Southbend PCE22B/TD_240/60/1 38 Inch Electric Double Convection Oven with Touch Controls

The Southbend PCE22B/TD_240/60/1 Platinum Double Convection Oven is a commercial-grade electric baking and roasting appliance designed for high-efficiency, multi-deck operation within professional foodservice environments. Equipped with two independent decks, each with 11 kW power input, this oven provides precise temperature control and consistent heat distribution across bakery depth. Its stainless steel exterior and porcelain interior finish ensure durable, sanitation-friendly construction suitable for continuous operation in restaurant kitchens, bakeries, and institutional cafeterias. The unit features touch controls and dependent doors for simplified operation and energy-efficient performance, making it an ideal solution for high-volume baking tasks requiring reliability and uniform results.

Top Southbend PCE22B/TD_240/60/1 Features

The Southbend PCE22B/TD_240/60/1 Double Convection Oven offers independent deck controls, allowing precise temperature management for multi-product baking. Its porcelain interior and stainless steel exterior provide exceptional durability and ease of cleaning, ideal for demanding commercial kitchens. Touch screen controls streamline operation, while the bakery-depth design maximizes capacity within a compact footprint. Designed for moderate workload foodservice settings, its dependably robust construction supports high throughput and consistent bake quality across multiple decks.

• Dual decks with separate temperature controls for flexible baking applications
• Porcelain interior resists stains and simplifies maintenance
• Stainless steel exterior offers corrosion resistance and professional appearance
• Touch control interface enhances ease of operation and troubleshooting
• Bakery depth design with 2 decks optimizes capacity for high-volume bakery output

Suitable for commercial kitchens requiring versatile baking capacity and durable construction.

Southbend PCE22B/TD_240/60/1 Technical Specs

The Southbend PCE22B/TD_240/60/1 convection oven operates on a 240V, 60Hz, single-phase electrical supply, drawing approximately 11 kW per deck for consistent, high-performance baking. Its self-contained, air-cooled design ensures reliable operation without external ventilation requirements. The unit features a stainless steel body with porcelain interior, providing a durable, easy-to-clean surface capable of withstanding high-temperature operation up to 550°F (288°C). With dimensions of 38" width, 45" depth, and 64.8" height, it weighs approximately 1,189 lbs and includes legs for stability. Certified by UL and NSF, this model offers dependable, commercial-grade performance suited for bakeries, restaurants, and institutional kitchens. Its construction complies with safety standards for foodservice equipment, with features designed to facilitate cleaning and maintenance, including accessible control panels and removable interior components.

• Electrical Requirements: 240V, single-phase, 11 kW per deck
• Cooling Method: Air-cooled
• Construction & Finish: Stainless steel front & sides, porcelain interior
• Dimensions: 38" W x 45" D x 64.8" H
• Weight: 1189 lbs (product weight)
• Operation Compatibility: Designed for bakery and pastry applications in high-volume settings
• Temperature Range: Up to 550°F (288°C)

What is a commercial convection oven

A commercial convection oven is a heavy-duty baking appliance designed for efficient, uniform heat distribution through fans, suitable for high-volume food production in restaurant, bakery, or institutional kitchens. The Southbend PCE22B/TD_240/60/1 features dual independent decks with bakery depth, porcelain interiors, and touch controls, optimized for consistent results in medium-volume foodservice environments. Installed in professional kitchens, it supports baking, roasting, and holding tasks, making it ideal for bakery products, prepped foods, and large-scale culinary production.

Top Convection Ovens for Foodservice Settings

Commercial convection ovens like the Southbend PCE22B/TD_240/60/1 deliver reliable, uniform baking performance for medium-volume kitchens. Built with durable stainless steel and porcelain interiors, they ensure longevity and easy maintenance. Suitable for bakery, pastry, and general food preparation, these units optimize workflow and support high-quality product output in restaurant and institutional operations.

• Operation for moderate throughput in busy restaurant kitchens
• Compact footprint ideal for small commercial spaces
• Designed for baking, roasting, and multi-deck use in foodservice
• Built with corrosion-resistant materials for longevity
• Supports continuous, high-volume baking with dependable controls

Why Choose Southbend PCE22B/TD_240/60/1

Why Choose the Southbend PCE22B/TD_240/60/1 Double Convection Oven over other commercial ovens? Its dual independent decks with touch controls, robust stainless steel construction, and porcelain interiors provide optimal durability and operational flexibility. Designed for moderate workloads, it ensures consistent baking results with efficient energy use, supporting high-volume bakery and kitchen production without sacrificing reliability or ease of maintenance.

• Self-contained, robust stainless steel and porcelain design catches spills and simplifies cleaning
• Dual independent decks enable simultaneous multi-product baking
• Energy-efficient air-cooled system supports continuous operation
• Moderate footprint maximizes capacity within small commercial kitchens
• Dependable testing and certification ensure compliance with industry standards