Southbend PCE11S/TI-V_208/60/3 38 Inch Electric Convection Oven Ventless

The Southbend PCE11S/TI-V_208/60/3 Platinum Single Convection Oven is a high-performance commercial kitchen appliance designed for precise and efficient baking, roasting, and convection cooking. Featuring a 11 kW electric power system, this convection oven offers consistent heat distribution with ventless operation and independent hinged doors, making it ideal for mid-volume foodservice environments. Its stainless steel construction ensures durability, while touch controls facilitate easy operation. With a standard depth of 37.25 inches and a weight of 620 lbs, it provides robust performance suitable for professional restaurant, bakery, or institutional kitchens seeking reliable, high-capacity convection baking capabilities with precise electrical specifications.

Top Southbend PCE11S/TI-V_208/60/3 Features

The Southbend PCE11S/TI-V_208/60/3 convection oven meets the demands of commercial foodservice operations requiring dependable, high-capacity equipment. Its electric 11kW heating system ensures rapid heat-up times and uniform cooking. The unit's ventless design reduces installation complexity, while touch controls provide intuitive operation. Designed for standard depth installations, it features independent hinged doors for simplified access and maintenance, making it well-suited for busy kitchens with moderate throughput and space constraints.

• High-Performance Heating: 11 kW electric element ensures quick, even cooking
• Durable Construction: Heavy-duty stainless steel exterior withstands demanding kitchen environments
• Easy Maintenance: Hinged doors facilitate cleaning and component access
• Optimized Workflow: Large capacity oven cavity supports batch baking in high-volume kitchens
• Intuitive Controls: Touch interface streamlines operation and reduces training time

Ideal for mid-volume restaurant baking and roasting applications with precise temperature control and reliable performance.

Southbend PCE11S/TI-V_208/60/3 Technical Specs

The Southbend PCE11S/TI-V_208/60/3 convection oven operates on a 208 V supply at 60 Hz with a three-phase power configuration, drawing approximately 11 kW of power. Its construction features heavy-gauge stainless steel, ensuring longevity and easy sanitation, complemented by a vivid stainless finish. The oven dimensions are 38 inches in width, 37.25 inches in depth, and 55 inches in height, with a total weight of 620 lbs. Designed for versatile installation, it requires sufficient clearance for airflow and maintenance access. The ventless operation simplifies setup, while the robust material and precise engineering provide dependable operation in demanding commercial kitchens. Its operating temperature range and cleaning routines are tailored for high-use environments, with disassembly accessible for routine maintenance. The unit complies with safety standards for heavy-duty culinary appliances, suitable for professional gastronomic facilities aiming for restaurant-ready performance in a compact footprint.

• Electrical Requirements: 208 V, 60 Hz, three-phase, approx. 11 kW
• Construction & Finish: Stainless steel exterior with standard durable coating
• Dimensions: 38" W x 37.25" D x 55" H
• Weight: 620 lbs for unit, facilitating heavy-duty installation
• Temperature Range: Suitable for standard convection baking temperatures
• Cooling Method: No external ventilation required due to ventless design
• Food Capacity: Supports batch cooking for moderate throughput
• Operation & Maintenance: Hinged doors enable quick access for cleaning

What is a commercial convection oven?

A commercial convection oven is a heavy-duty culinary appliance designed for efficient, uniform heat distribution in high-volume food preparation settings. It typically features a robust build, precise temperature control, and specialized heating elements, making it suitable for baking, roasting, and cooking tasks in restaurants, bakeries, and institutional kitchens. The Southbend PCE11S/TI-V_208/60/3 exemplifies these characteristics, providing a reliable, ventless, electrically powered solution with independent hinged doors for ease of use. It is installed in moderate-capacity foodservice environments to facilitate consistent high-quality results in baking, roasting, or conduction cooking, especially in operations emphasizing reliable workflow and durability.

Top convection ovens for medium-volume foodservice environments

Designed for reliability, build quality, and precise operation, the Southbend PCE11S/TI-V_208/60/3 suits medium-capacity food prep kitchens. It features restaurant-ready performance, a compact footprint, and efficient ventless convection technology, making it ideal for bakery cafes or institutional foodservice operations with moderate throughput.

• Operation Type — supports bakery, roasting, and baking workflows
• Kitchen Type — suited for commercial kitchens with space constraints
• Foodservice Category — ideal for bakery, catering, and institutional use
• Workload Qualifier — handles moderate baking and roasting volumes efficiently
• Use Case — suited for batch food preparation and streamlined kitchen operations

Why Choose Southbend PCE11S/TI-V_208/60/3?

Southbend distinguishes itself with high-quality stainless steel construction, precise temperature controls, and ventless operation, offering a durable, restaurant-ready convection oven designed for busy commercial kitchens. Its independent hinged doors and intuitive touch controls improve workflow and ease of maintenance, making it a superior choice over competitor models that lack these features or rely on external venting systems.

• Built with robust stainless steel for demanding kitchen environments
• Ventless design reduces installation complexity and costs
• Independent hinged doors provide quick, easy access for cleaning
• Powerful 11 kW electric system ensures reliable performance
• Compact depth optimizes kitchen space while maximizing capacity