The Southbend PCE22B/SI-V_240/60/1 Platinum Double Convection Oven is a commercial-grade electric baking appliance designed for high-volume foodservice operations. Featuring independent double convection chambers, each rated at 11kW, this bakery-depth oven provides precise temperature control and efficient heat distribution for consistent baking results. Constructed with durable stainless steel and ventless operation, it is tailored for professional kitchens requiring reliable performance and streamlined workflow. With standard controls and independent access doors, it supports easy maintenance and efficient multitasking in bakery, cafe, and restaurant environments.
Top Southbend PCE22B/SI-V_240/60/1 Features
The Southbend PCE22B/SI-V_240/60/1 double convection oven offers robust independent chambers, each with 11kW heating power, ideal for baking, roasting, and pro kitchen workflows. Its bakery-depth design facilitates large batch production, while stainless steel construction enhances durability and sanitation. The ventless feature simplifies installation without ventilation needs, and standard controls allow precise baking parameters. Designed for medium-volume operations, it ensures consistent results with minimal maintenance, suitable for busy bakery and commercial kitchens.
- Independent chambers with 11kW each optimize simultaneous baking processes.
- Stainless steel build provides corrosion resistance and longevity under heavy use.
- Ventless operation simplifies installation and kitchen ventilation requirements.
- Bakery-depth profile accommodates large quantities for high-demand baking.
- Standard controls enable precise temperature adjustments for consistent results.
Ideal for bakery, wholesale, and commercial kitchens seeking reliable convection baking performance.
Southbend PCE22B/SI-V_240/60/1 Technical Specs
The Southbend PCE22B/SI-V_240/60/1 convection oven operates on a 240V, single-phase electrical supply, consuming a total of 22kW (11kW per chamber) and drawing approximately 92.5 amps. It features self-contained air-cooled heat dissipation, with stainless steel construction for durability in high-traffic commercial environments. The oven measures 38 inches wide, 43.5 inches deep, and stands 64 inches tall, with a weight of 1,180 lbs. Its bakery-depth design supports large batch capacities, suitable for mid-volume bakery production. The unit is designed for easy cleaning with removable panels and compatible with standard commercial kitchen cleaning routines. Operating temperature ranges up to 500°F, ensuring flexibility for diverse baking needs. The ventless feature eliminates the need for external ventilation systems, simplifying kitchen layout and compliance. Equipped with independent doors for each chamber, it supports efficient workflow and minimized heat loss during operations, perfect for busy bakery and restaurant settings.
- Electrical Requirements: 240V, single-phase, 92.5A, 22kW total power.
- Cooling Method: Air-cooled for heat dissipation.
- Weight: 1,180 lbs for robust, stable installation.
- Construction & Finish: Stainless steel exterior resists corrosion and ensures longevity.
- Dimensions: 38" W x 43.5" D x 64" H, space-efficient for medium-volume setups.
- Temperature Range: Up to 500°F for versatile baking applications.
- Food Safety: Durable stainless steel surface supports sanitation; easy disassembly for cleaning.
- Included Features: Independent hinged doors, standard controls, ventless operation.
- Installation Considerations: Requires clearance for air circulation, compatible with standard 240V outlets, and sufficient ventilation for heat dissipation.
What is a commercial convection oven?
A commercial convection oven is a high-capacity baking appliance designed for professional kitchens that distributes hot air evenly around food using fans to achieve consistent cooking results. The Southbend PCE22B/SI-V_240/60/1 model features dual independent chambers with 11kW power each, stainless steel construction, and ventless operation. It is ideal for bakery, cafe, and restaurant environments requiring reliable, large-scale baking capabilities, especially suitable for mid-volume production where uniformity and efficiency are critical.
Top convection ovens for bakery and restaurant use
The Southbend PCE22B/SI-V_240/60/1 convection oven delivers durable, restaurant-ready performance suited for bakery, institutional, and commercial kitchens. Its independent chambers and bakery-depth design support efficient operation and consistent baking in medium-volume foodservice settings, making it a practical choice for professional baking operation types.
- Medium-volume bakery operations for consistent baking results
- Designed for commercial kitchens with moderate throughput needs
- Optimized for bakery and restaurant applications
- Built for reliable performance in busy foodservice environments
- Ideal for mid-volume baking and roasting workflows
Why Choose Southbend PCE22B/SI-V_240/60/1
Compared to other convection ovens, this model offers independent dual chambers with high-powered 11kW electric elements, ventless operation, and stainless steel durability. Its bakery-depth profile supports large batch cooking, while standard controls simplify operation. The design enhances workflow efficiency and reduces installation complexity, making it suitable for diverse commercial kitchen setups.
- Self-contained ventless design simplifies setup and reduces ventilation costs.
- Dual chambers enable simultaneous baking, boosting productivity.
- Robust stainless steel construction ensures long-term durability.
- Bakery-depth profile supports large batch production workflows.
- Consistent heat distribution optimizes baking quality.
