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Today, as part of Middleby, the company’ s technology is used around the world across restaurants, convenience stores, stadiums, healthcare facilities and other foodservice operations. At the heart of its evolution is a purpose that remains as relevant today as it was when the company was founded: simplifying life through innovation.

“ We were a typical startup in those early years, refining the technology, building the business and working to get the word out,” says Katie Cox, President of TurboChef.“ The real turning point came in 2004, when Subway decided to launch its toasted sandwich program and tasked us with supplying 20,000 ovens in fewer than 200 days.”

The scale and speed of the project changed the trajectory of the company.“ That contract put TurboChef on the map,” Katie explains.“ It established us as a premier brand for hot-air impingement and microwave-assist cooking technology, commonly known as rapid cook. We started in the US, and today we are a global company serving Subway locations around the world.”

Innovation that expands possibilities

While rapid cook technology remains central to the TurboChef identity, the company has continued to evolve its portfolio to address the changing needs of foodservice operators.

The introduction of air impingement technology, which uses focused columns of hot air to cook, heat and retherm food, expanded TurboChef’ s capabilities into conveyor ovens and batch cooking. This gave customers the speed and consistency associated with conveyor

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