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HomeMy WebLinkAboutDOC-1460C-Fire-Ventless-Submittal-Package TurboChef Technologies Inc. Fire Ventless Submittal Information Spec Sheet 1.1 UL Ventless Label 2.1 UL Listing 3.1 UL KNLZ Explained 5.1 Notice of Authorization to Apply to UL Mark 5.1 Emissions by Product 6.1 Energy Usage Estimate 7.1 Surface Temperatures 8.1 Ventless Installation Recommendations 9.1 LA County Ventless Authorization 10.1 ©2014-2018 TurboChef Technologies,Inc. DOC-1460/Rev C/Sept 2018 Project T TURB CHEF Item No. m RI Quantity THE F I reTM EXTERIOR CONSTRUCTION 1 ■ Powder coated(RAL-3020-Traffic Red),corrosion-resistant steel_ outer wrap and door • 430 stainless steel construction I r INTERIOR CONSTRUCTION I • 430 stainless steel interior ( ■ Double wall insulated cooling construction STANDARD FEATURES I • Fits up to a 14-inch thin or thick dough pizza • Integral catalytic converter for ventless operation r,.. ■ Removable bottom access panel for easy cleaning • Independent top and bottom electronic temperature control • Top and bottom convection motors • 6 preset timers PERFORMANCE • Includes plug and cord (6 ft.nominal) The TurboChef Fire provides the artisan- • Warranty—1 year parts and labor hearth style pizza experience anywhere. Cooking at 842°F/450°C,the Fire can cook 14-inch fresh dough pizzas in as COMES WITH STANDARD ACCESSORIES little as 90 seconds.The oven has a small • 1 Stainless Steel Paddle footprint and is ventless,so it can be placed • 2 14-inch Aluminum Pizza Screens virtually anywhere without type I or type II ventilation. COLOR OPTIONS(call for availability) • Standard Color:Traffic Red (RAL-3020) VENTILATION • Yellow Green(RAL-6018) • UL(KNLZ) listed for ventless • Pure White(RAL-9010) operation.' • Jet Black(RAL-9005) • EPA 202 test(8 hr): • Blue(RAL-Custom TurboChef Blue) - Product:Pepperoni Pizzas - Results:0.48 mg/m3 Ventless Requirement: <5.00 mg/m3 /• Internal catalytic filtration to limit smoke, 0 grease,and odor emissions. c ® ` us "" nN ( E ANSIINSF#4 r000uorrednce 81 Y5 Production monitored Safety tooted I f 0 , , I This product conforms to the ventilation recommendations set forth by NFPA96 using EPA202 test method. i I r`OLL 1 t Ventless certification is for all food items except for foods classified as"fatty raw proteins."Such foods include i j r •}�� i \ + bone-in,skin-on chicken,raw hamburger meat,raw bacon,raw sausage,steaks,etc.If cooking these types of f ' : ; ' : : : foods,consult local HVAC codes and authorities to ensure compliance with ventilation requirements. 1 '-� F3salikt '-_' I Ultimate ventless allowance is dependent upon AHJ approval,as some jurisdictions may not recognize the ••—.•— � I UL certification or application.If you have questions regarding ventless certifications or local codes please I email ventless.help@turbochef.com u u TurboChef reserves the right to make substitutions of components or change specifications without prior notice. 1.Convection Fans 2. Heaters 3.Convection Airflow 4.Catalytic Converter 5. Insulated Cooling DOC-1429/Revision I/ August 2018 F W DC 1211:1332133 —12.2"(309.9 mm)— LI— _ 26.47"(672.3 mm) - 2"(50.8 mm) 5.1" �19.01"(482.9 mm)� = 24.39"(619.5 mm) — r129.5 mm) ee ve ee ® mee 11 7. 11 22.7" 22.8" 3r(576.0 mm) (579."mm) 1� 0 CI • .j ia' ' -___. . ____ 5 1-..-13.42"(340.9 mm)- i- 10.95"(278.1 mm) •I 2.35"(59.7 mm) 2.35"(59.7 mm) 18.55"(471.2 mm) -. 18.11"(460 mm) 19.01"(482.9 mm) DIMENSIONS ELECTRICAL SPECIFICATIONS-MULTI PHASE Height 21.70" 551 mm FRE-9600-25-EW:Traffic Red(RAL 3020)-Europe/Asia/South America with legs 22.70" 576.6 mm FRE-9600-26-EW:Yellow Green(RAL 6018)-Europe/Asia/South America Width 19.01" 482.9 mm FRE-9600-28-EW:Pure White(RAL 9010)-Europe/Asia/South America Depth(footprint) 18.55" 471.2 mm FRE-9600-29-EW:Jet Black(RAL 9005)-Europe/Asia/South America with door closed 24.39" 619.5 mm FRE-9600-30-EW:Blue(Custom)-Europe/Asia/South America with door open 26.47" 672.3 mm Voltage 1380-415 VAC Weight 75 lb. 34 kg Watts 14510/4940 W o 0 o Cook Chamber Frequency 150/60 Hz o O Width 14.75" 375 mm Breakers 120 Amp Depth 14.75" 375 mm Input Current 111.5/1.4/9.2 Amp IEC 309,5-pin Wall Clearance (Oven not intended for built-in installation) FRE-9600-19-AU:Traffic Red(RAL 3020)-Australia Top I 2" 51 mm FRE-9600-20-AU:Yellow Green(RAL 6018)-Australia Sides I 2" 51 mm FRE-9600-22-AU:Pure White(RAL 9010)-Australia Back 0" 0 mm FRE-9600-23-AU:Jet Black(RAL 9005)-Australia ELECTRICAL SPECIFICATIONS-SINGLE PHASE FRE-9600-24-AU:Blue(Custom)-Australia FRE-9600-1:Traffic Red(RAL 3020)-North America Voltage 1380 415 VAC 0 FRE-9600-2:Yellow Green(RAL 6018)-North America Watts 1 451 0/4940 W o 0 0 FRE-9600-4: Pure White(RAL 9010)-North America Frequency 150/60 Hz o FRE-9600-5: Jet Black(RAL 9005)-North America Breakers 120 Amp FRE-9600-6: Blue(Custom)-North America In s ut Current 11.5/1.4/9.2 Am. Clipsal 5-pin 'Voltage 1208/240VAC SHORT FORM SPECIFICATIONS Watts 13700/4800 W1410 Provide TurboChef Fire countertop oven.The Fire oven cooks artisan and I Frequency 