Southbend BES/27SC_240/60/1 38 Inch Electric Double-deck Convection Oven with Solid State Controls

The Southbend BES/27SC_240/60/1 Bronze Convection Oven is a commercial-grade electric double-deck convection oven designed for high-efficiency food preparation in professional kitchen environments. Featuring solid state controls and a 60-minute cook timer, this model provides precise temperature and bake cycle management. Its standard depth, porcelain interior, and stainless steel exterior ensure durability and ease of maintenance, making it suitable for busy restaurants, catering operations, and institutional foodservice settings. With a power rating of 7.5 kW per oven cavity, it supports consistent heat distribution facilitated by two-speed fans, optimizing workflow and throughput in medium-volume operations.

Southbend BES/27SC_240/60/1 Features

The Southbend BES/27SC_240/60/1 convection oven offers dual decks with independent temperature controls, making it ideal for simultaneous baking and roasting tasks. Its solid state controls enable precise adjustments, while the porcelain interior combined with stainless steel exterior ensures long-term durability and sanitation. Equipped with (5) wire racks per deck and 11-position rack glides, it maximizes usable capacity and flexibility for various pan sizes. The air-cooled, energy-efficient design supports continuous operation with minimal maintenance, suitable for moderate throughput applications in commercial kitchens and institutional foodservice operations.

• High-capacity double-deck design supports efficient multi-food cooking workflows
• Solid state controls and 60-minute timer for precise bake cycles and ease of operation
• Porcelain interior with stainless steel exterior for durability and simplified cleaning
• Two-speed fans and thermostatic regulation ensure even heat distribution across decks
• Full-size standard depth construction compatible with common commercial cookware and racks

Ideal for medium-volume restaurant kitchens needing reliable convection baking with flexible capacity.

Southbend BES/27SC_240/60/1 Technical Specs

This convection oven features an energy-efficient design compliant with ENERGY STAR® standards, powered by two separate 6.0 - 10.99 kW heating elements per deck, operating at 240V, 60Hz, single-phase, requiring sufficient electrical capacity. The unit is air-cooled, with a total weight of approximately 1,040 lbs, and dimensions of 38" width, 37.25" depth, and 64" height. Its construction includes stainless steel front, top, and sides for corrosion resistance, with a porcelain-lined interior promoting easy cleaning and long-term sanitation. The unit supports NSF and cCSAus certifications, with internal lighting and 11-position rack glides promoting ergonomic use. It is designed for standard-sized cookware and supports a 24-hour production capacity aligned with moderate foodservice demands.

• Electrical Requirements: 240V, 60Hz, single-phase, 7.5 kW per oven cavity
• Cooling Method: Air-cooled system supporting continuous operation
• Construction & Finish: Stainless steel exterior with porcelain interior
• Dimensions: 38" W x 37.25" D x 64" H
• Weight: 1040 lbs (including internal components)
• Control Features: Solid state control with 60-minute timer and independent temperature regulation
• Capacity: Full-size, standard depth with (5) wire racks per deck

• Electrical Compatibility: Adequate electrical circuit with 240V single-phase connection
• Ventilation Needs: Proper kitchen ventilation to support air-cooled operation
• Clearance: Sufficient airflow clearance around unit for optimal cooling and maintenance access
• Installation: Must be installed on level, sturdy flooring for safety and performance
• Cleaning & Maintenance: Removable racks and porcelain interior facilitate routine cleaning
• Workflow Integration: Standard size and deck configuration compatible with existing commercial kitchen layouts

What is a commercial convection oven

A commercial convection oven is a robust, high-capacity cooking appliance designed for rapid, even heat distribution in professional foodservice environments. It typically features multiple decks, precise temperature controls, and durable construction materials, making it suitable for large-volume baking, roasting, and food preparation. The Southbend BES/27SC_240/60/1 is an example of such equipment, offering double-deck functionality, solid state controls, and stainless steel finish—ideal for moderate-volume kitchens like restaurants and catering operations focused on efficiency and consistent results.

Top commercial convection ovens for foodservice settings

Designed for moderate throughput, the Southbend BES/27SC_240/60/1 delivers dependable performance in restaurant and catering kitchens. Built with premium materials and advanced controls, it ensures precise baking cycles and durability. This model supports medium-volume operations requiring versatile, reliable convection baking to meet diverse menu demands.

• Operation for medium-volume restaurant kitchens
• Suitable for compact commercial spaces
• Ideal for bakery and baking departments
• Supports moderate throughput workloads
• Facilitates multi-item cooking in busy kitchens

Why Choose Southbend BES/27SC_240/60/1

Southbend BES/27SC_240/60/1 stands out among commercial convection ovens through its durable stainless steel construction, dual-deck versatility, and energy-efficient design. Its solid state controls and independent timers provide precise operation, enhancing workflow efficiency and consistency. The unit’s standard size and cleanability simplify maintenance, supporting busy institutional and restaurant kitchen operations with reliable performance and long-term value.

• Designed with robust stainless steel exterior for longevity
• Dual-deck configuration optimizes multi-item production
• Energy-efficient system supports operational cost savings
• Solid state controls offer precise bake cycle management
• Standard full-size footprint integrates seamlessly into commercial spaces