The Southbend PCE15B/SI_208/60/3 Platinum Double Convection Oven is a commercial-grade electric oven designed for high-performance baking and roasting applications. This model features independent doors, bakery depth dimensions, and standard controls, making it suitable for mid-volume bakeries, restaurants, and foodservice operations. Equipped with two 7.5 kW heating elements, it provides consistent heat distribution in a durable stainless steel structure, ideal for precise thermal management in demanding culinary environments.
Top Southbend PCE15B/SI_208/60/3 Features
The Southbend PCE15B/SI_208/60/3 convection oven excels in commercial kitchens requiring reliable baking performance. Its double convection design ensures uniform cooking, while independent doors allow flexible use of either chamber. Constructed from high-grade stainless steel, this unit offers longevity and easy maintenance, optimized for high throughput bakery or restaurant workflows. The bakery depth size and standard controls facilitate seamless integration into busy foodservice operations.
- High-capacity baking chambers: Supports multiple pans for efficient throughput
- Stainless steel construction: Ensures durability and corrosion resistance
- Independent doors with ergonomic handles: Simplifies access and reduces heat loss during operation
- Bakery depth size: Fits standard sheet pans for versatile baking needs
- Standard control panel: Facilitates straightforward temperature and time adjustments for consistent results
Designed for bakery, restaurant, and food production facilities with moderate workload requirements.
Southbend PCE15B/SI_208/60/3 Technical Specs
The Southbend PCE15B/SI_208/60/3 convection oven operates on 208-volt power, three-phase electrical supply, and a maximum current draw of approximately 45 amps per chamber, totaling 90 amps for both. Its air-cooled design manages heat dissipation effectively, supporting continuous use in high-demand environments. Each chamber features 7.5 kW heating elements, delivering rapid temperature rise and stable cooking conditions. Crafted from stainless steel with a height of 64 inches, width of 38 inches, and depth of 43.5 inches, this unit weighs 1,180 pounds. The model offers a robust, food-safe surface suitable for frequent cleaning, with operating temperatures ranging from ambient to maximum safe temperatures suitable for baking and roasting. Its double convection system ensures uniform heat circulation, ideal for mid-volume bakery production. The unit ships without certification labels specified in the current specifications but is built for commercial reliability and long-term performance.
- Electrical requirements: 208V, three-phase, 45A per chamber; 90A total
- Cooling method: Air-cooled system with effective heat dissipation
- Construction & finish: Stainless steel exterior and interior surfaces for durability
- Dimensions: 64" height x 38" width x 43.5" depth
- Weight: 1180 lbs for the assembled unit
- Temperature range: Up to 550°F in each chamber, adjustable via standard controls
- Material safety & cleaning: Food-safe, corrosion-resistant, easy to sanitize
- Product capacity: Supports multiple standard bakery sheet pans for efficient baking
- Technology & features: Dual convection fans for uniform heat distribution, independent doors
What is a commercial convection oven?
A commercial convection oven is a high-capacity appliance designed for precise, even heat circulation for baking and roasting in foodservice environments. The Southbend PCE15B/SI_208/60/3 features dual convection fans, independent bakery-depth chambers, and robust stainless steel construction, making it ideal for mid-volume bakery and restaurant use. Its design supports consistent output, easy maintenance, and seamless workflow integration in demanding culinary operations.
Top Convection Ovens for bakery, restaurant, and foodservice operations
Built for moderate workloads, the Southbend PCE15B/SI_208/60/3 convection oven offers reliable performance and durability in commercial kitchens. Designed for bakery, restaurant, or institutional foodservice settings, it supports efficient baking and roasting with dual convection fans and bakery depth chambers. Its manufacturer, Southbend, model number PCE15B/SI_208/60/3, ensures long-term operational accuracy.
- Operation Type — suitable for commercial bakery and restaurant workflows
- Kitchen Type — optimized for compact foodservice spaces
- Foodservice Category — ideal for bakery and baking production
- Workload Qualifier — supports moderate throughput demands
- Use Case — optimal for consistent baking and roasting in food production
Why Choose Southbend PCE15B/SI_208/60/3?
Designed with robust stainless steel construction and dual convection systems, the Southbend PCE15B/SI_208/60/3 offers superior durability, uniform heat distribution, and flexible operation features. Its independent chamber doors enable streamlined baking processes with minimal heat loss, while its power specifications support seamless integration into high-demand commercial kitchens, elevating operational efficiency and product quality.
- Self-contained design simplifies installation without external ducting
- Dual convection fans ensure consistent airflow and even baking
- Stainless steel construction provides long-term durability under demanding use
- Independent doors facilitate flexible workflow and maintenance
- Bakery depth configuration supports standard sheet pan sizes for versatile baking
