The Turbochef i5 Touch oven maximizes throughput and versatility with its extra large cavity size and ability to cook with full size 1/1GN metal pans.

The TurboChef i5 Touch is the most flexible rapid cook oven. It features independently controlled top and bottom impinged air. This allows you to accurately focus the heat to get the exact finish you require on the outside. This is combined with microwave energy to ensure the core reaches the correct temperature at the same time.

The i5 has the added benefit of size. The cook chamber is large enough to accommodate a full size 1/1GN tray. The dual temperature mode allows you to split the settings allowing you to cook in a more conventional method, perfect for batch cooking full 1/1GN of products during pre-times.

The integrated catalytic converter scrubs smoke and odours from the cook chamber which makes the oven ventless. This allows it to be installed away from expensive extraction hoods.

Features of the TurboChef i5 Touch

• Next generation touchscreen smart menu system capable of storing unlimited recipes with icon images

• Each recipe can include additional information – add cheese, flip/turn, season etc.

• Menu updates via USB or manual input and Flash firmware updates via USB

• Integral recirculating catalytic converter for UL (KNLZ) listed ventless* operation

• Independently-controlled dual motors for vertically-recirculated air impingement

• Top-launched RF energy (microwave)

• Stirrer to help ensure even distribution of air and RF energy

• External air filtration

• Single or multiple-temperature interface

• Vent catalyst to further limit emissions

• Built-in self-diagnostics for monitoring oven components and performance

• Open Kitchen™ ready for WiFi Connectivity (requires additional modules & subscription service)

Technical Specs

Dimensions: 714 (w) x 790 (d) x 618 (h) mm

Weight: 125Kg

Construction: Stainless Steel interior/exterior

Power requirement: 400v/5ohz/3ph – 10.0kW (20amp/3ph) or optional single phase

*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.