The Matchbox Oven - RHI Solutions
The Matchbox Oven Cooks a full & varied menu better, faster, easier. The Matchbox Oven developed by the inventor of the original TurboChef Oven: the next revolution in commercial cooking. Matchbox Features No Other Oven Can Match No Extraction Required Ovention’s revolutionary closed cooking system performs 10 times better than the required UL grease emissions standard The doors are only opened when food is entering or exiting the oven Ultimate Temperature Control With FlexTemp , increase or decrease temperature by 50 F degrees from one item to the next Intuitive One-Touch Display 2 cooking surfaces that automatically load at the tap of a touchpad Auto unload to prevent overcooking USB menu upload capability Superior Cooking Control Revolutionary Precision Impingement that allows you to control time, temperature and independent blower speeds for every item Up to 1,000 pre-programmed cook settings No microwaves Stage the cooking process for superior quality Drastically Reduced Energy Costs Unique “End Cap” system minimizes hot air escape from cavity Reduced oven energy consumption Reduced air extraction / HVAC costs Smaller Kitchen Footprint One oven bakes, broils, cooks, grills, roasts TurboChef is a registered trademark of TurboChef Technologies, Inc. and is not affiliated with Ovention, Inc. Ovention and Matchbox are registered trademarks of Ovention, Inc.
Ovention Matchbox Ovens: A Revolution in Commercial Cooking Ovention Matchbox 1718 Specifications Ovention Matchbox 1313 Specifications Height: 20.24” (514 mm) Width: 61.68” (1566.7 mm) Depth: 34.47” (875.5 mm) Oven Weight: 228 lbs. Power: Single Phase 60 Hz Operating Voltage: 208V / 240V Max Current Draw: 44A / 49A Plug: NEMA 6-50P Cord Length: 72” (1828.8 mm) Height: 20.21” (513.3 mm) Width: 49.88” (1267 mm) Depth: 28.67” (728.2 mm) Oven Weight: 169 lbs. Power: Single Phase 60 Hz Operating Voltage: 208V / 240V Max Current Draw: 26A / 29A Plug: NEMA 6-30P Cord Length: 72” (1828.8 mm) Ventilation: Ventilation: Shipping Information: Freight Class: 100 Cube: 68” x 41” x 30” (1727.2 x 1041.4 x 762 mm) Shipping Weight: 312 lbs. FOB: Sturgeon Bay, Wisconsin Shipping Information: Freight Class: 100 Cube: 68” x 41” x 30” (1727.2 x 1041.4 x 762 mm) Shipping Weight: 232 lbs. FOB: Sturgeon Bay, Wisconsin UL197 (KNLZ) listed for ventless operation* EPA202 Tested from Section 59 of UL710B (8 hr) Product: Pepperoni Pizza Results: 0.49 mg/m3 Internal catalytic filtration to limit smoke, grease, and odor emissions UL197 (KNLZ) listed for ventless operation* EPA202 Tested from Section 59 of UL710B (8 hr) Product: Pepperoni Pizza Internal catalytic filtration to limit smoke, grease, and odor emissions Measurement Units: Inches (Millimeters) Measurement Units: Inches (Millimeters) OVENTION, INC. 635 South 28th Street Milwaukee, Wisconsin 53215 Call Toll Free 855.298.OVEN www.OventionOvens.com Email: connect@OventionOvens.com
The Shuttle Oven The speed and throughput of the Conveyor. The flexibility of our award-winning Matchbox. Meets service times of conveyors during peak periods. Dramatically reduces service times in off-peak hours while enabling broad menu flexibility. Two Modes of Operation: Unparalleled Features Common to Both Modes: Shuttle Mode Enables Superior Cooking Control and Broad Menu Flexibility Fast – but without Microwaves! Revolutionary Precision Impingement allows you to control time and independent blower speeds for every item Food automatically loads quickly – at the tap of a touchpad – reducing service times Stores cook settings for up to 1,000 menu items on an intuitive One-Touch display Conveyor Mode at the Press of a Button Doors stay open – and the Ovention Shuttle has the same throughput as a high performance conveyor during peak periods No Hood Required Ovention’s revolutionary closed cooking system surpasses UL grease emissions standards Drastically Reduced Energy Costs Unique door system minimizes hot air escape Reduced oven energy consumption Reduced air extraction / HVAC costs Quiet! Makes far less noise than a conveyor oven Smaller Kitchen Footprint One Ovention Shuttle can replace multiple pieces of cooking equipment – such as a countertop conveyor and convection oven Ovention and Shuttle are registered trademarks of Ovention, Inc.
