Turbo Chef

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.

The TurboChef Bullet is a compact, high-speed oven that combines radiant heat, high-velocity air impingement and microwave energy to cook and reheat food in a fraction of the time a conventional oven requires. It is designed for front-of-house or counter environments where rapid throughput is essential and space is limited.

In busy service periods, the Bullet earns its place quickly. Cooking a filled sub sandwich in around 35 seconds or a cheese pizza in roughly a minute means the unit can turn around a continuous queue of orders without a significant backlog forming. Because all three heat sources work simultaneously, results are consistent — food is heated through rather than surface-warmed, which matters when quality is as important as speed. Recovery between consecutive loads is fast enough to keep pace with peak demand in most counter-service environments.

From an operational standpoint, the Bullet offers several practical advantages for the right kind of site:

• Dramatically reduced cook times compared to conventional or fan-assisted ovens
• Consistent results across a repeatable menu of sandwiches, pastries, paninis and small pizzas
• Compact footprint suitable for counter or servery placement
• No extraction canopy required in many installations — confirm with your fit-out contractor
• Simple controls that suit front-of-house staff without specialist training

The Bullet is a three-phase unit and requires hardwiring by a qualified electrician — it cannot be connected to a standard 13A socket. At 84kg it is a substantial piece of equipment for its size, so counter load-bearing capacity should be checked before installation. The cavity volume suits individual portions and smaller items; it is not intended for full gastronorm trays or high-volume batch cooking.

This oven is well suited to cafés, service station forecourts, sandwich shops, bakeries and similar fast-service operations where a defined, repeatable menu is served at pace. Sites with a broader or more variable menu, or those requiring larger batch capacity, may find a higher-output alternative worth considering.

If you are unsure whether the Bullet is the right fit for your service volumes or counter setup, we are happy to talk it through before you commit to a purchase.

The Turbochef Sota Touch is a countertop rapid cook oven designed for front-of-house and point-of-sale environments where speed, simplicity, and appearance all matter. It combines microwave energy with impingement air to cook and finish food significantly faster than a conventional oven, without requiring a ventilation canopy — making it a practical option for spaces where ducted extraction either isn't available or isn't practical to install.

In service, the Sota handles the kind of throughput typical of a busy café, convenience retail unit, or hospitality grab-and-go counter. Items such as toasted sandwiches, wraps, burritos, and individual pizzas cook quickly and consistently, which matters when there are queuing customers and a single operator managing the station. Recovery between cycles is fast enough that the oven keeps pace with demand during peak periods without creating a bottleneck.

From an operational standpoint, the Sota offers a number of practical advantages for front-of-house deployment:

• Ventless operation removes the need for extraction canopy installation
• Up to 256 programmable menu items simplify operation for less experienced staff
• Intuitive touchscreen interface reduces training time and order errors
• Compact footprint suits countertop placement in space-limited front-of-house areas
• Consistent cook results reduce reliance on operator skill at the point of service

Installation is straightforward relative to a ducted oven — the ventless design means no extraction work is required. The unit does require a suitable electrical supply, and at 77.1kg it is a substantial piece of equipment that will need two people to position safely. Counter load-bearing capacity is worth checking before installation. The stainless steel exterior is designed to present well in customer-facing environments and is practical to keep clean under daily service conditions.

The Sota is well suited to cafés, convenience food retailers, hotel lobbies, corporate catering points, and similar front-of-house settings where speed of service matters and a full back-of-house kitchen setup either isn't available or isn't appropriate. It is less suited to high-volume back-of-house production kitchens where a full-size rapid cook or combi oven would offer greater capacity and throughput. For sites with very high covers or continuous cook demand, a higher-capacity model in the range may be worth considering.

If you're weighing up whether the Sota fits your site layout, service style, or power supply, our team is happy to talk it through before you commit.

The TurboChef Bullet is a compact, countertop high-speed oven that combines radiant heat, high-velocity air impingement and microwave energy to cook food significantly faster than a conventional oven. It is designed specifically for food-to-go and quick-service environments where throughput and consistency matter and where customers are waiting at the counter.

In practice, the Bullet is capable of cooking a six-inch sub sandwich in around 35 seconds and an eight-inch cheese pizza in approximately one minute. That kind of speed makes a real difference during a lunchtime rush, allowing a single operator to serve a high volume of hot orders without a bottleneck building at the till. Because it uses a combination of cooking methods simultaneously, food emerges with a properly finished texture — not the softened result you often get from a standalone microwave.