150/60 Hz t sty up vewat to ch independently le controlpizzas the topto14 and bottominches.The temperatureFire o nallo ins the an cavityoper two I Breakers 130 Amp ensures precise delivery of top and bottom heat.Additionally,it features 6 preset I Input Current 117.5-20.5 Amp NEMA 6-30P timers.The Fire oven uses TurboChef catalytic technology in order to eliminate smoke and grease during operation,allowing the oven to be UP-certified for FRE-9600-7-UK:Traffic Red(RAL 3020)-Europe/Asia/South America ventless operation.The exterior and interior are constructed with 430 stainless FRE-9600-8-UK:Yellow Green(RAL 6018)-Europe/Asia/South America steel.The outer wrap and door are available in six powder-coated colors(red, FRE-9600-10-UK:Pure White(RAL 9010)-Europe/Asia/South America green,black,white,or blue). FRE-9600-11-UK:Jet Black(RAL 9005)-Europe/Asia/South America SHIPPING INFORMATION FRE-9600-12-UK:Blue(Custom)-Europe/Asia/South America All ovens are packaged in a triple-wall corrugated box banded to a wooden skid. I Voltage 1230 VAC Box size(including skid): 34"(864 mm)x 30"(762 mm)x 34"(864 mm) I Watts 14500 W 0 o Item class:110 NMFC#26710 HS code 8419.81 I Frequency 150/60 Hz o Approximate boxed weight:100 lb.(45 kg) I Breakers 132 Amp — Minimum entry clearance required for box:34.5"(876 mm) I Input Current 117.5-20.5 Amp IEC 60309 TurboChef Global Operations FRE-9600-13-AK:Traffic Red(RAL 3020)-Australia 2801 Trade Center Drive/Carrollton,Texas 75007 USA FRE-9600-14-AK:Yellow Green(RAL 6018)-Australia US:800.90TURBO(800.908.8726)/International:+1 214.379.6000 FRE-9600-16-AK:Pure White(RAL 9010)-Australia Fax:+1 214.379.6073/turbochef.com FRE-9600-17-AK:Jet Black(RAL 9005)-Australia FRE-9600-18-AK:Blue(Custom)-Australia I Voltage 1230 VAC I Watts 14500 W o 0 I Frequency 150/60 Hz o I Breakers 132 Amp I Input Current 117.5-20.5 Amp Clipsal 56PA320 0 2014-2018 TurboChef Technologies,Inc. sIP,�o COOKING OR HOT FOOD STORAGE EQUIPMENT C U` US E319600 0ANSI/NSF#4 81Y5 EPH LISTED Commercial Cooking Appliance with Integral Systems for Limiting the Emissions of Grease Laden Air This product conforms to the ventilation recommendations set forth by NFPA96 using EPA202 test method. Aparato de Cocina Comercial con Sistemas Integrales para Limitar las Emisiones de Aire cargado de Grasa Este producto se conforma a la serie de recomendaciones de ventilaciOn expuestas por NFPA96 Utilizando el Metodo de Prueba EPA202. Appareil de cuisson commercial avec des systemesqui limitent('evacuation des vapeurs grasses Ce produit est conforme aux recommandations de ventilation specifiee par la norme.NFPA96,teste a l'aide de la methode EPA202. U.S.PATENTS PENDING COVERED BY ONE OR MORE OF THE FOLLOWING U.S.PATENTS 5,254,823 5,434,390 5,558,793 5,620,731 5,927,265 5,990,466 6,008,483 6,058,924 6,060,701 6,140,626 6,262,406 6,359,271 6,376,817 7,087,872 7,092,988 7,493,362 8,224,892 COVERED BY MEXICAN PATENT NO.227157 DOC-1677/Rev A/August 2018 9/17/2018 COMMERCIAL COOKING APPLIANCES I UL Product iQ KNGT. E319600 - COMMERCIAL COOKING APPLIANCES Commercial Cooking Appliances See General Information for Commercial Cooking Appliances TURBOCHEF TECHNOLOGIES INC E319600 2801 Trade Center Drive Carrollton, TX 75007 USA Ovens, Model(s) "Fire"., FIRE-AU, HHD, HHS Some models may also have Food Service Equipment, Sanitation Certification. Last Updated on 2018-03-29 The appearance of a company's name or product in this database does not in itself assure that products so identified have been manufactured under UL's Follow-Up Service. Only those products bearing the UL Mark should be considered to be Certified and covered under UL's Follow-Up Service. Always look for the Mark on the product. UL permits the reproduction of the material contained in the Online Certification Directory subject to the following conditions: 1.The Guide Information,Assemblies, Constructions, Designs, Systems, and/or Certifications (files) must be presented in their entirety and in a non- misleading manner, without any manipulation of the data (or drawings). 2. The statement"Reprinted from the Online Certifications Directory with permission from UL" must appear adjacent to the extracted material. In addition,the reprinted material must include a copyright notice in the following format: "© 2018 UL LLC". UL and the UL logo are trademarks of UL LLC ©2018 All Rights Reserved. About Privacy Policy Terms&Conditions Access Your Data https://iq.ulprospector.com/en/profile?e=62498 1/1 Page 4.2 KNLZ.Guidelnfo - COMMERCIAL COOKING APPLIANCES WITH INTEGRAL SYSTEMS FOR LIMITING THE EMISSION OF GREASE-LADEN AIR [Heaters and Heating Equipment] (Heaters, Cookinc Appliances) Commercial Cookinc Appliances with Intecral Systems for Limiting the Emission of Grease-laden Air See General Information for Heaters, Cooking Appliances USE AND INSTALLATION This category covers cooking equipment intended for commercial use, such as pressurized deep fat fryers and other appliances for use in commercial kitchens, restaurants or other business establishments