Imperial PCVDE-2_208/60/3 38 Inch Electric Convection Oven Bakery Depth Dual Deck

The Imperial PCVDE-2_208/60/3 (QUICK SHIP) Convection Oven, Electric, is a dual-deck commercial-grade baking appliance engineered for high-performance foodservice operations. Designed specifically for bakery and pastry environments, this convection oven features stainless steel front and sides for durability and easy sanitation. Its bakery depth size allows efficient stacking and simultaneous baking on two decks, each equipped with five racks, enabling substantial throughput. With thermostatic controls and a porcelain interior, it provides precise temperature management and straightforward cleaning, ideal for mid-volume bakery production. The model's technical specifications include a power requirement of 11.0 to 15.99 kW per deck, utilizing an air-cooled system to manage heat output effectively during continuous operation. The unit is built to meet rigorous industry standards, combining robust construction with advanced features to optimize baking workflows in demanding commercial kitchens.

Top Imperial PCVDE-2_208/60/3 Features

This convection oven is tailored for commercial bakeries needing reliable, high-capacity baking with manual controls, durable stainless steel construction, and dual open doors for easy item access. Its two speed fan motor ensures even heat distribution across two decks, each with five racks, suitable for multi-tier baking. Ease of maintenance is supported by porcelain interior and straightforward access for cleaning, while the bakery depth design maximizes workflow efficiency in tight kitchen spaces. The robust stainless steel exterior and legs provide stability and longevity, aligning with high-volume bakery production demands.

• High-capacity baking: Two decks with five racks per deck for large batches
• Durable construction: Stainless steel front, sides, doors, top & legs for longevity
• Precise manual controls: Thermostatic controls for exact temperature regulation
• Even heat distribution: (2) speed fan motor ensures consistent baking results
• Ease of maintenance: Porcelain interior simplifies cleaning and sanitation

Ideal for mid-volume baking operations seeking reliable performance and straightforward operation

Imperial PCVDE-2_208/60/3 Technical Specs

This convection oven features a 2-deck configuration with a total weight of approximately 1,185 lbs, built with stainless steel exterior and porcelain interior surfaces for durability and sanitation. It operates on a standard electrical supply of approximately 11.0 to 15.99 kW per deck, compatible with 208V, 60Hz electrical systems in three-phase setups. The unit is air-cooled, eliminating the need for additional water or remote cooling systems, and comes with side-mounted legs for stability and height adjustment. Its size dimensions are 38 inches wide, 45.5 inches deep, and 74 inches high, optimized for commercial bakery environments requiring substantial capacity. The model meets industry standards with ETL sanitation, cETLus, and CE markings, ensuring reliable operation and safety compliance.

• Electrical Requirements: 208V, 60Hz, three-phase, approximately 11.0-15.99 kW per deck
• Cooling Method: Air-cooled system for efficient heat dissipation
• Construction & Finish: Stainless steel exterior with porcelain interior finish
• Dimensions: 38" W x 45.5" D x 74" H
• Weight: 1185 lbs (product weight)
• Internal Capacity: (2) decks, 5 racks per deck, bakery depth size

• Electrical Compatibility: Designed for 208V three-phase power supply
• Clearance & Ventilation: Adequate airflow around the unit for optimal cooling
• Installation requirement: Requires stable, level surface with sufficient electrical hookup
• Cleaning & Maintenance: Easy-access porcelain interior, minimal disassembly needed
• Workflow Integration: Suitable for stacking in bakery lines with manual loading/unloading
• Safety & Durability: Stainless steel exterior with corrosion-resistant legs

What is a commercial convection oven?

A commercial convection oven is a high-capacity baking appliance designed for continuous, efficient operation in professional kitchens. It uses fans to circulate hot air evenly around baked goods, ensuring uniform results. The Imperial PCVDE-2_208/60/3 features dual decks, manual temperature controls, and stainless steel construction, making it suitable for high-volume bakery or culinary outlets. Installed in bakery lines or restaurant kitchens, it supports consistent baking for bread, pastries, and other baked products, ideal for moderate throughput foodservice settings seeking reliable, durable equipment.

Top bakery convection ovens for bakery and pastry operations

This professional convection oven provides robust performance and build quality for bakery environments, with high efficiency and durability. Designed for medium workload bakery workflows, it offers precise manual controls, dual decks, and easy sanitation, suitable for bakery production lines and pastry shops. Imperial PCVDE-2_208/60/3 is a vital component for baked goods production in commercial foodservice settings.

• Operation Type — medium-volume bakery production
• Kitchen Type — compact commercial bakery spaces
• Foodservice Category — bakery and pastry kitchens
• Workload Qualifier — moderate throughput baking
• Use Case — multi-tier bread and pastry baking

Why Choose Imperial PCVDE-2_208/60/3

The Imperial PCVDE-2_208/60/3 offers a commercial convection baking solution with superior stainless steel durability, dual-deck capacity, and manual controls designed for bakery environments. Its precise airflow and easy maintenance distinguish it from competitors, providing consistent results and streamlined operation for busy bakery lines. Built to meet industry standards, it enhances workflow efficiency and product quality.

• Self-contained design simplifies setup and reduces installation complexity
• Robust stainless steel construction ensures long-term durability
• Dual-deck layout maximizes baking capacity within a compact footprint
• Manual thermostatic controls facilitate precise temperature adjustments
• Designed for reliable, continuous operation in professional bakery settings