking

100

5000

$0.96

10.08

Snooze Idle

0

1100

$0.00

10.08

Idle

605

1400

$1.62

0

Total/Month

$81.72

$980.62

HVAC Requirements Per Operating Time -- Note: Approximations Only

80820000

4749300

85569300

1981

6.759028

Page 10.1

NGC Tornado (1 PHASE)

Changeable Parameters
Operating Time 12 Hours
Energy Costs $0.11 kWHr
Snooze Mode 0.00 Hours
Cook Cycles/Day 100 Cooks/Day

Typical Cook Time 60 Seconds

Time (min)

Warm up

Total/Day

Average Energy Cooking And Idle (J) Warmup Energy (J)

11/6/2008 Confidential James K. Pool

15 5277 $0.15 11.75

(Watts) Cost/Day Balance of Time (hrs)

$2.72 Yearly

Total

Energy (J)

Total average

Power (W)

Total Environmental

Load kBtu/hr

Average

Cooling

Requirement

(ton of AC)

0.563

ARNOLD SCHWARZENEGGER

Gover

nor

State of California—Health and Human Services Agency

Department of Health Services

SANDRA SHEWRY

D

irecto

r

July 23, 2004

Ruth Sender
OhCal Foods, Inc.
20501 Ventura Blvd., Suite 375
Woodland Hills, CA 91364

RE: Exemption from Mechanical Exhaust Ventilation for

TurboChef Model NGC Rapid Cook Oven
Dear Ms. Sender:
Thank you for your application of April 26, 2004, for a review of the TurboChef Model

NGC Rapid Cook Oven for exemption from the mechanical exhaust ventilation
requirements of Section 114140 of the California Uniform Retail Food Facilities Law
(CURFFL). Specifically, you have requested an exemption to allow unventilated NGC
Rapid Cook Ovens to be installed and operated at various Subway locations throughout
California.

You have provided documentation and I have verified that the TurboChef Model NGC
Rapid Cook Oven has been evaluated and listed by UL for conformance with ANSI/NSF
Standard 4.

Under the provisions of CURFFL Section 114140, the Department may exempt heating
and cooking equipment that does not produce toxic gases, grease, smoke, or heat
when properly installed and operated as recommended by the manufacturer. Based on
the information and documentation you have provided, the TurboChef Model NGC
Rapid Cook Oven is granted LIMITED exemption from mechanical exhaust ventilation
under the following conditions:

1. Unless approval is granted by the local enforcement agency, there shall be no
more than one unventilated oven in operation at each Subway location.

2. No other heating or cooking appliances subject to mechanical ventilation
requirements may be operated without mechanical ventilation in the food
facility, unless permission to operate more than one unventilated appliance is
granted by the local enforcement agency.

Food and Drug Branch, MS 7602, P.O. Box 997413, Sacramento, CA 95899-7413

Intern

e

t Address:

www.dhs.ca.gov/fdb

Page 11.1

3

Ms. Ruth Sender
J

uly

23,

2004

Page 2

3. The oven shall not be used for cooking

meats, poultry, fish, or other foods
that may produce grease laden vapors. Such use will require that mechanical
ventilation be installed over the unit.

4. The oven must be operated and installed in a well-ventilated area approved
for food preparation.

5. The oven must be installed, maintained, operated, and serviced according to
the specifications of the manufacturer and local codes.

6. This exemption shall not be deemed to supersede any local fire or building
code requirements.

This exemption shall be in effect until revoked. However, should any local enforcement
agent find that the operation of the TurboChef Model NGC Rapid Cook Oven without
mechanical ventilation creates a sanitation or safety problem, the local enforcement
agent may require the unit to be used only with mechanical ventilation. These problems
may include, but are not limited to, problems of installation, use, maintenance, cleaning
or other site specific considerations which exceed the above limitations or pose a
discernable health or safety hazard.

This letter may be used as evidence of the evaluation of the TurboChef Model NGC
Rapid Cook Oven. However, it is not to be construed as an endorsement of the subject
item and may not be used for advertising or promotional purposes.

