In high-volume foodservice operations, consistency, efficiency, and throughput are essential. From quick-service restaurants and pizza concepts to bakeries and convenience stores, operators need equipment that can keep up with demand while delivering reliable results. TurboChef’s HhC Conveyors combine high-speed impingement technology with continuous cooking to help kitchens maintain productivity during even the busiest service periods.
Continuous Cooking for High-Volume Operations
Unlike traditional batch ovens, TurboChef conveyor ovens allow food to move continuously through the cooking chamber, creating a steady flow of finished products without constant loading and unloading.
Using high-velocity impingement air, the HhC Conveyors transfer heat directly to food, accelerating the cooking process while promoting even browning and consistent results.
This makes conveyor technology particularly valuable for operations with high order volumes, where maintaining food quality and minimizing wait times are critical.
More Than Just Pizza
While conveyor ovens are traditionally associated with pizza production, the TurboChef HhC Series supports a much broader range of menu applications.
From toasted sandwiches and flatbreads to baked goods, appetizers, and other prepared foods, operators can use a single conveyor oven to accommodate multiple menu categories.
This flexibility allows restaurants to expand their offerings without introducing additional cooking equipment or significantly changing their kitchen workflow.
Split Belt Technology: Two Cooking Times, One Oven
One of the key advantages of select TurboChef HhC Conveyor models is the availability of split-belt configurations.
Available in 50/50, 70/30, or 65/35 configurations on applicable models, split belts allow operators to prepare different menu items simultaneously using independent belt speeds.
For example, a restaurant can prepare a flatbread requiring a shorter cook time on one side while cooking a thicker pizza requiring additional time on the other.
This flexibility helps kitchens accommodate diverse menus, reduce bottlenecks, and maintain continuous production throughout service.
Three Conveyor Sizes for Different Operations
The TurboChef HhC Conveyor Series offers multiple configurations to accommodate different production requirements and kitchen layouts.
HhC 1618 – 16″ × 18″ (40.6 × 45.7 cm)
A compact conveyor solution for operations looking to introduce continuous cooking without requiring a large kitchen footprint.
HhC 2020 – 20″ × 20″ (50.8 × 50.8 cm)
Designed for operations requiring additional cooking capacity and menu flexibility, with available split-belt configurations to accommodate different cooking times.
HhC 2620 – 26″ × 20″ (66 × 50.8 cm)
The largest of the three models, offering increased belt width for higher-volume production and available split-belt options for simultaneous cooking applications.
Ventless Technology for Greater Installation Flexibility
Traditional conveyor ovens often require dedicated ventilation systems, which can increase installation costs and limit equipment placement.
TurboChef’s HhC Conveyor Series incorporates catalytic filtration technology that allows qualifying applications to operate without a traditional ventilation hood.
This provides greater flexibility when designing kitchens, expanding existing operations, or introducing food programs in locations where conventional ventilation may be impractical.
Ventless operation is subject to applicable local codes and installation requirements.
Triple Your Output with Stackable Configurations
All TurboChef HhC Conveyor models are stackable up to three units high, allowing operators to triple their cooking capacity without increasing their floor space requirements. Each oven operates independently, providing the flexibility to prepare different menu items simultaneously using separate cooking temperatures and belt speeds. This configuration is ideal for high-volume operations looking to increase throughput, expand menu offerings, and maximize available kitchen space.
Consistency Across Every Location
For multi-unit restaurant groups, maintaining consistent food quality across locations can be just as important as cooking speed.
TurboChef conveyor ovens use programmable cooking parameters to help standardize preparation, reducing variability between operators and shifts.
With TurboChef Menu Builder, a cloud-based menu management platform included with compatible ovens, operators can create, edit, organize, and distribute cooking recipes across their equipment. This simplifies menu updates and supports greater consistency throughout an operation.
For businesses managing multiple locations, standardized cooking programs can help streamline training, simplify operations, and support consistent execution as the business grows.
Keep Production Moving with TurboChef
As foodservice operations continue to balance growing customer expectations with labor challenges and limited kitchen space, equipment that supports continuous production and consistent results becomes increasingly valuable.
From compact foodservice concepts to high-volume restaurant kitchens, the TurboChef HhC Conveyor Series offers a practical solution for preparing a wide variety of menu items with efficiency and precision.
With high-speed impingement technology, flexible conveyor configurations, ventless capabilities, and programmable controls, TurboChef helps operators keep production moving while maintaining the quality customers expect.
