Duke E101-E_240/60/1 38 Inch Electric Convection Oven Thermostatic Controls
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- Supports medium-volume baking with precise controls
- Stainless steel front and porcelain interior ensure durability
- Electric operation with 11.0-15.99 kW power supports high throughput
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The Duke E101-E_240/60/1 Convection Oven Electric Single-deck is a commercial-grade cooking appliance designed for high-efficiency baking and roasting in professional kitchens. This electric convection oven features a robust construction with stainless steel front and painted sides for durability and sanitation, complemented by a porcelain interior for ease of cleaning. Its thermostatic controls enable precise temperature regulation, making it suitable for applications requiring consistent heat distribution and reliable operation. With a full/standard size deck measuring 38" wide by 39.5" deep and standing 60" high with 26" high legs, it supports medium-volume throughput in restaurant, catering, or institutional foodservice environments. The model operates on a three-phase electrical supply with an input wattage ranging from 11.0 to 15.99 kW per deck, ensuring ample power for continuous operation. Its compact yet spacious design maximizes cooking capacity while maintaining a manageable footprint for installation in busy commercial kitchens.
The Duke E101-E_240/60/1 convection oven provides precise temperature control and uniform heat distribution with thermostatic controls, supporting medium-volume baking tasks. Its stainless steel exterior and porcelain interior ensure durability and easy cleaning, ideal for demanding foodservice environments. The single-deck design and standard depth optimize workflow integration in busy kitchens, with high-power wattage enabling rapid heat-up and consistent cooking. Elevated on 26" high legs, it facilitates ergonomic operation and efficient sanitation maintenance. Designed for reliable performance in restaurant, cafeteria, or institutional settings, it supports continuous operation without compromise on safety or hygiene.
Ideal for restaurant, catering, or institutional services requiring consistent, reliable convection cooking in a compact footprint.
The Duke E101-E_240/60/1 convection oven operates on a three-phase electrical system with a voltage requirement of 240V at 60Hz. Its power consumption ranges from 11.0 to 15.99 kW per deck, supporting substantial cooking workloads. Featuring a self-contained, air-cooled system, it maintains optimal operating temperatures and minimizes additional ventilation needs. Constructed with stainless steel exterior surfaces and a porcelain interior, the oven offers durability and ease of cleaning. It measures 38" wide, 39.5" deep, and 60" in height, with a product weight of approximately 505 lbs. The unit includes thermostatic controls for precise temperature regulation, with operating temperatures safely reaching up to industry standards. Its safety and sanitation features include a stainless steel front, painted sides, and NSF and cETLus compliance, supporting high standards of food safety and operational reliability.
A commercial convection oven is a professional-grade cooking appliance designed for high-volume baking and roasting by circulating hot air evenly within a sealed chamber. The Duke E101-E_240/60/1 convection oven is a full-size, single-deck unit featuring thermostatic controls, stainless steel construction, and porcelain interior for durability and precise temperature management. Widely used in restaurant kitchens, caterers, and institutional foodservice, it supports moderate workloads with consistent heat distribution and rapid cooking times. Its compact footprint facilitates integration into busy culinary environments, making it suitable for continuous operation while maintaining high standards of sanitation and safety.
Designed for reliable performance in moderate workload operations, the Duke E101-E_240/60/1 offers high durability and consistent heat in restaurant and institutional kitchens. Its robust construction supports efficient baking, roasting, and holding functions, making it ideal for mid-volume foodservice applications. With precise thermostatic controls and a compact design, it ensures smooth workflow and operational efficiency in professional settings.
Why Choose Duke E101-E_240/60/1? This convection oven distinguishes itself through its rugged stainless steel construction, high-power electric operation, and precise thermostatic controls. Its durable porcelain interior and single-deck design optimize cooking efficiency while supporting reliable, sustained performance. Unlike smaller or less robust models, it provides a consistent, restaurant-ready solution for medium-volume baking needs, enhancing operational speed and sanitation in commercial kitchens.
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
