Southbend PCE22B/TD-V_208/60/3 38 Inch Electric Platinum Convection Oven Ventless

The Southbend PCE22B/TD-V_208/60/3 Platinum Double Convection Oven is a professional-grade electric convection oven designed for high-performance foodservice environments. Featuring two independent decks each rated at 11kW, this bakery-depth model provides precise thermal control and consistent batch cooking. Its ventilation system is ventless, facilitating installation in a variety of kitchen layouts, while touch screen controls enable intuitive operation. Built with durable stainless steel front and sides, combined with porcelain interior finish, the unit offers enhanced longevity and ease of maintenance. Ideal for medium-volume bakery, pastry, or food production facilities, this convection oven supports demanding culinary workflows with robust performance and reliable construction.

Top Southbend PCE22B/TD-V_208/60/3 Features

The Southbend PCE22B/TD-V_208/60/3 convection oven is engineered for commercial bakery and food preparation settings, offering independent deck operation, touch controls for precise adjustments, and ventless functionality that simplifies installation. Its stainless steel exterior and porcelain interior ensure durability and cleanliness, while the 11kW power rating per deck provides rapid heating. Designed for medium workloads, it supports consistent baking results and efficient workflow integration, making it suitable for busy restaurant kitchens and bakery applications.

• Independent deck operation for versatile baking
• Stainless steel exterior enhances durability and sanitation
• Touch screen controls streamline operation and adjustments
• Ventless design simplifies installation in various settings
• Porcelain interior facilitates easy cleaning and maintenance

Ideal for professional bakery operations requiring reliable, automated convection baking in commercial kitchens.

Southbend PCE22B/TD-V_208/60/3 Technical Specs

The Southbend PCE22B/TD-V_208/60/3 features a 208V electrical requirement with a three-phase 60Hz power supply, consuming 11kW per deck to deliver consistent heat distribution. Its self-contained design utilizes an air-cooled system, and the appliance is constructed with stainless steel front and sides, complemented by porcelain interior finish for longevity and cleanliness. With dimensions of 38 inches in width, 45 inches in depth, and 64.8 inches in height, it supports two decks with bakery-depth size, suitable for high-volume baking. The unit weighs approximately 1,189 pounds, meeting NSF and UL standards. Operating within a safe temperature range, it includes touch screen controls for precise management and requires minimal routine maintenance with disassembly for cleaning. The ventilated design supports installation without external venting, optimizing kitchen space utilization.

• Electrical requirements: 208V, three-phase, 60Hz, 11kW per deck
• Cooling method: Air-cooled
• Construction: Stainless steel exterior with porcelain interior
• Dimensions: 38" W x 45" D x 64.8" H
• Weight: 1189 lbs (product weight)
• Control type: Touch screen controls for easy operation
• Deck configuration: Two bakery-depth decks
• Standards: NSF, UL certified
• Temperature range: Operating within typical commercial baking parameters

• Electrical connection requirements: Proper circuit and dedicated power supply are essential for operation
• Clearance and airflow: Adequate space for ventilation and service access
• Installation considerations: Ventless setup suitable for various kitchen layouts
• Maintenance routine: Disassembly of the porcelain interior for cleaning
• Flooring and foundation: Sturdy, level surface to support weight and ensure stability

What is a commercial convection oven

A commercial convection oven is a high-capacity cooking appliance designed for continuous baking, roasting, and dehydrating in professional culinary settings. It features advanced heat distribution technologies, durable construction, and precise temperature controls to support consistent baking results. The Southbend PCE22B/TD-V_208/60/3 model, equipped with ventless operation and touch controls, is ideal for bakery operations, pastry shops, and large restaurant kitchens requiring reliable, multi-deck baking capabilities. Its technical design supports medium-volume food production, enhancing efficiency and product quality in busy commercial environments.

Top Commercial Convection Ovens for Bakery and Foodservice Settings

Designed for medium-volume bakery and food production workflows, the Southbend PCE22B/TD-V_208/60/3 convection oven offers durable, restaurant-ready performance and precise control with two independent decks. Manufactured by Southbend, it is suitable for professional kitchens requiring consistent, efficient baking in a compact footprint.

• Medium operation — suitable for bakeries and restaurants
• Commercial kitchen equipment — robust, industry-grade build
• Bakery and pastry production— supports high-quality batch baking
• Moderate throughput — balances capacity with space efficiency
• Food prep workflows — integrates into busy cooking lines

Why Choose Southbend PCE22B/TD-V_208/60/3?

Southbend PCE22B/TD-V_208/60/3 stands out among convection ovens for its robust stainless steel construction, independentDeck operation, and ventless design—features that optimize operational flexibility and sanitation. Its precise touch controls and dual decks support efficient workflows, while the ventless setup simplifies installation in various kitchen environments. This model provides professional-grade reliability and durability tailored for demanding bakery and foodservice applications.

• Self-contained, ventless operation simplifies installation and validation
• Dual independent decks enable simultaneous baking of varied products
• Stainless steel exterior enhances sanitation and longevity
• 12kW total power supports rapid, uniform heat distribution
• Designed for consistent performance in medium workload environments