The Southbend PCE22B/TI-V_208/60/1 Platinum Double Convection Oven is a commercial-grade electric convection oven designed for high-efficiency baking and cooking environments. This model features dual 11kW heating elements with independent fan systems, providing precise temperature control and consistent airflow for bakery, pastry, and catering operations. Its bakery depth design optimizes load capacity while maintaining space efficiency, making it suitable for mid-volume foodservice settings requiring reliable performance and ease of maintenance. Equipped with advanced touch controls and ventless operation, this convection oven ensures streamlined workflow with minimal ventilation requirements, ideal for professional kitchens seeking consistent, high-quality results.
Top Southbend PCE22B/TI-V_208/60/1 Features
The Southbend PCE22B/TI-V_208/60/1 convection oven delivers precise temperature regulation through independent digital controls and high-powered 11kW elements, ensuring uniform cooking in demanding kitchen environments. Its durable stainless steel construction withstands commercial use, while its ventless design simplifies installation. Touch controls facilitate quick setup, and bakery depth capacity optimizes throughput. Suitable for cooking, baking, and roasting, this model integrates seamlessly into busy foodservice workflows to meet high operational demands without compromising hygiene or efficiency.
- Dual 11kW heating elements: Delivers rapid and even heat distribution for professional baking
- Stainless steel exterior: Ensures durability and hygiene in commercial kitchen environments
- Bakery depth design: Accommodates larger baking sheets with ease
- Independent fan controls: Provides precise airflow for consistent baking outcomes
- Ventless operation: Eliminates the need for external ventilation, simplifying installation
Ideal for bakeries, catering, and food production facilities requiring reliable convection performance.
Southbend PCE22B/TI-V_208/60/1 Technical Specs
The Southbend PCE22B/TI-V_208/60/1 convection oven operates on a three-phase electrical supply rated at 208V and 60Hz, drawing approximately 22kW per heating zone with independent control modules. Its construction features heavy-duty stainless steel for long-term durability and ease of cleaning, complemented by a bakery-depth footprint measuring 38 inches wide, 43.5 inches deep, and 64 inches high. The oven weighs 1,180 lbs and includes advanced touch controls for simplified operation. Its ventless design, combined with self-cleaning capabilities, enhances workflow efficiency. The unit is equipped with independent door mechanisms, allowing simultaneous loading and unloading, and is supplied without a refrigeration system, focusing solely on high-capacity baking functions. The oven's robust build ensures safe operation within a temperature range suitable for professional cooking, providing consistent, reliable results in a variety of high-volume foodservice environments.
- Electrical Requirements: 208V, 60Hz, three-phase, approximately 22kW per zone
- Construction & Materials: Heavy-duty stainless steel exterior for durability and sanitation
- Dimensions & Weight: 38" W x 43.5" D x 64" H, 1,180 lbs
- Temperature Range: Suitable for precise baking within operational limits
- Cleaning & Maintenance: Self-cleaning functionality; disassembly for easy routine cleaning
- Cooling Method: Air-cooled for efficient operation in enclosed kitchens
- Electrical compatibility: 208V three-phase connection required for operation
- Installation clearance: Adequate airflow clearance recommended around the unit
- Power supply: Dedicated circuit with appropriate amperage
- Operational environment: Suitable for ambient temperatures typical of commercial kitchens
- Workflow integration: Compatible with standard kitchen outlets and minimal ventilation requirements
What is a commercial convection oven
A commercial convection oven is a specialized cooking appliance designed for high-volume baking and roasting applications in professional kitchens. It features a fan system that circulates hot air to ensure even heat distribution, resulting in consistent cooking results. The Southbend PCE22B/TI-V_208/60/1 model, as a high-capacity electric convection oven, is installed in bakeries, catering facilities, and food production areas that demand reliable, uniform heat and efficient workflow. Its bakery depth, independent controls, and ventless operation make it ideal for medium-throughput environments focused on quality and productivity.
Top convection oven for bakery and catering foodservice settings
Designed for medium-volume bakery, pastry, and catering kitchens, the Southbend PCE22B/TI-V_208/60/1 combines robust build quality with advanced convection technology for consistent baking performance. Its high-powered dual heating elements and independent controls support demanding workflows, making it suitable for restaurant-ready food production and professional culinary environments. The ventless design streamlines setup and maintenance, fitting well into a variety of commercial kitchen layouts.
- Mid-volume bakery and catering operations
- Compact design suitable for diverse commercial spaces
- Versatile convection cooking for multiple applications
- Built for moderate workloads with reliable performance
- Optimized for professional kitchen workflow integration
Why Choose Southbend PCE22B/TI-V_208/60/1
Compared to standard electric convection ovens, the Southbend PCE22B/TI-V_208/60/1 offers superior durability with stainless steel construction, independent dual-zone 11kW heating, and a ventless setup that reduces installation complexity. Its bakery depth design maximizes capacity without sacrificing space, and touch controls enhance operational efficiency. This model provides a dependable, restaurant-ready solution for high-quality baked goods and cooking in commercial environments, surpassing typical competitors in build and performance.
- Self-contained design simplifies installation and maintenance
- High-capacity dual 11kW elements for rapid, even baking
- Stainless steel construction for durability and sanitation
- Bakery depth optimizes cooking load capacity
- Ventless operation reduces ventilation requirements and costs