where food is prepared. Each appliance covered under this category is manufactured with an integral system feature to limit the emission of grease-laden air from the cooking process to the room ambient. These appliances have been investigated for the limit of 5 mg/m3 for the emission of grease-laden air to the room ambient in accordance with the recommendations of ANSI/NFPA 96, "Ventilation Control and Fire Protection of Commercial Cooking Operations," using the EPA-202 test method prescribed for cooking appliances provided with integral recirculating air systems. These products are not intended for connection to a ducted exhaust system. Appliances in this category are not provided with an integral fire extinguishing system. Authorities having jurisdiction should be consulted as to the requirements for this equipment with respect to fire extinguishing systems, such as the need for field installed systems in accordance with ANSI/NFPA 96. In cases where the nature or construction of equipment is such that special precautions beyond the requirements of ANSI/NFPA 70, "National Electrical Code," must be observed in installations or use, suitable warning or special instructions are marked on the equipment. Appliances covered under this category are suitable for wiring with either copper or aluminum power-supply conductors unless marked "Use Copper Wire Only For Power Supply Connections." Commercial cooking appliances of certain types are designed for permanent connections to water supply and sewer lines at the point of installation. Authorities having jurisdiction should be consulted as to the requirements for this equipment with respect to sanitation and connection to water supply and waste disposal lines. FACTORS NOT INVESTIGATED Neither the toxicity of coatings nor the physiological effects on persons consuming food products prepared by use of these appliances has been investigated. PRODUCT IDENTITY One of the following product identities appears on the product: Commercial Cooking Appliance with Integral System for Limiting the Emission of Grease-laden Air Cooking Appliance with Integral System for Limiting the Emission of Grease-laden Air Other product identities may be used as shown in the individual certifications, followed by the words"with Integral System for Limiting the Emission of Grease-laden Air." RELATED PRODUCTS https://iq.ulprospector.com/en/profile?e=208990 1/2 Page 4.3 For products with integral recirculating systems including fire extinguishing systems, see Commercial,with Integral Recirculating Systems (KNKG). For cooking oil filters that are not an integral part of another appliance,see Commercial Filters for Cooking Oil (KNRF). ADDITIONAL INFORMATION For additional information, see Electrical Equipment for Use in Ordinary Locations (AALZ) and Heating, Cooling,Ventilating and Cooking Equipment(AAHC). REQUIREMENTS The basic standard used to investigate products in this category is ANSI/UL 197, "Commercial Electric Cooking Appliances." Appliances covered under this category with an integral cooking oil filter have been additionally investigated to ANSI/UL 1889, "Commercial Filters for Cooking Oil." UL MARK The Certification Mark of UL on the product is the only method provided by UL to identify products manufactured under its Certification and Follow-Up Service.The Certification Mark for these products includes the UL symbol,the words"CERTIFIED" and "SAFETY,"the geographic identifier(s),and a file number. Alternate UL Mark The Listing Mark of UL on the product is the only method provided by UL to identify products manufactured under its Listing and Follow-Up Service.The Listing Mark for these products includes the UL symbol (as illustrated in the Introduction of this Directory) together with the word "LISTED,"a control number,and the product name"Commercial Cooking Appliance"or"Cooking Appliance," or other appropriate product name as shown in the individual Listings,together with the words"with integral system for limiting the emission of grease-laden air." * * * * * * * * * * * * * * * * * * * * * * * * * UL, in performing its functions in accordance with its objectives, does not assume or undertake to discharge any responsibility of the manufacturer or any other party. UL shall not incur any obligation or liability for any loss, expense or damages, including incidental or consequential damages, arising out of or in connection with the use, interpretation of, or reliance upon this Guide Information. Last Updated on 2013-05-16 The appearance of a company's name or product in this database does not in itself assure that products so identified have been manufactured under UL's Follow-Up Service. Only those products bearing the UL Mark should be considered to be Certified and covered under UL's Follow-Up Service. Always look for the Mark on the product. UL permits the reproduction of the material contained in the Online Certification Directory subject to the following conditions: 1.The Guide Information,Assemblies, Constructions, Designs, Systems,and/or Certifications(files) must be presented in their entirety and in a non- misleading manner,without any manipulation of the data (or drawings). 