Southbend PCE22B/TI-V_208/60/3 38 Inch Platinum Double Convection Oven Electric

The Southbend PCE22B/TI-V_208/60/3 Platinum Double Convection Oven is a commercial-grade electric convection oven designed for high-efficiency baking and culinary applications in professional kitchens. This model features dual ovens each operating at 11kW, with a bakery-depth configuration that facilitates optimal workflow in mid-volume foodservice environments. Equipped with precise touch controls and independent doors, it allows for versatile baking operations while maintaining ease of access and sanitation. Its ventless operation enhances kitchen flexibility, eliminating the need for external ventilation systems. As a reliable solution for bakery, restaurant, and institutional settings, this convection oven delivers consistent heat distribution and durable construction suitable for demanding commercial use.

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

The Southbend PCE22B/TI-V_208/60/3 convection oven combines precise temperature control with durable construction tailored for professional bakery and restaurant kitchens. Its independent double ovens with 11kW each support simultaneous baking, reducing prep time. Touch controls enable intuitive operation, while the ventless design simplifies installation. Crafted from stainless steel for corrosion resistance and long-term durability, it sustains high-volume workloads with consistent performance. Easy access doors facilitate cleaning and maintenance, supporting efficient kitchen workflows and sanitation standards.

• Double oven configuration: supports simultaneous multi-batch baking with independent control
• Stainless steel construction: offers corrosion resistance and durability under heavy use
• Touch controls: provide precise settings and easy operation for staff
• Ventless design: eliminates external ventilation needs, streamlining installation
• Bakery depth size: optimized for mid-volume commercial baking workflows

Ideal for medium-volume baking within professional foodservice kitchens needing reliable, efficient convection performance.

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

The Southbend PCE22B/TI-V_208/60/3 features a dual electric heating system each consuming 11kW, with a voltage requirement of 208V, 60Hz frequency, and three-phase power. The oven’s robust stainless steel exterior measures 38 inches in width, 43.5 inches in depth, and stands 64 inches tall, with a total weight of 1180 pounds. Its construction ensures high durability suitable for daily heavy-duty operation in commercial environments. The ventless operation uses internal fans for even heat distribution, eliminating the need for external ventilation. The unit supports precise temperature regulation suitable for bakery and pastry applications, with straightforward touch controls for instant adjustments. Cleaning and maintenance involve accessible panels and durable finishes to reduce downtime. The product's self-contained design simplifies installation in kitchen spaces with limited ventilation options, and it offers optimal performance in mid-volume foodservice operations, including bakery outlets, restaurants, and institutional kitchens.

• Electrical Requirements: 208V, 60Hz, three-phase, 11kW per oven
• Construction & Finish: Stainless steel exterior for corrosion resistance
• Dimensions: 38" W x 43.5" D x 64" H
• Weight: 1180 lbs (product); shipping weight varies based on packaging
• Temperature Range: Operating within manufacturer-specified safe limits for baking and roasting

• Electrical Compatibility & Installation: Requires dedicated 208V three-phase connections, suitable for built-in or free-standing setups
• Ventilation Needs: Ventless operation reduces exhaust duct requirements
• Power and Performance: 11kW each oven for consistent heat delivery in baking applications
• Cleaning & Maintenance: Disassembly via accessible panels supports routine sanitation
• Workflow Efficiency: Independent doors allow for targeted baking without heat loss

What is a commercial convection oven?

A commercial convection oven is a heavy-duty cooking appliance designed for high-capacity baking and roasting in professional foodservice settings. Specifically, the Southbend PCE22B/TI-V_208/60/3 convection oven features dual independent compartments with 11kW electric heating each, stainless steel construction, and a ventless system, making it suitable for bakery and restaurant kitchens. Its bakery-depth size supports medium-volume production, providing consistent heat distribution necessary for uniform baking in institutional or commercial environments. Installed in various settings such as cafes, bakeries, or catering facilities, this model ensures efficient workflow, durable operation, and precise temperature control essential for high-quality culinary output.

Top commercial convection ovens for bakery and restaurant foodservice

Designed for professional bakery and restaurant operations, the Southbend PCE22B/TI-V_208/60/3 offers durable construction, reliable performance, and versatile baking capacity to meet mid-volume requirements. Its independent dual ovens support efficient workflow, ideal for bakery production, institutional kitchens, or casual dining venues. Built with high-quality materials and advanced touch control technology, it ensures consistent results and operational longevity.

• Operation Type — medium-volume bakery and restaurant kitchens
• Kitchen Space — compact footprint for efficient use of space
• Foodservice Category — bakery and multi-course cooking environments
• Workload Qualifier — moderate throughput for daily baking needs
• Use Case — supports bulk baking and pastry prep with independent controls

Why Choose Southbend PCE22B/TI-V_208/60/3

Southbend PCE22B/TI-V_208/60/3 distinguishes itself with robust stainless steel construction, dual 11kW electric ovens, and a ventless design that facilitates flexible installation. Its precise touch controls and independent doors improve operational workflow and sanitation, making it ideal for mid-volume baking environments. This model's durability and efficient performance optimize kitchen productivity and product consistency compared to standard commercial convection ovens.

• Self-contained design simplifies installation and reduces ventilation costs
• Stainless steel body ensures corrosion resistance in demanding settings
• Dual independent ovens support simultaneous batch processing
• High-power 11kW heating units deliver uniform heat distribution
• Compact bakery-depth size fits multiple kitchen layouts efficiently