Duke 59-E3XX/PFB-1_208/60/3 30 Inch Electric Convection Oven with Proofer Base

The Duke 59-E3XX/PFB-1_208/60/3 Convection Oven Electric Single-deck with Proofer Base combines precise temperature control, high-capacity performance, and durable construction ideal for commercial kitchens. This unit features a half-size oven with a porcelain interior, (1) left-hinge stainless steel door with window, and a proofer with a spring-loaded glass door, supporting efficient baking, proofing, and holding operations. Equipped with solid state digital controls for temperature (200°F–500°F) and time, plus a 12-hour countdown timer, it ensures consistent, reliable results suitable for professional foodservice environments demanding high throughput and operational accuracy.

Top Duke 59-E3XX/PFB-1_208/60/3 Features

The Duke 59-E3XX/PFB-1_208/60/3 convection oven with proofer is designed for moderate-volume food production in busy commercial kitchens, offering a combination of convection baking with integrated proofing. Its sturdy stainless steel construction ensures longevity in demanding environments, while the porcelain interior facilitates easy cleaning. The unit's 16-pan capacity and 5 rack positions optimize workflow efficiency, and the digital controls provide precise temperature and timing adjustments. Ideal for operations requiring simultaneous baking and proofing, this model streamlines kitchen processes and enhances throughput.

• Capacity: 16 pans capacity for batch baking and proofing
• Material: Heavy-duty stainless steel exterior for durability
• Controls: Solid state digital temperature and time management
• Ease of Maintenance: Porcelain interior simplifies cleaning routines
• Workflow Integration: Single-deck design supports compact kitchen layouts

Designed for professional bakeries and commercial kitchens needing reliable convection baking with proofing capabilities.

59-E3XX/PFB-1_208/60/3 Technical Specs

The Duke 59-E3XX/PFB-1_208/60/3 convection oven and proofer operates on a standard electrical supply of 208V, 60Hz, three-phase, with a maximum power draw of approximately 5.4 kW. Its self-contained, air-cooled system supports continuous operation, while construction features stainless steel housing and porcelain interior finish designed for robustness and sanitation. Capable of handling both baking and proofing tasks, it has a total weight of 455 lbs and dimensions of 30" width by 30" depth and 67.25" height, fitting seamlessly into various commercial kitchen setups. The unit includes NSF, cETLus, and ETL-Sanitation approvals, ensuring compliance with industry sanitation standards for food safety. With a water reservoir for proofing and a 10-12 week typical shipping time, the model is ready for installation in medium-volume foodservice settings requiring precise climate control and batch capacity.

• Electrical Requirements: 208V, 60Hz, three-phase, approx. 5.4 kW
• Cooling Method: Air-cooled system for reliable thermal management
• Construction & Finish: Stainless steel exterior with porcelain interior
• Dimensions & Weight: 30"W x 30"D x 67.25"H; 455 lbs
• Temperature Range: 200°F to 500°F with precise digital control
• Food Safety & Sanitation: Complies with ETL-Sanitation standards, easy to clean interior

• Electrical Compatibility: Requires dedicated 208V three-phase supply for optimal operation
• Installation Space: Adequate clearance for airflow and maintenance access
• Water Connection: Built-in water reservoir for proofing environment
• Operational Settings: Solid state digital control for temperature, timer, and hold functions
• Maintenance: Removable racks and porcelain interior facilitate cleaning

What is a commercial convection oven with proofer ?

A commercial convection oven with proofer is a professional-grade kitchen appliance combining convection baking with integrated yeast-proofing capabilities. Designed for high-volume foodservice operations, such as bakeries and restaurants, it features precise temperature controls, durable stainless steel construction, and the ability to simultaneously bake and proof products. The Duke 59-E3XX/PFB-1_208/60/3 model is suited for operations requiring consistent results and efficient workflow, installed in settings like hotel kitchen stations, institutional cafeterias, or bakery production lines to meet moderate throughput demands effectively.

Top commercial convection oven with proofer for moderate-volume foodservice environments

The Duke 59-E3XX/PFB-1_208/60/3 offers reliable professional-quality baking and proofing in medium-sized commercial kitchens, supporting efficient workflow with its durable stainless steel build and integrated digital controls. Ideal for bakery, restaurant, and institutional use, it combines efficiency, durability, and precise climate management to enhance operational productivity.

• Operation Type — Moderate-volume bakery and kitchen applications
• Kitchen Setting — Compact spaces with combined baking and proofing needs
• Foodservice Category — Bread, pastry, and multi-product preparation
• Workload Qualifier — Medium throughput for busy restaurant environments
• Use Case — Batch baking with proofing integrated in a single appliance

Why Choose Duke 59-E3XX/PFB-1_208/60/3 ?

Compared to similar commercial convection ovens, the Duke 59-E3XX/PFB-1_208/60/3 stands out with its robust stainless steel construction, precise digital controls, and integrated proofing. Its single-deck design optimizes space while supporting consistent baking and proofing results, making it an efficient addition to busy kitchen operations, streamlining workflows, and ensuring sanitation compliance for everyday food production.

• Self-contained design simplifies installation and reduces maintenance
• Stainless steel durability handles heavy daily use
• Integrated proofing increases versatility within limited space
• Digital controls provide accurate temperature and timing adjustments
• Optimized for mid-volume bakery and restaurant applications