Southbend PCE11B/TI-V_208/60/3 38 Inch Electric Convection Oven with Touch Controls

The Southbend PCE11B/TI-V_208/60/3 platinum single convection oven is a commercially engineered electric cooking appliance designed for high-performance baking and roasting applications in professional foodservice environments. Featuring an 11kW heating element, this oven provides precise thermal control within a bakery depth footprint, ideal for busy bakeries, restaurants, and institutional kitchens. Its ventless operation and independent hinged doors facilitate flexible installation and sanitation, making it suitable for spaces with limited ventilation. The unit’s technical specifications include a 38-inch width, 43.5-inch depth, and 55-inch height, with a durable stainless steel exterior and a mass of 680 lbs, ensuring long-lasting commercial use. Equipped with touch controls, it delivers consistent heat distribution essential for evenly prepared baked goods and culinary finesse.

Top Southbend PCE11B/TI-V_208/60/3 Features

The Southbend PCE11B/TI-V_208/60/3 convection oven features advanced touch controls for intuitive operation, independent hinged doors for straightforward access and cleaning, and a ventless design reducing installation constraints. Built with heavy-gauge stainless steel, it withstands demanding commercial environments, while its bakery-depth configuration optimizes space utilization. The 11kW heating system ensures quick recovery times and uniform heat, suitable for moderate workloads in bakery-focused kitchens. Its ergonomic design supports continuous operation during high-volume baking runs, making it a reliable choice for professional foodservice establishments.

• Powerful 11kW heating element for fast recovery
• Heavy-duty stainless steel construction for durability
• Touch controls simplify programmable baking cycles
• Ventless design minimizes ventilation requirements
• Bakery depth fits compact commercial kitchen layouts

Designed for medium-volume baking operations needing precise control and reliable performance

Southbend PCE11B/TI-V_208/60/3 Technical Specs

The Southbend PCE11B/TI-V_208/60/3 convection oven operates on a three-phase electrical system supplying 208V at 60Hz, with an amperage of approximately 45A, and a total power draw of 11kW. The unit utilizes an air-cooled heat dissipation method, with a stainless steel exterior finish for corrosion resistance and ease of cleaning. Its construction employs high-grade, food-safe stainless steel materials suitable for frequent sanitation. The oven’s dimensions are 38 inches wide, 43.5 inches deep, and 55 inches high, with a weight of 680 lbs, designed to withstand rigorous daily use. The unit is equipped with user-friendly touch controls, facilitating programmable menus and consistent baking results, while its ventless operation reduces installation complexity. Maintenance involves routine cleaning of the interior and exterior surfaces, with disassembly of hinged doors for thorough sanitation. The oven’s robust build and precise temperature control make it ideal for mid-volume bakery and restaurant applications, supporting efficient workflow integration in demanding commercial kitchens.

• Electrical requirements: 208V, 60Hz, three-phase, 45A, 11kW
• Cooling method: Air-cooled
• Construction & finish: Stainless steel exterior
• Dimensions: 38" W x 43.5" D x 55" H
• Weight: 680 lbs
• Operation features: Touch controls, ventless design, independent hinged doors
• Temperature range: Operating down to required baked-in temperatures, max safe temperature approx. 550°F
• Cleaning & maintenance: Exterior wiping, interior disassembly for sanitation, no special tools required

What is a commercial convection oven

A commercial convection oven is a specialized kitchen appliance designed for consistent, high-volume baking and roasting. Operating with a built-in fan for uniform heat circulation, these ovens facilitate faster cooking times and even results. The Southbend PCE11B/TI-V_208/60/3 model, equipped with 11kW heating elements and precise touch controls, is installed in bakery and restaurant kitchens, ideal for producing multiple baked items simultaneously in medium-duty workloads.

Top convection oven for bakery and restaurant environments

Constructed for precise heat distribution and high durability, the Southbend PCE11B/TI-V_208/60/3 convection oven is designed for bakery and commercial kitchen operations requiring reliable, medium throughput baking performance. Its sturdy stainless steel build, ventless operation, and advanced touch controls make it suitable for bakery projects, restaurant baking lines, and institutional meal prep. Southbend PCE11B/TI-V_208/60/3 excels in environments where consistent, efficient operation is essential for high-quality baked products.

• Medium-duty performance tailored for bakery and restaurant workflows
• Reliable, durable construction for daily high-volume use
• Ideal for bakery depth installation in compact commercial spaces
• Advanced touch controls for programmable bake cycles
• Ventless operation reduces installation complexity in tight spaces

Why Choose Southbend PCE11B/TI-V_208/60/3 ?

Southbend PCE11B/TI-V_208/60/3 stands out from competing convection ovens through its high-grade stainless steel construction, efficient heavy-gauge heating system, and user-friendly touch control interface. Its ventless design and built-in durability optimize operational efficiency and sanitation in busy commercial kitchens. Unlike alternative models, it seamlessly integrates into bakery and restaurant environments, providing consistent baking performance and ease of maintenance, making it a dependable investment for mid-volume foodservice operations.

• Built with heavy-duty stainless steel for longevity
• Ventless design minimizes installation constraints
• Precise temperature control enhances baking quality
• Intuitive touch controls streamline operation
• Optimized for moderate-volume bakery and restaurant use