Southbend PCE22B/TD-V_240/60/1 38 Inch Electric Convection Oven Dual Deck Ventless

The Southbend PCE22B/TD-V_240/60/1 Platinum Double Convection Oven is a commercial-grade electric convection oven designed for high-capacity foodservice operations. Equipped with dual 11 kW heating decks, it offers precise temperature control and consistent heat distribution suitable for bakery and culinary facilities. Featuring a bakery depth profile, touch screen controls, and ventless operation, this model optimizes workflow efficiency for medium-volume production environments. Its stainless steel exterior and porcelain interior ensure durability and ease of cleaning, making it ideal for demanding commercial kitchens requiring reliable performance.

Top Southbend PCE22B/TD-V_240/60/1 Features

The Southbend PCE22B/TD-V_240/60/1 convection oven provides simultaneous multi-deck baking with independent temperature settings. Its stainless steel construction withstands heavy use, while touch controls enable intuitive operation. Designed for bakery and restaurant environments, this ventless unit supports quick cleaning and maintenance with accessible components. The dual 11 kW elements deliver fast heat-up times, enhancing throughput in busy commercial settings.

• Dual 11 kW heating elements for rapid preheating
• Stainless steel exterior and porcelain interior durable for heavy use
• Touchscreen controls for precise temperature adjustments
• Ventless design simplifies installation and reduces ventilation costs
• Bakery depth size fits standard baking trays or pans

Suitable for medium-volume bakery or culinary production kitchens seeking reliable, efficient convection baking.

Southbend PCE22B/TD-V_240/60/1 Technical Specs

The Southbend PCE22B/TD-V_240/60/1 features a 240V electrical connection with a single-phase 60Hz power supply, drawing approximately 11 kW per deck; it requires a 50A circuit. The unit is air-cooled, utilizing internal fans for heat dissipation, and features stainless steel front and sides with a porcelain interior finish that ensures long-term durability and ease of cleaning. With a two-deck configuration, it measures 38 inches wide, 45 inches deep, and 64.8 inches high, weighing approximately 1,189 pounds. Certified by UL and NSF, it includes high-temperature resistant components, and its operation range spans typical bakery temperatures. Maintenance is facilitated via accessible heating elements and programmable touch controls, supporting routine cleaning and component replacement.

• Electrical Requirements: 240V, single-phase, 60Hz, 50A
• Cooling Method: Air-cooled
• Dimensions: 38"W x 45"D x 64.8"H
• Weight: 1189 lbs
• Construction & Finish: Stainless steel exterior, porcelain interior
• Temperature Range: 150°F to 550°F
• Energy Consumption: Approximately 22 kW total
• Certifications: UL, NSF listed
• Cleaning & Maintenance: Disassembly via accessible panels, routine manual cleaning

• Electrical connection compatible with typical kitchen power setups
• Requires minimum 50A circuit and proper ventilation clearance
• Supports installation on standard kitchen floors with level footing
• Supports bakery pans up to bakery depth size
• Requires routine cleaning of porcelain interior for sanitation

What is a commercial convection oven

A commercial convection oven is a heavy-duty cooking appliance used to evenly circulate hot air around baking and roasting food items in high-volume culinary environments. The Southbend PCE22B/TD-V_240/60/1 is a reliable model optimized for medium-volume bakery and restaurant use, designed with dual decks for simultaneous operation. It is typically installed in professional kitchens, supporting consistent baking, roasting, and reheating processes in foodservice operations where efficiency and durability are critical.

Top convection ovens for bakery and restaurant foodservice settings

Designed for medium-volume bakery and culinary setups, the Southbend PCE22B/TD-V_240/60/1 convection oven offers high durability and precise control, making it suitable for restaurant and commercial kitchen environments with moderate throughput needs.

• Operation Type — suitable for bakery and restaurant setups
• Kitchen Type — ideal for medium-volume commercial kitchens
• Foodservice Category — supports baking, roasting, and reheating tasks
• Workload Qualifier — moderate throughput and high reliability
• Use Case — consistent bakery production in busy settings

Why Choose Southbend PCE22B/TD-V_240/60/1

Southbend PCE22B/TD-V_240/60/1 stands out with its robust stainless steel construction, dual independent decks, ventless operation, and precise digital controls. Engineered for consistent high-quality output, it enhances workflow efficiency and simplifies cleaning routines, making it suitable for demanding commercial bakery and culinary environments where durability and performance matter.

• Space-efficient dual-deck design for high throughput
• Ventless operation reduces installation complexity
• Heavy-duty stainless steel build resists commercial wear
• Touch screen controls enable precise temperature management
• Porcelain interior supports sanitation and easy cleaning