The Southbend TVES/20SC-V TruVection Convection Oven, electric, is a commercial-grade kitchen appliance designed for high-efficiency baking and roasting. This dual-deck, ventless convection oven features solid state thermostatic controls adjustable from 150°F to 550°F, enabling precise temperature regulation for a variety of cooking applications. Its porcelain interior ensures durability and ease of cleaning, while the stainless steel front, sides, and door handle provide corrosion resistance and professional aesthetics. Equipped with electronic ignition and a 60-minute mechanical cook timer, the oven supports rigorous foodservice operations requiring reliable, consistent performance. Measuring 47.4" high, 36.1" wide, and 36.5" deep, with a weight of 600 lbs, this unit is suitable for installation on standard six-inch legs, offering a full-size solution for medium throughput settings. Its ventless design eliminates the need for external ventilation, simplifying installation in diverse kitchen environments. The appliance's robust electrical setup includes two 1/2 HP motors and dual 7.5kW heating elements per deck, ensuring rapid heat recovery and optimal airflow for uniform cooking. Certified by CSA and NSF, the Southbend TVES/20SC-V combines advanced convection technology with commercial durability for demanding culinary environments.
Top Southbend TVES/20SC-V Features
The Southbend TVES/20SC-V convection oven offers advanced TruVection convection technology with high-performance solid state thermostatic controls for precise temperature management, suitable for busy commercial kitchens. Its double-deck, ventless design provides high capacity in a compact footprint, with porcelain interiors facilitating maintenance. The stainless steel exterior enhances durability and sanitation, while electronic ignition ensures quick startup. Designed for moderate workloads, this oven supports consistent, uniform cooking across multiple levels, streamlining workflows in restaurant or institutional settings.
- Enhanced convection system: Promotes uniform cooking and heat circulation.
- Durable stainless steel construction: Resists corrosion and simplifies cleaning routines.
- Ease of maintenance: Porcelain interior with straightforward access for cleaning.
- Double-deck capacity: Accommodates multiple gastronorm pans for workflow efficiency.
- Integrated electronics: Precise thermostatic control and mechanical timer for consistent results.
Ideal for medium-volume foodservice operations requiring reliable convection baking.
Southbend TVES/20SC-V Technical Specs
The Southbend TVES/20SC-V convection oven operates on a three-phase electrical supply, with a voltage range typical for commercial kitchens, and consumes approximately 2,250 watts per deck with dual 7.5kW heating elements. Its air-cooled design ensures efficient heat dissipation without external ventilation requirements. Constructed entirely of stainless steel with porcelain interior lining, this unit measures 36.1" W x 36.5" D x 47.4" H, weighing 600 lbs for robust installation stability. It features solid state thermostatic controls and an easy-to-access mechanical timer for precise operation, capable of handling a temperature range from 150°F up to 550°F. The appliance includes two decks, each supporting three racks, providing ample capacity for diverse cooking needs. Certified by CSA and NSF, it ensures safety and sanitation compliance in commercial food operations.
- Electrical requirements: Three-phase, approximately 2,250W, 7.5kW per deck.
- Cooling method: Air-cooled system for heat management.
- Construction & finish: Stainless steel exterior with porcelain interior.
- Dimensions and weight: 36.1"W x 36.5"D x 47.4"H; 600 lbs total weight.
- Temperature range: 150°F to 550°F for precise baking control.
- Certifications: CSA and NSF compliance.
- Electrical hookup: Requires three-phase power supply and proper circuit protection.
- Installation clearance: Minimum 2 inches on each side for airflow and maintenance access.
- Ventless operation: No external ventilation needed, simplifying installation.
- Cleaning routine: Porcelain interior with smooth surfaces for easy sanitation.
- Accessory compatibility: Supports standard 3-rack per deck configuration.
- Operational environment: Suitable for medium-volume food production environments.
What Is a Commercial Convection Oven
A commercial convection oven is a high-capacity kitchen appliance designed for consistent, even baking and roasting in foodservice settings. Engineered for durability and fast heat circulation, it features multiple decks, precise thermostat controls, and often ventless operation for flexible installation. The Southbend TVES/20SC-V TruVection Convection Oven is a full-size, double-deck, ventless unit optimized for medium-volume kitchens, with porcelain interiors and stainless steel exteriors, ideal for restaurant, cafeteria, or institutional use focused on uniform cooking and high throughput.
Top Commercial Convection Ovens for Foodservice Operations
Providing reliable performance and durable construction, the Southbend TVES/20SC-V convection oven supports medium-volume food production, ideal for commercial kitchens requiring precise temperature control, efficient workflow integration, and consistent baked results. Southbend, with model TVES/20SC-V, offers a robust solution designed for demanding culinary environments with a compact footprint for versatile installation.
- Operation type — suitable for moderate throughput in restaurant kitchens
- Kitchen setting — ideal for compact commercial foodservice spaces
- Foodservice category — versatile for baking, roasting, and reheating applications
- Workload qualifier — supports steady, medium-volume operation
- Use case — efficient multi-level baking in institutional settings
Why Choose Southbend
Why Choose Southbend TVES/20SC-V is due to its durable stainless steel construction, advanced adjustable convection technology, ventless operation, and precise thermostatic controls tailored for continuous professional use. Its double-deck design maximizes capacity within a compact footprint, supporting versatile multi-level cooking. Enhanced reliability and ease of maintenance differentiate this model from competitors, offering improved operational efficiency and sanitation for busy foodservice environments.
- Compact, space-efficient design suits diverse kitchen layouts
- Double-deck configuration maximizes capacity in limited space
- Robust stainless steel exterior promotes sanitation and longevity
- Ventless operation reduces installation complexity and cost
- Advanced solid state controls ensure precise temperature management