Ovention Shuttle – The Solution for Your Menu Challenges Shuttle S2000 Specifications Shuttle S1200 Specifications Height: 20.25” (514.3 mm) Width: 56.88” (without extensions) (1444.75 mm) Depth: 36.22” (919.9 mm) Oven Weight: 240 lbs. Height: 20.21” (513.38 mm) Width: 43.83” (1113.3 mm) Depth: 30.80” (782.3 mm) Oven Weight: 180 lbs. Power: Single Phase 60 Hz Operating Voltage: 208V / 240V Max Current Draw: 26A Plug: NEMA 6-30P Cord Length: 72” (1828.8 mm) S2000 S20003PH 1 Phase 60 Hz 3 Phase 60 Hz Operating Voltage: 208V 240V Max Current Draw (per phase): 45 Amps 34 Amps Watts: 9.2 kW/11.8kW 12.6 kW/14.7kW Plug: NEMA 6-50P NEMA 15-50P 72” 72” Power: Cord Length: Ventilation: Ventilation: UL197 (KNLZ) listed for ventless operation EPA202 Tested from Section 59 of UL710B (8 hr) Product: Pepperoni Pizza Results: 2.01 mg/m3 Internal catalytic filtration to limit smoke, grease, and odor emissions Shipping Information: Freight Class: 150 Cube: 68” x 41” x 30” Shipping Weight: 325 lbs. FOB: Sturgeon Bay, Wisconsin UL197 (KNLZ) listed for ventless operation EPA202 Tested from Section 59 of UL710B (8 hr) Product: Pepperoni Pizza Results: 2.01 mg/m3 Internal catalytic filtration to limit smoke, grease, and odor emissions Shipping Information: Freight Class: 150 Cube: 68” x 41” x 30” Shipping Weight: 250 lbs. FOB: Sturgeon Bay, Wisconsin Measurement Units: Inches (Millimeters) Measurement Units: Inches (Millimeters) 31.086 (789.58) 20.32 (516.1) 17.76 20.99 (533.1) Removable Extensions (451.1) 21.11 (536.19) 20.25 49.891 (1267.23) 43.827 (1113.2) (514.35) 11.23 18.36 (466.34) 56.88 (1444.7) 30.779 (781.78) (285.24) 24.0 (609.6) 36.22 (919.9) 20.212 (513.38) 63.31 (1608.07) OVENTION, INC. 635 South 28th Street Milwaukee, Wisconsin 53215 Call Toll Free 855.298.OVEN www.OventionOvens.com Email: connect@OventionOvens.com
The Matchbox 360 Oven Cooks a full & varied menu better, faster, easier. Matchbox Features No Other Oven Can Match No Extraction Required Ovention’s family of precision impingement technology delivers enhanced performance without the need of ventilation The cooking cavity is open only when food is entering or exiting the oven Ultimate Temperature Control With FlexTemp, increase or decrease temperature by 25 F degrees from one item to the next Intuitive One-Touch Display 2 cooking surfaces that automatically load at the tap of a touchpad Auto unload to prevent overcooking USB menu upload capability Superior Cooking Control Revolutionary Precision Impingement that allows you to control time, temperature and independent blower speeds for every item Up to 600 pre-programmed cook settings No microwaves Stage the cooking process for superior quality Drastically Reduced Energy Costs Unique rotating cook cavity system minimizes hot air escape Reduced oven energy consumption Reduced air extraction / HVAC costs Smaller Kitchen Footprint One oven bakes, broils, cooks, grills, roasts Ovention and Matchbox are registered trademarks of Ovention, Inc.
