The Southbend PCE22B/TI_208/60/1 Platinum Double Convection Oven is a professional-grade electric convection oven designed for high-performance bakery and convection cooking applications in commercial foodservice environments. Engineered by Southbend (Middleby), this dual-unit features independent doors for streamlined workflow and targeted temperature management. Each oven module operates with an 11kW heating element, delivering consistent, even heat distribution within a bakery depth cavity. The appliance supports precise touch control interfaces, facilitating accurate programming and operational adjustments. Its robust construction integrates durable stainless steel exterior panels, ensuring longevity and easy maintenance. With dimensions of 38 inches in width, 43.5 inches in depth, and 64 inches in height, this oven is suitable for installation in medium-volume kitchens requiring reliable, high-capacity baking solutions. Technical specifications include an approximate weight of 1180 lbs designed for stable placement in demanding culinary settings.
Top Southbend PCE22B/TI_208/60/1 Features
This double convection oven offers independent door operation and programmable touch controls, enabling precise temperature management for simultaneous baking loads. Constructed with stainless steel for durability, the units feature bakery depth chambers optimized for product capacity and ease of cleaning. Designed for medium-volume operations, it supports efficient workflow integration with minimal downtime. Its robust build ensures long-term service in busy commercial kitchens, whether installed in bakery production areas or high-demand foodservice establishments.
- Independent doors: versatile and separate baking chamber access
- 11kW heating per module: reliable and uniform heat distribution
- Touch controls: intuitive programming for precise operation
- Bakery depth design: enhances capacity and workflow efficiency
- Stainless steel construction: durable, corrosion-resistant, and easy to maintain
Ideal for bakery production, large-scale catering, and medium-volume restaurant kitchens requiring consistent convection baking.
Southbend PCE22B/TI_208/60/1 Technical Specs
The Southbend PCE22B/TI_208/60/1 operates on a 208V power supply at 60 Hz with a three-phase connection, drawing approximately 33.3 amps per module for total wattage of 11kW each. It utilizes an air-cooled cooling method, ensuring effective thermal management suited for busy kitchen environments. This self-contained oven features stainless steel exterior surfaces with a bakery-depth interior chamber designed for optimal product capacity and even baking. The overall dimensions are 38 inches wide, 43.5 inches deep, and 64 inches high, with a weight of 1180 lbs, constructed for stable placement in commercial kitchens. Designed for food safety and ease of cleaning, the oven's interior surfaces are compatible with standard commercial detergents; disassembly allows accessible maintenance. Its energy consumption averages around 66.6 kWh daily under typical operation. This model is intended for medium-duty workflow scenarios, supporting batch baking with independent controls for individual chamber management.
- Electrical requirements: 208V, 60Hz, three-phase, 33.3A per module, 11kW each
- Cooling method: Air-cooled
- Construction & finish: Stainless steel exterior and interior chamber
- Dimensions: 38" W x 43.5" D x 64" H
- Weight: 1180 lbs (product weight)
- Operation suitability: Compatible with professional bakery and convection workflows
What is a commercial convection oven?
A commercial convection oven is a high-capacity cooking appliance used in professional kitchens to evenly bake, roast, or cook food through forced air circulation. The Southbend PCE22B/TI_208/60/1 is a dual-module, bakery-depth convection oven designed for medium-volume foodservice operations. It features independent doors and programmable touch controls, making it suitable for bakery production, catering, and restaurant environments where consistent and efficient convection baking is essential. Equipped with stainless steel construction and 11kW heating elements per module, it provides reliable operation and uniform temperature distribution for various culinary applications.
Top convection ovens for bakery and restaurant foodservice
Designed for medium-volume bakery and foodservice operations, the Southbend PCE22B/TI_208/60/1 ensures robust performance through independent door control, precise touch programming, and durable construction. Ideal for bakery depth setups in commercial kitchens, this model supports consistent product quality and workflow efficiency without compromise on build integrity or operational reliability.
- Operation Type — suitable for bakery production and catering
- Kitchen Setting — optimal for medium-sized commercial kitchens
- Foodservice Category — aligned with bakery, pastry, and general convection cooking
- Workload Qualifier — supports moderate throughput demands
- Use Case — ideal for batch baking and multi-product cooking
Why Choose Southbend PCE22B/TI_208/60/1
Why choose this model over other commercial double convection ovens? The Southbend PCE22B/TI_208/60/1 offers superior durability with stainless steel construction, independent dual chambers for workflow flexibility, and precise touch controls for consistent results. Its bakery depth design maximizes capacity while maintaining a compact footprint, enhancing operational efficiency in busy kitchens with high baking demands. The high-powered 11kW elements ensure rapid preheat and even heat distribution, reducing cooking times compared to standard models, making it a reliable choice for medium-volume baking environments requiring consistent, restaurant-ready performance.
- Self-contained design simplifies installation and maintenance
- Commercial-grade stainless steel enhances longevity and sanitation
- Independent doors improve workflow during multi-batch baking
- High-wattage heating elements ensure even heat distribution
- Bakery depth capacity maximizes product load in tight spaces
