The Southbend SilverStar Convection Oven SLES/10SC_208/60/3 is a commercial-grade electric convection oven designed for demanding foodservice environments. Featuring a single deck configuration with standard depth and solid state controls, this model ensures precise temperature regulation and consistent cooking results. Its stainless steel front, top, and sides enhance durability and ease of cleaning, while interior lighting provides clear visibility of the cooking chamber. With a height of 55 inches and a width of 38 inches, it is suitable for various installation setups in professional kitchens. The oven operates at an electrical requirement of 11.0 - 15.99 kW per deck, leveraging UL-listed safety standards and possesses a porcelain interior finish for longevity and sanitation. Ideal for mid-volume restaurant kitchens and institutional dining establishments, this convection oven offers reliable, high-performance baking and roasting capabilities in a robust, restaurant-ready package.
Top Southbend SLES/10SC_208/60/3 Features
The Southbend SilverStar Convection Oven delivers precise temperature control with solid state controls suited for medium-volume food production. Its stainless steel construction ensures durability and straightforward maintenance, while internal lighting facilitates monitoring during operation. Designed with a full-size deck and porcelain interior, it supports efficient workflows in commercial kitchens. The interior light and standard depth make it easy to inspect and accommodate various cookware and trays, streamlining baking and roasting tasks in busy foodservice settings.
- Elevated performance: Precise temperature regulation via solid state controls
- Built for durability: Heavy-duty stainless steel exterior and porcelain interior
- Convenient for operators: Interior light and ergonomic design for easy monitoring
- Optimal fit: Standard deck size with a 55-inch height suitable for most kitchen layouts
- Reliable construction: UL-listed safety features and NSF approval for sanitation compliance
Ideal for establishments requiring dependable convection baking and roasting with straightforward operation and maintenance.
Southbend SLES/10SC_208/60/3 Technical Specs
The Southbend SilverStar Convection Oven model SLES/10SC_208/60/3 is engineered for efficient, commercial operation, requiring an electrical supply of 11.0 to 15.99 kW per deck at a standard 208/60/3 voltage, three-phase power configuration. Its self-contained, air-cooled design ensures ease of installation without additional cooling infrastructure. Constructed with stainless steel exterior panels and a porcelain interior finish, this oven weighs approximately 600 lbs and measures 38 inches wide by 38.5 inches deep, with a height of 55 inches. The unit is certified for NSF sanitation and UL safety standards. Its energy consumption averages 11-16 kW during operation, supporting consistent throughput suitable for moderate-volume foodservice operations. The control interface features solid state controls, providing precise temperature adjustments, while its robust construction supports daily sanitation and maintenance routines.
- Electrical requirements: 208V, 3-phase, 11.0 - 15.99 kW
- Cooling method: Air-cooled
- Construction: Stainless steel exterior with porcelain interior
- Dimensions: 38" W x 38.5" D x 55" H
- Weight: 600 lbs
- Temperature range: Operating temperature varies within standard baking parameters
- Certification: UL-listed and NSF approved
- Control type: Solid state controls for precise temperature management
- Food safety: Durable, easy-to-clean materials with sanitation compliance
Intended for installation in medium-sized commercial kitchens, it integrates seamlessly with existing ventilation and electrical systems, requiring standard electrical feeds and sufficient airflow for optimal performance.
What is a commercial convection oven?
A commercial convection oven is a high-capacity culinary appliance designed for consistent baking, roasting, and cooking in professional foodservice environments. These units feature fan-assisted heat circulation to ensure uniform cooking across multiple racks or trays, supporting high throughput in restaurant kitchens, cafeterias, and catering operations. The Southbend SLES/10SC_208/60/3 is a full-size, electric convection oven with a porcelain interior and stainless steel exterior, ideal for medium-volume food production. Its precise solid state controls and interior lighting enhance operational control and food quality. Suitable for installation in commercial kitchens requiring reliable, restaurant-grade performance, this oven provides efficient, consistent results for a broad range of culinary applications.
Top commercial convection ovens for restaurant foodservice
Built for reliability and consistent performance, the Southbend SLES/10SC_208/60/3 convection oven is ideal for mid-volume restaurant kitchens requiring precise baking. Designed with a robust stainless steel frame and easy-to-maintain porcelain interior, it supports daily high-volume cooking operations seamlessly.
- Medium workload — Suitable for moderate-volume restaurant kitchens
- Compact footprint — Fits efficiently into standard kitchen layouts
- Reliable performance — Ensures consistent baking and roasting results
- Restaurant-ready — Built with durable stainless steel for high-use environments
- Standard depth — Accommodates a variety of commercial cookware and pans
Why Choose Southbend SilverStar Convection Oven SLES/10SC_208/60/3
Southbend’s SLES/10SC_208/60/3 model distinguishes itself through its rugged stainless steel construction, precise solid state controls, and reliable performance in demanding kitchens. Its versatile design combines durability with ease of operation, supporting efficient workflow in commercial foodservice. The convection oven’s standard deck size fits seamlessly into existing kitchen layouts, while its consistent temperature regulation ensures high-quality baking and roasting suitable for a variety of menu items. This model’s thoughtful design improves sanitation, simplifies maintenance, and enhances operational productivity compared to less robust alternatives.
- Robust stainless steel for long-term durability
- Solid state controls for precise temperature management
- Standard deck size for versatile kitchen integration
- Designed for consistent, restaurant-grade results
- Easy-to-clean porcelain interior supports sanitation efforts