2.The statement"Reprinted from the Online Certifications Directory with permission from UL" must appear adjacent to the extracted material. In addition,the reprinted material must include a copyright notice in the following format: "© 2018 UL LLC". UL and the UL logo are trademarks of UL LLC©2018 All Rights Reserved. About Privacy Policy Terms&Conditions Access Your Data https://iq.ulprospector.com/en/profile?e=208990 2/2 Page 3.5 NOTICE OF COMPLETION 111011 AND AUTHORIZATION TO APPLY THE UL MARK 08/11/2014 Turbochef Technologies Inc Mr. DAVID CASTILLO Suite 110 2801 Trade Center Carrollton TX 75007 Our Reference: File E151487,Vol. 2 Project Number 4786393525 Your Reference: David Castillo—22 April 2014 Project Scope: KNGT, UL 197-E151487 V2 New Sec: USL-CNL, Commercial Pizza Oven, Model "Fire" Dear Mr. DAVID CASTILLO: Congratulations! UL's investigation of your product(s)has been completed under the above Reference Number and the product was determined to comply with the applicable requirements. This letter temporarily supplements the UL Follow-Up Services Procedure and serves as authorization to apply the UL Mark at authorized factories under UL's Follow-Up Service Program. To provide your manufacturer(s)with the intended authorization to use the UL Mark, you must send a copy of this notice to each manufacturing location currently authorized under File E151487,Vol. 2. Records in the Follow-Up Services Procedure covering the proc uct are now being prepared and will be sent in the near future. Until then, this letter authorizes application of the UL Mark for 90 days from the date indicated above. Additional requirements related to your responsibilities as the Applicant can be found in the document"Applicant responsibilities related to Early Authorizations"that can be found at the following web-site: http://www.ul.com/EAResponsibilities Any information and documentation provided to you involving UL Mark services are provided on behalf of UL LLC (UL)or any authorized licensee of UL. We are excited you are now able to apply the UL Mark to your products and appreciate your business. Feel free to contact me or any of our Customer Service representatives if you have any questions. Very truly yours, Reviewed by: Rick Rynkiewicz William R. Carney 847-664-2631 847/664-1088 Senior Staff Engineer Chief Engineer Director I Richard.P.Rynkiewicz@ul.com William.R.Carney@ul.com NBK9D8D-63AA76 This is an electronically generated letter.Signatures are not required for this document to be valid. Page 1 of 1 Page 3.4 NOTICE OF COMPLETION 111011 AND AUTHORIZATION TO APPLY THE UL MARK 08/29/2014 Turbochef Technologies Inc Mr. DAVID CASTILLO Suite 110 2801 Trade Ctr Carrollton Tx 75007, Us Our Reference: File E151487,Vol. TO BE Project Number 4786393525 DETERMINED Your Reference: David Castillo-22Apr2014 Project Scope: TSQT, Sanitation--E151487 V1 new sec: USL-CNL, sanitation on new model oven Dear Mr. DAVID CASTILLO: Congratulations! UL's investigation of your product(s)has been completed under the above Reference Number and the product was determined to comply with the applicable requirements. This letter temporarily supplements the UL Follow-Up Services Procedure and serves as authorization to apply the UL Mark at authorized factories under UL's Follow-Up Service Program. To provide your manufacturer(s)with the intended authorization to use the UL Mark, you must send a copy of this notice to each manufacturing location currently authorized under File E151487,Vol.TO BE DETERMINED. Records in the Follow-Up Services Procedure covering the product are now being prepared and will be sent in the near future. Until then, this letter authorizes application of the UL Mark for 90 days from the date indicated above. Additional requirements related to your responsibilities as the Applicant can be found in the document"Applicant responsibilities related to Early Authorizations"that can be found at the following web-site: http://www.ul.conn/EAResponsibilities Any information and documentation provided to you involving UL Mark services are provided on behalf of UL LLC (UL)or any authorized licensee of UL. We are excited you are now able to apply the UL Mark to your products and appreciate your business. Feel free to contact me or any of our Customer Service representatives if you have any questions. Very truly yours, Reviewed by: Brandon T. Gray William R. Carney 847-664-3766 847/664-1088 Staff Engineer Chief Engineer Director I Brandon.T.Gray@ul.com William.R.Carney@ul.com NBK9D8D-2DEEAC This is an electronically generated letter.Signatures are not required for this document to be valid. Page 1 of 1 Page 3.1 2014-06-10 41) Mr. David Castillo Turbochef Technologies Inc 4240 International Pky Carrollton, TX 75007 Suite 105 E-mail: David.Castillo@turbochef.com Our Reference: File E151487, Project 4786393525.3 Your Reference: D Castillo 22APR2014 Subject: