Summary of the content on the page No. 1
High h Batch Service Manual
TM
Accelerating the World of Cooking
800.90TURBO
Part Number: HHB-8707/Revision A/June 2005
Summary of the content on the page No. 2
Summary of the content on the page No. 3
For further information call: Customer Service at . Sales & Marketing at . TM Accelerating the World of Cooking
Summary of the content on the page No. 4
The information contained in this manual is important for the proper installation, use, maintenance, and repair of this oven. Follow these procedures and instructions to ensure satisfactory baking results and years of trouble-free service. Errors – descriptive, typographic, or pictorial – are subject to correction. Specifications are subject to change without notice. PLEASE CAREFULLY READ THIS MANUAL AND RETAIN IT FOR FUTURE REFERENCE.
Summary of the content on the page No. 5
Table of Contents Safety Instructions Important Safety Information – Please Read First i General Safety Information i Reducing Fire Risk i Preventing Oven Damage ii Grounding Instructions ii Power Cord Replacement ii Theory of Operation, Specifications and Installation Theory of Operation 1 Certifications 1 Dimensions 1 Construction 2 Electrical Specifications 2 North America (except Canada)/South America 2 Canada 2 Europe/Asia/Pacific 2 United Kingdom/Ireland 2 Installation 2 Lifting and Placin
Summary of the content on the page No. 6
Programming Recipes 11 Adjusting the Cook Chamber Temperature 12 Modifying Recipes 12 Loading Menu from Smart Card 14 Saving Menu to Smart Card 14 Checking Recipe Counter 16 Diagnosing an Issue Fault Codes: Descriptions, Clearing Instructions, 17 and Troubleshooting F1: BLOWER (Blower Running Status Bad) 17 F2: LOW TEMP (Cook Temperature Low) 17 F6: EC TEMP (Electrical Compartment Temperature High) 20 F7: THERMO (Thermocouple Open) 20 F8: HEAT LOW (Heat Rise Low) 20 Status Indicators 23 Door 23
Summary of the content on the page No. 7
Rack Oscillator Motor 40 Thermocouple – Cook Chamber 42 Thermocouple – Electrical Compartment 42 Thermostat – Cooling Fan 43 Thermostat – Hi-Limit 44 Voltage Sensor 45 Troubleshooting 46 No Keypad Input 46 No Display – Screen is Blank 47 The Oven Door Serviceable Components 49 Door Gasket 50 Door Hinge 51 Door Switch 51 Troubleshooting 52 “Cook Door Open” Message when Door is Closed 52 The Impingement Circuit Serviceable Components 53 Blower Motor 53 Heater Element 54 Jetplates (Top and Bottom)
Summary of the content on the page No. 8
Summary of the content on the page No. 9
SAFETY INSTRUCTIONS i IMPORTANT SAFETY INFORMATION – PLEASE READ FIRST Improper installation, adjustment, alteration, service, or maintenance of this equipment can cause property damage, injury, or death. Thoroughly read the installation, operating, and maintenance instructions before installing or servicing this equipment. Strictly adhere to the following safety information to reduce the risk of: o Damage to the oven o Damage to property near the oven o Personal injury o Burns o Fire o Electric
Summary of the content on the page No. 10
ii SAFETY INSTRUCTIONS PREVENTING OVEN DAMAGE o When servicing this appliance, do not tear insulation to get to components. Rather, find the edge of the insulation and remove the tape that holds it in place. o Operate the oven only when food is in the Cook Chamber. o Clean the oven daily. o Clean the oven only with TurboChef Oven Cleaner. o x DO NOT clean with a water jet. o x DO NOT slam or mishandle the oven door. o x DO NOT frequently open and close the door to check the cook status of the fo
Summary of the content on the page No. 11
Theory of Operation, Specifications, and Installation
Summary of the content on the page No. 12
Summary of the content on the page No. 13
THEORY OF OPERATION, SPECIFICATIONS AND INSTALLATION 1 THEORY OF OPERATION DIMENSIONS ® The TurboChef High h Batch speed cook oven Single Units uses high heat transfer rates developed by force air Height 20.5′′ (521 mm) impingement to rapidly cook food. The High h Width 25.5′′ (648 mm) batch utilizes top and bottom Jetplates that have Depth 29′′ (737 mm) been optimized for specific food items. The plates with handle 31.5′′ (800 mm) can be easily removed and replaced to facilitate Weight 157 lbs.
Summary of the content on the page No. 14
2 THEORY OF OPERATION, SPECIFICATIONS AND INSTALLATION o CONSTRUCTION HHBED (P/N: HHB-8601-1D) Phase 3 Exterior Voltage 230 VAC o Stainless steel front, top, sides, and back Frequency 50/60 Hz o 4′′ (102 mm) matte black legs Current 18 amp o Cool-to-touch coated handle Cord HO7RN-F, 4 wire o Removable drain pan Plug IEC 309, 4-pin, 32 amp o Removable cook door for cleaning United Kingdom/Ireland Interior o HHBUK (P/N: HHB-8601-1K) o 304 stainless steel interior Phase 1 o Drain system helps preve
Summary of the content on the page No. 15
THEORY OF OPERATION, SPECIFICATIONS AND INSTALLATION 3 2. Lift from bottom of oven. 3. Place oven on surface at least 30′′ (762 mm) deep and capable of supporting 167 lbs (76 kg). Setup Once oven is properly positioned on the counter: 1. Remove packing material and/or foreign objects from within Cook Chamber. 2. Install Oven Rack by placing it over support pins. 3. Plug in oven to appropriate electrical outlet.
Summary of the content on the page No. 16
Summary of the content on the page No. 17
Operating the Oven
Summary of the content on the page No. 18
Summary of the content on the page No. 19
OPERATING THE OVEN 5 LEFT RIGHT LEFT 2 2 RIGHT 1 3 4 5 6 : High h Batch Keypad This section contains information on: 6. On/Offkey o Control Display and Key Identification Turns the oven on and off. o Powering up o Powering down OVEN STATES AND MENU ACCESS o Cooking Instructions (Reference Figure 3, page 6) o Cooking Options o Programming Recipes Oven State Descriptions o Using the Options Menu 1. Warm-up State during which the oven warms itself to the predetermined Cook Chamber temperatu
Summary of the content on the page No. 20
6 OPERATING THE OVEN NOTE: To expedite the cooling process, open the Menu Descriptions Oven Door. 1. Edit Menu Menu from which operator/technician can WARNING: The oven door is hot. modify Cook Chamber temperature, recipes, To prevent possible burns, ensure that the and recipe settings. door is not blocking a throughway or aisle when opened to expedite cooling process. 2. Options Menu Menu from which operator can enable/disable various operative functions. COOKING INSTRUCTIONS Recipes have dev
