The Southbend PCE22S/TI-V_240/60/3 Platinum Double Convection Oven exemplifies high-capacity commercial kitchen equipment designed for precision food preparation environments. As an electrically operated, twin-oven model, it features independent doors, ventless operation, and touch controls for streamlined functionality. Each oven consumes 11kW, enabling reliable high-temperature convection cooking with consistent heat distribution. This model’s standard depth and durable stainless steel construction make it suitable for medium-volume foodservice settings, such as large-scale catering, institutional kitchens, or high-traffic restaurants requiring efficient, programmable baking and roasting with minimal maintenance.
Top Southbend PCE22S/TI-V_240/60/3 Features
The Southbend PCE22S/TI-V_240/60/3 convection oven provides precise temperature control and independent operation, ideal for versatile cooking workflows in commercial kitchens. Its ventless system reduces exhaust needs, while the durable stainless steel build ensures longevity amid heavy daily use. Touch controls facilitate easy programming and quick adjustments, supporting efficient kitchen throughput for medium-volume food production. With a standard depth of 37.25 inches, it fits seamlessly into various kitchen layouts, making it an essential tool for operators demanding reliability, ease of cleaning, and consistent performance in demanding foodservice environments.
- Dual convection ovens with 11kW each enable high-volume throughput
- Constructed from durable stainless steel for long-term commercial use
- Touch control interface simplifies cooking program adjustments
- Independent hinged doors allow easy access for cleaning and maintenance
- Ventless design minimizes ventilation requirements in compact setups
Perfect for restaurants, catering services, or institutional kitchens needing reliable, double convection baking capacity.
Southbend PCE22S/TI-V_240/60/3 Technical Specs
The Southbend PCE22S/TI-V_240/60/3 features a 240V power supply operating across a 60Hz frequency and three-phase configuration, drawing approximately 22kW total—11kW per oven for consistent convection performance. Its self-contained design avoids external refrigeration or cooling systems. Built with high-grade stainless steel, it measures 38 inches in width, 37.25 inches in depth, and stands 64 inches tall, weighing approximately 1,040 lbs. The unit is optimized for standard commercial installation, providing robust heat output for medium-level workloads. Its operating temperature range sustains cooking processes efficiently, while the ventless system and touch controls streamline operation and maintenance. The unit is primarily designed for baking, roasting, and convection cooking, suitable for foodservice applications demanding dependable performance and straightforward cleaning routines.
- Electrical Requirements: 240V, 60Hz, three-phase, approximately 22kW total
- Cooling Method: Self-contained convection system
- Construction & Finish: Stainless steel exterior for durability and sanitation
- Dimensions: 38" W x 37.25" D x 64" H
- Weight: 1,040 lbs
- Temperature Range: Up to 500°F (260°C)
- Material Safety & Cleaning: Food-grade stainless steel, easy disassembly for maintenance
- Electrical Compatibility: Compatible with 240V, three-phase supply; requires dedicated circuit
- Installation: Requires clearance for airflow and maintenance access
- Ventilation: Ventless configuration eliminates external exhaust requirement
- Power Connection: Hardwired electrical setup necessary
- Workplace fit: Standard commercial kitchens with 38-inch width space
- Cleaning Routine: Simpler maintenance with smooth stainless surfaces and hinged doors
What is a commercial convection oven?
A commercial convection oven is a professionally designed cooking appliance that uses fan-assisted airflow to evenly circulate heat for baking, roasting, and professional cooking applications. The Southbend PCE22S/TI-V_240/60/3 is a two-unit convection oven system featuring independent hinged doors, ventless operation, and touch controls. Installed in large-volume kitchens such as restaurants, catering facilities, or institutional dining halls, this model offers reliable, consistent heat distribution for high-volume baking and roasting, ensuring efficient workflow and uniform results during peak service times.
Top Commercial Convection Ovens for Medium-Volume Foodservice Settings
Designed for medium capacity kitchens, the Southbend PCE22S/TI-V_240/60/3 delivers consistent, high-quality convection cooking with dual independent ovens. Built by Southbend (Middleby), it provides durable performance, easy operation, and a ventless setup suitable for busy restaurant and catering environments that require dependable, restaurant-ready convection solutions.
- Medium-volume throughput — ideal for busy restaurants and catering
- Compact yet durable construction suitable for commercial spaces
- Double oven configuration with independent controls assures flexibility
- Built for moderate workloads with reliable stainless steel design
- Operates efficiently with ventless technology for streamlined installation
Why Choose Southbend PCE22S/TI-V_240/60/3
Why choose the Southbend PCE22S/TI-V_240/60/3 over comparable models is its robust dual convection system, stainless steel durability, and ventless operation which simplifies installation in diverse kitchen environments. Its independent doors and touch controls enhance operational efficiency, while its reliable high-wattage performance ensures consistent results during medium-volume foodservice operations, making it a restaurant-ready solution that optimizes workflow without sacrificing quality.
- Self-contained dual oven setup for streamlined installation
- Robust stainless steel construction for long-term durability
- Independent doors enable efficient multi-tasking and cleaning
- Ventless design reduces ventilation and ducting requirements
- High wattage capacity supports moderate-volume baking needs