From an operational standpoint, the Bullet offers several practical advantages for food-to-go businesses:

• Very fast cook times reduce customer waiting and support faster table or counter turnover
• Consistent results across cycles, reducing reliance on operator skill
• Ventless operation means no extraction canopy is required in most installations
• Compact footprint fits most counter environments without major reconfiguration
• Simple programmable controls allow staff to operate it with minimal training

The Bullet runs on a single phase 30A supply, which is important to confirm before installation. At 84kg it is substantial for a countertop unit, so the surface it sits on needs to be structurally sound and at a practical working height. Ventless operation removes the need for a dedicated extraction hood, which is a significant practical advantage in smaller or lower-spec sites, though adequate ambient ventilation in the room remains important.

The Bullet is well suited to cafés, sandwich shops, bakeries, service stations, and any food-to-go operation that needs rapid hot food output from a limited footprint. It is not intended to replace a full commercial oven for high-volume baking or cooking from raw. For sites with significantly higher throughput demands, a larger high-speed oven with greater cavity capacity may be worth considering.

If you are unsure whether the Bullet is the right fit for your service model or kitchen setup, we are happy to talk it through before you commit.

The Turbochef High h Conveyor 2020 is a high-speed conveyor oven designed for commercial foodservice environments where throughput and consistency matter. What sets it apart from most conveyor ovens is that it operates without requiring a ventilation canopy or external extraction — a meaningful practical advantage for many sites. It uses a combination of impingement airflow and high heat transfer to cook food rapidly and evenly as it passes through the conveyor belt.

In a busy service environment, the oven's ability to turn out significant volumes of cooked product continuously makes it well suited to any operation where a consistent, hands-off cooking process is preferred over batch cooking. The ventless design is not a compromise — it is a deliberate engineering approach that makes the unit genuinely usable in locations where traditional conveyor ovens simply cannot be installed, including front-of-house counters, compact kitchens, and sites with listed building restrictions on structural alterations.

From an operational standpoint, the benefits are straightforward:

• No extraction canopy required, reducing installation cost and complexity significantly
• Consistent cook results across high volumes without operator intervention
• Compact footprint relative to throughput capacity
• Stainless steel construction supports straightforward cleaning routines
• Suitable for pizza, flatbreads, sandwiches, and a wide range of heated food products

Before purchasing, it is worth confirming that your site's electrical supply is compatible, and that bench or counter space allows for the unit's depth and adequate clearance at both ends of the conveyor for loading and unloading during service. At just under 90kg, positioning and installation will require two people and some forward planning. The unit is not designed for light or occasional use — it is built for regular, high-frequency service.

The Conveyor 2020 is well suited to pizzerias, sandwich bars, quick-service restaurants, and stadium or event catering operations where speed and consistency are priorities and where a ventilated canopy is unavailable or impractical. For operations running even higher volumes across multiple dayparts, it is worth discussing whether a higher-capacity unit would be a better long-term fit.

If you are unsure whether this oven matches your service volume or installation situation, our team is happy to talk it through with you before you commit.

The TurboChef ECO-9500-13 is a countertop rapid cook oven designed for commercial environments where speed and consistency matter. It combines microwave energy, convection heat and impingement airflow to cook and finish food significantly faster than a conventional oven, whilst maintaining the texture and finish that customers expect. Running on a standard 13A plug, it requires no dedicated electrical supply, which is one of its most practical advantages for operators working within existing infrastructure.

In a busy service environment, the ECO-9500-13 performs reliably across a wide range of menu items — from toasted sandwiches and flatbreads to protein-based dishes and pastry products. The combination cooking method means food is heated evenly throughout rather than just on the surface, which reduces the risk of inconsistent results during peak periods. Its touchscreen interface allows cooking programmes to be saved and recalled easily, so different members of staff can operate it consistently without needing to adjust settings manually each time.

Key operational advantages include:

• Significantly reduced cook times compared to conventional or fan-assisted ovens
• Custom cooking profiles can be saved to support consistent results across menu items
• Standard 13A connection removes the need for electrical installation work
• Compact footprint works well on counters where space is limited
• Stackable design allows two units to be run side-by-side or stacked where throughput demands it

Because the unit runs from a 13A socket, there are no hard-wiring requirements, but it is worth confirming the available circuit load at your intended installation point, particularly if other high-draw equipment shares the same ring. The oven does not require external ventilation extraction in the same way a traditional oven would, though adequate ambient ventilation in the kitchen is still advisable. At 50kg, it is substantial for a countertop unit, so the surface it sits on should be assessed before installation.

The ECO-9500-13 is well suited to cafés, quick-service restaurants, hotel grab-and-go counters, bars, and smaller kitchens looking to extend their hot food offering without investing in a full oven suite. It handles moderate throughput confidently, but operators running very high volumes continuously across a full service may find a heavier-duty rapid cook solution more appropriate for their demands.

If you are unsure whether this model fits your menu, your service volume, or your existing kitchen setup, our team is happy to talk it through with you before you commit to anything.

