Southbend PCE11B/SI_208/60/3 38 Inch Platinum Electric Convection Oven

The Southbend PCE11B/SI_208/60/3 Platinum Single Convection Oven exemplifies commercial-grade cooking equipment designed for efficient, high-volume foodservice applications. This electric convection oven features an 11kW power rating, providing reliable and uniform heat transfer essential for bakery, café, or restaurant operations. Its bakery depth accommodates various baking pans, while independent hinged doors facilitate easy loading and maintenance. Engineered with robust stainless steel construction, this model ensures durability and longevity in demanding kitchen environments, offering precise temperature control and consistent performance with standard controls. The unit’s technical specifications include a width of 38 inches, height of 55 inches, and a depth of 43.5 inches, with a weight of 680 lbs, making it suitable for installation in medium-sized commercial kitchens requiring reliable convection baking technology and ease of service.

Top Southbend PCE11B/SI_208/60/3 Features

Designed for medium-volume bakery and food production settings, this platinum convection oven offers independent hinged doors for efficient operation. Its electric power input supports rapid preheating and stable temperature maintenance. The oven’s sturdy stainless steel build enhances durability, while its bakery-depth interior maximizes load capacity. Ease of maintenance is enabled through straightforward access points, reducing downtime. Suitable for integration into compact commercial kitchens, it supports consistent workflow for baking and roasting tasks.

• Electric 11kW power supports quick heat-up and stable baking temperatures
• Stainless steel construction ensures durability under frequent use
• Bakery depth interior accommodates standard-sized baking pans efficiently
• Independent hinged doors facilitate easy access and cleaning
• Standard controls allow precise temperature adjustments for consistent results

Ideal for bakery, café, and moderate-volume foodservice operations requiring reliable convection baking.

Southbend PCE11B/SI_208/60/3 Technical Specs

The Southbend PCE11B/SI_208/60/3 convection oven operates on a three-phase electrical system with a voltage of 208V, frequency of 60Hz, and a current draw of approximately 35 amps, consuming 11kW of power. Its self-contained, air-cooled design ensures effective heat dissipation during continuous use. The unit’s stainless steel exterior and interior promote hygienic cleaning and resistance to corrosion. With dimensions of 38 inches in width, 55 inches in height, and 43.5 inches in depth, it weighs 680 pounds, suitable for installation on dedicated kitchen floors with sufficient clearance for airflow. The oven’s operating temperature range supports standard baking processes, with a maximum safe temperature exceeding typical baking requirements. The unit’s construction complies with food safety standards, ensuring materials suitable for commercial food preparation environments.

• Electrical requirements: 208V, 60Hz, 3-phase, 35 amps, 11kW power consumption
• Cooling method: Air-cooled system for consistent operation
• Construction & finish: Stainless steel exterior and interior for durability and sanitation
• Dimensions: 38" W x 55" H x 43.5" D
• Weight: 680 lbs
• Temperature range: Supports standard commercial baking temperatures above 200°F
• Usage compatibility: Designed for bakery, roasting, and general convection applications
• Cleaning & maintenance: Easy access for cleaning with robust stainless steel surfaces
• Installation requirements: Sufficient clearance for airflow, electrical connection at 208V three-phase power

What is a commercial convection oven?

A commercial convection oven is a foodservice appliance that uses a fan to circulate hot air around food, promoting uniform baking and roasting. The Southbend PCE11B/SI_208/60/3 model is an electric convection oven intended for medium-volume kitchens, featuring bakery depth for versatile pan loading and independent hinged doors for easy access. Its robust stainless steel build, 11kW power output, and precise temperature controls make it suitable for bakery, café, and restaurant environments where consistent results and durable operation are essential for high-quality food preparation.

Top Commercial Oven for Bakery and Foodservice Settings

Medium-volume commercial bakeries and kitchens rely on the Southbend PCE11B/SI_208/60/3 convection oven for reliable, even baking, supported by its durable stainless steel construction and efficient airflow. Designed for bakery depth and independent door access, it ensures workflow efficiency and consistency for professional baking operations tailored to foodservice environments requiring dependable convection technology.

• Operation suitable for bakery and roasting workflows
• Compact footprint fitting in moderate kitchen spaces
• Ideal for bakery, café, and restaurant food prep areas
• Supports moderate throughput with robust construction
• Optimized for baking, roasting, and high-volume food preparation

Why Choose Southbend PCE11B/SI_208/60/3?

Southbend PCE11B/SI_208/60/3 stands out among commercial convection ovens with its heavy-duty stainless steel design, precise temperature controls, and bakery depth interior. Its independent hinged doors streamline operation and maintenance, while the efficient air-cooled system enhances reliability. These features contribute to improved operational efficiency, sanitation, and consistent baking performance, making it a superior choice for medium-volume foodservice facilities requiring dependable convection cooking.

• Self-contained, reliable convection cooking with precise temperature control
• Stainless steel construction guarantees durability for demanding use
• Bakery depth interior maximizes pan capacity and workflow efficiency
• Independent hinged doors simplify loading and cleaning
• Designed for commercial kitchens with quick, straightforward maintenance