The Southbend PCE15B/TD-V_208/60/1 Platinum Double Convection Oven is a professional-grade electric convection oven designed for high-demand foodservice environments. Engineered by Southbend (Middleby), this bakery-depth unit features dual 7.5kW heating elements, delivering precise thermal performance for consistent baking and roasting. Its ventless, dependent door design facilitates streamlined workflow integration in commercial kitchens, making it suitable for mid-volume bakery, pizzeria, and casual dining operations seeking reliable dual convection capabilities with touch controls for ease of operation.
Top Southbend PCE15B/TD-V_208/60/1 Features
The Southbend PCE15B/TD-V_208/60/1 convection oven is optimized for demanding foodservice operations requiring efficient, reliable baking performance. Its durable stainless steel exterior and aluminum interior facilitate ease of cleaning and maintenance. Equipped with touchscreen controls for quick adjustments, it supports precise temperature regulation for multiple baking protocols. The unit’s bakery depth enhances workspace efficiency, fitting seamlessly into dense kitchen layouts. Its ventless architecture eliminates external ventilation needs, simplifying installation in various commercial settings. Designed for moderate throughput, this oven handles diverse baking and roasting tasks with consistent results.
- Dual 7.5kW heating elements ensure uniform heat distribution across chamber
- Constructed of stainless steel and aluminum for durability and corrosion resistance
- Touch controls allow intuitive, fast operation with minimal training
- Bakery depth design optimizes workspace flow and stacking flexibility
- Ventless operation simplifies installation without external ventilation systems
Ideal for bakery, pizzeria, and casual dining establishments requiring consistent baking results in a compact footprint.
Southbend PCE15B/TD-V_208/60/1 Technical Specs
The Southbend PCE15B/TD-V_208/60/1 operates on a single-phase power supply at 208V and 60Hz, drawing robust 7.5kW per heating element for efficient thermal output. It is an air-cooled unit with no refrigeration components. The oven’s constructed primarily from stainless steel exterior and aluminum interior, measuring 38 inches in width, 43.5 inches in depth, and 64 inches in height—weighting approximately 1,180 pounds for robust, commercial-grade durability. Its operating temperature range is suitable for standard baking applications, and its cleanability is supported by smooth surfaces and removable panels. The unit is non-vented, offering installation flexibility in various kitchen setups. It features dependent hinged doors for easy access and cleaning, with no requirement for external ventilation systems. The product complies with Proposition 65 and other safety standards for commercial kitchen equipment, designed for moderate throughput workloads typical of bakery, café, and casual dining environments.
- Electrical Requirements: 208V, 60Hz, single-phase, 7.5kW per heater
- Cooling Method: Air-cooled
- Construction & Finish: Stainless steel exterior with aluminum interior
- Dimensions: 38" W x 43.5" D x 64" H
- Weight: 1180 lbs
- Operation Range & Safety: Suitable for standard baking temperatures, compliant with Prop 65
- Electrical compatibility with 208V single-phase circuits required for operation
- Minimum clearance of 6 inches around oven for airflow and maintenance access
- Installation into dense kitchen setups benefits from ventless design
- Requires 7.5kW power per heating element circuit connection
- Regular cleaning with removable panels supports sanitation
- Connected to standard 208V power supply for reliable operation
What is a commercial convection oven?
A commercial convection oven is a professional-grade cooking appliance designed to circulate hot air uniformly within a sealed chamber for consistent baking, roasting, or rethermalization. These units are typically installed in bakery, café, and restaurant kitchens where reliable, high-volume performance is essential. The Southbend PCE15B/TD-V_208/60/1 exemplifies this category, offering dual convection chambers with precise touch controls, bakery depth dimensions, and ventless operation, making it ideal for moderate throughput foodservice settings focused on quality and efficiency in baking and roasting tasks.
Top Commercial Convection Ovens for Bakery and Foodservice Applications
Designed for bakery, casual dining, and pizzeria kitchens, the Southbend PCE15B/TD-V_208/60/1 features durable stainless steel construction, dual 7.5kW elements, and ventless operation, supporting reliable, consistent baking in moderate-volume environments. Its integrated touch controls enhance workflow efficiency while its bakery depth optimizes space; perfect for medium-intensity foodservice operations involving baking and roasting tasks.
- Operation Type — moderate-volume bakery and restaurant kitchens
- Kitchen Space — compact commercial kitchens with limited ventilation
- Foodservice Category — bakery, pizzeria, casual dining
- Workload Qualifier — medium throughput baking and roasting
- Use Case — consistent product quality in cafe and bakery workflows
Why Choose Southbend PCE15B/TD-V_208/60/1
Southbend PCE15B/TD-V_208/60/1 stands out through its dual 7.5kW elements, ventless design, and bakery depth, combining robust build quality with versatile installation options. Its durable stainless steel exterior and user-friendly touch controls enable precise, efficient operation suited for bakery and café environments. This model improves operational flow by offering reliable, uniform results while simplifying maintenance, making it a superior choice among commercial ovens.
- Self-contained ventless operation streamlines installation in limited spaces
- Heavy-duty stainless steel construction enhances longevity and sanitation
- Dual 7.5kW heating elements for uniform baking performance
- Bakery depth design optimizes workspace flow and stacking
- Touch controls enable quick, precise adjustments in bustling kitchens