Matchbox 360: The Commercial Cooking Revolution Continues Matchbox 360-14 Specifications Matchbox 360-12 Specifications Height: 19.9” Width: 33.2” Depth: 41.3” Oven Weight: 211 lbs. Power: Single Phase 60 Hz Operating Voltage: 208V / 240V Max Current Draw: 32A/36A Plug: NEMA 6-50P Cord Length: 72” Height: 19.9” Width: 29.3” Depth: 37.3” Oven Weight: 185 lbs. Power: Single Phase 60 Hz Operating Voltage: 208V / 240V Max Current Draw: 25A / 28A Plug: NEMA 6-30P Cord Length: 72” Measurement Units: Inches (Millimeters) Measurement Units: Inches (Millimeters) 14.15 (359.4) 12.25 (311.15) 27.9 (708.6) 23.9 (607) 19.9 (505.4) 10.5 (266.7) 19.9 (505.4) 10.5 (266.7) 26.7 (678.1) 33.2 (843.3) 19.6 (497.8) 41.3 (1,049) 24.2 (614.7) 29.3 (744.2) 18.9 (480) 37.3 (947.4) Ask About our Cool Cover Options! Expect the Unexpected! OVENTION, INC. 635 South 28th Street Milwaukee, Wisconsin 53215 Call Toll Free 855.298.OVEN www.OventionOvens.com Email: connect@OventionOvens.com
The Conveyor Oven Refined for superior performance. Cooks with Ovention Quality & Precision Intuitive One-Touch Display Superior Cooking Control Easy to operate Refined airflow & heat control Easy to adjust cook settings Up to 36 cook settings Easy to customize cook settings Customizable menus Easy to train for optimal use No microwaves Easy USB menu upload capability Reduced Energy Costs Two Sizes Ventless operation 20” standard cooking cavity Reduced air extraction / HVAC costs 26” extra large cooking cavity Ovention Reliability & Support Ovention is a registered trademark of Ovention, Inc.
Ovention Conveyor Ovens: Expect the Unexpected! Ovention Conveyor 2000 Specifications Ovention Conveyor 2600 Specifications Height: 20.25” (514.35 mm) Width: 48.1” (1,221.74 mm) Depth: 36.22” (919.98 mm) Oven Weight: 226 lbs. Height: 20.25” (514.35 mm) Width: 48.1” (1,221.74 mm) Depth: 43.22” (1,097.78 mm) Oven Weight: 266 lbs. 1 Phase 60 Hz Power: 3 Phase 60 Hz Power: 208V / 240V 208V / 240V Plug: NEMA 6-50P NEMA 15-50P 72” 72” Cord Length: 72” 44/49 A 34 A Max Current Draw (per phase): 37A 9.2 kW/11.8 kW 12.6 kW/14.7 kW Cord Length: Max Current Draw (per phase): Watts: Operating Voltage: 3 Phase 60 Hz Operating Voltage: Plug: Watts: 208V / 240V NEMA 15-50P 14.1/18.7 kW Ventilation: UL197 (KNLZ) listed for ventless operation EPA202 Tested from Section 59 of UL710B (8 hr) Product: Pepperoni Pizza Results: 2.01 mg/m3 Internal catalytic filtration to limit smoke, grease, and odor emissions 24.00 24.00 (609.6) (609.6) 36.22 Removable Extensions 43.22 Removable Extensions (919.9) (1,097.78) 11.23 (285.24) 18.36 (466.34) 48.10 (1,221.74) 60.26 (1,530.6) 20.25 Measurement Units: Inches (Millimeters) Measurement Units: Inches (Millimeters) 20.25 (514.35) 11.23 (285.24) 18.36 (466.34) 48.10 (1,221.74) 60.26 (1,530.6) 26.32 20.32 (668.52) (516.12) 20.99 (533.14) 13.01 (330.5) 20.99 19.59 (533.14) (497.58) OVENTION, INC. 13.01 (330.5) 19.59 (497.58) 635 South 28th Street Milwaukee, Wisconsin 53215 Call Toll Free 855.298.OVEN www.OventionOvens.com Email: connect@OventionOvens.com (514.35)
2013-09-13 Mr. Scott Smith Ovention Inc. 10500 Metric Dr., Suite 128 Dallas, TX 75243 United States E-mail: ssmith@applianceinnovation.com Our Reference: File E351658, Project 13NK05202 Subject: E351658 – EPA 202 EVALUATION OF CONVECTION OVEN MODELS S2000 AND C2000. Mr. Smith: Per your request, Project 13NK05202 was opened for the evaluation of grease-laden vapors produced by the Models S2000 and C2000. The model C2000 was used for test purposes, and considered representative of all other models. The scope of the project was to test this model in accordance with EPA Method 202 test guidelines to demonstrate compliance with NFPA96, the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, paragraph 4.1.1.2 conducted in accordance with UL710B, the Standard for Recirculating Systems, Sec. 17 for Complimentary Listing under UL's KNLZ category. The test was conducted at our facility in Northbrook, IL on May 14th, 2012. This letter will report the results of the EPA202 test. For the record, the test was conducted on the Model C2000 conveyor oven cooking 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. 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 Sr. Project Engineer Tel: 847-664-1852 E-mail: William.Morler@ul.com Fred Zaplatosch Sr. Staff Engineer E-mail: fred.zaplatosch@ul.com Page 1 of 2
