Upgrade and Downsize at the Same Time.

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.*

Features

• 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

Ventless Technology

TurboChef 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.

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 over 150,000 ovens installed worldwide, our ventless technology has been tested and proven.