The High h Conveyors offer high-heat transfer rates for accelerated cooking, a small enough footprint to fit virtually any application, and are UL-certified ventless.
Video – http://youtu.be/YsNdnvtnOKM
The TurboChef HhC 2620 offers full-size conveyor throughput in a space-saving 26-inch design, with up to 50% faster cooking than conventional conveyor ovens. The HhC 2620 cooks over 115 12-inch pizzas in an hour through a single cavity, and it can be double or even triple stacked for high volume applications. The HhC 2620 has eight programmable cooking profiles, and unlike the offerings of any other conveyor brand, it can be factory-configured for UL®-certified ventless operation.
The HhC 2620TM
Description List Price
Single Belt/Standard $9,595
Single Belt/Ventless $10,795
Split Belt*/Standard $10,795
Split Belt*/Ventless $12,250
*Split belt options: 50/50 or 70/30
- Small footprint with even more throughput than the HhC 2020
- Independently-controlled top and bottom air impingement
- Variable-speed High h recirculating impingement airflow system
- 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" conveyor extensions
- Warranty – one year parts and labor
- Smart voltage sensor technology (U.S. only)
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How it Works
Our unprecedented High-h air impingement and available catalyst technology heats food faster than any other conveyor on the market and allows the HhC 1618 oven to operate ventless*. The easy-to-use control system offers eight cooking profiles that precisely control temperature, belt speed, and independent top and bottom airflow.
- Blower Motor
- Air Impingement
- Catalytic Converters (optional)
- Conveyor Motor
*Ovens that are UL®-certified for ventless operation are available upon request only – please contact TurboChef for details.
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Specs & CAD Drawings
To download the High h Conveyor 2620™ specification sheet select from the options below:
High h Conveyor 2620:Choose Your Language EnglishSingle Units Height 17.0" 432 mm Width 48.3" 1227 mm Depth 41.7" 1059 mm Weight 260 lb. 118 kg Stacked Units (Stacking Kit Required) Height 30" 762 mm Width 48.3" 1227 mm Depth 35.7" 907 mm Weight 520 lb. 236 kg Cook Chamber Baking Area 3.6 ft² 0.33 m² Belt Length 48.3" 1227 mm Belt Width (Single) 26" 660 mm Belt Width (50/50 Split) 12.5" / 12.5" 318 mm / 318 mm Belt Width (70/30 Split) 17" / 8" 431 mm / 203 mm Max Operating Temp 550°F 288°C Bake Time Range 30 seconds to 15 minutes Wall Clearance Top 10" 254 mm Sides 0" 0 mm Back 0" 0 mm CAD Files (Click on the link to download the file.) PDF Plan View
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High h Conveyor 2020
More throughput. Less space.
The HhC 2020™ is capable of cooking sixty 12-inch pizzas in one hour, offering throughput exceeding 28-inch conveyors in a compact 20-inch design. Because of its patented technology, electric operation, and small footprint, the HhC 2020™ is the first of its kind to be UL®-certified for ventless operation*.
The HhC 2020TM
Description List Price
Single Belt/Standard $8,895
Single Belt/Ventless $9,995
Split Belt*/Standard $9,995
Split Belt*/Ventless $11,495
*Split belt options: 50/50 or 70/30
Features
- Small footprint with throughput exceeding 28-inch conveyors
- Independently-controlled top and bottom air impingement
- Variable-speed High h recirculating impingement airflow system
- 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.)
- Includes two 6" conveyor extensions
- Warranty – one year parts and labor
- Smart voltage sensor technology (U.S. only)
-
How it Works
Our unprecedented High-h air impingement and available catalyst technology heats food faster than any other conveyor on the market and allows the HhC 1618 oven to operate ventless*. The easy-to-use control system offers eight cooking profiles that precisely control temperature, belt speed, and independent top and bottom airflow.
- Blower Motor
- Air Impingement
- Catalytic Converters (optional)
- Conveyor Motor
*Ovens that are UL®-certified for ventless operation are available upon request only – please contact TurboChef for details.
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Cook Times
Cook Times
The High h Conveyor 2020™ can produce the highest quality foods faster than conventional ovens.
