Southbend PCE11B/TD_208/60/3 38 Inch Electric Convection Oven With Touch Controls

The Southbend PCE11B/TD_208/60/3 Platinum Single Convection Oven is a professional-grade electric baking appliance designed for commercial kitchens requiring precise temperature control and consistent results. With an 11kW power rating and bakery-depth footprint, this unit features porcelain interior lining for durability and stainless steel front and sides for corrosion resistance. Its touch screen controls facilitate quick adjustments, while dependent hinged doors provide secure and accessible operation. Built for mid-volume foodservice applications, it ensures uniform heat distribution across a single deck, optimized for bakery, pizzeria, and pastry production environments. Technical specifications include a 55-inch height, 38-inch width, and 43.25-inch depth, supporting efficient workflow in high-demand culinary settings.

Top Southbend PCE11B/TD_208/60/3 Features

This convection oven offers expert-level functionality with precise touch controls, robust porcelain interior, and dependent hinged doors for easy access during baking cycles. Its 11kW heating element ensures consistent heat delivery across a bakery-sized deck, making it suitable for moderate workloads. Constructed with stainless steel for longevity, the unit simplifies maintenance with accessible panels and durable materials. Ideal for busy commercial kitchens, it integrates seamlessly into existing setups, enabling efficient batch baking and workflow management.

• Powerful 11kW heating element: Ensures even baking across the deck
• Porcelain interior finish: Provides durability and easy cleaning
• Touch screen controls: Facilitate quick, precise adjustments during operation
• Stainless steel exterior and sides: Resist corrosion in demanding environments
• Bakery depth design: Optimized for pastry and bread production workflows

Suitable for commercial bakeries and high-volume foodservice settings requiring reliable convection baking.

Southbend PCE11B/TD_208/60/3 Technical Specs

The Southbend PCE11B/TD_208/60/3 features a single deck construction measuring 38 inches wide, 43.25 inches deep, and stands 55 inches tall. Powered by an 11kW heating system operating on 208V three-phase electrical input, it draws approximately 45 amps, with total energy consumption around 11 kW. The unit is air-cooled with stainless steel front and sides, and a porcelain interior finish that withstands frequent cleaning. The oven includes a self-contained design with dependent hinged doors for secure operation and easy access. Its weight is approximately 690 lbs, with NSF and CSA certifications ensuring compliance with industry standards. Designed for bakery and pastry applications, it offers reliable temperature control within a safe operating range, supporting high-quality production in commercial kitchens.

• Electrical requirements: 208V, three-phase, 45 amps, 11kW
• Cooling method: Air-cooled
• Construction & finish: Stainless steel exterior with porcelain interior
• Dimensions: 38" W x 43.25" D x 55" H
• Weight: 690 lbs (product weight)
• Control type: Touch screen
• Temperature range: Operating within safe limits for consistent baking
• Certifications: NSF, CSA
• Base: Legs for stable placement

• Electrical compatibility: Requires 208V three-phase power supply and dedicated circuit
• Installation clearance: Minimum 2 inches around for ventilation and maintenance access
• Plumbing needs: No plumbing required; ventilation must align with kitchen exhaust standards
• Workload suitability: Moderate production with reliable heat distribution
• Cleaning routine: Porcelain interior and accessible panels simplify maintenance

What is a commercial convection oven

A commercial convection oven is a professional appliance designed for high-volume baking and roasting, featuring forced air circulation for uniform heat distribution. The Southbend PCE11B/TD_208/60/3 is a bakery-deep, single-deck model equipped with touch controls and dependent doors, ideal for bakery, pastry, and prep kitchens. It provides consistent, precise temperature control necessary for recipes requiring even baking and is commonly installed in restaurants, bakeries, and commercial foodservice operations for mid-volume production needs.

Top convection ovens for bakery and pastry production

Designed for moderate throughput, the Southbend PCE11B/TD_208/60/3 convection oven offers durable construction, precise controls, and reliable performance, making it suitable for bakery-centric foodservice environments with consistent baking demands. This model by Southbend (Middleby) supports efficient operation in commercial kitchens specializing in baked goods, pizza, and pastry preparation.

• Operation type — moderate-volume bakery and pastry kitchens
• Kitchen type — compact commercial foodservice spaces
• Foodservice category — bakery, pastry and bread production
• Workload qualifier — optimal for mid-scale baking throughput
• Use case — batch baking for cafes and restaurants

Why Choose Southbend PCE11B/TD_208/60/3

Southbend’s PCE11B/TD_208/60/3 convection oven stands out with its durable stainless steel exterior, porcelain interior, and high-power performance, delivering consistent baking results in demanding environments. Its precise touch controls and bakery-depth design streamline workflow, making it a reliable choice for professional kitchens seeking efficient, uniform convection baking and easy maintenance.

• Enhanced heat distribution with dedicated 11kW elements
• Robust materials ensure long-term durability and sanitation
• Self-contained, easy-to-clean construction minimizes downtime
• Compact footprint suits space-constrained commercial kitchens
• Certified for industry standards including NSF and CSA