Turbochef Double Batch Ventless High-Speed Oven
Product Description
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,...
Specifications
- Colour
- Silver
- Dimensions
- 589(H) x 704(W) x 726(D)mm
- Material
- Stainless Steel
- Temperature range
- 150-285
Downloads
Product Description
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.
Key Features
- Two independent cavities for simultaneous cooking of different products
- Impingement air circulated at high velocity for rapid heat transfer
- Variable speed blowers and oscillating racks for consistent cook results
- Catalytic converter enabling fully ventless operation without extraction canopy
- Stainless steel construction rated for continuous commercial kitchen use
Operational Benefits
- Reduces cook times significantly, supporting faster throughput during peak service
- Ventless design removes the need for costly extraction infrastructure installation
- Independent cavities allow uninterrupted service flow across different menu items
- Consistent impingement cooking reduces product variation across a busy shift
- Compact dual-cavity format delivers high output relative to its counter footprint
Specifications
- Colour
- Silver
- Dimensions
- 589(H) x 704(W) x 726(D)mm
- Material
- Stainless Steel
- Temperature range
- 150-285
- Warranty
- 1 Year Parts & Labour
- Weight
- 119kg
Downloads
Frequently Asked Questions
- Yes — the built-in catalytic converter processes cooking by-products internally, which means the oven is classified as ventless and does not require a traditional extraction hood. This makes it practical for sites where installing ducted ventilation is difficult or cost-prohibitive, such as kiosks, transport catering units, or retail food counters. You should still ensure the surrounding area has reasonable ambient ventilation, but a full canopy system is not a requirement.
- It performs well in fast-paced pizza and food-to-go environments, and the dual-cavity design supports a rolling service rhythm. That said, for very high-volume sites running continuous heavy throughput — large stadium concourses or central production kitchens, for example — it is worth discussing whether a higher-capacity format would serve better long-term. Our team can help assess that based on your expected covers and product mix.
- At 119kg, the unit is substantial — access routes, lift capacity if it is going above ground level, and the structural integrity of the surface it will sit on all need to be considered before delivery. You should also confirm your electrical supply specification matches the oven's requirements, as this is not a unit that can be run from a standard single-phase domestic-style socket. If you are unsure about any of these points, it is worth speaking to us or your installation contractor before placing the order.