Southbend PCE22B/TI-V_240/60/3 38 Inch Electric Convection Oven with Ventless Design

The Southbend PCE22B/TI-V_240/60/3 Platinum Double Convection Oven is a commercial-grade electric convection oven designed for high-volume foodservice environments. With dual independent baking chambers each rated at 11kW, this bakery-depth unit provides precise temperature control and uniform baking results. Its ventless, self-contained design integrates touch controls for easy operation, making it suitable for large kitchens, bakeries, and institutional foodservice operations seeking reliable, consistent performance in a robust stainless steel construction.

Top Southbend PCE22B/TI-V_240/60/3 Features

The Southbend PCE22B/TI-V_240/60/3 doubles as a high-performance convection oven optimized for moderate throughput commercial kitchens. Equipped with independent doors and touch controls, it offers precise temperature management and ease of operation. Its durable stainless steel build ensures longevity in demanding environments, while ventless operation simplifies installation. Designed for bakery depth, it maximizes space efficiency and consistent cooking across multiple applications, from baking to roasting.

• Independent doors: facilitate simultaneous loading and unloading
• Electric 11kW heat elements: provide rapid, uniform heat distribution
• Bakery depth design: optimized for standard countertop placement
• Touch controls: enable precise temperature and timer adjustments
• Ventless configuration: simplifies installation and reduces airflow requirements

Ideal for medium-volume bakeries and commercial kitchens seeking reliable dual convection baking.

Southbend PCE22B/TI-V_240/60/3 Technical Specs

The Southbend PCE22B/TI-V_240/60/3 features a 240V electrical supply operating at 60Hz with a three-phase configuration, drawing approximately 63 amps per chamber for a total wattage of 11kW each. The oven's self-contained design incorporates stainless steel construction with a height of 64", width of 38", and depth of 43.5", weighing 1,180 lbs. Its baking chambers are built for durability, supporting intensive daily use in commercial settings. The unit operates within a safe temperature range suitable for continuous, high-volume baking tasks. Maintenance includes straightforward cleaning of stainless steel surfaces and inspection of fan and heating elements. Dimensions facilitate integration into standard kitchen layouts with sufficient clearance for airflow and servicing.

• Electrical requirements: 240V, 60Hz, three-phase, 63A per chamber, 11kW each
• Construction & finish: stainless steel exterior for corrosion resistance
• Dimensions: 38" W x 43.5" D x 64" H
• Weight: 1,180 lbs total
• Cooling method: ventless, self-contained design
• Operating temperature range: suitable for continuous baking operations
• Material safety: compliant with food safety standards, easy to clean
• Installation considerations: requires proper electrical connection and ventilation clearance
• Maintenance features: stainless steel surfaces with accessible heating and fan components

What is a commercial convection oven

A commercial convection oven is a high-capacity kitchen appliance designed for even, efficient heat distribution through internal fans, suitable for large-scale foodservice operations. The Southbend PCE22B/TI-V_240/60/3 is a dual-chamber convection oven with bakery depth, ideal for baking, roasting, and finishing in busy bakeries, cafes, and institutional kitchens. It operates with precise digital controls, a ventless system, and durable construction, optimized for moderate throughput applications requiring consistent, high-quality results.

Top Commercial Convection Ovens for Bakery and Foodservice Environments

Reliable and robust, the Southbend PCE22B/TI-V_240/60/3 offers dual independent chambers with precise touch controls for efficient operation, suited for bakery and institutional kitchens. Designed for medium-volume workflows, it ensures uniform baking with durable stainless steel construction and ventless functionality, making it an optimal choice for commercial foodservice setups requiring consistent performance and space-saving design.

• Operation type — moderate-volume bakery and restaurant kitchens
• Kitchen setting — compact commercial foodservice environments
• Foodservice category — baking and roasting applications
• Workload qualifier — steady throughput for daily baking needs
• Use case — multi-batch production for bakeries and catering facilities

Why Choose Southbend PCE22B/TI-V_240/60/3

Southbend PCE22B/TI-V_240/60/3 stands out with its dual independent convection chambers, ventless operation, and commercial-grade stainless steel build, ensuring longevity and reliable performance in demanding environments. Its specialized bakery depth maximizes workspace efficiency, while touch controls streamline operation, providing precise bake cycles and ease of cleaning, setting it apart from standard models with single chambers or less durable materials.

• Self-contained, ventless design reduces installation complexity
• Dual independent chambers improve workflow efficiency
• Heavy-duty stainless steel construction resists corrosion and wear
• 11kW heating elements deliver rapid, uniform heat
• Optimized for moderate throughput baking environments