The Turbochef High H 1618 is a high-speed conveyor oven designed for commercial operations where consistent, high-volume cooking output is a daily requirement. It uses a combination of impingement air and radiant heat to achieve cook times significantly shorter than those of a conventional deck or conveyor oven, without requiring the ventilation infrastructure that a standard commercial oven typically demands. The result is an oven that fits into a wider range of kitchen environments while still delivering serious throughput.

In practice, the HH1618 is capable of cooking up to 35 twelve-inch pizzas per hour, which makes it a practical choice for busy pizza restaurants, takeaways, and fast-casual venues where speed and consistency during service are critical. The conveyor format means product moves through the oven at a set belt speed, removing operator variability from the equation and helping maintain consistent results across a full service period without relying on individual cook judgement.

For operators choosing this oven, the practical advantages are worth understanding clearly:

• Consistent results across high volume without operator intervention at the oven
• Reduced cook times compared to traditional conveyor or deck ovens
• Stainless steel construction that holds up under daily commercial use
• Ventless-capable design opens up placement options in space-constrained kitchens
• Adjustable belt speed and temperature settings to accommodate different menu items

Before committing to installation, it is worth considering the footprint carefully. At just over 900mm wide, the HH1618 will suit a dedicated oven station rather than a compact prep area. At 91kg, it will require adequate bench or stand support, and access during delivery and positioning should be planned in advance. The oven operates up to 316°C, so placement relative to other equipment and any surrounding cabinetry should be reviewed with your fit-out team. Electrical requirements should be confirmed with your installer prior to ordering.

This oven is well suited to pizza-led operations, grab-and-go venues, and fast-casual kitchens where consistent throughput and speed of service are priorities. It is also used in stadium and events catering where predictable output matters more than flexibility of cook style. For very high-volume sites running continuous service, it is worth discussing whether a stacked or higher-capacity configuration would better match your expected demand.

If you are unsure whether the HH1618 is the right fit for your kitchen layout or service volume, we are happy to talk it through before you order.

The Turbochef FIRE is a high-speed countertop pizza oven designed for commercial operators who need to deliver consistently cooked pizza at pace. Running on a three-phase 440V supply, it uses a combination of impingement airflow and high heat to cook a 14" pizza in approximately 90 seconds — significantly faster than a conventional deck oven — without requiring the operator to turn or reposition the pizza during the cook cycle.

In a busy service environment, that cook time translates directly into throughput. A kitchen running back-to-back covers can keep up with demand without holding partially cooked product or managing oven queues. The consistent airflow pattern means each pizza receives even heat distribution across the base and topping, which reduces the variability that comes with hand-turning and operator judgement. The oven reaches temperatures of up to 450°C, and the ventless design means it does not require a traditional extraction canopy above the unit — a meaningful practical advantage in sites where adding ventilation infrastructure is difficult or cost-prohibitive.

From an operational standpoint, the key advantages are:

• Fast cook cycle that supports high-volume pizza service without queue build-up
• No turning required, reducing skill dependency and operator error
• Ventless operation removes the need for a dedicated extraction canopy
• Compact countertop footprint suitable for front-of-house or tight back-of-house layouts
• Digital controls that are straightforward for staff to use with minimal training

Installation requires a three-phase 440V supply, so confirming your electrical infrastructure before ordering is essential. The unit is countertop-mounted and, at 34kg, is manageable to position but should be placed on a surface rated for sustained high-temperature equipment. The ventless design broadens placement options, but ambient heat output should still be considered when locating the oven in confined spaces. It is not suitable for single-phase sites without electrical modification.

The FIRE is well suited to pizzerias, casual dining restaurants, food halls, and high-footfall street food operations where speed and consistency are priorities. It is particularly practical for sites that cannot accommodate a traditional stone deck oven due to ventilation or space constraints. For operations running very high volumes — multiple simultaneous pizzas across a long service — it is worth discussing whether a single unit will meet your throughput requirements or whether a stacked or dual-unit configuration would be more appropriate.

If you are weighing up whether the FIRE suits your service style and kitchen setup, our team is happy to talk through the detail with you before you commit.

The Turbochef Fire is a high-speed countertop pizza oven designed for commercial foodservice environments where speed and consistency matter. Running on a standard single-phase 230V supply, it uses a combination of impingement airflow and high-temperature cooking to produce finished pizzas in a fraction of the time a conventional deck oven would require. It's a compact, self-contained unit built primarily for operators who need serious output without committing to a large-footprint installation.

In a busy service environment, the oven's ability to reach and sustain temperatures up to 450°C means throughput stays consistent even under pressure. Because the cooking process uses precisely directed airflow rather than radiant heat alone, pizzas cook evenly across the base and topping without the operator needing to turn or reposition them mid-cook. That removes a common point of variability and helps maintain quality when the pass is busy and staff attention is stretched.

