The Southbend SLEB/20SC_240/60/3 SilverStar Convection Oven Electric Double-deck is a commercial-grade, electrically powered convection oven designed for high-capacity bakery and foodservice environments. Featuring two bakery-depth decks with porcelain interior finishes and stainless steel exterior panels, this unit provides precise control through solid state controls and efficient airflow with 11.0 - 15.99 kW per deck. Equipped with (2) 1/2 HP motors, it offers robust performance for continuous operation, with a total weight of 1189 lbs and dimensions of 38" W x 45" D x 64.8" H, making it suitable for demanding commercial kitchens that require reliable, high-volume baking capacity.
Top Southbend SLEB/20SC_240/60/3 Features
Designed for medium-volume bakery operations and institutional kitchens, this double-deck SilverStar convection oven offers consistent heat distribution, durable stainless steel construction, and straightforward maintenance. Its solid state controls ensure precise temperature management, while its bakery-depth size maximizes interior capacity. Suitable for installations requiring reliable performance and easy access, this oven streamlines baking workflows and supports high-demand foodservice settings.
- Capacity: Deep/bakery size decks for high-volume baking
- Material: Stainless steel exterior with porcelain interior
- Durability: Heavy-duty construction with stainless steel and porcelain surfaces
- Ease of Use: Solid state controls simplify operation and maintenance
- Workflow Integration: Double-deck setup enables concurrent baking tasks for efficiency
Ideal for bakeries, restaurants, and institutional kitchens seeking a reliable, commercial convection oven with ample capacity and precise controls.
Southbend SLEB/20SC_240/60/3 Technical Specs
The Southbend SLEB/20SC_240/60/3 operates on a 240 V, 60 Hz, three-phase electrical supply, requiring a dedicated circuit capable of supporting 2 x 12 kW power loads per deck. It features air-cooled operation for efficient heat management without external water connections. The unit has a weight of 1189 lbs and dimensions of 38" W x 45" D x 64.8" H, constructed with stainless steel front, sides, and top, providing durability aligned with intensive commercial use. The porcelain interior finish facilitates easy cleaning and maintenance, while its NSF and UL approvals ensure compliance with industry standards. The convection oven supports optimal operation within a temperature range suitable for consistent baking, with a total energy consumption of approximately 48 kWh daily based on usage.
- Electrical Requirements: 240 V, 60 Hz, three-phase, 2 x 12 kW power input
- Cooling Method: Air-cooled for reliable heat dissipation
- Construction & Finish: Stainless steel exterior, porcelain interior
- Dimensions & Weight: 38" W x 45" D x 64.8" H, 1189 lbs
- Operation Compatibility: Designed for high-volume baking environments with ample internal capacity
- Food Safety: Materials suited for HACCP-compliant cleaning routines and sanitation protocols
What is a commercial convection oven?
A commercial convection oven is a high-capacity culinary appliance designed for professional kitchens to provide uniform heat distribution and rapid cooking cycles. Specifically, the Southbend SLEB/20SC_240/60/3 SilverStar Convection Oven features dual bakery-depth decks, solid state controls, and durable stainless steel construction, making it suitable for continuous use in bakery, restaurant, and institutional foodservice settings. This model enhances workflow efficiency by handling large baking volumes with precise temperature control, ideal for operations requiring consistent quality and operational reliability.
Top convection ovens for bakery and foodservice environments
Built with high-quality stainless steel and porcelain finishes, Southbend SLEB/20SC_240/60/3 convection ovens provide dependable performance for moderate bakery volumes and commercial kitchens. Designed for operation in bakery, restaurant, or institutional foodservice, these ovens support high-volume throughput and precise control, making them ideal for bakery departments and high-demand culinary workflows.
- Operation Type — medium-volume bakery and restaurant kitchens
- Kitchen Setting — commercial bakeries and institutional foodservice
- Foodservice Category — bakery depth convection ovens
- Workload Qualifier — moderate throughput for continuous baking
- Use Case — supporting batch baking and simultaneous cooking tasks
Why Choose Southbend SLEB/20SC_240/60/3
The Southbend SLEB/20SC_240/60/3 stands out with its double-deck design, robust stainless steel construction, and precise solid state controls, offering reliable performance for demanding commercial baking. Its bakery-size decks maximize capacity while maintaining consistent heat distribution, ensuring uniform baked goods. The unit's durable materials and straightforward maintenance routines enhance operational efficiency and longevity in high-use environments.
- Self-contained design simplifies installation and reduces external needs
- Double-deck configuration maximizes baking capacity in limited space
- Stainless steel construction ensures durability against heavy commercial use
- High wattage per deck supports rapid, consistent baking cycles
- Porcelain interior facilitates easy cleaning and sanitation
