Southbend PCE11B/TI_208/60/3 38 Inch Bakery Depth Electric Convection Oven

The Southbend PCE11B/TI_208/60/3 Platinum Single Convection Oven is a professional-grade electrical kitchen appliance designed for high-efficiency baking operations in commercial foodservice environments. This model features an 11kW electric heating element, bakery-depth interior, and independent hinged doors, facilitating precise temperature control and streamlined workflow. With dimensions of 38 inches in width, 43.5 inches in depth, and a height of 55 inches, coupled with a rugged stainless steel construction, it offers durability and consistent performance suited for mid-volume bakery, pizzeria, or restaurant kitchens. Its advanced touch controls and independent door configuration enhance operational convenience, making it an ideal choice for establishments requiring reliable, high-capacity convection baking equipment.

Top Southbend PCE11B/TI_208/60/3 Features

The Southbend PCE11B/TI_208/60/3 convection oven provides precise temperature regulation, durable stainless steel construction, and easy-to-clean touch controls suitable for medium-volume food production. Its bakery depth interior allows for efficient loading and unloading, while independent doors minimize heat loss during operation. Designed for integrated use in commercial kitchens, it supports consistent baking performance, workflow efficiency, and simplified maintenance tailored for professional bakery and restaurant applications.

• Powerful 11kW heating element: ensures rapid, consistent cooking cycles
• Built with stainless steel: offers enhanced durability and sanitation
• Touch controls: enable intuitive operation and precise temperature adjustments
• Bakery depth interior: supports versatile tray and pan configurations
• Independent hinged doors: facilitate quick loading and minimized heat loss during use

Ideal for bakery, pizzeria, and restaurant kitchens focused on high-quality convection baking.

Southbend PCE11B/TI_208/60/3 Technical Specs

The Southbend PCE11B/TI_208/60/3 convection oven operates on a three-phase 208V electrical supply, consuming approximately 11kW, with an operational current suited for commercial circuit integration. It employs an air-cooled system to dissipate heat efficiently, ensuring consistent performance during extended use. The oven's construction features high-grade stainless steel, resistant to extensive daily cleaning. It measures 38 inches wide, 43.5 inches deep, and 55 inches high, weighing approximately 680 lbs, with a robust build that withstands demanding kitchen environments. Designed for bakery and convection cooking, it supports temperature ranges suitable for precision baking, with easy disassembly for maintenance. Its sleek exterior finish and ergonomic design optimize workflow, while internal components and panels are compliant with safety standards for commercial foodservice equipment.

• Electrical requirements: 208V, three-phase, 11kW power
• Cooling method: Air-cooled system for optimal heat dissipation
• Construction: Heavy-duty stainless steel finish for longevity and sanitation
• Dimensions: 38" W x 43.5" D x 55" H
• Weight: 680 lbs (product weight)
• Operational features: Programmable touch controls, independent hinged doors

What is a commercial convection oven

A commercial convection oven is a high-capacity kitchen appliance designed for even heat distribution and rapid baking in busy foodservice settings. Equipped with powerful elements and advanced airflow systems, it supports diverse baking needs such as roasting, proofing, or crisping. The Southbend PCE11B/TI_208/60/3 exemplifies this category with its bakery-depth interior, touch controls, and independent doors, making it ideal for bakery, pizzeria, and moderate-volume restaurant operations that require consistent and efficient convection baking capabilities.

Top convection ovens for bakery bakery settings

Designed for bakery, pizzeria, and restaurant environments, this long-lasting convection oven from Southbend offers reliable performance with a durable stainless steel finish and precise temperature control. Suitable for medium-volume operations with bakery and convection cooking applications, it is engineered for performance, efficiency, and ease of maintenance. This model supports operation in busy commercial kitchens focused on consistent baking quality and workflow integration, highlighted by its bakery depth and independent hinged doors.

• Medium-volume bakery operations — supports consistent convection baking
• Commercial kitchen equipment — built for durability and frequent use
• Modular design — integrates seamlessly into existing kitchen layouts
• Enhanced workflow — independent doors facilitate quick tray changes
• Reliable performance — robust construction with efficient heat management

Why Choose Southbend PCE11B/TI_208/60/3

Southbend PCE11B/TI_208/60/3 stands out among commercial convection ovens with its robust stainless steel build, bakery-depth interior, and independent hinged doors that improve workflow and energy efficiency. Its 11kW electric heating system ensures rapid, consistent baking results suitable for mid-volume bakery, pizza, and restaurant kitchens. The intuitive touch controls streamline operation, while the durable design reduces maintenance downtime, enhancing operational productivity in high-demand foodservice environments.

• Self-contained design with reliable 11kW electric heating system
• Compact footprint suited for mid-volume bakery and pizzeria spaces
• Stainless steel construction enhances sanitation and longevity
• Independent doors minimize heat loss and improve workflow
• Touch controls support precise, easy temperature management