TurboChef ECO
The ECO – Small but 100% TurboChef
The Eco oven is the most energy-efficient TurboChef oven and our smallest footprint – only 410mm wide, 560mm deep.
The TurboChef Eco only requires a standard 13amp power supply. This makes it ideal for installation into existing businesses as no specialist electrical connections are needed. Designed to rapidly heat and toast menu items, the Eco’s ideal habitat is front of house in cafes, coffee shops, convenience stores and concessions stands where quick heating and finishing of prepared products is required.
The Eco uses high speed impinged air and microwave to heat and toast products much faster than conventional methods like contact grills and convection ovens. The integral catalytic convertor scrubs away any smoke and odours making it ventless. This allows it to be installed away from conventional extraction systems, making it ideal for front of house, back counter operation.
13amp/single mag rapid cook ovens are not designed to cook dense or frozen products
Features of the TurboChef Eco
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Next generation touchscreen smart menu system capable of storing unlimited recipes
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Customisable menu settings via USB or manual entry and Flash firmware updates via USB
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Each recipe can include additional information – add cheese, flip/turn, season etc.
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Single motor vertically circulates air impingement
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Top-launched RF energy (microwave)
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Stirrer to help ensure even distribution of air and RF energy
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Integral recirculating catalytic converter for UL® (KNLZ) listed ventless* operation
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External air filtration
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Single or dual-temperature interface
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Self-diagnostics for monitoring oven components and performance
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Open Kitchen™ ready for WiFi Connectivity (requires additional modules & subscription service)
Technical Specs
Dimensions: 409 (w) x 559 (d) x 546 (h) mm
Weight: 50Kg
Construction: Stainless Steel interior/exterior
Power requirement: 230v/5ohz/1ph – 2.9kW (13amp)
*Ventless certification is for all food items except for foods classified 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.