A P P E N D I X: A TEST FOR EVOLUTION OF SMOKE OR GREASE-LADEN AIR: The Appliance Innovation Inc. Model C2000 conveyor 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 3 minutes with 0 seconds between loads for 8 hours (total of 426 pizzas). Oven was set to maintain 525 F Event # % Time. % Top Fan % Bottom Fan % Microwave Energy 1 3:00 85 85 n/a Temp 525 F 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. Page 2 of 2
RESULTS: There was no visible smoke emitted from the exhaust of the hood during the normal cooking operation of the Model C2000. 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 C2000 was found to be 2.01 mg/m³, which is less than 5 mg/m³ limit. Page 2 of 2
2013-07-02 Mr. Scott Smith Ovention Inc. 10500 Metric Dr., Suite 128 Dallas, TX 75243 United States E-mail: ssmith@applianceinnovation.com Our Reference: File E351658, Project 12CA22770 Subject: E351658 – EPA 202 EVALUATION OF CONVECTION OVEN “MATCHBOX”, MODELS M1313 AND M1718. Mr. Smith: Per your request, Project 12CA22770 was opened for the evaluation of grease-laden vapors produced by the Models M1313 and M1718. The model M1718 was used for test purposes, and considered representative of all other models. The scope of the project was to test this model in accordance with EPA Method 202 test guidelines to demonstrate compliance with NFPA96, the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, paragraph 4.1.1.2 conducted in accordance with UL710B, the Standard for Recirculating Systems, Sec. 17 for Complimentary Listing under UL's KNLZ category. The test was conducted at our facility in Northbrook, IL on May 14th, 2012. This letter will report the results of the EPA202 test. For the record, the test was conducted on the Model M1718 conveyor oven “Matchbox”, cooking 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. 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 Sr. Project Engineer Tel: 847-664-1852 E-mail: William.Morler@ul.com Fred Zaplatosch Sr. Staff Engineer E-mail: fred.zaplatosch@ul.com Page 1 of 2
A P P E N D I X: A TEST FOR EVOLUTION OF SMOKE OR GREASE-LADEN AIR: The Appliance Innovation Inc. Model M1718 conveyor 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 3 minutes with 0 seconds between loads for 8 hours (total of 160 pizzas). Oven was set to maintain 525 F 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. RESULTS: There was no visible smoke emitted from the exhaust of the hood during the normal cooking operation of the Model M1718. 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 M1718 was found to be 0.49 mg/m³, which is less than 5 mg/m³ limit. Page 2 of 2
Matchbox 360: The Commercial Cooking Revolution Continues Matchbox 360-14 Specifications Height: 19.9" Width: 33.2" Depth: 41.3" Oven Weight: 211 lbs. Power: Single Phase 60 Hz Operating Voltage: 208V / 240V Max Current Draw: 32A/36A Plug: NEMA 6-50P Cord Length: 72" Matchbox 360-12 Specifications Height: 19.9" Width: 29.3" Depth .
Matchbox Oven Four Matchbox Horno Matchbox Models/Modèles/Modelos: M1313, M1718 Do not operate this equipment unless you have read and understood the contents of this manual! Failure to follow the instructions contained in this manual may result in serious injury or death. This manual contains important safety information concerning the .
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The oven light is controlled by a keypad on the oven control panel. While the oven door is closed, press the Oven Light keypad to turn the light on and off. When the oven door is opened, the oven light will automatically turn on. Oven Power (Single ovens only) Oven Function Power The Oven Power keypad begins oven function and wakes it from .
The oven light is controlled by a keypad on the oven control panel. While the oven door is closed, press the Oven Light keypad to turn the light on and off. When the oven door is opened, the oven light will automatically turn on. Oven Power (Single ovens only) Oven Function Power. The Oven Power keypad begins oven function and wakes it from .
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Rough paths, invariance principles in the rough path topology, additive functionals of Markov pro-cesses, Kipnis–Varadhan theory, homogenization, random conductance model, random walks with random conductances. We gratefully acknowledge financial support by the DFG via Research Unit FOR2402 — Rough paths, SPDEs and related topics. The main part of the work of T.O. was carried out while he .
