Duke 613-E3XX/PFB-2_240/60/1 38 Inch Electric Convection Oven with Proofer Base
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- Supports large-scale proofing and baking capacity
- Features porcelain interior for easy cleaning
- Operates on 240V, 60Hz power supply
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The Duke 613-E3XX/PFB-2_240/60/1 Convection Oven Electric Single-deck With Proofer Base is a commercial-grade cooking appliance designed for precise baking and proofing applications. This full-size convection oven features a stainless steel construction, with a porcelain interior to withstand heavy use and facilitate easy cleaning. Equipped with solid state digital controls for temperature (200°F–500°F) and time management, along with a 12-hour countdown timer, it delivers consistent and reliable performance. Integrated with a proofer base featuring a spring-loaded hinged glass door and water reservoir, this unit optimizes fermentation and dough proofing processes. Its two-speed fan with pulse capability ensures even heat circulation, making it ideal for high-demand bakery, pizzeria, or culinary production environments. The unit’s dimensions include a 38" width, 43.5" depth, and 72.5" height, and it weighs approximately 840 lbs, suitable for built-in or stand-alone installation in commercial kitchens requiring efficient baking and proofing solutions.
The Duke 613-E3XX/PFB-2_240/60/1 convection oven with proofer base provides precise temperature control, enhanced airflow, and durable stainless steel construction for demanding foodservice operations. With a capacity for (16) pans and (6) racks, it supports versatile baking and proofing workflows. Its porcelain interior simplifies maintenance, while the digital controls enable seamless operation for high-volume production. Multi-functionality with cook and hold, and pulse fan capability optimizes workflow efficiency. The unit’s casters facilitate mobility for flexible setup in busy kitchens.
Suitable for bakeries, pizzerias, or food production centers requiring reliable convection baking and proofing capacity.
This commercial convection oven and proofer setup from Duke Manufacturing operates on a 240V, 60Hz power supply with a single-phase circuit drawing a total wattage large enough to support intensive bakery operations. It features a self-contained air-cooled cooling system ensuring consistent airflow and temperature regulation. The unit’s capacity is tailored for large-scale proofing, holding up to 16 pans within its stainless steel chamber measuring 38 inches wide by 43.5 inches deep and 72.5 inches high, with an approximate weight of 840 pounds for stable operation. The porcelain interior enhances sanitation and cleaning ease, meeting commercial food safety standards. Equipped with solid state digital controls, the oven offers precise temperature regulation (200°F–500°F), along with a 12-hour countdown timer and cook & hold features for extended production flexibility. The structural design includes casters for mobility and built-in water reservoir for humidification during proofing processes. The unit is compliant with cETLus standards and includes all necessary mounting accessories, requiring no additional assembly beyond positioning.
A commercial convection oven and proofer is a professional-grade kitchen appliance designed for rapid, even baking combined with dough fermentation and proofing capabilities. These units feature precise digital temperature and timing controls, large capacities such as support for multiple pans, and durable materials like stainless steel and porcelain interiors for sanitation and longevity. The Duke 613-E3XX/PFB-2_240/60/1 is installed in bakeries, pizzerias, and food production facilities, supporting high-volume baking and proofing tasks. Its design facilitates efficient workflow in mid-volume bakery operations by integrating baking and proofing in a single, space-efficient unit.
Designed for moderate throughput in commercial kitchens, the Duke 613-E3XX/PFB-2_240/60/1 offers reliable baking and proofing performance with a durable stainless steel build from Duke Manufacturing, model 613-E3XX/PFB-2. It supports multiple pans, precise digital controls, and includes a built-in water reservoir, making it well-suited for bakery, pizza, and restaurant operations requiring consistent results without extensive maintenance.
Compared to similar convection ovens with proofing features, this model offers a robust stainless steel construction, integrated water reservoir, and a spacious layout supporting multiple pans. Its digital controls and pulse fan capability improve workflow efficiency, while casters facilitate flexible positioning in demanding kitchen settings, increasing productivity and sanitation in commercial bakery operations.
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
