The Southbend PCE22S/SI-V_208/60/3 Platinum Double Convection Oven is a commercial-grade, electric convection oven designed for high-efficiency baking and cooking in professional kitchen environments. Featuring two independent chambers each rated at 11kW, this model ensures precise temperature control and consistent results for diverse culinary applications. Its standard depth and controls simplify operation, while ventless functionality enhances kitchen flexibility. Constructed with durable materials and designed for reliable performance, this convection oven is suitable for mid-volume foodservice operations requiring robust equipment with precise airflow and heat distribution. It is engineered to meet demanding commercial standards with a focus on longevity and operational efficiency.
Southbend PCE22S/SI-V_208/60/3 Features
The Southbend PCE22S/SI-V_208/60/3 convection oven provides advanced baking capabilities tailored for busy commercial kitchens. With dual 11kW electric elements, it offers rapid heat-up and precise temperature stability. The independent doors facilitate simultaneous operation and maintenance, while the ventless design streamlines installation in spaces with limited ventilation. Its stainless steel construction ensures durability and easy cleaning, making it ideal for high-traffic foodservice settings like restaurants and institutional kitchens. The standard controls allow for straightforward operation and consistent cooking results across multiple workload levels.
- Function and Performance: Dual independent chambers with 11kW heating each ensureeven cooking.
- Durability Traits: Built from commercial-grade stainless steel for longevity in busy kitchens.
- Ease-of-Use and Maintenance: Standard controls simplify operation; ventless design reduces maintenance.
- Real-world Use Cases: Fits seamlessly into medium-volume production lines needing reliable convection baking.
- Workflow Benefits: Independent doors support multitasking and efficient workflow integration in foodservice operations.
Designed for medium-volume foodservice settings seeking reliable, high-capacity convection baking with simplified maintenance.
Southbend PCE22S/SI-V_208/60/3 Technical Specs
The Southbend PCE22S/SI-V_208/60/3 convection oven operates on a three-phase electrical system with a voltage of 208V, frequency of 60Hz, and a total power consumption of approximately 22kW—11kW per chamber. It features an air-cooled cooling method, which helps manage heat buildup during continuous operation. The unit is constructed from stainless steel, providing a durable and corrosion-resistant exterior, with a total weight of approximately 1040 lbs and dimensions of 38 inches in width, 37.25 inches in depth, and 64 inches in height. With standard controls, the oven offers consistent temperature management from ambient to maximum safe temperatures, suitable for diverse baking and roasting processes. Its ventless design allows installation in a variety of kitchen layouts without additional ventilation requirements. The unit’s self-contained construction, combined with a robust freight class of 92.5, ensures suitability for demanding commercial environments. It features a standard depth for optimal space utilization and includes independent hinged doors for ease of access and cleaning, complemented by antimicrobial, food-safe surfaces for sanitation.
- Electrical Requirements: 208V, 60Hz, three-phase, 22kW total power.
- Cooling Method: Air-cooled system manages heat during operation.
- Construction & Finish: Stainless steel for durability and corrosion resistance.
- Dimensions: 38" W x 37.25" D x 64" H; weight of approximately 1040 lbs.
- Maximum Operating Temperature: Exceeds typical baking needs with safe operation range.
Installation Scenario: Requires dedicated three-phase electrical supply, adequate airflow clearance, and space for ventless operation.
Power Connectivity: Proper wiring and circuit protection needed for 22kW load.
Mounted In: Standard kitchen stand or countertop with sufficient load-bearing capacity.
Ventilation: Ventless design allows flexible installation in compact or enclosed kitchens.
Maintenance: Disassembly for cleaning involves hinged panels and accessible heating elements.
What is a commercial convection oven?
A commercial convection oven is a heavy-duty kitchen appliance designed for high-volume baking, roasting, and reheating in professional foodservice operations. It consists of multiple cooking chambers equipped with powerful heating elements and fans for even heat circulation. The Southbend PCE22S/SI-V_208/60/3 model, with its dual independent chambers, is optimized for mid-volume cooking in restaurant kitchens and institutional facilities. Its stainless steel build and ventless operation facilitate easy cleaning and versatile installation, making it suitable for environments that demand consistent quality and operational reliability. This model excels in supporting demanding cooking workflows such as bakery production, catering, and multi-tenant foodservice setups.
Top convection ovens for medium-volume restaurant kitchens
Reliable commercial convection ovens like the Southbend PCE22S/SI-V_208/60/3 combine durable construction, independent chamber operation, and ventless design for balanced workflows and efficient baking. These units are ideal for restaurant and catering operations requiring performance and ease of maintenance with a compact footprint.
- Operation Type — medium-volume restaurant kitchens
- Kitchen Setting — compact commercial spaces
- Foodservice Category — baking and roasting
- Workload Qualifier — moderate throughput
- Use Case — multitask baking with independent chamber access
Why Choose Southbend PCE22S/SI-V_208/60/3
Southbend PCE22S/SI-V_208/60/3 stands out for its robust stainless steel construction, independent chamber operation, and ventless design, offering reliability and flexibility in demanding kitchen environments. Its dual 11kW elements support consistent baking results, while the standard controls enable straightforward operation. Designed for longevity and efficiency, this convection oven enhances workflow integration and reduces downtime compared to lesser models.
- Self-contained, ventless operation simplifies installation in small or enclosed kitchens.
- Dual independent chambers support simultaneous baking or roasting tasks.
- Heavy-duty stainless steel construction ensures durability under constant use.
- Efficient heat distribution provides uniform cooking across large workloads.
- Optimized for mid-volume foodservice environments with reliable, restaurant-ready performance.