If you have any questions you may call me at [phone].
Sincerely,

Susan Strong, REHS
Program Specialist, Retail Food Unit

Cc: Mike Boian, REHS

Northern California Technical Advisory Committee

Page 11.2

Ms. Ruth Sender
J

uly

23,

2004

Page 3

Virginia Lineberry, REHS
Bay Are

a Technical Advisory Committee

Donna Fenton, REHS
Central Valley Technical Advisory Committee

Nelson Kerr, REHS
Southern California Technical Advisory Committee

Gary Erbeck, REHS
CCDEH, Food Safety Policy Committee

Page 11.3

State of California—Health and Human Services Agency

601 N. 7

th

Street, MS-357, P.O. Box 942732, Sacramento, CA, 94234-7320

[phone]

Internet Address:

www.dhs.ca.gov

Page 11.4

DIANA M. BONT

Director

October 25, 2002

Peter J
TurboChef Technologies, Inc.
10500 Metric Drive, Suite 128
Dallas, Texas 75243

Dear Mr. Ashcraft:

RE: Exemption from External Mechanical Exhaust Ventilation

Thank you for your letter of October 7, 2002 requesting exemption from mechanical
exhaust ventilation requirements specified in Section 114140 of the California Uniform Retail
Food Facilities Law (CURFFL) for the Model C3/C Rapid Cook Oven.

Á, R.N

., Dr. P.H.

. Ashcraft

Depart

ment of Health Services

Food & Drug Branch

GRAY DAVIS

vernor

Go

Descriptive materials and cut sheets accompanying your application specify that this
oven is Sanitation Classified by NSF International for compliance with ANSI/NSF Standard 4
for commercial heating and cooking appliances.

Under the provisions of Section 114140, the Department may exempt heating and
cooking equipment that does not produce toxic gases, grease, smoke, or heat when properly
installed and operated as recommended by the manufacturer. Results of tests conducted by the
Pacific Gas & Electric, Food Service Technology Center, indicate that the oven produces no
significant emissions of smoke and grease-laden air while in use. Based on the information you
have provided and the certifications by recognized testing laboratories, the TurboChef
Technologies Model C3/C Rapid Cook Oven is granted LIMITED exemption from mechanical
ventilation requirements under the following conditions:

1. There may be up to two (2) unventilated Model C3/C ovens in Subway sandwich
stores in California.

2. The oven(s) must be installed, maintained, operated, and serviced according to the
specifications of the manufacturer and local codes.

3. Any modification, alteration, or removal of any component of the integral air
filtration system voids this limited exemption.

4. All air filtration components must be installed and operational at all times the
appliance is in use.

5. The oven must be installed in an approved food preparation area with sufficient room
ventilation to maintain acceptable working conditions.

about saving energy, visit the following web site:

Do your part to help California save energy. To lear

www.consumerenergycenter.org/flex/index.html

n more

Peter Ashcraft

Page 11.5

r 25, 2002

Octobe

This exemption shall be in effect until revoked. However, should any local enforcement
agent find that the operation of the TurboChef Technologies Model C3/C Rapid Cook Oven
without mechanical ventilation creates a sanitation or safety problem, the local enforcement
agent may require the unit to be used only with external mechanical ventilation. These problems
may include but are not limited to problems of installation, use, maintenance, cleaning or other
site specific considerations which exceed the above limitations or pose a discernable health or
safety problem.

This letter may be used as evidence of the evaluation of the TurboChef Model C3/C
Rapid Cook Oven. However, it is not to be construed as an endorsement of the subject
equipment and may not be used for advertising or promotional purposes.

If you have any questions you may call me at [phone].

