Stainless steel front, top, back, and powder-coated sides 4” (102 mm) matte black legs Ergonomic, cool to touch powder-coated door handle Interior Construction 304 stainless steel interior Watertight construction n Interchangeable jetplates for customized cooking results n n Standard Features Integral recirculating catalytic converter for UL® 710B (KNLZ) listed ventless operation n Variable-speed High h recirculating air impingement system n Oscillating rack for high heat transfer without spotting n Half-sheet pan/16-inch pizza capacity n Smart Voltage Sensor Technology* (N.A. only) n Stackable design (requires stacking kit) n Smart menu system capable of storing up to 72 recipes n Built-in self diagnostics for monitoring oven components and performance n Includes plug and cord (6 ft. nominal) n Smart card compatible n Warranty − 1 year parts and labor n Performance Heat transfer rates (h) are 3X-4X typical convection oven Heat transfer rates (h) are 2X typical conveyor oven The High h Batch 2 offers high quality, full baking capabilities up to 5X faster than traditional cooking equipment, achieving conveyor-type results in a compact size VENTILATION n UL 710B (KNLZ) listed for ventless operation.† n EPA 202 test (8 hr): - Product / Results - Fries, Chicken Breasts, Chicken Wings, and Ground Beef Patties / 0.10 mg/m3 - Pepperoni Pizzas / 0.40 mg/m3 - Ventless Requirement: <5.00 mg/m3 comes with standard Accessories 1 Aluminum Paddle (NGC-1478) 1 Bottle Oven Cleaner (103180) n 1 Bottle Oven Guard (103181) n 2 Trigger Sprayers (103182) n 1 14x16 Non-stick Screen (100018) n n Internal catalytic filtration to limit smoke, grease, and odor emissions. 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 specifications on the back of this sheet. entless certification is for all food items except for foods classified as “fatty raw proteins.” Such foods include V 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. 1. Blower Motor 2. Impinged Air 3. Oscillating Rack 4. Catalytic Converter 5. Impingement Heater Ultimate ventless allowance is dependent upon AHJ approval, as some jurisdictions may not recognize UL certification or application. If you have questions regarding ventless certifications or local codes please email [email protected] TurboChef reserves the right to make substitutions of components or change specifications without prior notice.

Single Units Height Current / Max Circuit Requirement 10 gauge, 3 wire, 5 ft., SOOW with handle Weight Stacked Units (Stacking Kit Required) 38.8” top unit with legs Width Current / Max Circuit Requirement with handle Cook Chamber Height Wall Clearance (Oven not intended for built-in installation) Current / Max Circuit Requirement Electrical Specifications UNITED STATES Voltage Frequency Current / Max Circuit Requirement Cord 10 gauge, 3 wire, 5 ft., SOOW 5000 watts SHIPPING INFORMATION Current / Max Circuit Requirement U.S.: All ovens shipped within the U.S. are packaged in a double-wall corrugated...