8" Pizza-Fresh Dough
3 minutes
8" Pizza-Parbaked, Refrigerated
2 minutes
Chicken Wings-8-count, Frozen
5 minutes
6" Sub Sandwich
55 seconds
French Fries
5 minutes
6 oz Salmon
4 minutes 30 secondsSpecs & CAD Drawings
To download the High h Conveyor 2020™ specification sheet select from the options below:
High h Conveyor 2020:Choose Your Language English Espanol Deutsch FrançaisSingle Units Height 17.0" 432 mm Width 48.3" 1227 mm Depth 35.7" 907 mm Weight 195 lbs. 88.5 kg Stacked Units (Stacking Kit Required)
Click here to download stacking specifications.Height 30" 762 mm Width 48.3" 1227 mm Depth 35.7" 907 mm Weight 390 lbs. 177 kg Cook Chamber Baking Area 2.8 ft² 0.26 m² Belt Length 48.3" 1717 mm Belt Width (Single) 20" 508 mm Belt Width (50/50 Split) 9.5" / 9.5" 241 mm / 241 mm Belt Width (70/30 Split) 15" / 4" 381 mm / 102 mm Belt Width (65/35 Split) 13" / 6.5" 330 mm / 165 mm Max Operating Temp 550°F 288°C Bake Time Range 30 seconds to 15 minutes Wall Clearance Top 10" 254 mm Sides 0" 0 mm Back 0" 0 mm CAD Files (Click on the link to download the file.) Revit DWG File PDF Plan View PDF Metric Plan View
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High h Conveyor 1618
Upgrade and Downsize at the Same Time.
The High h Conveyor 1618 offers high-heat transfer rates for accelerated cooking, a small enough footprint to fit virtually any application, and is UL-certified ventless.
The HhC 1618TM
Description List Price
36” Single Belt/Standard $7,695
36” Single Belt/Ventless $8,795
48” Single Belt/Standard $8,795
48” Single Belt/Ventless $9,100
Features
- Small footprint with a 16" cook chamber opening
- Independently-controlled top and bottom air impingement
- Variable-speed High h recirculating impingement airflow system
- 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.)
- Includes two 6" conveyor extensions
- 36" conveyor belt assembly
- Warranty – one year parts and labor
- Smart voltage sensor technology (U.S. only)
Optional Features
- 48" conveyor belt assembly
- 12" or 16" conveyor extensions
- Dual catalytic converters for ventless operation
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How it Works
Our unprecedented High-h air impingement and available catalyst technology heats food faster than any other conveyor on the market and allows the HhC 1618 oven to operate ventless*. The easy-to-use control system offers eight cooking profiles that precisely control temperature, belt speed, and independent top and bottom airflow.
- Blower Motor
- Air Impingement
- Catalytic Converters (optional)
- Conveyor Motor
*Ovens that are UL®-certified for ventless operation are available upon request only – please contact TurboChef for details.
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Specs & CAD Drawings
To download the High h Conveyor 2620™ specification sheet select from the options below:
| Single Units | ||
|---|---|---|
| Height | 17.0" | 432 mm |
| Width (36"/48") | 36"/48" | 914 mm/1219 mm |
| Depth | 31.7" | 805 mm |
| Weight (36"/48") | 195 lb./200 lb. | 88.5 kg/91 kg |
| Stacked Units (Stacking Kit Required) | ||
| Height | 30" | 762 mm |
| Width (36"/48") | 36"/48" | 914 mm/1219 mm |
| Depth | 31.7" | 805 mm |
| Weight | 390 lb./200 lb. | 177 kg/182 kg |
| Cook Chamber | ||
| Baking Area | 2 ft² | 0.15 m² |
| Belt Length (36"/48") | 36"/48" | 914 mm/1219 mm |
| Belt Width | 16" | 406 mm |
| Max Operating Temp | 600°F | 316°C |
| Bake Time Range | 30 seconds to 15 minutes | |
| Wall Clearance | ||
| Top | 10" | 254 mm |
| Sides | 0" | 0 mm |
| Back | 0" | 0 mm |
| CAD Files | ||
| Revit | ||
| PDF Plan View 36" | ||
| DWG File 36" | ||
| PDF Plan View 48" | ||
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QNC was founded in May, 1990 by Paul Artt (pictured right), President of QNC, for the purpose of acquiring the Quik n’ Crispy product line from Tidel Systems, Inc. (“Tidel”) and to manufacture and aggressively market the Quik n’ Crispy product line. Mr. Artt was formerly the Vice President of Food Equipment at Tidel. He had exclusive management responsibility for the Quik n’ Crispy product line from its market introduction up until the time of its sale to QNC.
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