The Southbend PCE22B/SI_240/60/3 Platinum Double Convection Oven is a commercial-grade electric oven designed for high-efficiency bakery and foodservice applications. Featuring two independent 11kW convection chambers, this model provides precise temperature control and consistent heat distribution essential for professional baking environments. Built with bakery depth dimensions of 38" width by 43.5" depth, it offers ample capacity for high-volume production. Its robust stainless steel construction ensures durability and ease of maintenance, while standard controls facilitate straightforward operation. Suitable for mid-volume operation in professional kitchens, this convection oven supports precise workflow integration with its independent doors and bakery-specific design. It operates on 240V with a three-phase electrical setup, delivering an optimal 11kW each chamber for reliable performance and energy efficiency.
Top Southbend PCE22B/SI_240/60/3 Features
The Southbend PCE22B/SI_240/60/3 convection oven offers dual independent chambers, each with 11kW power output, facilitating simultaneous baking tasks with precise temperature control. The bakery depth configuration optimizes baking capacity, while stainless steel build ensures long-term durability. The standard control layout simplifies operation and maintenance, supporting streamlined workflow in busy kitchens. Its independent doors enable easy access and efficient temperature management during bakery operations. Designed for medium throughput environments, this oven seamlessly integrates into commercial bakery and food production facilities, supporting consistent, high-quality results.
- Dual independent chambers: Supports simultaneous baking with independent temperature control
- Stainless steel construction: Ensures durability and easy cleaning for commercial use
- Bakery depth design: Maximizes capacity in limited kitchen space
- Standard controls: Facilitate straightforward operation and serviceability
- 11kW power per chamber: Provides reliable, high-performance baking in medium workloads
Ideal for mid-volume bakery operations and food production facilities requiring dependable dual convection baking.
Southbend PCE22B/SI_240/60/3 Technical Specs
This model operates on 240V AC with a three-phase power supply, consuming approximately 22kW total (11kW per chamber). It features air-cooled convection chambers designed for consistent heat distribution, with a total weight of 1,180 lbs and dimensions of 38" width, 43.5" depth, and 64" height. The oven is constructed entirely from stainless steel, providing corrosion resistance and ease of maintenance, compatible with typical commercial kitchen cleaning routines. Its operating temperature range supports precise baking needs, with maximum safety and performance operating parameters. The units are designed for installation in bakery and commercial foodservice environments where durability, energy efficiency, and high-volume productivity are critical. Dimensions support fitting into standard kitchen layouts, with a focus on practical integration and performance under moderate workloads.
- Electrical requirements: 240V, three-phase, 22kW total (11kW each chamber)
- Cooling method: Air-cooled convection chambers
- Construction & finish: Heavy-duty stainless steel exterior
- Dimensions: 38" W x 43.5" D x 64" H
- Weight: 1,180 lbs including chamber components
- Temperature range: Supports precise baking temperatures with high thermal stability
- Food safety & sanitation: Made from compliant materials for easy cleaning
- Installation considerations: Requires dedicated electrical supply, adequate airflow, and clearance
What is a commercial convection oven
A commercial convection oven is a professional-grade kitchen appliance designed for even, efficient baking and roasting in high-demand foodservice settings. It typically features multiple independent chambers with powerful heating elements and fans, like the Southbend PCE22B/SI_240/60/3, which supports consistent heat distribution for high-volume bakery production. Installed in restaurants, bakeries, or catering facilities, these ovens are engineered for durability, precise temperature control, and easy maintenance, making them essential for mid- to large-scale operations that require reliable performance and uniform cooking results.
Top Commercial Convection Ovens for Bakery Foodservice Settings
Designed for bakery and food production environments, this convection oven combines robust build quality with high-performance features, supporting mid-volume baking workflows. The Southbend PCE22B/SI_240/60/3 is ideal for bakery depth applications and moderate throughput operations, providing consistent, restaurant-ready results in commercial kitchens.
- Operation Type — suitable for bakery and food production kitchens
- Kitchen Setting — optimized for medium-volume bakery and restaurant use
- Foodservice Category — ideal for bakery, catering, and high-volume food prep
- Workload Qualifier — supports moderate throughput with reliable performance
- Use Case — effective for batch baking and continuous baking production
Why Choose Southbend PCE22B/SI_240/60/3
Southbend PCE22B/SI_240/60/3 stands out among commercial convection ovens with its dual independent chambers, durable stainless steel construction, and bakery-specific design. The model's 11kW chambers deliver dependable heat, supporting consistent baking quality in busy foodservice settings. Its straightforward controls enhance operational efficiency and ease of maintenance, providing a reliable, restaurant-ready solution for medium-volume commercial kitchens.
- Compact bakery depth footprint optimizes space utilization
- Independent doors streamline workflow and reduce heat loss
- Robust stainless steel ensures longevity and ease of cleaning
- Dual chambers permit simultaneous baking tasks
- High-performance 11kW chambers support consistent results
