Ventless Technology

TurboChef ® C3™, i-Series™, Tornado™, High h Batch™, and HhC 2020™ ovens are certified to operate ventless for all foods except "fatty raw proteins" (e.g., bone-in, skin-on chicken, raw hamburger, fat-laden steaks, etc.). This is because the ovens function as their own Type I hoods systems* due to our patented UL-recognized integral recirculating airpath system, which catalytically scrubs grease and VOCs from the air and converts them into CO2 and H2O.

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  1. Blower motors recycle air throughout the cook cavity.
  2. Simultaneously, the air is rapidly heated.
  3. An interior catalytic converter cleans the recirculated air each time it is re-heated.
  4. On some oven models, air is further cleaned by catalysts in the vent tube before being emitted into the environment.


With nearly 120,000 ovens installed worldwide, our ventless technology has been tested and proven.

How the Ovens are Tested

TurboChef ovens are evaluated according to UL. The evaluation entails placing the test oven in an environmental chamber built to capture all emissions escaping during idle, cooking, and door-open conditions. During the eight-hour test period, a typical worst-case food item is cooked continually, and 100% of condensable and noncondensable emissions from the product are collected and analyzed according to the EPA 202 Test Method.

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At the conclusion of the test, the total concentration of particulate matter (emissions) must be less than 5.0 mg/m³ for the oven to be certified for ventless operation. Cooking devices that measure above the 5.0 mg/m³ threshold are considered to produce grease and must be installed under Type I ventilation, according to International Mechanical Code.








* The HhC 2020 and HhC 2620 ovens may require installation of additional fire suppression equipment at the discretion of local authorities or jurisdictions. Ultimate ventless allowance is dependent upon AHJ approval, as some jurisdictions may not recognize the UL® certification or application.