The Southbend PCE22B/SI_208/60/3 Platinum Double Convection Oven is a commercial-grade electric convection oven designed for high-efficiency baking operations in professional kitchens. With dual independent fans each consuming 11kW, this bakery-depth unit ensures uniform heat distribution and precise temperature control. Built for durability, the stainless steel construction supports demanding bakery and restaurant settings, facilitating consistent results and simplified maintenance. Its standard control interface and independent door access streamline workflow, supporting high-volume baking tasks with reliable performance and easy cleaning. Designed for mid-volume foodservice environments, the PCE22B/SI_208/60/3 offers exact power specifications, robust manufacturing, and advanced air-cooling systems to meet rigorous culinary demands.
Top Southbend PCE22B/SI_208/60/3 Features
The Southbend PCE22B/SI_208/60/3 convection oven provides precise baking with independent double fans, ensuring even heat throughout bakery-depth chambers. Crafted from durable stainless steel, it handles daily commercial use while facilitating straightforward maintenance. The standard controls allow for effortless operation, and its independent doors simplify loading and unloading processes. Optimized for mid-volume bakery, restaurant, and catering kitchens, this oven supports high throughput with consistent performance, making it an essential piece for professional baking workflows.
- Dual independent fans: promote even heat distribution across bakery-depth chambers
- Electrically powered 11kW each: support high-performance baking in demanding settings
- Built from stainless steel: enhances durability and ease of cleaning
- Standard controls with independent doors: streamline workflow and maintenance
- Bakery-depth design: accommodates large sheet pans for expanded baking capacity
Ideal for mid-volume commercial baking operations requiring uniform heat and reliable durability.
Southbend PCE22B/SI_208/60/3 Technical Specs
The Southbend PCE22B/SI_208/60/3 features a 208V electrical system operating at 60Hz and three-phase power, drawing a total of 22kW. It is an air-cooled unit with a weight of approximately 1180 lbs, designed to fit within a 38" width, 43.5" depth, and 64" height footprint, crafted entirely from stainless steel with a professional finish. The unit operates within a safe temperature range suitable for commercial baking environments and is built to withstand constant use, with precise temperature control. It employs standard, easily disassembled components for straightforward cleaning and maintenance. The convection oven's durable construction ensures consistent performance during high-volume foodservice operations and simplified upkeep, making it a long-lasting kitchen investment.
- Electrical Requirements: 208V, 60Hz, three-phase, 22kW total
- Cooling Method: Air-cooled
- Construction & Finish: Stainless steel exterior for durability and sanitation
- Dimensions: 38" W x 43.5" D x 64" H
- Weight: 1180 lbs
- Operating Temperature Range: Suitable for standard commercial baking temperatures
What is a commercial convection oven?
A commercial convection oven is a professional kitchen appliance designed for high-volume baking requiring even heat and precise control. The Southbend PCE22B/SI_208/60/3 model features dual independent fans, bakery-depth chambers, and stainless steel construction, making it suitable for bakery, restaurant, and catering environments. Installed in medium-capacity kitchens, it supports consistent baking results with rapid heat recovery, supporting mid-volume foodservice operations such as bakery production, dessert preparation, or large-scale restaurant baking tasks.
Top Commercial Convection Ovens for Bakery and Restaurant Use
The Southbend PCE22B/SI_208/60/3 convection oven is built for reliable performance in bakery, restaurant, and catering kitchens, featuring durable construction, independent doors, and precise heat control. Designed for medium workload operation, it supports consistent baking results in high-volume foodservice environments. Ideal for medium-volume baking tasks and continuous production needs.
- Operation Type — Designed for bakery, restaurant, and catering kitchens
- Kitchen Setting — Suitable for commercial kitchens with medium throughput
- Foodservice Category — Fits bakery, hospitality, and catering applications
- Workload Qualification — Supports moderate baking and production workloads
- Use Case — Ideal for large batch baking and continuous cooking operations
Why Choose Southbend PCE22B/SI_208/60/3?
Southbend PCE22B/SI_208/60/3 offers robust stainless steel construction, independent dual fans, and bakery-depth chambers that provide uniform baking performance. Its precise electric power, durable build, and straightforward maintenance features set it apart from competitors. This oven enhances workflow efficiency and ensures consistent product quality in demanding foodservice operations, providing a dependable, restaurant-ready solution for medium-scale baking needs.
- Self-contained design: simplifies installation and reduces setup time
- Robust stainless steel construction: resists wear and facilitates cleaning
- Independent doors and fans: streamline workflow and maintenance
- Optimized for medium-volume baking: supports consistent, high-quality outputs
- High-performance electric operation: supports demanding commercial applications
