The Southbend PCE22S/SI-V_240/60/3 Platinum Double Convection Oven is a high-capacity, electric commercial kitchen appliance designed for precise, efficient baking and roasting in professional foodservice environments. Engineered for medium workloads, this model features dual independent doors and ventless operation, making it suitable for restaurant, bakery, and catering operations. Each oven compartment operates at 11kW, providing consistent heat distribution, while the standard depth and controls facilitate seamless integration into existing kitchen setups. Its robust stainless steel construction and precise temperature controls ensure durability and reliable performance in demanding commercial conditions.
Southbend PCE22S/SI-V_240/60/3 Features
The Southbend PCE22S/SI-V_240/60/3 convection oven is tailored for commercial foodservice providers seeking reliable, high-performance baking solutions. Equipped with independent doors and ventless technology, it enhances workflow efficiency by enabling simultaneous baking without airflow restrictions. The standard control interface simplifies operation, while the durable stainless steel construction ensures long-term durability. Ideal for mid-volume baking in restaurant kitchens and institutional facilities, this model delivers consistent results with minimal maintenance requirements.
- Dual independent doors facilitate simultaneous loading and unloading
- Ventless design reduces ventilation infrastructure needs
- Powerful 11kW heating elements ensure even heat distribution
- Standard depth and controls streamline installation and operation
- Stainless steel construction ensures durability under heavy use
Recommended for medium-volume baking and roasting in professional kitchens.
Southbend PCE22S/SI-V_240/60/3 Technical Specs
The Southbend PCE22S/SI-V_240/60/3 convection oven operates on a three-phase electrical supply at 240V, with an electrical load of 11kW per chamber, and a total input capacity of 22kW. Its air-cooled design manages heat dissipation effectively within commercial kitchens. Constructed from high-grade stainless steel, it measures 38 inches wide, 37.25 inches deep, and 64 inches high, with a weight of approximately 1,040 pounds. The unit features standard controls, independent stainless steel doors, and ventless operation, enabling installation without dedicated ventilation systems. It requires regular cleaning, which is facilitated by its durable, food-safe surfaces. The oven is suitable for baking, roasting, and general convection processes, with temperature tolerance up to 550°F. Its self-contained design simplifies maintenance and setup for efficient workflow.
- Electrical Requirements: 240V, three-phase, 11kW each chamber
- Cooling Method: Air-cooled
- Construction & Finish: Stainless steel
- Dimensions: 38" W x 37.25" D x 64" H
- Weight: 1,040 lbs (unit only)
- Operating Range: Up to 550°F
- Temperature Resistance: Max safe temp 550°F
- Food Safety: Food-grade stainless steel surfaces
- Repair & Maintenance: Disassembly for cleaning, with accessible components
Usage Integration Scenarios
- Electrical Compatibility: requires 240V three-phase power supply
- Ventilation: ventless operation suitable for kitchens with limited airflow
- Installation Space: must be installed with proper clearance for airflow and maintenance access
- Workload Capacity: handles mid-volume baking and roasting tasks
- Cleaning Routine: surfaces designed for straightforward cleaning with food-safe agents
What is a commercial convection oven?
A commercial convection oven is a large-scale kitchen appliance designed for high-volume baking, roasting, and cooking processes in professional foodservice settings. It typically features multiple heating elements, precise temperature controls, and robust construction to withstand heavy use. The Southbend PCE22S/SI-V_240/60/3 is a dual-chamber model with independent doors and ventless operation, installed in restaurant kitchens, bakeries, and catering facilities. It delivers consistent heat distribution, making it ideal for medium-volume baking and roasting applications in professional culinary environments.
Top Convection Ovens for Medium-Volume Foodservice Settings
Built for efficient operation, the Southbend PCE22S/SI-V_240/60/3 offers robust construction, independent chamber control, and ventless functionality, perfect for mid-volume commercial kitchens. Designed for reliable baking and roasting, it ensures consistent results with user-friendly controls, making it suitable for institutional and restaurant use. Southbend’s durable equipment is ideal for consistent food production in demanding environments.
- Medium-duty operation—optimized for restaurant and bakery workflows
- Compact footprint with dual chambers—maximizes kitchen space efficiency
- Commercial kitchen equipment—built with heavy-duty stainless steel
- Balanced workload capability—handles moderate baking and roasting
- Reliable performance—designed for consistent results in foodservice
Why Choose Southbend PCE22S/SI-V_240/60/3?
Southbend’s PCE22S/SI-V_240/60/3 stands out for its durable stainless steel construction, independent chamber controls, and ventless design, unlike many competitors with integrated ventilation. Its powerful 11kW heating elements ensure even baking, while the compact, standard depth profile facilitates integration into diverse kitchen layouts. Designed for dependable, restaurant-ready performance, it enhances operational efficiency and food quality with minimal maintenance. This convection oven offers a balanced combination of build quality, performance, and ease of use that elevates commercial baking environments.
- Self-contained, ventless operation reduces installation complexity
- Robust stainless steel offers long-term durability under heavy use
- Independent chambers allow tailored cooking profiles for different products
- High-power 11kW heating ensures uniform heat distribution
- Compact footprint maximizes kitchen space efficiency without sacrificing capacity
