Turbochef High h Conveyor 2620 - HCW-9500-501

Turbochef High h Conveyor 2620 - HCW-9500-501

The High h Conveyor 2620 offers high-heat transfer rates which allows it to cook up to 100 12-inch pizzas in an hour – and it’s ventless

• 26-inch cook chamber opening

• Independently-controlled top and bottom air impingement

• Variable-speed High h recirculating impingement airflow system

• Dual catalytic converters for ventless operation (must request when ordering)

• Optional split belt with individually-adjustable speed settings (split 50/50 and 70/30)

• Stackable design up to 3 high (requires stacking kits)

• Variable-speed blower motors

• Easy to clean mono-finger design

• Idle mode for energy conservation

• Built-in self diagnostics for monitoring oven components

• Left or right feed conveyor belt direction via software

• Includes plug and cord (6 ft. nominal)

• Includes two 6-inch conveyor extensions

• Warranty – one year parts and labor

• Smart voltage sensor technology (U.S. only)

The TurboChef High h Conveyor 2620 (HCW-9500-501) is a powerhouse for high-volume kitchens requiring speed and consistency. Here’s why it’s a top choice:

• High-Speed Performance: Cooks food up to 10 times faster than conventional ovens with conveyor speeds and variable heat zones.
• Wide Conveyor Belt: The 26-inch belt accommodates larger items, increasing throughput for busy food service operations.
• Ventless Operation: Eliminates the need for external ventilation, offering flexibility in placement and reducing overhead costs.
• Consistent Results: Independent top and bottom heat controls ensure uniform cooking for a wide variety of menu items.
• User-Friendly Design: Intuitive controls and programmable settings make operation simple, even during peak hours.
• Energy Efficient: Designed to minimize energy usage while maintaining top-notch performance.

Q: What is the TurboChef High h Conveyor 2620?
A: The TurboChef High h Conveyor 2620 (Model HCW-9500-501) is a ventless conveyor oven designed for high-speed cooking with consistent results.

Q: What makes it unique?
A: It combines high-heat impingement and a variable-speed conveyor to cook food evenly and up to 60% faster than traditional ovens.

Q: Does it require a ventilation hood?
A: No, it operates ventlessly, providing flexibility for installation in various settings.

Q: What are its key features?
A: Features include adjustable speed and temperature controls, a compact footprint, and the ability to stack for increased capacity.

Q: What types of food can it cook?
A: It’s perfect for pizzas, sandwiches, baked goods, and other menu items requiring consistent, high-speed cooking.

Q: Is it suitable for high-volume operations?
A: Yes, its fast throughput and customizable settings make it ideal for busy commercial kitchens and foodservice environments.

• Daily Cleaning: Remove and clean the conveyor belt, crumb trays, and impingement fingers using non-abrasive tools and mild detergents. Wipe down interior and exterior surfaces.
• Inspect Filters: Check and clean air intake filters weekly to maintain airflow and prevent overheating.
• Check Conveyor Alignment: Ensure the conveyor belt is properly aligned and tensioned to avoid operational issues.
• Avoid Grease Build-up: Regularly remove grease and debris from vents and internal components to ensure consistent performance.
• Monthly Maintenance: Clean impingement plates and inspect the conveyor motor and drive system for wear.
• Follow Service Alerts: Monitor the oven’s diagnostics and address any warnings promptly.
• Use Proper Cleaning Tools: Avoid abrasive cleaners or tools that can damage the oven’s surface and components.