Sincerely,

Jeffrey C. Lineberry, MPH
Chief, Retail Food Unit

Cc: Mike Boian, REHS

Northern California Technical Advisory Committee
Butte County Environmental Health
P.O. Box 5364
Chico, CA 95927

Leslie Gentry, REHS
Bay Area Technical Advisory Committee
Solano County Environmental Health
601 Texas Street
Fairfield, CA 94533

Donna Fenton
Central Valley Technical Advisory Committee
Environmental Health Services
2700 “M” Street, Suite 300
Bakersfield, CA 93301

Peter Ashcraft
October 25, 2002

Elizabeth Quaranta
Southern California Technical Advisory Committee

San Diego County Environmental Health
1255 Imperial Avenue
San Diego, CA 92101

Gary Erbeck, Food Policy Committee

California Conference of Directors of Environmental Health

San Diego County Environmental Health
1255 Imperial Avenue
San Diego, CA 92101

Page 11.6

Page 11.7

Page 11.8

SBD-5863 (R. 10/00)

Evaluation #

Safety & Buildings Division
201 Wes

t Washington Avenue
P.O. Box 2658
Madison, WI 53701-2658

Wisconsin

Building Products Evaluation

Material

Manufacturer

SCOPE OF EVALUATION

Section 507.2.2 of the 2003 and 2004 Supplement of the International Mechanical Code, IMC, regarding exhaust

system requirements where commercial cooking and dishwashing appliances produce grease, smoke, heat or steam have
been evaluated for compliance with certain requirements of the Wisconsin Commercial Building Code (WCBC),
Chapters Comm 61-65. Pursuant to s. Comm 61.61 the TurboChef Models Tornado (NGC), C3/C and High H (HHB)
microwave ovens are approved for use in the State of Wisconsin to satisfy the intent and the provisions of IMC 507.2.2 as
adopted by the Wisconsin Commercial Building Code.

This evaluation does not include the review for compliance to provisions of the current Wisconsin Commercial Building
Code other than those specifically referenced above.

The use of the TurboChef Models Tornado (NGC), C3/C and High H (HHB) microwave ovens are subject to the
description, limitations and conditions described in this evaluation.

DESCRIPTION AND USE

The current Wisconsin Commercial Building Code together with the 2000 edition of the International Mechanical
Code, IMC, does not specifically address, acknowledge or prohibit the utilization of recirculating hoods and vent less

steam removal systems in conjunction with commercial kitchen appliances and their operation where grease, smoke, heat
or steam is produced. The revision under the 2003 edition and 2004 Supplement of the IMC clarify the use of such
appliances.

Section 507.2.2 of the 2003 International Mechanical Code read as follows:

507.2.2 Type II hoods. Type II hoods shall be installed where cooking or dishwashing appliances produce

heat or steam and do not produce grease or smoke, such as steamers, kettles, pasta cookers and dishwashing

machines.

Microwave Oven

TurboChef Model NGC

TurboChef Technologies, Inc.

10500 Metric Dr., Suite 128

Dallas, TX 75243

200424-H Revision 2

Page 11.9

COMMERCE Product Evaluation No. 200424-H Revision 2

The evaluation number assigned to this approval is to accompany each plan submitted for projects that utilizes the
TurboChef Models: Tornado (NGC), C3/C and High H (HHB) ovens.

Deviations from this approval shall void the use of the approval.

Pursuant to s. Comm 61.61(7), the department may reexamine an approval and issue a revised approval at any time.

This approval will be valid through December 31, 2009, unless manufacturing modifications are made to the product or a
re-examination is deemed necessary by the department. The product approval is applicable to projects approved under the
current edition of the applicable codes. This approval may be

void for project approvals made under future applic

able

ed

itions. The Wisconsin Building Product Evaluation number must be provided when plans that include this

product are submitted for review.

DISCLAIMER

The department is in no way endorsing or advertising this product. This approval addresses only the specified applications for the
product and does not waive any code requirement not specified in this document.

Revision Date: March 22, 2006
Approval Date: September 30, 2004 By: __________________________________
Lee E. Finley, Jr.
Product & Material Review
Integrated Services Bureau

200424-H.doc

Page 11.10

Page 2

Excep

counter or that is enclosed on five sides in a counter, provided that such appliances do not increase the
ambient temperature more than 10º F at a distance greater than 5 feet away from such appliance during
operation.

