Duke 613-E2V_240/60/1 38 Inch Electric Convection Oven Double-deck with Racks

The Duke 613-E2V_240/60/1 Convection Oven is a commercial-grade electric double-deck appliance designed for high-volume foodservice environments. Built by Duke Manufacturing, this model features two full-size decks with a standard depth, allowing simultaneous baking, roasting, or reheating of multiple products. Its porcelain interior ensures durability and ease of cleaning, while the stainless steel front and sides provide corrosion resistance. Equipped with advanced thermostatic controls capable of operating between 200°F and 500°F, the oven is optimized for precise temperature management. The inclusion of a 60-minute dial timer with buzzer, alongside dual-speed fans, enhances workflow efficiency, making it ideal for busy kitchens requiring consistent results and robust operation, especially within institutional, restaurant, or large café settings. This convection oven maintains a balanced combination of performance, reliability, and ease of maintenance for professional culinary applications.

Top Duke 613-E2V_240/60/1 Features

The Duke 613-E2V_240/60/1 convection oven provides precise temperature control with thermostatic settings, robust porcelain interior for easy cleaning, and stainless steel exterior for durability. Its double-deck design supports high throughput, featuring six racks per deck with thirteen rack positions, ensuring efficient space utilization. The unit’s mechanical snap action thermostat, adjustable stainless steel feet, and stainless steel legs facilitate straightforward installation and maintenance. Designed for medium-volume kitchens, it supports consistent baking, roasting, or reheating workflows, suitable for institutional and commercial kitchens that demand reliable, high-capacity oven operation.

• Two decks with 13 rack positions each support high capacity
• Porcelain interior simplifies cleaning and resists corrosion
• Stainless steel exterior enhances durability and sanitation
• Mechanical thermostat with 200-500°F range provides precise control
• Adjustable stainless steel feet facilitate installation on uneven surfaces

Ideal for medium-volume commercial kitchens needing consistent baking results.

613-E2V_240/60/1 Technical Specs

The Duke 613-E2V_240/60/1 convection oven operates with an electrical requirement of 240V, 60Hz, single-phase, with a total power consumption ranging from 11.0 to 15.99 kW per deck. It features air-cooled ventilation to maintain optimal operating temperatures and a self-contained design for straightforward installation. The unit weighs approximately 1,080 lbs and measures 38 inches in width, 39.5 inches in depth, and 70.5 inches in height, making it suitable for standard kitchen footprints. Constructed with stainless steel exterior and porcelain interior, it is designed for longevity and ease of sanitation. The oven includes NSF and cETLus certifications, with operating temperature resistance up to 500°F—supporting high-precision cooking. Its assembly requires minimal tools, and cleaning involves routine wiping and disassembly of components for maintenance. Equipment integration involves ensuring adequate airflow, clearance for door operation, and electrical connections aligned with specified voltage and circuit capacity.

• Electrical requirements: 240V, 60Hz, single-phase, 11.0-15.99 kW
• Cooling method: Air-cooled for consistent temperature stability
• Construction & finish: Stainless steel exterior with porcelain interior
• Dimensions: 38" W x 39.5" D x 70.5" H; weight 1080 lbs
• Capacity: Two decks with 6 racks and 13 rack positions per deck
• Temperature range: 200°F to 500°F for versatile cooking applications
• Cleaning & maintenance: Routine wiping, disassembly for interior cleaning
• Installation considerations: Adequate clearance, ventilation, and electrical hookup required
• Food safety & durability: Crafted with corrosion-resistant stainless steel, compliant with NSF and cETLus standards

What is a commercial convection oven

A commercial convection oven is a high-capacity cooking appliance designed for even heat distribution through integrated fans, facilitating efficient baking, roasting, and reheating in large-scale foodservice operations. The Duke 613-E2V_240/60/1 model features dual decks with extensive rack capacity, porcelain interiors for durability, and thermostatic controls for precise temperature management. Installed in institutional kitchens, restaurant backlines, or large cafes, it supports medium-volume workloads, making it ideal for baking multiple product types concurrently with consistent results, thereby increasing operational efficiency and product consistency.

Top convection ovens for medium-volume foodservice settings

Designed for facility-wide baking operations, the Duke 613-E2V_240/60/1 offers precise control, durable construction, and high capacity to support medium-volume foodservice workflows, especially in institutional and restaurant environments. Duke Manufacturing’s model ensures reliable performance for consistent culinary output in busy kitchens.

• Medium-volume operations — supports steady throughput in institutional kitchens
• Commercial kitchen equipment — built for durability and long-term use
• Baking and roasting — supports versatile culinary processes
• Moderate throughput — ideal for busy but not high-volume workloads
• Restaurant-ready — suitable for installation in professional foodservice venues

Why Choose Duke 613-E2V_240/60/1

Compared to similar convection ovens, this Duke model stands out with its robust stainless steel construction, dual-deck capacity, and precise control features. Its porcelain interior simplifies cleaning, while the adjustable stainless steel feet enable secure installation. The combination of high power, extensive rack capacity, and reliable NSF and cETLus certifications set it apart for demanding commercial kitchens seeking durable, high-performance convection oven equipment.

• Dual-deck, high-capacity design supports busy foodservice operations
• Robust stainless steel exterior ensures corrosion resistance and sanitation
• Mechanical thermostat with wide temperature range improves accuracy
• Porcelain interior withstands frequent cleaning and heavy use
• Support for medium workloads with consistent cooking performance