E151487-COMPLEMENTARY LISTING FOR MODEL FIRE PIZZA OVEN Mr. Castillo: Per your request, project 4786393525.3 was opened for the evaluation of grease-laden vapors produced by the Model FIRE Pizza oven. The scope of the project was to test this model in accordance with EPA Method 202 test guidelines to demonstrate compliance with UL710B, the Standard for Recirculating Systems, Sec. 17 and NFPA96, the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, paragraph 4.1.1.2 for Complimentary Listing under UL's KNLZ category. The test was conducted at our facility in Northbrook, IL on May 16th, 2014. This letter will report the results of the EPA202 test. For the record, the test was conducted on the FIRE Pizza oven, cooking thawed 12 in. pepperoni pizzas (Tombstone, with 19 pepperonis per pizza)as specified in Appendix A. Please see the attached page (Appendix A)for the test method and results of the tests. The results are considered to comply with UL710B, Section 17 and NFPA96, paragraph 4.1.1.2 since the measured values were less than the 5 mg/m3 limit. Due to the Safety evaluation (4786393525.1) not being completed, this letter will serve to report that all tests on the subject product have been completed with acceptable results. After the successful completion of the safety project 4786393525.1, a Service Request will be opened to add the Complementary Listing to the Model FIRE Pizza oven. All information generated will be retained for future use. This concludes all work associated with project 4786393525.3 and we are therefore closing this project. Our Accounting Department has been instructed to bill you for all charges incurred. Should you have any questions or comments concerning the above, please feel free to contact the undersigned. Any information and documentation involving UL Mark services are provided on behalf of UL LLC or any authorized licensee of UL. Sincerely, Reviewed by: Bill Morler Fred Zaplatosch Sr. Project Engineer Sr. Staff Engineer Tel: 847-664-1852 E-mail: fred.zaplatosch@ul.com E-mail: William.Morler@ul.com UL LLC 333 Pfingsten Road,Northbrook,IL 60062-2096 USA T.R47 272_R200/F.R47 272_R1129/W UI corn Page 1 of 3 Page 3.2 APPENDIX: A TEST FOR EVOLUTION OF SMOKE OR GREASE-LADEN AIR: The Turbochef model Fire Pizza oven was tested using the method derived from EPA Method 202. A 12 in. by 6 in. rectangular, 108 in. tall sheet metal stack was constructed on top of a sheet metal hood and mounted above the exhaust vent of the induction cooker. A sampling port was located approximately 80 in. downstream from the hood exhaust, at which point it was determined there was laminar flow. The hood exhaust was maintained at 500 CFM throughout the duration of testing. The sampler was assembled and an out of stack filter was used. A pre-leak check was conducted and determined to be < 0.02 ft/min. Sampling was done at 8 traverse points. The oven with integral system was operated normally by cooking the following foods: 12 in. pepperoni pizza (Tombstone, with 19 pepperonis per pizza), each cooked for 1 minutes with 50 seconds between loads for 8 hours (total of 222 pizzas). Oven was set to maintain 725°F upper heat and 700°F Lower heat Temp Event# % Time. % Top % Bottom % Microwave Fan heat Fan heat Energy N/A °F 1 110sec 725°F 700°F N/A 2 During the cooking operation, it was noted whether or not visible effluents evolved from the air exhaust of the hood. Gauge, meter and temperature readings were taken and recorded every 10 min. After cooking, the condition of the duct was noted and a post-leak check was conducted and determined to be < 0.02 ft3/min. After being allowed to cool, the sampling equipment was disassembled; the filter was removed, and placed into a sample container labeled No. 1. The liquid in impingers Nos. 1, 2, and 3 were volumetrically measured and transferred to sample container No. 3. The silica gel and impinger No. 4 was transferred to sample container No. 5. The nozzle, probe and impingers were rinsed three times with water and the rinse was added to container No. 3. These parts were also rinsed three times with acetone and transferred to container No. 4. All additional inter surfaces of the sampling terrain glassware were rinsed with methylene chloride three times; the rinse was transferred to container No. 6. A blank of acetone approximately equivalent to the amount used for rinses was aliquoted into container No. 2, the same was done for the distilled de-ionized water and methylene chloride except that these were aliquoted into their own individual containers labeled No. 7 and 8 respectively. All containers were properly labeled and sealed, then the liquid levels in all the containers were marked. The analysis phase was done in accordance with EPA Method 202, using the out of stack filter. UL LLC 333 Pfingsten Road,Northbrook,IL 60062-2096 USA T:847.272.8800/F:847.272.8129/W:UL.com Page 3 of 3 Page 3.3 RESULTS: There was no visible smoke emitted from the exhaust of the hood during the normal cooking operation of the Model FIRE Pizza oven. There