LIMITATIONS OF APPROVAL

tion:

ingle light-duty electric convection, bread, retherm or microwave oven designed for installation on a

3. A s

Working Together to Promote Food Safety

Minnesota Department of Health • Environmental Healt

h

Serv

ices Sec. • P.O. Box 64975 • St. Paul, MN 55164-0975 • [phone]

Minnesota Department of Agriculture • Dairy and Food Inspection Div. • 90 W. Plato Blvd. • St. Paul, MN 55107-3219 • [phone]

An equal opportunity employer

DATE: June 11, 2004

TO: All Local Health Agencies

Minnesota Department of Health (MDH) EHS Sanitarians and Supervisors

Minnesota Department of Agriculture (MDA)

FROM: Colleen Paulus

Manager, MDH Environmental Health Services Section

Kevin Elfering
Director, MDA Meat, Food and Dairy Division

SUBJECT: Inter Agency Review Council Document 04-04V

TurboChef Tornado Oven Model NCG

Please distribute the attached information to sanitarians on your staff who work in the Food Program.

Attached please find IARC Guidance Document #04-04V regarding the new TurboChef Tornado
Microwave/Convection Oven Model NCG that is being proposed in Subway Sandwich Shops
throughout Minnesota. This document is very similar, but not exactly the same as IARC Document
#03-01 issued April 9, 2003, which addresses the TurboChef Rapid Cook Oven Model No. C3. The
emissions test for total particulate matter was much lower from the test conducted on the previous oven
(0.5mg/m

3

vs. 3.8 mg/m3). However, as you will note in the attached conditions for acceptance, unless

there is a sufficient amount of general ventilation existing in the space, additional cooling capacity may

be needed and verified by a certified testing and balancing contractor.

If you have any questions regarding the TurboChef Tornado Oven Model NCG use, you may
contact the Vent Committee Chair, Lorna Girard, at 651/296-1591 or at

[e-mail]

If you have any questions regarding the IARC, please contact Sue Hibberd at 651/215-0866 or at

[e-mail]

Page 11.11

S

TATE OFMICHIGAN

DEPARTMENT OF AGRICULTURE

L

ANSING

JENNIFER M. GRANHOLM

GOVERNOR

DAN WYANT

DIRECTOR

April 14, 2004

Mr. James Boyd, Plan Review Specialist
Kent County Health Department
Environmental Health Division
700 Fuller Avenue, N.E.
Grand Rapids, MI 49503

Re: Turbo-Chef Convection / Microwave Oven Models C3/C and NGC

Dear Mr. Boyd:

You requested an evaluation of the Turbo Chef oven model NGC, that is proposed to be
installed in Subway restaurants state-wide. MDA recommends that both model NGC and C3/C
may be installed and used without ventilation in any food establishment as they are UL197SB
listed. These ovens contain an internal filter and vent that has been shown, under proper test
conditions, to emit very little grease (pepperoni pizzas were used in testing).

Preparation in these ovens without additional ventilation should be limited to pizzas, sub
sandwiches, reheating of par-baked or cooked foods, other similar items and baking. Neither
MDA nor the manufacturer recommends cooking raw, fatty protein products (i.e. raw meat) in
these ovens.

Michigan's mechanical code rules (R 408.30935a) specifically exempt from ventilation "listed
factory-built commercial cooking recirculating systems which are tested in accordance with UL
197" and installed per listing and manufacturer's directions. However, a mechanical inspector
may require ventilation if the building has inadequate general ventilation.

If you have any questions please call me at [phone].

Sincerely,

Kevin Besey, Supervisor
Food Service Sanitation Section
Food and Dairy Division

cc: James Pool, Turbo Chef
Dave Adams, Assistant Chief, Mechanical Division, BCC, MDCIS
Michigan local Health Departments / MDA Regions

CONSTITUTION HALLy P.O. BOX 30017y LANSING, MICHIGAN 48909

www.michigan.gov

y

[phone]

Page 11.12

Page 11.13

Page 11.14

Page 11.15

Page 11.16

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James K Pool III

TurboChef Technologies

42 40 lnternational

Pa rkway

Carrollton, TX 75034

Telephone: [phone]

Models:

NGC+, NGO

PLEASE

The item

(LAPC)

Code

This letter
your

organization and shown as evidence

(*new

model

added),

REFER

TO THE APPLICATION NUMBER

processed

or

under the above file number

Los Angeles

and/or

the letterhead

copy may not be reproduced for

CONDITIONS OF APPROVAL:

ON ALL

Mechanical

ofapproval.

