The Southbend PCE22S/TI_208/60/3 Platinum Double Convection Oven is a commercial-grade electric convection oven engineered for high efficiency in professional foodservice environments. Designed by Middleby under the Southbend brand, this model features independent hinged doors and touch control interfaces, facilitating precise temperature management and streamlined workflow. Equipped with two 11kW heating elements, it ensures even heat distribution for optimized baking, roasting, and cooking processes. Its standard depth and robust stainless steel construction support reliable performance in busy kitchens, making it highly suitable for institutional dining halls, upscale cafés, and large-scale catering operations.
Southbend PCE22S/TI_208/60/3 Features
The Southbend PCE22S/TI_208/60/3 platinum double convection oven delivers reliable, high-capacity cooking with independent door operation and intuitive touch controls. Engineered for durability with stainless steel construction, this unit supports consistent performance under demanding workloads. Its standard depth allows seamless integration into existing kitchen layouts, while the dual 11kW elements provide powerful heat for multi-rack cooking. Designed for ease of maintenance, the oven features accessible components and rugged materials suited to frequent cleaning. Ideal for high-volume foodservice operations needing precise temperature control and workflow efficiency.
- Enhanced heat distribution: Dual 11kW elements ensure even cooking across trays
- Durable construction: Stainless steel exterior offers corrosion resistance and longevity
- Touch controls: Simplifies operation and calibration for consistent results
- Independent hinged doors: Facilitates access and cleaning, reduces heat loss
- Standard depth design: Optimizes space utilization in commercial kitchens
Designed for mid-volume restaurant kitchens requiring consistent baking and roasting performance
Southbend PCE22S/TI_208/60/3 Technical Specs
The Southbend PCE22S/TI_208/60/3 operates on a three-phase electrical system with a power requirement of 208 V and 60 Hz frequency. Each of the two independent heating elements consumes 11kW, totaling a maximum wattage of 22kW. Its construction features a corrosion-resistant stainless steel exterior, with an overall weight of 1,040 lbs supported by robust casters for mobility. The oven measures 38 inches in width, 37.25 inches in depth, and stands 64 inches tall, providing ample capacity for multiple racks. Compatibility with existing kitchen ventilation ensures effective airflow, while the unit’s high-temperature operating range supports diverse cooking tasks. Maintenance includes accessible panels for routine cleaning, with disassembly designed for quick access to key components. The durable finish and high-grade materials ensure long-term sanitation and ease of upkeep, critical for high-turnover environments.
- Electrical Requirements: 208 V, three-phase, 60 Hz, 60A
- Construction & Finish: Stainless steel exterior with corrosion-resistant coating
- Dimensions: 38" W x 37.25" D x 64" H
- Weight: 1040 lbs (product weight)
- Cooling Method: Air-cooled for consistent operation
- Performance Capacity: Supports multiple racks with even heat distribution
- Temperature Range: Up to 550°F (288°C)
- Electrical Connectivity: Requires dedicated three-phase connection
- Installation Clearance: Requires 6 inches clearance for airflow and servicing
- Ventilation Needs: Adequate air exhaust to ensure proper cooling
- Water Supply: Not applicable for this model, as it is self-contained
- Maintenance Access: Quick-release panels facilitate cleaning and repairs
What is a commercial convection oven
A commercial convection oven is a high-capacity kitchen appliance designed to evenly cook food through forced hot air circulation, suitable for professional foodservice settings. The Southbend PCE22S/TI_208/60/3 model incorporates dual independent heating systems and touch controls, enabling precise temperature adjustment and uniform baking. Installed in large-scale kitchens, bakery operations, and catering facilities, this oven supports demanding throughput and consistent results. Its robust construction and advanced features make it ideal for operators seeking performance, durability, and straightforward maintenance in busy environments.
Top electric convection ovens for mid-volume restaurant kitchens
A top commercial electric convection oven offers premium build quality, precise temperature control, and high operational reliability for busy foodservice operations, with Southbend PCE22S/TI_208/60/3 exemplifying these standards for mid-scale performance.
- Operation-type — designed for moderate throughput kitchens
- Kitchen Type — suitable for full-service restaurants and cafeterias
- Foodservice Category — optimal for baking, roasting, and finishing
- Workload Qualifier — supports continuous high-volume cooking
- Use Case — streamlines multi-rack baking workflows
Why Choose Southbend PCE22S/TI_208/60/3
Southbend PCE22S/TI_208/60/3 stands out with its independent door operation, durable stainless steel build, and dual 11kW heating elements, offering reliable performance tailored for demanding kitchens. Its standard depth and touch controls facilitate seamless integration into existing setups, while its construction supports long-term sanitation and ease of maintenance. Compared to similar models, it combines robust performance with intuitive operation, reducing downtime and improving workflow efficiency in commercial environments.
- Self-contained design: Simplifies installation and reduces required infrastructure
- Dual independent heat sources: Ensures even cooking and process flexibility
- Hinged doors with accessible panels: Facilitates quick cleaning and maintenance
- High-grade stainless steel: Enhances durability and sanitation
- Optimized for mid-volume kitchens: Supports consistent performance in busy restaurant settings
