The Southbend PCE22B/SI-V_240/60/3 Platinum Double Convection Oven is a high-performance commercial-grade electric convection oven designed for professional kitchens requiring precise baking and roasting capabilities. Featuring twin independent 11kW heating elements, this bakery-depth unit provides uniform heat distribution ideal for high-volume bakery, pastry, and culinary operations. Its ventless design simplifies installation, while standard controls facilitate straightforward operation. With dimensions of 38 inches in width, 43.5 inches in depth, and 64 inches in height, plus a robust stainless steel construction, this oven assures durability and consistent performance in demanding foodservice environments. This unit is engineered for efficiency and precision, supporting workflow optimization in commercial kitchens focusing on large-scale baking and multi-product output.
Southbend PCE22B/SI-V_240/60/3 Features
The Southbend PCE22B/SI-V_240/60/3 Platinum Double Convection Oven offers advanced heat management with independent 11kW elements, supporting consistent baking results. Its bakery-depth configuration ensures optimal capacity for high-volume production. Constructed with durable stainless steel, it withstands heavy daily use while maintaining sanitation standards. The ventless operation reduces ventilation requirements, simplifying installation in various kitchen layouts. Designed for ease of maintenance, this convection oven features standard controls and separate doors for simplified cleaning, making it suitable for busy bakery and culinary environments.
- Independent heating elements: Provides precise temperature control for each oven chamber
- Robust stainless steel build: Ensures long-term durability in demanding kitchens
- Bakery depth design: Maximizes capacity for large baking batches
- Ventless architecture: Simplifies installation with minimal ventilation needs
- User-friendly controls: Facilitates fast operation and maintenance in high-use settings
Ideal for large-scale bakery, pastry production, and multi-product cooking environments
Southbend PCE22B/SI-V_240/60/3 Technical Specs
The Southbend PCE22B/SI-V_240/60/3 operates on a 240V, three-phase power supply with a total wattage of 66kW, drawing approximately 55 amps. Its self-contained electrical setup requires minimal external connections, supporting seamless installation in commercial kitchen setups. Constructed primarily of stainless steel, it offers a resilient exterior resistant to corrosion and easy to clean. The unit weighs 1,180 lbs and fits within a width of 38 inches, depth of 43.5 inches, and height of 64 inches. Operating at temperatures suitable for baking and roasting, it features internal components designed for efficient heat retention and distribution. The ventless design and standard controls enhance operational efficiency, while the construction complies with industry safety standards. The heavy-duty build ensures longevity, even under intensive daily use, making it a reliable choice for commercial foodservice operations requiring consistent performance and high capacity.
- Electrical Requirements: 240V, three-phase, 66kW power supply at 55 amps
- Cooling Method: Air-cooled system for temperature regulation
- Construction & Finish: Heavy-duty stainless steel exterior and interior surfaces
- Dimensions: 38” W x 43.5” D x 64” H
- Weight: 1180 lbs including all components for stability and durability
- Temperature Range: Suitable for baking and roasting at operating temperatures
- Material Safety: Corrosion-resistant, easy-to-clean surfaces with industry standard safety features
- Energy Consumption: 66kW total, supporting high daily throughput
- Installation: Requires standard electrical hookup, minimal ventilation due to ventless design
- Maintenance: Removable panels for easy cleaning and service access
- Electrical Compatibility: Supports 240V three-phase power supply for high-duty operation
- Clearance & Airflow: Requires sufficient airflow clearance for optimal performance
- Drainage & Cleaning: Accessible panels facilitate routine cleaning
- Ventilation Needs: Ventless operation minimizes ventilation infrastructure
- Operational Use: Suitable for bakery and high-volume food production in commercial kitchens
What is a commercial convection oven
A commercial convection oven is a high-capacity kitchen appliance designed to deliver consistent, even heat for baking, roasting, and food prep in professional settings. Equipped with multiple heating elements and fans, this type of oven ensures uniform airflow and temperature stability, critical for large-scale culinary operations. The Southbend PCE22B/SI-V_240/60/3 is a bakery-depth, ventless convection oven with independent heat zones, making it ideal for bakery, pastry, and high-volume foodservice environments requiring reliable, multi-product baking capable to handle substantial workloads daily.
Top Commercial Convection Ovens for High-Volume Foodservice Settings
Designed for commercial kitchens with moderate throughput, the Southbend PCE22B/SI-V_240/60/3 provides robust baking performance and durable stainless steel construction. Part of the Southbend (Middleby) lineup, this model is optimal for bakery and pastry operations seeking high-capacity, ventless baking equipment with independent control functionality for efficient workflow in foodservice kitchens.
- Operation Type — suited for bakery and pastry production
- Kitchen Space — ideal for compact commercial setups
- Foodservice Category — supports bakery and culinary departments
- Workload Qualifier — moderate to high throughput production
- Primary Use — large batch baking and multi-product cooking
Why Choose Southbend PCE22B/SI-V_240/60/3
Compared to other convection ovens, this Southbend model offers a combination of high wattage independent heating zones, ventless operation, and a bakery-depth footprint, ensuring uniform results and simplified installation. Its stainless steel construction and user-friendly controls make daily operation and maintenance straightforward while supporting long-term durability and sanitation. This model’s design enhances operational efficiency in high-demand foodservice environments, providing reliable service in bakery, pastry, and commercial kitchen applications.
- Self-contained system with minimal external requirements
- Ventless operation eliminates external ventilation needs
- Independent heat zones support multi-product baking
- Robust stainless steel durable for rigorous daily use
- Optimized for bakery and high-volume food preparation
