The Southbend PCE22B/TI-V_240/60/1 Platinum Double Convection Oven is a professional-grade electric kitchen appliance designed for high-efficiency baking environments. Engineered for commercial use, this model features dual 11 kW convection chambers, providing consistent, high-volume output suitable for bakery, hospitality, and foodservice operations. Its bakery-depth design maximizes capacity within a compact footprint, supporting demanding workflows. The oven’s touch controls facilitate precise temperature management, while independent doors enable simultaneous loading and unloading, minimizing cycle times. Ventless operation simplifies installation, making it ideal for retrofit or space-constrained kitchens. This convection oven’s robust construction ensures durability and reliable performance under frequent use, with detailed technical specifications supporting seamless integration into professional culinary setups.
Top Southbend PCE22B/TI-V_240/60/1 Features
The Southbend PCE22B/TI-V_240/60/1 platinum double convection oven provides independent, high-power convection chambers optimized for consistent baking in commercial kitchens. Its touch controls simplify operation, while the ventless system enables flexible installation. Designed with durable stainless steel, this unit is built for long-term reliability and easy maintenance in bakery or restaurant settings.
- Dual 11 kW convection chambers for high throughput
- Independent hinged doors for simultaneous operation
- Bakery-depth design maximizes capacity in limited space
- Ventless operation reduces installation complexity
- Stainless steel construction ensures durability under heavy use
Suitable for mid-volume bakery and foodservice establishments requiring consistent, fast baking cycles.
PCE22B/TI-V_240/60/1 Technical Specs
The Southbend PCE22B/TI-V_240/60/1 convection oven operates on 240V, 60Hz, single-phase electrical supply drawing approximately 11 kW per chamber, with a total weight of 1180 lbs. Its self-contained, ventless design allows flexible placement within various kitchen layouts without external ventilation. Built with durable stainless steel, it maintains an operating temperature range suitable for high-volume baking. The unit measures 38 inches in width, 43.5 inches in depth, and 64 inches in height, designed for ergonomic access and compact installation. The appliance handles continuous operation in commercial bakery environments, offering reliable, consistent heat distribution over extended periods, supported by advanced touch controls and easy disassembly for cleaning and maintenance.
- Electrical requirements: 240V, 60Hz, single-phase, 11kW per oven chamber
- Construction & finish: Heavy-duty stainless steel exterior for durability
- Dimensions: 38” W x 43.5” D x 64” H
- Weight: 1180 lbs for the complete unit
- Operating temperature range: Designed for high-temperature baking environments
- Cooling method: Self-contained ventless system for flexible installation
- Material safety & cleaning: Food-grade surfaces, straightforward disassembly for maintenance
Electrical Connection: Requires dedicated 240V power supply with appropriate circuit breaker
Placement clearances: Minimum 2 inches on sides for airflow and maintenance access
Ventilation: Ventless operation eliminates external ductwork needs
Operational capacity: Supports continuous baking cycles in high-demand settings
Installation considerations: Compatible with standard commercial kitchen electrical and spatial requirements
What is a commercial convection oven
A commercial convection oven is a professionally engineered kitchen appliance designed for continuous, high-volume baking and roasting. It uses fans to circulate hot air evenly throughout the chamber, ensuring consistent results across multiple racks or bake times. The Southbend PCE22B/TI-V_240/60/1 model is engineered for bakery or restaurant environments requiring reliable, rapid cooking cycles. Installed in bakery or foodservice operations, this unit offers enhanced throughput, uniform heating, and flexible placement thanks to its ventless design, making it an ideal choice for mid-volume bakery and culinary applications.
Top Commercial Convection Ovens for Bakery and Foodservice Operations
Designed for reliable, high-capacity baking workflows, the Southbend PCE22B/TI-V_240/60/1 offers durable construction, precise temperature control, and efficient operation suitable for bakery and hospitality kitchens. Its robust performance supports consistent results in medium-volume foodservice settings, with a compact footprint optimized for space-constrained environments.
- Operation type — ideal for bakery and restaurant baking workflows
- Kitchen type — suitable for medium-sized commercial kitchens
- Foodservice category — optimal for bakery, hospitality, and catering
- Workload qualifier — supports moderate throughput and continuous use
- Use case — perfect for bakery production lines and meal preparation stations
Why Choose Southbend PCE22B/TI-V_240/60/1
Southbend’s PCE22B/TI-V_240/60/1 stands out with its dual high-power convection chambers, ventless operation, and durable stainless steel build, making it superior to many competitor models. Its independent hinged doors streamline workflow, while precise touch controls allow for exact settings. The unit’s robust construction and efficient operation improve baking consistency, sanitation, and operational efficiency across demanding commercial kitchens.
- Completely ventless design simplifies installation and maintenance
- Heavy-duty stainless steel exterior withstands frequent use
- Dual chambers enable simultaneous baking to boost productivity
- High-power 11 kW chambers offer rapid heat-up and recovery
- Compact bakery-depth design optimizes space in commercial layouts
