The Turbochef i3 Touch oven maximizes throughput and versatility with its large cavity size and ability to cook with metal pans.

The TurboChef i3 Touch is the most flexible rapid cook oven. It features independently controlled top and bottom impinged air. This allows you to accurately focus the heat to get the exact finish you require on the outside. This is combined with microwave energy to ensure the core reaches the correct temperature at the same time.

The i3 has the added benefit of size. The cook chamber is almost twice the size of the Sota oven. This allows you to cook a larger number of items at the same time increasing throughput.

The integrated catalytic converter scrubs smoke and odours from the cook chamber which makes the oven ventless. This allows it to be installed away from expensive extraction hoods.

Features of the TurboChef i3 Touch

• Next generation touchscreen smart menu system capable of storing unlimited recipes with icon images

• Each recipe can include additional information – add cheese, flip/turn, season etc.

• Menu updates via USB or manual input and Flash firmware updates via USB

• Integral recirculating catalytic converter for UL (KNLZ) listed ventless* operation

• Independently-controlled dual motors for vertically-recirculated air impingement

• Top-launched RF energy (microwave)

• Stirrer to help ensure even distribution of air and RF energy

• External air filtration

• Single or multiple-temperature interface

• Vent catalyst to further limit emissions

• Built-in self-diagnostics for monitoring oven components and performance

• Open Kitchen™ ready for WiFi Connectivity (requires additional modules & subscription service)

Technical Specs

Dimensions: 483 (w) x 792 (d) x 540 (h) mm

Weight: 111Kg

Construction: Stainless Steel interior/exterior

Power requirement: 400v/5ohz/3ph – 9.5kW (16amp/3ph) or optional single phase

*Ventless certification is for all food items except for foods classified as “fatty raw proteins.” Such foods include bone-in, skin-on chicken, raw hamburger meat, raw bacon, raw sausage, steaks, etc. If cooking these types of foods, consult local HVAC codes and authorities to ensure compliance with ventilation requirements.