was no noticeable amount of smoke accumulated in the test room after 8 hours of continuous cooking. The total amount of grease-laden effluents collected by the sampling equipment for the Model FIRE Pizza oven was found to be 0.48 maIm3, which is less than 5 mg/m3 limit. UL LLC 333 Pfingsten Road,Northbrook,IL 60062-2096 USA T:847.272.8800/F:847.272.8129/W:UL.com Page 3 of 3 Page 6.1 UL® (KNLZ) Emissions by Product Ventless Requirement: <5.00 mg/m3 600 6 500 5 0 a 400 4 O t 00 L H a -0 300 3 .N ai • 0 iy 0 U O 200 - 2 2 a 100 - - 1 0 - - 0 Bullet/ C3 Double Eco Fire HhB HhC HhC HhC i3 i5 Single Sota Tornad Encore Batch 1618 2020 2620 Batch o •Product Cooked Per 8-hour Period 272 180 214 162 222 190 311 480 576 160 240 131 280 160 •Emissions 0.13 1.35 1.04 0.89 0.48 0.4 1.12 1.91 2.4 0.32 2.8 0.52 0.64 0.21 TurboChef Energy Calculator User Inputs Total Operation Time per Day(hours) 12 hours Cook Cycle Time (seconds) 120 seconds Number of Cooks per Day 50 total Energy Cost/kWhr($) 0.11 $/kWhr Constants Power Warm-up (watts) 3,500 Power Cooking (watts) 3,000 Power Idle (watts) 1,690 Time Warm-up (seconds) 600 Energy= (Power x time),where power is in watts and time is in seconds Etotal=Eidle+Ecooking+Ewarmup Ave Power= Etotal/total time per day Calculated Times Time (cooking, sec) 6,000 Time (idle,sec) 36,600 Time Check 12 Eidle (kJ) 61,854 Ewarm-up (kJ) 2,100 Ecooking(kJ) 18,000 Etotal (kJ) 81,954 Etotal (kWHr) 22.77 Avg Power/Day(kW) 1.90 Tons of Cooling 0.54 Cost/Day($) $2.50 Cost/Month ($) $75.00 Cost/Year($) $912.50 Page 8.1 TURBOCHEF TECHNOLOGIES, INC. Fire Oven Surface Temperatures This document illustrates the surface temperature testing data reported for the TurboChef Fire oven.Measurements were recorded after six hours of idle.The top oven temperature was set to 650°F/343°C and the bottom oven temperature was set to 750°F/399°C for the duration of the test. After 6-hour Idle at 650°F (top) and 750°F (bottom) 131:142 154 126=142 129 135 e12.6 147"1311 N[09e109-14'9 1-13; 1�73 1.31- 1'26 R33�1009 1'0601'09 117.1 i 14 11T', 144 160 154 165 162 149 147 13i 165 169 122 178 178 151 142 169 138 129 136 145 149 158 i+2 158 169 194 194 190=192 176 172 189, 194 19.0 194 210 214 180 171 201 189 153 171 189 183 185 i'89 174 r 192- 2262,1r91r9_0,2-261r9_61r9_0 180 205 208 207 225 241 -207-1 H9 Ns -180 194-217-239 216 199 i 94 183 18 `71 205 2110 208 226 250 223 205 210 171 198 223 257 221 201 i 2 178 17.6 1190 205 2(8 210 219 243 225 217 217 190 203 226 248 219 199 i85 207 1 I z32 217 255 279.267 257 226 234 199 2(7 208 216 250 252:261 268- 234 205:252 234 212 198 i 81 163 210 235 228 234 214 248 212 248 196 205 207 210 221 243 239 248 248 230 221 192 190 176 i63 156 ' 198 214 219 228�2221 216 203 223 178 187 198 199 198 214 221 221 ! 203 219 221 192 190 176 i63 156 1190 2�17 2.12 2.1.9 212 207 207 198 153 15+6 153 165 154 174 189 199 190 151 149 140 i26 120 129 0 I 12I 117 12i 131 120 120 124 127 131 126 118 118 113 ii9 106 1.1.1� . 1.06 99.1,06 1.09-1.08-1.09_1.08 111 11.3 1_11-1.06-1.04-100Lil LIT i.02299 a. After 6-hour Idle at 343°C (top) and 399°C (bottom) 155 0 61 68 52=61 54 57 =527 64-51 443 e43®65=450 4455-55- 52 4'5 �43 041=43 e44=5i1 47 , 62 0 71 68 74 72 65 64 59 74 76 i 50 81 81 66 61 76 59 54 58 63 65 70 718 70 176 90 90 88=89 80 78 87 90 88` 90 99 101 82 77 94 87 67 77 87 84 85 87 79 39 1,0_8�1,0_4�88�1,3_8 -9,1�88 ,82� 96 9897 107 116-97-93-55- of yu 109115 102 93 910 84 82 17' 96 99 98 108 121 106 96 99 77 92 106 1125 105 94 89 81 80 88 96 9i 99 104 117 107 103 103 88 95 108 1120 104 93 815 97 `i'11-103-124-137-131-125-108-11 11 93 9I 98 102 121 i 22-127-1'31- -112-96-122 112 100 92 83 73 99 113 109 112 101 120 100 1210,3 91 96. 97 99 105 i1.7 115 120 120 110 118 105 95 90 80 73Li 92 101 104 109 1105 102 95 1.I 81 8 92 93 92 i01 105 105 J 95 104 105 89 88 80 �3 69 88 c7--100-104-100-97 97 92 67 69 67 74 68 79 87 93 88 66 65 60 12 49 154 ® WI 52 47 5i 55 49 49 51 53 55 52 48 48 45 I3 41 44� 1���1 �41_ 37 4,1_ 442 43 42 444 41 40-3839 37 O 2014 TurboChef Technologies,Inc. DOC-1453/Rev A/October 2014 Page 9.1 lanE1031, TURBOCHEF TECHNOLOGIES, INC. Installation Recommendations TurboChef ventless ovens have internal systems for destroying Menu Requirements grease laden vapor prior to the grease escaping the oven;therefore, TurboChef ovens have been approved by Underwriter's the ovens are certified as non-grease emitting appliances.When Laboratory for ventless operation (UL KNLZ listing)for following our recommendations,TurboChef ovens can be installed all food items EXCEPT for foods classified as"fatty raw without the aid of a Type I or Type II hood per International proteins."Such foods include bone-in,skin-on chicken,raw Mechanical Code(2006,2009,and 2012),NFPA 96,NFPA 101 hamburger meat,raw bacon,raw sausage,steaks,etc. (Life Safety Code),EPA 202,and Underwriter's Laboratory (UL KNLZ). The TurboChef certification includes precooked food items such as pizza toppings,sandwich meats,frozen appetizers, The following guide is intended to give relevant information