The Southbend PCE22B/SI-V_208/60/3 Platinum Double Convection Oven is a commercial-grade, electric baking appliance designed for high-volume foodservice environments. Built with independent hinged doors and ventless operation, this convection oven features bakery-depth capacity and standard controls to optimize baking processes. Each unit consumes 11 kW of power, making it suitable for professional kitchens that require reliable, consistent heat distribution and rapid baking cycles. Engineered for durability and efficiency, this stainless steel unit delivers precise temperature control within an operating range tailored for intensive bakery output and menu consistency.
Top Southbend PCE22B/SI-V_208/60/3 Features
Designed for commercial kitchens, the Southbend PCE22B/SI-V_208/60/3 convection oven provides independent operation of dual chambers with ventless functionality, facilitating seamless workflow in bakery or prep stations. Its stainless steel construction ensures durability and ease of maintenance, while standard controls and bakery depth optimize usability in high-demand environments. The 11kW heating elements enable rapid heat-up and even baking, suitable for mid-volume bakery production and institutional foodservice operations.
- Independent hinged doors: Facilitates simultaneous baking and easy access for staff.
- Stainless steel build: Ensures durability against commercial wear and corrosion.
- Ventless design: Simplifies installation and reduces ventilation requirements.
- Bakery depth configuration: Accommodates standard sheet pans for efficient throughput.
- 11kW heating elements: Deliver consistent, high-capacity heat for reliable baking performance.
Ideal for bakery operations and mid-volume food production facilities requiring dependable convection baking solutions.
Southbend PCE22B/SI-V_208/60/3 Technical Specs
The Southbend PCE22B/SI-V_208/60/3 convection oven operates on a 208V power supply, three-phase, with a total power draw of 22 kW (11 kW per chamber), featuring self-contained, ventless design. Its robust stainless steel construction extends to 64 inches in height, 38 inches wide, and 43.5 inches deep, with a shipping weight of 1180 lbs. The unit maintains a precise temperature range suitable for baking, with high-quality materials supporting easy cleaning and long-term durability. Equipped with standard controls for straightforward operation, the oven includes features like independent doors for efficiency, with dimensions optimized for standard bakery pans and high-volume workflows. The equipment is designed for low-maintenance operation, with disassemblable components for routine cleaning and service, fitting into commercial kitchen environments that demand reliability and safety.
- Electrical Requirements: 208V, three-phase, 22 kW total power consumption.
- Construction & Finish: Full stainless steel exterior with corrosion-resistant surfaces.
- Dimensions: 64" high x 38" wide x 43.5" deep.
- Weight: 1180 lbs (including packing materials).
- Temperature Range: Designed for standard baking temperatures, high operating range with safe temperature limits.
- Cleaning & Maintenance: Disassemblable panels for easy cleaning; no special maintenance required beyond routine sanitation.
- Usage Compatibility: Suitable for bakery decks, sheet pans, and standard commercial baking trays.
- Air Cooling: Air-cooled system facilitates consistent heat management in busy kitchens.
What is a commercial convection oven
A commercial convection oven is a high-capacity baking appliance designed for continuous operation in professional foodservice settings. It uses forced air circulation to ensure uniform heat distribution, enabling faster and more consistent baking outcomes. The Southbend PCE22B/SI-V_208/60/3 is a dual-chamber, ventless convection oven, ideal for high-volume bakery, prep, and restaurant applications. Installed in commercial kitchens, it supports efficient workflow with independent doors and bakery-depth capacity, making it suitable for medium-volume baking needs, such as institutional bakeries and busy restaurants requiring reliable temperature control and durable construction.
Top Commercial Convection Ovens for Bakery and Foodservice Operations
The Southbend PCE22B/SI-V_208/60/3 delivers robust construction and precise operation, perfect for bakery or institutional kitchens with moderate throughput. Built for reliability, this model ensures uniform baking and smooth workflow in mid-volume foodservice settings. Southbend’s dual chamber design enhances productivity and operational efficiency, making it an optimal choice for commercial bakery production and restaurant baking. Manufacturing quality and functional versatility make this convection oven suitable for demanding culinary environments.
- Operation Type — suited for medium-volume bakery and restaurant kitchens
- Kitchen Setting — ideal for institutional and commercial food establishments
- Foodservice Category — optimized for bakery and high-volume baking applications
- Workload Qualification — designed for moderate throughput during busy hours
- Use Case — efficient batch baking with independent chamber control
Why Choose Southbend PCE22B/SI-V_208/60/3
Southbend PCE22B/SI-V_208/60/3 stands out through its high durability, efficient dual-chamber design, and ventless operation. Its stainless steel construction and independent doors ensure longevity and ease of maintenance, enhancing operational uptime. This model’s reliable heat distribution and optimized workflow significantly improve baking consistency and productivity compared to standard single-chamber or less robust units, making it a restaurant-ready commercial convection oven with superior build quality and efficiency.
- Self-contained, ventless operation: Simplifies installation and compliance.
- Dual chambers with independent doors: Supports simultaneous baking tasks and easy access.
- Heavy-duty stainless steel design: Ensures resistance to commercial wear and corrosion.
- High-capacity 11kW elements: Enable rapid heat-up and consistent baking performance.
- Optimized for medium-volume workflows: Suitable for bakery lines and busy restaurant kitchens.
