The Southbend PCE22B/SD-V_208/60/3 Platinum Double Convection Oven is a high-performance commercial kitchen appliance designed for baking and roasting applications in foodservice establishments. This electrically powered convection oven features two baking decks, each operating at 11kW, providing efficient heat distribution for consistent results. Its bakery depth interior and ventless operation make it suitable for various culinary operations, especially in mid-volume bakery, hotel, or restaurant settings. Constructed with stainless steel front and sides and porcelain interior, this model ensures durability, ease of cleaning, and long-term reliability in demanding environments. The control system comprises solid state controls, facilitating precise temperature management and workflow integration with standard controls for seamless operation.
Southbend PCE22B/SD-V_208/60/3 Features
The Southbend PCE22B/SD-V_208/60/3 convection oven offers expert-level features tailored to commercial kitchen workflows, including dual decks with independent heat zones, stainless steel construction for longevity, and easy-to-operate solid state controls. Its ventless design minimizes installation constraints, and porcelain interior ensures effortless maintenance. Ideal for medium-scale baking, roasting, and food prep tasks, this oven supports efficient throughput and uniform cooking across multiple simultaneous batches.
- Efficient dual-deck operation with 11kW heating per deck
- High-grade stainless steel exterior enhances durability
- Porcelain interior simplifies cleaning and sanitation
- Dependable solid state controls for precise temperature setting
- Ventless system reduces ventilation requirements and installation costs
Suitable for bakeries, hotel kitchens, and moderate-volume food production environments needing reliable convection baking.
Southbend PCE22B/SD-V_208/60/3 Technical Specs
The Southbend PCE22B/SD-V_208/60/3 is engineered with a 208V, three-phase power supply operating at 60Hz, with a total wattage of approximately 22kW, split evenly across two decks at 11kW each. The unit is self-contained and air-cooled, ensuring stable operation in various kitchen environments. Its dimensions are 38" wide, 45" deep, and 64.8" tall, with a shipping weight of 1,189 lbs, designed for built-in or stand-alone installation. The stainless steel exterior coupled with the porcelain interior offers excellent corrosion resistance and ease of cleaning. The model features standard controls with a simple interface, supporting consistent temperature maintenance from ambient to max temperature limits suitable for baking and roasting processes. It complies with safety standards with UL and NSF approvals, and its ventless operation meets commercial kitchen sanitation requirements.
- Electrical Requirements: 208V, three-phase, 60Hz, approximately 22kW total
- Cooling Method: Air-cooled self-contained system
- Production Capacity: Designed for consistent baking cycles within medium-volume settings
- Construction & Finish: Stainless steel exterior with porcelain interior finish
- Dimensions: 38" W x 45" D x 64.8" H
- Weight: 1,189 lbs (unit weight)
- Temperature Range: Operates up to standard baking temperatures, max safe temperature specified in control parameters
- Food Safety & Maintenance: Corrosion-resistant materials, easy disassembly for cleaning
Additional practical installation details include ensuring proper clearance for air circulation, reliable power hookup, and ventless setup in compliant kitchen environments. Routine cleaning of porcelain interior and stainless steel surfaces is facilitated by disassembly of internal panels and accessible controls, supporting sanitary operation.
- Electrical hookup: 208V power supply and compatible three-phase wiring
- Space and clearance: 45" depth minimum for airflow and maintenance access
- Ventless system: Used in kitchens with limited ventilation installations
- Installation requirements: ensuring levelness and stability of the unit upon mounting
- Maintenance routine: regular cleaning of porcelain interior and exterior surfaces
What is a commercial convection oven?
A commercial convection oven is a heavy-duty cooking appliance designed for high-volume baking and roasting in foodservice operations. It uses fans to circulate hot air evenly, ensuring uniform cooking results. The Southbend PCE22B/SD-V_208/60/3 convection oven features dual decks with independent controls, stainless steel construction, and ventless operation, making it suitable for bakery, restaurant, and hotel kitchens. It provides precise temperature control and consistent performance, ideal for moderate to high-volume baking scenarios.
Top convection oven for bakery and restaurant kitchens
Designed for reliable performance in medium-volume foodservice environments, the Southbend PCE22B/SD-V_208/60/3 convection oven offers durable stainless steel construction and precise solid state controls, supporting efficient baking and roasting workflows in bakery and commercial restaurant facilities. Its ventless, bakery-depth interior provides uniform heat distribution suitable for various culinary applications.
- Operation type — ideal for bakery, hotel, and restaurant kitchens
- Kitchen setting — suited for medium-scale commercial kitchens
- Foodservice category — perfect for baking, roasting, and food prep
- Workload qualifier — supporting moderate throughput and batch cooking
- Primary use case — advanced baking with uniform heat distribution
Why Choose Southbend PCE22B/SD-V_208/60/3?
Southbend PCE22B/SD-V_208/60/3 stands out among convection ovens with its dual-deck design, robust stainless steel build, and ventless operation that simplifies installation. Its solid state controls provide precise temperature management essential for consistent baking results, while the porcelain interior allows easy cleaning, making it a reliable and long-lasting choice for foodservice operations seeking consistent performance and operational efficiency.
- Compact footprint with bakery-depth interior optimizes kitchen space
- Self-contained air-cooled system reduces installation complexity
- Dual decks enable simultaneous multi-product baking
- Heavy-duty stainless steel enhances longevity and sanitation
- Ventless design supports diverse kitchen configurations without dedicated ventilation
