Duke E102-E_208/60/1 38 Inch Electric Convection Oven Double-deck with Racks
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- Two independent decks for high-capacity baking.
- Rated at 11.0 - 15.99 KW per deck.
- Porcelain interior with stainless steel exterior.
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The Duke E102-E_208/60/1 Convection Oven, Electric Double-deck exemplifies commercial-grade culinary equipment designed for high-efficiency baking and roasting applications. Featuring two full-sized decks with independent thermostatic controls, this convection oven is engineered for precise temperature management in busy foodservice environments. Its porcelain interior and stainless steel front ensure durability and ease of cleaning, while the 50/50 stainless steel doors with integrated windows facilitate workflow monitoring. Operating within a temperature range of 200°F to 500°F, this model utilizes two-speed fans for optimal air circulation. With a robust construction and precise control system, it addresses demands for consistent product quality and operational reliability in commercial kitchens. The model's specifications include stainless steel legs, adjustable feet, and a standard depth profile, making it suitable for various installation setups requiring precise temperature and airflow control for high-volume cooking tasks.
The Duke E102-E_208/60/1 convection oven offers dual independent decks with thermostatic controls, stainless steel exterior, porcelain interior, and multiple rack positions for versatile capacity. Its high-power heating elements, rated at 11.0 - 15.99 KW per deck, ensure rapid heating and consistent baking. Designed for durability, the unit’s stainless steel front and painted steel cabinet withstand rigorous cleaning routines, while the adjustable stainless steel feet simplify installation. Ideal for high-volume baking, its five racks per deck support efficient workflow, and the two-window access panels promote easy observation without heat loss. The convection system with two-speed fans supplies even heat distribution, making it well-suited for bakeries, commercial kitchens, and institutional foodservice settings requiring dependable performance in compact footprints.
Suitable for medium-volume baking in commercial foodservice facilities requiring precise temperature control and efficient throughput.
The Duke E102-E_208/60/1 convection oven features a standard electrical setup of 208V at 60Hz, with three-phase power drawing between 11.0 and 15.99 KW per deck to support high-performance operation. Its construction incorporates a stainless steel exterior with painted steel sides for durability, complemented by a porcelain interior that withstands frequent cleaning. The unit’s dimensions are 38 inches in width, 39.5 inches in depth, and 70.5 inches in height, with a weight of approximately 1020 lbs, supporting stable installation in demanding commercial kitchens. Its operating temperature range spans from 200°F to 500°F, suitable for a variety of baking and roasting requirements. The convection system is air-cooled, integrating two-speed fans for optimized air circulation. Additional features include NSF and cETLus listing, ensuring compliance with sanitation and safety standards, with a typical shipping timeframe of 10-12 weeks. The full steel construction and porcelain finish maximize longevity and ease of maintenance, while the adjustable stainless steel feet facilitate leveling on irregular floors.
A commercial convection oven is a high-capacity culinary appliance designed for even heat distribution through forced air circulation, typically used in professional kitchens and foodservice establishments. The Duke E102-E_208/60/1 convection oven is a double-deck model with independent thermostatic controls, porcelain interior, and stainless steel exterior, ideal for consistent baking, roasting, and holding in moderate to high-volume settings. Its robust construction and adjustable features make it suitable for bakery, catering, and institutional use, supporting precise temperature management and efficient workflow in demanding foodservice environments.
The Duke E102-E_208/60/1 is a top-tier commercial convection oven built for reliable, medium-volume baking and roasting in busy kitchens. Its dual independent decks, high-wattage heating elements, and durable construction support consistent product quality across demanding foodservice environments. Designed for operation in professional kitchens, it offers precise control, efficient airflow, and ease of maintenance, making it suitable for bakery, institutional, and restaurant applications requiring dependable performance.
Compared to similar convection ovens, the Duke E102-E_208/60/1 offers a combination of durable stainless steel construction, dual independent decks, and high wattage heating elements for rapid preheating and consistent results. Its porcelain interior ensures longevity and ease of cleaning, while adjustable feet simplify installation in various kitchen layouts. Designed for efficient workflow and dependable operation, it enhances food quality and reduces downtime, making it a superior choice for commercial kitchens seeking reliable bakery and roasting performance.
Product Description
Certifications
ETL US & Canada Listed
The item meets or exceeds ETL safety standards as well as those set by Canada and the U.S.
NSF Listed
The item meets the standards imposed by NSF International. These standards relate to health, public safety and the environment.
Certifications
From the manufacturer