*NTC}NI O R VILLÀR¡.,ITÛSA

has been

Code

!,t.åYoR

CORRESPONDENCE,

tested, examined and

(LAMC)

is

and

hereby approved

use in labeling

File Number: M-100012
Effective Date:

04101 1201

Expiration Dafe: 04101

I

12012

Manufacturer: SAME

Item: WARMING OVEN

PHONE CALLS & SAMPLES

found to comply with

revoked

unless

or

advertising, but copies of this letter may be

applicable

for

cause.

Los

Angeles Plumbin¡

used within

Each item shall have

In order

Arrangement shall

notice

this

Jason T Tran
Mechanical

1. This

2.Installation of

product

shall

be used to warm

product

this

is not required

20ll Edition.

product

This

3.

manufacturer and LAMC, 2011

renew

to

be

will

Testing Laboratory, Test Engineer

shall be installed,

name

the

this approval,

made

be

or trademark

application

an

to remove any

shipped collect by the most

pre-cooked

hot

to have

operated,

maintained

and

Edition.

of nranufacturer

and reexamination

test samples remaining

convenient

and

carrier or

food items

an exhaust system

model

fee

in the

only. Any other

per

Sections 95.507.1.1

in

accordance

with

numbqr'"yherc it will

must be

submitted on or before

Laboratory. Samples remaining

disposed of in accordance with

Plumbing

Inspection Bureau

/ Mechanical Inspection

type of cooking shall not

95.507.1.2

and

printed

instructions

be visible for inspection,

expiration

the

after

from

21

days from

applicable regulation,

be allowed,

of LAMC,

the

date shown

the

above.
date of

z

a I

Couxw

Los Axorl¡s

oF

A{. Prhlio

\\

'

r ¡rrrr

,

JONATHAN

D¡rector

and

JONATHAN E. FREEDMAN

Chief Deputy Director

ANGELO BELLOMO,

Environmental

VERONICA

Act¡ng Director, Bureau of

PLAN CHECK PROGRAM

5050

Commerce

Baldwin Park, California

(626)

TEL

$¡$¡r¡v:äÍb I iOhèâlf h: Iãcôuntv :¡i:a¡v/éh/

FIELDING,

E.

Health Officer

Health

BAUCHMAN, R.E,H.S.

Dr¡ve

430-s560

.

HeAItlt

M.D.,

R.E.H.S., Director

District

91706

(626)

FAX

813-1444

May 3l,20ll

James

Senior Vice President, Engineering

K. Pool III

TurboChef Technologies,

4240 International Parkway,

Carrollton, Texas 75007

M.P,H.

Surveillance and

Inc.

Suite 1

Enforcement

1

0

PtâñorECr(mßER:

ItÉ-Paø

BOARD
Gloria Molina

First Distr¡ct

Mark R¡dley-Thomas

Second D¡str¡ct

Zev Yaroslavsky

Th¡rd Distr¡ct

Don Knabe

Fourth

M¡chaèl D. Antonovich

F¡fth Distr¡ct

'0t

OF SUPERVISORS

Distr¡ct

/

Ventilation Exemption

Application Type:

Effective Date:
Expiration Date:

Telephone:

Email:

RE: Exemption

Model Tornado

Dear

Mr. Pool:

The County
completed

(NGCD6)

114149.1(a)

You have

approval, and
Tornado

was 1.153 ffidfrì',

a

ovens for

provided

(NGC)

from mechanical

(NGC)

Los Angeles

of

review

of

exemption from

of

the California Retail Food

documentation

provided

also

oven. The

which is below

appliance.