for and cheeses.Additionally,raw,lean meats such as boneless, the ventless installation,operation,and maintenance of TurboChef skinless chicken breasts and fish fall within the certification. ovens.It is important that these guidelines are followed and that the oven and surrounding areas be maintained regularly for optimal performance. Cleaning Requirements To ensure continued compliance with all health,building, and fire codes,users are required to: Certifications Safety—cULus,TUV(CE) 0 Use only TurboChef-approved cleaning chemicals. Sanitation— NSF',UL EPH` 0 Follow monthly and quarterly cleaning instructions Ventless—UL(KNLZ) provided in the manual.Post cleaning instructions near the oven. IlJV 9 ❑ Ventless installation requires that the areas around C UI. USEChi) ANSIINSFIl4 the oven (walls,ceilings,kitchen equipment,etc.) 81 Y5 be cleaned as needed but no less than once every other month. Electrical Requirements TurboChef ovens must be installed on a circuit equal to the ratings Installation Near Open Heat Source listed below,per NEC sec 210.23,permissable loads. When placing a TurboChef oven near an open heat source Oven Voltage Current Phase (see illustration below),strictly adhere to the following: Bullet 208/240VAC 30 amp 1 Ph C3 208/240 VAC 50 amp 1 Ph • If the oven is being placed near a grill or stove,a divider Double Batch 208/240 VAC 50 amp 1 Ph must exist between the oven and the open heat source, 208/240 VAC 30 amp 3 Ph Eco with a minimum of 6" (152 mm)between the oven and Encore/Encore 2 208/240 VAC 30 amp 1 Ph the divider. Fire 208/240 VAC 30 amp 1 Ph • If the oven is being placed near a fryer,a divider must HhB 2 208/240 VAC 30 amp 1 Ph exist between the oven and fryer,with a minimum of 12" HhC 1618 208/240 VAC 30 amp 3 Ph 208/240 VAC 50 amp 1 Ph (305 mm) between the oven and the divider. HhC 2020 208/240 VAC 50 amp 3 Ph • The height of the divider must be greater than or equal HhC 2620 208/240 VAC 50 amp 3 Ph to the height of the oven. i1(Panini,Sota, 208/240 VAC 30 amp 1 Ph CounterTop/Table Waterless Steamer) Partition "ere^'ig"M Partition i1 Son Single Mag 208/240 VAC 20 amp 1 Ph """" i ' "Ti ��,GsMm i3 208/240VAC 40 amp 1 Ph = _ 208/240 VAC 30 amp 3 Ph i5 208/240 VAC 50 amp 1 Ph 'J Oven •-. 208/240 VAC 30 amp 3 Ph �mi -J ✓I Deep Fryer Single Batch 208/240 VAC 30 amp 1 Ph Tornado 208/240 VAC 30 amp 1 Ph -r * NSF certification applies to the Tornado,C3,and HhB 2 ovens only.UL EPH certification applies to all z ovens except the C3. —M.,m�— w.,m. 02018 TurboChef Technologies,Inc. Page 1 of 2 DOC-1448/Revision E/August 2018 Page 9.2 lanE1031, Oven Clearances How the Ovens are Tested Verify the oven location has the following clearances on TurboChef ovens are evaluated according to UL.The the top and each side.TurboChef ovens have built-in back evaluation entails placing the test oven in an environmental bumpers that allow for the necessary spacing from the oven to chamber built to capture all emissions escaping during the back wall. idle,cooking,and door-open conditions. During the eight-hour test period,a typical worst-case food item is Oven Top Sides cooked continuously,and 100%of condensable and non- Bullet 5"(127 mm) 2"(51 mm) condensable emissions from the product are collected and C3 4"(102 mm) 2"(51 mm) analyzed according to the EPA 202 Test Method.At the Double Batch 2"(51 mm) 2"(51 mm) conclusion of the test,the total concentration of particulate Eco 5"(127 mm) 1"(25 mm) matter(emissions) must be less than 5.0 mg/m3 for the Encore/Encore 2 5"(127 mm) 2"(51 mm) oven to be certified for ventless operation. Cooking devices Fire 2"(51 mm) 2"(51 mm) that measure above the 5.0 mg/m3 threshold are considered HhB 2 2"(51 mm) 2"(51 mm) to produce grease and must be installed under Type I HhC 1618 10"(254 mm) o"(o mm) ventilation,according to International Mechanical Code. HhC 2020 10"(254mm) 0"(0mm) HhC 2620 10"(254 mm) o"(0 mm) TurboChef ovens are well below the 5.0 mg/m3 threshold as i1(Panini,Sota/Son Single 5"(127 mm) 1"(25 mm) Mag,Waterless Steamer) shown below. i3 19"(483 mm) 2"(51 mm) i5 19"(483 mm) 2"(51 mm) Single Batch 2"(51 mm) 2"(51 mm) Tornado 4"(102mm) 2"(51 mm) Ventilation 1 1 1 1 1 1 1 1 1 1 1 TurboChef ovens must be installed in a well-ventilated space. € ' ' ' ' ' ' ' ' ' ' The space should have an exhaust rate of.70 cfm per square W E foot of kitchen space and an additional 100 sq.ft. (9.3 m2) ' ' ' ' ' ' ' ' ' ' of virtual space per ventless cooking appliance(TurboChef or C3 HhB IS 13 Tornado Sota Eco HhC HOC HOC Fire Bullet Double Single any other). 