TurboChef NGC User Manual

9
i-SERIES OVENS
The i-Series Ovens
How the i-Series Ovens Cook
1. Top impingement air
- Independent top and bottom variable speed
fans.
• Gives greater control over browning.
• Controls browning with air velocity, not just
time and temperature.
- Higher heat transfer rate
• All food has a cold barrier surrounding it
when it goes into an oven.
• Impingement breaks though the cold
barrier.
• Higher “h” (heat transfer rate), since the air
is blowing onto the surface of the food.
“Heat transfer rate” is the rate at which heat
is transferred from the air into a food
product.
2. Microwave
- Microwave is often misunderstood due to the
“all or nothing” way microwave energy is used
in standard microwaves.
-  e oven gives the user control over the
amount of microwave being used.  is
increases cooking times while still retaining
quality.
Changes to the i-Series from Legacy
Ovens
1. Independent top and bottom impingement air.
- Provides more fl exibility and control over
browning.
2. Can use metal pans.
-  e microwave source has been moved from
the bottom to the top of the cavity.
-  e i5 cavity is large enough to fi t a half-sheet
tray and up to a 6-inch deep full hotel pan.
-  e i3 cavity is large enough to fi t a half sheet
try and up to a 4-inch deep half hotel pan.
•  e oven can cook large batches for direct
placement into steam tables or hot holds.
•  e oven allows for more of a “cook on
demand” for catering and banquet.
Ventless Operation
1.  e i-Series is UL®-certifi ed for ventless
operation, meaning it does not require a hood or
fi re suppression to operate under a normal load.*
2. What makes ventless possible?
- A platinum-based catalyst scrubs the air of
Volatile Organic Compounds (VOCs), such as
grease and smoke, and converts them into
CO
2
and H
2
O.
3. What are the advantages of ventless operation?
- Decreased startup cost for operators.
- Ability to cook hot food where it was
previously impossible.
4. TurboChef ’s ventless certifi cation does not
include cooking “fatty raw proteins.”
- When cooking these types of products, too
much grease is produced.  e catalyst cannot
keep up and the oven will produce smoke.
 is type of cooking will harm the oven over
time.
- What are examples of “fatty raw proteins”?
• Rib-eye steak
• Bone-in, skin on chicken breast
NOTE: Beef tenderloin and boneless, skinless
chicken breast are not considered to be “fatty raw
proteins.”
*Ultimate ventless allowance is dependent upon lo-
cal authorities and jurisdictions; some of whom may
not recognize the UL
® certifi cation or application.
The i-Series Interface
1.  e oven can hold up to 200 menu items.
2.  e oven can have two operating temperatures.
- Allows for both a “bake” and “cook” program
on a single oven.
NOTE: Switching temperatures is recommended
at specifi c times of the day due to heat up and cool
down times.
3. All the relevant information for options and
customization can be accessed through the
INFO button. Screens requiring authorization
require a sing PIN (9-4-2-8).

TurboChef NGC Specifications

General

Brand	TurboChef
Model	NGC
Category	Oven
Language	English