Plan Check

No.

and Tornado 2

Department

TurboChef

the

the results

test results indicate

the limit

exhaust

ventilation for TurboChef Technologies,Inc.

(NGCD6)

of Public Health,

Technologies,

the mechanical

Code.

that

these ovens have

of the eight-hour

of 5 mg/ m'to

ME-2010-009
Equipment

specific

5t3r/2011

6t1t2016

(2r4)

379-6020

James. Pool

@Jurbochef.

ovens

Environmental Health, Plan

Inc. Model:

exhaust ventilation requirements

Tornado

Underwriter's Laboratory KNLZ

cooking emissions test

that

particulate

the

matter concentration

be considered a

com

(NGC)

and Tornado 2

conducted on the

grease

low

Check has

of Section

produced

emission

TurboChef

Page 11.19

May

3I,20lI

Page2

of3

Oven

Therefore,
required
contingencies are met:

additional mechanical

by the

L There

2.

3. The

4.

County of Los Angeles

shall

(NIGCD6)

No other

equipment

manufacturer's

Any

modification,

of the integral

and

this limited

operational

5. The Tornado

bread,
be cooked

6.

No items

unventilated

bakery

no

be

more

per

oven

producing

heat

must

air

ex

at aII ti

or Tomado

products,

in

the equipment

generate

that

Tornado

ventilation

than two

food

facility.

food

or

similar

unless

grease-laden

Tomado

or

in

the form

Department

unventilated

related

equipment requiring

t the addition

items

mechanical

vapors

2

oven.

of a Type I

of Public

model Tomado

maintained

used

for

only.

No raw

ventilation

l.l

a_!

i;)

shall

Type

or

Health,

provided

(NGC)

ventilation

of mechanicai

uipment, including

ANSI

ponents

be

certification

the cooking

animal

prepared

ventilation.

accordins to

must

be

or warming

protein

provided.

is

or

cooked in

II hood is not

the following

or Tornado 2

shall be

the

any component

of

the equipment

installed

and

of

products

the

pizza,

shall

7.

The

for food

8.

If

the ownership

then

9.

This

supersede

fire safetv.

Tornado

preparation.

the

new

exemption

any local

Tornado

or

changes

owner/

from

2

oven must

at

a

operator

mechanical

building

be operated

food

facility

will

be informed

exhaust ventilation

and ltre

code requirements

that is

of the

in

a well-ventilated

operating

the exempt

operating

shall not

pertaining

area approved

equipment,

conditions.

be deemed

to

electrical

to

and

TurboChef

Page 11.20

May

31,2071

Page

3 of3

This

exemption

revoked.

installation

at a specific location

are not limited to,

considerations

This

letter may

Tornado 2

of the

Oven

shall be in effect for

However,

of mechanical

problems

which

be used as

(NGCD6)

subject items

this exemption

exhaust ventilation

results in

a sanitation

of installation,

exceed

rapid

and may

the above limitations

evidence

cooking

not

be used for

period

a

shall not

of five

preclude

when operation

or safety

use, maintenance,

of the evaluation

ovens.

However, it is

advertising

years

from

the date of

this Department

of

violätion. These

cleaning

pose

or

a discernable health

from requiring

Tomado

the

problems

or other site

letter,

this

or Tornado 2

may include, but

or safety hazard.

of the TurboChef Model Tomado

not to

or

be construed as an

promotional

purposes.

or until

the

oven

specific

(NGC)

endorsement

or

Should
(626)

Chief

Plan

you

430-ss60.

EHS

Check

have

any

geonu,

Program

questions

R.E.H.S.

or need

additional

information, please

ise

Noborio,

Environmental

Plan

Check

Health

Program

contact

R.E.H.S.

Specialist

me at

IV

PLANcHEcxr,¡u

ru^,

14É'

240

-oof

TURBOCHE F T ECHN O LOGIES , INC.

Tornado 2 Oven Surface Temperatures

(271°C) for the duration of the test.