1618 2020 2020 Batch Batch Ventless Requirement 5 5 5 5 5 5 5 5 5 5 5 5 5 5 ❑ Emissions 1.35 0.4 2,8 0.32 0.21 0.64 0.89 112 1.91 2.4 0.48 0.13 1.04 0.52 If the air inlet is for general exhaust,pursuant to requirements for 507.2.2,paragraph 2,locate the air inlet above the center point of each oven. The heat load from TurboChef ovens is mostly sensible.The Contact Information only latent heat present is due to evaporation during the For questions regarding a ventless installation,email cooking process.When installing a TurboChef oven,the ventless.help�turbochef.com.For questions or concerns space must have the following tons of AC per oven installed. regarding an existing installation,contact Customer Service at 1.800.908.8726,Option 1. Oven Tons of AC Bullet 0.5 C3 0.63 Double Batch 1.15 Eco 0.89 Encore/Encore 2 0.45 Fire 0.55 HhB 2 0.84 HhC 1618 1.00 HhC 2020 1.47 HhC 2620 1.82 i1(Panini,Sota/Sota Single Mag, 0.3 Waterless Steamer) i3 0.9 i5 1.3 Single Batch 0.75 Tornado 0.58 ©2018 TurboChef Technologies,Inc. Page 2 of 2 Page 10.1 COUNTY OF Los ANGELES ®��tofcos c( Public Health :is:f t AN �LlF00. ••` CYNTHIA A.HARDING,M.P.H. Interim Director BOARD OF SUPERVISORS Hilda L.Solis JEFFREY D.GUNZENHAUSER,M.D.,M.P.H. First District Interim Health Officer Mark Ridley-Thomas Second District ANGELO J.BELLOMO,REHS,QEP Sheila Kuehl Director of Environmental Health Third District Don Knabe TERRI S.WILLIAMS,REHS Fourth District Assistant Director of Environmental Health Michael D.Antonovich Fifth District Brenda J.Lopez,REHS Director,Bureau of Specialized Surveillance and Enforcement 5050 Commerce Drive Baldwin Park,California 91706 TEL(626)430-5100•FAX(626)813-3000 www.oublichealth.lacountv.aov April 17, 2015 David Castillo VP of Engineering Giga and TurboChef Technologies, Inc. 2801 Trade Center Carrollton, TX 75007 Ventilation Exemption Plan Check No. ME-2015-002 Application Type: Equipment specific — Model — Fire- 208/240 V, 3700/4800 watts Effective Date: 14-17-2015 Expiration Date: 14-17-2020 Telephone: (214) 379-6023 Email: david.castilloturbochef.com Dear Mr. Castillo: • RE: EXEMPTION FROM MECHANICAL EXHAUST VENTILATION FOR TURBOCHEF ELECTRIC OVEN MODEL FIRE The County of Los Angeles Department of Public Health, Environmental Health, Plan Check Program, has completed a review of the TurboChef Fire oven for exemption from the mechanical exhaust ventilation requirements of Section 114149.1(a) of the California Retail Food Code. You have provided documentation that this oven has Underwriter's Laboratory UL certification for safety and sanitation, and also provided the UL results of the eight-hour cooking emissions test conducted on the model Fire. Page 10.2 TurboChef Fire April 17, 2015 Page 2 of 3 The test results indicate that the total amount of grease-laden effluents collected was 0.48 mg/m3, which is below the limit of 5 mg/ m3 to be considered a low grease emission appliance. Therefore, additional mechanical ventilation in the form of a Type I or Type II hood is not required by the County of Los Angeles Department of Public Health, provided the following contingencies are met: 1. There shall be no more than two unventilated TurboChef Fire ovens per food facility. If the ovens are double stacked, then this is considered two ovens. 2. No other heat producing food related equipment requiring ventilation shall be permitted in a food facility without the addition of mechanical ventilation. 3. The equipment must be installed, serviced, and maintained according to the manufacturer's specifications. 4. Any modification or alteration of the equipment, including any component of the integral air filtration system voids both the ANSI certification of the equipment and this limited exemption. 5. The TurboChef Fire oven shall be used for the cooking or warming of pizza, bread, bakery products, sandwiches containing ready to eat fillings, or similar items only. No raw animal protein products shall be cooked in the equipment unless mechanical ventilation is provided. 6. No items that generate grease-laden vapors shall be prepared or cooked in the unventilated TurboChef Fire oven. Pre-cooked foods such as animal, fish or skinless poultry protein products may be reheated in the TurboChef Fire. 7. The TurboChef Fire oven(s) must be operated in a well-ventilated area approved for food preparation. 8. If a food facility that is operating this exempt equipment changes ownership, then the new owner/ operator shall comply under the same operating conditions. 9. This exemption from mechanical exhaust ventilation shall not be deemed to supersede any local building and fire code requirements pertaining to mechanical, electrical and/or fire safety. This exemption shall be in effect for a period of five years from the date of this letter, or until revoked. Further, this exemption shall not preclude this Department from requiring the installation of mechanical exhaust ventilation when operation of the TurboChef Fire oven(s) at a specific location results in a sanitation or safety violation. Page 10.3 TurboChef Fire April 17, 2015 Page 3 of 3 This letter may be used as evidence of the evaluation of the TurboChef Fire oven. However, it is not to be construed as an endorsement of the subject items and may not be used for advertising or promotional services. If you have any questions, please contact the Plan Check Program at (626) 430-5560. Sincerely, Swati Bhatt, M. S., R.E.H.S. Chief Environmental Health Specialist Plan Check Program 5050 Commerce Drive Baldwin Park, CA 91706