Turbochef High h Conveyor 2620 Ventless High-Speed Oven

The Turbochef High h Conveyor 2620 is a high-speed conveyor oven designed to cook at throughput rates that would be difficult to achieve with conventional deck or impingement alternatives. Its headline capability is pizza — it can handle up to 100 twelve-inch pizzas per hour — but the conveyor format and rapid heat transfer make it applicable to a wider range of menu items, including toasted products, flatbreads, and heated snacks. Critically, it operates without the need for a ventilation canopy, which makes it viable in locations where ducted extraction is not possible or practical.

In a busy service environment, conveyor speed and heat consistency are what determine whether the oven keeps up with demand or becomes a bottleneck. The 2620 is built around high heat-transfer rates that reduce cook times significantly compared to traditional methods, meaning product moves through quickly without relying on operator intervention between each cycle. That predictability is useful when service is fast and staffing is stretched — the oven runs the same programme repeatedly without adjustment.

The ventless operation is the defining practical feature here. Without the requirement for a fixed extraction canopy, the 2620 can be installed in kiosks, food courts, dark kitchens, retail units, and other non-traditional settings where a conventional oven would require significant building work. This does not mean ventilation is irrelevant — any high-output cooking appliance will affect ambient air quality — but it removes the dependency on a purpose-built extraction system.

A few considerations are worth working through before specifying this oven. At 118kg, it is a substantial piece of equipment and will require appropriate support and careful positioning. Its footprint is significant, so available worktop or counter space should be assessed carefully. While it is rated for high-volume output, very high-footfall sites running multiple product types simultaneously may benefit from considering a twin-deck or multi-lane configuration.

The 2620 is well suited to operators running pizza, toasted, or baked products at meaningful volume — particularly where extraction infrastructure is absent or impractical. It is commonly used in quick-service restaurants, stadium and venue catering, food-to-go retail, and event catering operations. Sites with lower throughput requirements or full ventilation infrastructure may find a conventional conveyor or deck oven a more cost-effective fit.

If you are unsure whether the 2620 is the right specification for your site — or want to talk through how it would integrate into your current kitchen layout — we are happy to work through the detail with you before you commit.