The Imperial PCVDE-2_240/60/1 (QUICK SHIP) Convection Oven is a commercial-grade electric appliance designed for high-efficiency baking operations. Featuring a dual-deck configuration with bakery depth, it offers precise manual controls and a robust stainless steel front, sides, doors, top, and legs for durability in demanding foodservice environments. This convection oven is equipped with two speed fan motors and five racks per deck, enabling optimized airflow and scalable capacity for bakery and restaurant kitchens. Its porcelain interior enhances cleaning and sanitation, while the 11.0 to 15.99 kW power consumption per deck ensures reliable thermal performance. The unit measures 74 inches in height, 38 inches wide, and 45.5 inches deep, with a weight of 1,185 lbs, making it suitable for installation in medium-volume commercial kitchens requiring consistent baking conditions. It meets multiple industry standards including CE, cETLus, and ETL-Sanitation, supporting efficient, compliant operations in professional foodservice settings.
Top Imperial PCVDE-2_240/60/1 Features
The Imperial PCVDE-2_240/60/1 convection oven is engineered for professional bakery and restaurant use, offering dual-deck cooking capacity with bakery depth for large batches. Manual thermostatic controls allow precise temperature management, while the porcelain interior simplifies cleaning and sanitation. The stainless steel exterior ensures durability and ease of maintenance, accommodating high throughput foodservice workflows with 5 racks per deck and a sturdy open 60/40 door design for quick access. Its high wattage capacity provides consistent heat distribution essential for quality baking, making it ideal for medium-volume commercial kitchens requiring dependable, restaurant-ready convection baking performance.
- Capacity: Two decks with five racks each support large batch baking
- Material grade: Stainless steel exterior and porcelain interior for durability and sanitation
- Ease-of-use: Manual controls with intuitive thermostatic adjustment
- Workflow integration: Supports bakery operations with bakery depth design and open doors for rapid loading
- Performance durability: Heavy-duty stainless steel construction withstands frequent commercial use
Suitable for medium-volume bakery, restaurant, or institutional kitchens requiring reliable convection baking with scalable load capacity
Imperial PCVDE-2_240/60/1 Technical Specs
This convection oven operates on a voltage of 240V at 60Hz with a three-phase power supply, consuming between 11.0 and 15.99 kW per deck, supporting robust thermal output for consistent baking results. Its construction materials include stainless steel for the exterior and porcelain for the interior, ensuring durability and ease of cleaning. With dimensions of 74 inches in height, 38 inches in width, and 45.5 inches in depth, it weighs approximately 1,185 lbs, with legs providing stable support. The unit’s cooling method is air-cooled, and it complies with industry standards via CE, cETLus, and ETL-Sanitation certifications for sanitation and safety. Designed for commercial bakery operations, this convection oven features thermostatic controls for precise temperature regulation within a safe operating range, and the stainless steel front provides a professional appearance conducive to hygienic food preparation.
- Electrical Requirements: 240V, 60Hz, three-phase, 112-136 amps, 11.0-15.99 kW per deck
- Cooling Method: Air-cooled system ensures optimal temperature regulation
- Construction & Finish: Heavy-duty stainless steel exterior, porcelain interior for sanitation
- Dimensions & Weight: 74” H x 38” W x 45.5” D, approximately 1185 lbs
- Operation Compatibility: Supports high-volume baking with open 60/40 dual doors and multiple rack support
- Cleaning & Maintenance: Porcelain interior with straightforward disassembly for sanitation
- Usage Compatibility: Designed for bakery depth and high thermal performance in commercial kitchens
Electrical compatibility & installation: Requires three-phase wiring, ample clearance for ventilation and airflow
Cooling & ventilation setup: Proper air ventilation recommended for optimal operation
Power demands: High wattage supported by dedicated electrical circuit
Capacity utilization: Supports multiple racks for batch baking in busy foodservice settings
Sanitation & safety: Certified with ETL-Sanitation and CE standards for safe, hygienic operation
What is a commercial convection oven
A commercial convection oven is a high-capacity baking appliance designed for professional foodservice environments. It features a motorized fan system that circulates hot air uniformly to ensure consistent baking results. Typically installed in bakery, restaurant, and institutional kitchens, the convection oven allows for large batch processing and precise temperature control. The Imperial PCVDE-2_240/60/1 convection oven offers two decks with bakery depth, making it ideal for high-volume baking operations requiring reliable performance and durability. Its robust construction and advanced airflow technology support seamless integration into busy commercial kitchens, facilitating efficient workflow and uniform product quality during daily use.
Top commercial convection ovens for bakery bakery and restaurant foodservice settings
Designed for medium-volume commercial kitchens, the Imperial PCVDE-2_240/60/1 convection oven provides reliable performance, durable stainless steel construction, and precise manual control, making it ideal for bakery and restaurant workflows in foodservice environments requiring consistent baking capacity and quality.
- Operation Type — suitable for bakery and restaurant baking operations
- Kitchen Setting — optimal for medium-volume commercial kitchens
- Foodservice Category — ideal for bakeries and institutional food prep
- Workload Qualifier — supports moderate throughput demand
- Use Case — supports bulk baking with multiple racks per deck
Why Choose Imperial PCVDE-2_240/60/1
Imperial’s PCVDE-2_240/60/1 convection oven stands out through its robust 2-deck bakery depth design, durable stainless steel finish, and precise manual controls, offering consistent baking performance for medium-volume commercial environments. Its high wattage power, open dual doors, and porcelain interior support operational efficiency and sanitation, making it a restaurant-ready solution tailored for busy bakery and foodservice operations.
- Compared to standard models, it features dual decks with bakery depth for larger batch capacity
- Constructed entirely from stainless steel for longevity and easy maintenance
- Supports high thermal output with 11.0 to 15.99 kW power per deck
- Equipped with open 60/40 doors facilitating rapid access and batch loading
- Offers manual thermostatic controls for precise temperature regulation in commercial workflows