From an operational standpoint, the key practical advantages are:

• Ventless operation — no extraction canopy required, which simplifies installation considerably
• Consistent results without manual intervention during the cook cycle
• Digital controls that are straightforward to set and monitor
• Single-phase power means no three-phase supply is needed
• Compact footprint suitable for counter or pass installation

Because it runs on a standard single-phase supply and requires no external ventilation, the Fire is considerably easier to site than a traditional stone deck oven or a three-phase high-speed unit. That said, it is still a high-temperature appliance and surrounding clearances should be checked carefully before positioning. The 34kg weight makes it manageable for counter placement, but the surface beneath it must be rated for sustained heat exposure.

This oven suits cafés, pub kitchens, quick-service restaurants, and any operation where pizza forms part — but not necessarily the entirety — of the menu. It handles the volume requirements of a busy service without demanding a dedicated pizza kitchen setup. For sites running extremely high pizza volumes as a core proposition, it is worth discussing whether a dual-cavity or higher-throughput configuration would serve you better.

If you're unsure whether this oven fits your service model or want to talk through the installation requirements before committing, the team is happy to work through it with you.

The TurboChef ECO ST is a countertop rapid cook oven that uses a combination of high-speed air impingement and microwave energy to cook food significantly faster than a conventional oven, without the heat and recovery penalties that typically come with high-output equipment. The ventless design means it does not require a fixed extraction canopy, which sets it apart from most commercial cooking equipment and considerably widens where it can be deployed.

In a busy service environment the ECO ST earns its place through consistency and speed. It is well suited to high-turnover sites where ticket times matter — toasted sandwiches, paninis, jacket potatoes, pastries, and plated hot dishes can all be cooked or reheated rapidly and reliably across a full service period. Because the cooking chamber is sealed and the exhaust is filtered internally, it maintains performance without producing the ambient heat load that a conventional oven would introduce into a small or poorly ventilated space.

The practical advantages for operators tend to centre on flexibility and throughput:

• No extraction canopy required, reducing installation cost and complexity
• Fast cook times help maintain pace during peak service without compromising food quality
• Compact footprint makes it viable on a counter in front-of-house or kiosk settings
• Stainless steel construction supports straightforward daily cleaning routines
• Consistent results reduce reliance on individual staff skill or timing judgement

Because it is ventless, the ECO ST does not need to be positioned near a fixed extraction point, but it does require adequate clearance around the unit and a suitable electrical supply. It is worth confirming your supply capacity before installation. The unit is not intended for heavy continuous-load cooking across an entire menu — it performs best as a targeted rapid-cook solution for specific menu items or categories. For sites with substantially higher output demands, a larger cavity or multi-deck configuration may be more appropriate.

The ECO ST is a practical choice for cafés, sandwich bars, small hotel operations, stadium kiosks, convenience retail, and any site where speed and space efficiency are a priority but a permanent extraction installation is not practical or cost-effective. It is less suited to sites running a high volume of dense protein dishes that require longer, sustained cook cycles.

If you are unsure whether the ECO ST matches your menu, your service volumes, or your site's electrical setup, our team is happy to talk it through with you before you commit.

The Turbochef Double Batch is a dual-cavity, high-speed oven designed for commercial operations that need fast, consistent results without the infrastructure overhead of traditional extraction systems. Each cavity operates independently, using impingement air technology — circulating heated air at high velocity to achieve significantly reduced cook times compared with conventional convection ovens. The built-in catalytic converter handles the by-products of cooking, which is what allows the unit to operate without an external extraction canopy.

In a busy service environment, the two independent cavities allow operators to run different products simultaneously or maintain a continuous throughput of the same item. For a pizza concept, a snack counter, or a high-volume food-to-go operation, that independence matters — one cavity can be preloaded while the other is mid-cycle, which keeps service moving during peak periods. The oscillating rack system and variable speed blowers give a consistent cook across the product surface, which reduces the variation you tend to see in less controlled cooking environments.

From an operational standpoint, the key practical advantages are:

• Ventless operation — no extraction canopy or hood required
• Two independent cavities allowing simultaneous cooking of different products
• Rapid cook times that support high-throughput service models
• Consistent results from impingement air technology
• Stainless steel construction suited to demanding kitchen environments

Installation is more straightforward than most commercial oven formats precisely because there is no ventilation requirement, but the unit is a substantial piece of equipment at 119kg, so access and structural support at the point of placement should be considered before delivery. Confirm your electrical supply meets the unit's requirements before ordering.

The Double Batch is well suited to pizza concepts, food-to-go counters, stadiums, transport catering, and any site where speed of service is essential and extraction infrastructure is limited or unavailable. It is less suited to high-volume operations running continuous heavy loads where a larger or more industrial format may be a better long-term fit.

If you are unsure whether this unit is the right match for your service volume or site setup, our team is happy to talk it through before you commit.