After 4-Hour Idle at 520°F/271°C (Values in °F/°C)

83/28 84/29 91/33 103/39 98/37 96/36 93/34

82/28 76/24 75/24 76/24 77/25 85/29 88/31

83/28 109/43 133/56 138/59 118/48 92/33 90/32

77/25 75/24 74/23 77/25 79/26 82/28 88/31

82/28 123/ 146/ 148/ 130/ 90/32 81/27

78/26 78/26 79/26 82/28 82/28 81/27 78/26

83/28 125/52 142/61 149/65 128/53 83/28 80/27

81/27 78/26 81/27 83/28 77/25 75/24 78/26

84/29 89/32 111/44 108/42 100/38 80/27 80/27

77/25 78/26 83/28 84/29 88/31 82/28 85/29

94/34 96/36 98/37 102/39 99/37 92/33 86/30

77/25 81/27 83/28 83/28 86/30 82/28 84/29

Page 12.1

TM

-

79/26 80/27 72/22 71/22 71/22 84/29 83/28

81/27 80/27 80/27 81/27 75/24 77/25 99/37

84/29 82/28 86/30 88/31 83/28 76/24 93/34

84/29 85/29 93/34 89/32 86/30 84/29 83/28

83/28 91/33 102/39 94/34 86/30 92/33 82/28

87/31 85/29 90/32 89/32 87/31 86/30 86/30

88/31 92/33 95/35 92/33 90/32 88/31 83/28

93/34 99/37 99/37 95/35

97/36 98/37 98/37 97/36

91/33 95/35 96/36 97/36

82/28 89/32 95/35 96/36

78/26 81/27 82/28 87/31

87/31 91/33 91/33 94/34

90/32

79/26 80/27 79/26

97/36

83/28 95/35 80/27

97/36

83/28 83/28 83/28

91/33

80/27 79/26 78/26

78/26

75/24 75/24 76/24

93/34

88/31 81/27 76/24

© 2012 TurboChef Technologies, Inc.

DOC-1374 / Rev B / November 2012

Page 1 of 2

After 4-Hour Idle and 2 Hours of Cooking at 520°F/271°C (Values in °F/°C)

90/32 90/32 97/36 114/46 106/41 107/42 106/41

100/38 93/34 92/33 97/36 100/38 102/39 101/38

91/33 114/46 135/57 142/61 132/56 110/43 103/39

103/39 95/35 93/34 102/39 106/41 102/39 99/37

91/33 130/54 154/68 163/73 148/64 118/48 100/38

109/43 106/41 105/41 113/45 110/43 93/34 94/34

89/32 124/51 154/68 162/72 144/62 112/44 102/39

123/51 113/45 109/43 119/48 102/39 88/31 99/37

90/32 94/34 118/48 114/46 122/50 112/44 97/36

92/33 131/55 120/49 110/43 111/44 107/42 102/39

99/37 106/41 111/44 118/48 126/52 111/44 98/37

87/31 101/38 110/43 103/39 101/38 100/38 102/39

Page 12.2

91/33 92/33 88/31 88/31 87/31 99/37 97/36

93/34 93/34 93/34 97/36 88/31 87/31 106/41

96/36 96/36 101/38 102/39 96/36 88/31 104/40

95/35 97/36 104/40 103/39 97/36 96/36 95/35

95/35 103/39 111/44 107/42 100/38 105/41 95/35

93/34 99/37 101/38 103/39 102/39 102/39 100/38

97/36 104/40 108/42 110/43 114/46 110/43 102/39

98/37 105/41 108/42 106/41

104/40 103/39 105/41 108/42

98/37 103/39 109/43 110/43

90/32 103/39 112/44 113/45

90/32 93/34 96/36 100/38

97/36 100/38 100/38 104/40

101/38

111/44 106/41 105/41

109/43

120/49 118/48 111/44

109/43

125/52 114/46 121/49

106/41

106/41 103/39 104/40

88/31

90/32 90/32 92/33

105/41

98/37 93/34 86/30

© 2012 TurboChef Technologies, Inc.

DOC-1374 / Rev B / November 2012

Page 2 of 2