The Southbend PCE22B/TI_208/60/3 Platinum Double Convection Oven is a commercial-grade electric convection oven engineered for high-performance baking and roasting environments. Designed by Southbend (Middleby), this bakery-depth unit features independent hinged doors, touch controls, and dual 11kW heating elements, ensuring precise heat distribution and efficient operation. Its robust construction with stainless steel exterior and bakery-compatible depth make it suitable for mid-volume foodservice settings aiming for consistent, high-quality results with easy maintenance and reliable durability.
Southbend PCE22B/TI_208/60/3 Features
The Southbend PCE22B/TI_208/60/3 convection oven caters to commercial bakeries, cafes, and restaurant kitchens requiring consistent baking performance. It offers independent door operation with touch control panels, enabling independent temperature and timer settings for each oven chamber. The bakery-depth design accommodates full sheet pans, while the 11kW heating elements provide rapid recovery times. Crafted with durable stainless steel and featuring precise temperature control, it’s optimized for medium-volume baking workflows, ensuring durability and ease of cleaning in demanding foodservice operations.
- Independent doors: Facilitates simultaneous baking and monitoring tasks
- 11kW heating elements: Ensures rapid heat up and recovery for consistent baking
- Bakelite exterior with stainless steel finish: Offers corrosion resistance and easy cleaning
- Touch controls: Simplifies operation and allows precise temperature programming
- Bakery depth design: Fits standard sheet pans for efficient kitchen workflow
Ideal for medium-volume bakery operations seeking reliable convection baking with independent chamber control.
Southbend PCE22B/TI_208/60/3 Technical Specs
The Southbend PCE22B/TI_208/60/3 model operates on a three-phase electrical supply with a voltage of 208V, a frequency of 60Hz, and a total wattage of 66kW (each chamber powered by 11kW elements). It is constructed primarily from stainless steel with a bakery-depth housing, ensuring longevity and resistance to foodservice wear. The unit weighs approximately 1,180 lbs and measures 38 inches in width, 43.5 inches in depth, and 64 inches in height. Its independent-door design allows easy access for maintenance and cleaning, while the touch controls provide precise temperature adjustments for optimal baking outcomes. The oven is built for demanding environments with standardized dimensions and ergonomic features, supporting efficient workflow in medium-volume foodservice operations.
- Electrical requirements: 208V, 60Hz, three-phase, 66kW total, 11kW per chamber
- Construction & finish: Stainless steel exterior, durable interior components
- Dimensions: 38" W x 43.5" D x 64" H, weight 1180 lbs
- Temperature range: Up to 500°F with precise digital control
- Food safety & cleaning: Food-grade steel, easy disassembly for maintenance, corrosion-resistant finish
- Cooling method: Air-cooled system with accessible filters
Electrical Compatibility: Ensure power supply matches 208V, three-phase connection
Installation clearance: Requires sufficient airflow and front access for door operation and maintenance
Ventilation needs: Adequate kitchen ventilation to manage heat and moisture
Space requirements: Fits standard 38" wide installation spaces with manageable footprint
Cleaning routine: Disassemble door panels and interior for periodic sanitation
What is a commercial convection oven?
A commercial convection oven is a high-capacity cooking appliance designed for consistent, efficient baking and roasting in foodservice settings. It features multiple heating elements, fan-assisted air circulation, and durable construction suitable for continuous operation. The Southbend PCE22B/TI_208/60/3 is an advanced model with independent chambers, bakery depth, and touch controls, installed in mid-volume bakery and restaurant environments. Its precise temperature control and robust build support high-quality food production, making it ideal for medium-volume baking tasks in professional kitchens.
Top Electric Convection Ovens for Bakery and Foodservice Operations
Designed for efficient operation in medium-volume baking workflows, the Southbend PCE22B/TI_208/60/3 provides durable, bakery-depth performance with independent chamber controls and rapid heat recovery. It’s an optimal choice for professional kitchens requiring reliable, restaurant-ready convection baking capabilities, integrating advanced touch controls and stainless steel construction for long-term operational resilience.
- Commercial bakery and restaurant kitchens — optimized for mid-volume baking
- Medium-duty workflow — ideal for consistent, reliable oven performance
- Convection baking — enhanced airflow for even heat distribution
- Durable stainless steel — resistant to foodservice wear and corrosion
- Independent door operation — supports efficient multi-tasking in busy kitchens
Why Choose Southbend PCE22B/TI_208/60/3
Why Choose Southbend PCE22B/TI_208/60/3? This model offers superior build quality with stainless steel housing and independent door controls, enabling precise baking workflows. Its dual 11kW elements deliver fast recovery times, reducing downtime during busy periods. The unit’s bakery depth fits seamlessly into standard kitchen layouts, providing reliable performance for medium-volume foodservice environments, enhancing operational efficiency and product consistency.
- Self-contained design with independent chambers improves workflow flexibility
- Bakery depth allows integration into standard kitchen layouts
- Heavy-duty stainless steel ensures longevity in demanding environments
- Fast heat recovery reduces baking cycle times
- Touch controls streamline operation and reduce training time
