The Southbend PCE22B/SI_208/60/1 Platinum Double Convection Oven is a professional-grade foodservice appliance designed for high-performance baking and roasting. This dual-unit model features independent doors and bakery depth dimensions, optimized for commercial kitchens requiring precise temperature control and uniform heat distribution. Powered by electric elements each rated at 11kW, it delivers robust convection cooking suitable for busy bakery operations, restaurants, and institutional foodservice environments. Its durable stainless steel construction and standard controls ensure longevity and consistent performance in demanding culinary settings.
Top Southbend PCE22B/SI_208/60/1 Features
The Southbend PCE22B/SI_208/60/1 convection oven offers independent door operation and high-capacity baking chambers with bakery-depth dimensions. Its electric 11kW heating elements ensure even heat distribution, facilitating batch baking and convection tasks. Designed for durability, the unit features stainless steel panels for easy cleaning and resilience against commercial kitchen wear. Its standard controls streamline operation and maintenance, ideal for medium-volume conveyor or deck baking workflows. The appliance’s electrical compatibility supports seamless integration into 208V circuits, suited for versatile kitchen layouts.
- Independent doors: Facilitates simultaneous loading and unloading
- Bakery-depth chamber: Supports large sheet pans for high-volume baking
- Stainless steel construction: Provides corrosion resistance and durability
- Electric 11kW elements: Ensures consistent, rapid heat transfer
- Standard controls: Simplifies operation and quick maintenance access
Designed for commercial bakeries, restaurants, and foodservice providers requiring reliable convection baking.
Southbend PCE22B/SI_208/60/1 Technical Specs
The Southbend PCE22B/SI_208/60/1 model operates on 208V at 60Hz with a single-phase power supply, drawing approximately 22kW total (11kW per oven). Constructed with high-grade stainless steel, it measures 38 inches wide, 43.5 inches deep, and 64 inches high, weighing approximately 1,180 pounds. The oven features air-cooled operation for efficient heat dissipation, supporting continuous use in moderate workloads. Its temperature range accommodates typical bakery needs, with high-temperature tolerance and easy-access panels for cleaning and maintenance. The unit’s exterior finish is stainless steel, designed for sanitary environments and straightforward cleaning routines. Dimensions support installation in standard commercial kitchen spaces, with necessary clearances for airflow and ventilation. Its heavy-duty build ensures long-term durability, while the independent door design allows flexible workflow management.
- Electrical Requirements: 208V, 60Hz, single-phase, 22kW total
- Construction & Finish: Stainless steel exterior, corrosion resistant
- Dimensions: 38" W x 43.5" D x 64" H
- Weight: 1,180 lbs
- Cooling Method: Air-cooled to manage heat dissipation
- Operating Range: Supports standard bakery temperatures, max safe temp above 550°F
- Cleaning & Maintenance: Accessible panels, stainless steel surfaces, no special tools needed
- Usage Compatibility: Suitable for bakery sheet pans, stackable configurations, compatible with typical kitchen ventilation
What is a commercial convection oven?
A commercial convection oven is a high-capacity kitchen appliance designed for fast and uniform heat transfer via internal fans, supporting large-scale baking and roasting tasks. The Southbend PCE22B/SI_208/60/1 model features dual independent chambers, each with 11kW electric heating elements, stainless steel construction, and bakery-depth dimensions. Frequently installed in restaurants, bakeries, and institutional kitchens, it facilitates medium-volume baking operations, offering precise temperature control and consistent results for various baked goods and prepared foods.
Top convection ovens for bakery and restaurant use
Built for dependable performance and high-volume baking, Southbend PCE22B/SI_208/60/1 convection ovens support medium-workload foodservice environments such as bakeries and commercial kitchens. Featuring independent doors and bakery-depth chambers, they optimize workflow and product capacity. Southbend (Middleby) delivers durable, high-powered convection solutions tailored for continuous operation in restaurant-ready commercial settings.
- Operation for bakery and roasting tasks in commercial kitchens
- Designed for compact yet high-capacity bakery environments
- Suitable for professional baking, roasting, and food rethermalization
- Moderate workload features support continuous high-volume use
- Ideal for restaurants, bakeries, and institutional foodservice facilities
Why Choose Southbend PCE22B/SI_208/60/1
Southbend PCE22B/SI_208/60/1 stands out among commercial convection ovens with its dual independent chambers, durable stainless steel build, and bakery-depth design. Unlike models with single chambers, it provides simultaneous baking capabilities, improving workflow efficiency. Its high-powered electric elements and standard controls deliver consistent, reliable results, making it an optimal choice for medium-volume bakery and restaurant operations that prioritize durability, ease of maintenance, and precise temperature management.
- Self-contained design simplifies installation in existing kitchens
- Heavy-duty stainless steel construction ensures longevity
- Independent doors allow flexible baking workflows
- High-power 11kW elements support rapid baking cycles
- Optimized for medium-volume foodservice with bakery depth
