Duke E101-E_208/60/3 38 Inch Electric Convection Oven with Thermostatic Controls
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- Thermostatic controls ensure precise temperature regulation
- Stainless steel front and porcelain interior durability
- Single-deck design supports high-volume workflows
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The Duke E101-E_208/60/3 Convection Oven is a commercial-grade electrical convection oven designed for precise baking and roasting in professional culinary environments. Featuring a single-deck configuration with a standard full-size capacity, it employs thermostatic controls for accurate temperature regulation. Constructed with a stainless steel front and painted sides, it offers durability and ease of maintenance suitable for high-volume foodservice operations. With a height of 60 inches and a footprint of 38 inches width by 39.5 inches depth, this convection oven is tailored for kitchen setups requiring reliable performance in high-demand establishments such as restaurants, cafeterias, and hotel kitchens. Its porcelain interior ensures straightforward cleaning, while 26-inch high legs facilitate proper airflow and sanitation compliance. Equipped with a robust electrical system, operating at a voltage of 208V, 60Hz, three-phase, and drawing between 11.0 to 15.99 kW per deck, it is engineered for consistent operation in busy commercial kitchens. The built-in features balance energy efficiency with operational reliability, making it a core component in professional baking and cooking workflows.
This convection oven excels in high-performance baking with thermostatic controls that allow precise temperature settings. Its stainless steel front and porcelain interior offer remarkable durability and ease of cleaning, suitable for demanding commercial environments. The single-deck design and standard full-size capacity support efficient workflow in moderate to high-volume food operations. The 26-inch high legs facilitate proper airflow and sanitation, enhancing operational hygiene. Its heavy-duty construction withstands daily use, and its electrical configuration enables straightforward integration into existing kitchen power supplies, reducing setup complexity.
Ideal for chefs and kitchen staff seeking consistent baking performance in busy foodservice settings.
The Duke E101-E_208/60/3 convection oven operates on a 208V electrical supply, 60Hz frequency, and three-phase power, with a wattage draw ranging from 11.0 to 15.99 kW depending on load. It features a self-contained air-cooled system to maintain optimal operation without additional plumbing. The oven’s exterior is finished with stainless steel on the front and back panels, complemented by painted sides, providing a robust and corrosion-resistant structure. The internal porcelain finish ensures ease of cleaning and longevity, while the unit's total weight is approximately 505 lbs for stable installation. Operating within safe temperature ranges, it maintains high performance with temperatures suitable for baking, roasting, and other culinary applications. Its NSF and cETLus approvals affirm compliance with safety and sanitation standards, making it suitable for professional, high-volume kitchens. Dimensions of 38 inches wide, 39.5 inches deep, and 60 inches high fit seamlessly into standard commercial kitchens with proper airflow clearance. The model includes 26-inch high legs for ergonomic height and maintenance ease. The unit's rugged construction and precise controls support a balanced workflow for moderate to high throughput foodservice facilities.
A commercial convection oven is a high-capacity, bakery-quality cooking appliance designed for consistent heat distribution through a fan-driven airflow system. It features precise thermostatic controls, durable stainless steel construction, and large interior capacity, making it suitable for fast-paced culinary environments such as restaurants, hotels, and catering services. The Duke E101-E_208/60/3 model is a full-size, single-deck electric convection oven with porcelain interior and 26-inch high legs. Used in professional kitchens for baking, roasting, and cooking, it supports high throughput operations and ensures uniform results in demanding foodservice settings.
Built with robust materials and advanced thermostatic controls, the Duke E101-E_208/60/3 excels in bakery and roasting applications, ideal for moderate-volume commercial kitchens. It features a standard full-size deck and precise temperature regulation for consistent results during busy service periods.
The Duke E101-E_208/60/3 convection oven distinguishes itself with superior build quality, featuring a durable stainless steel exterior and porcelain interior that simplify cleaning and maintenance. Its powerful, adjustable thermostatic controls deliver precise temperature management for uniform cooking results. The integrated 26-inch high legs improve airflow and sanitation, while the electric setup ensures easy connection to standard commercial power supplies. Designed for reliability and long-term performance, this oven enhances operational efficiency across busy foodservice environments.
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
