Engineered for high-throughput kitchens, this two-deck electric convection oven delivers consistent thermal performance and durable construction for continuous commercial use. Designed for bakery-depth applications, the unit supports simultaneous loading across both decks with five pans per compartment to maintain production flow during peak service periods. Operators gain precise temperature control and visible monitoring via thermostatic controls and dual windows to assure repeatable results.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the Imperial PCVDE-2 before cleaning. Remove racks and wipe interiors with mild detergent and a soft cloth; scrub porcelain surfaces gently. Clean door windows and gaskets with non-abrasive cleaner; inspect seals and replace if cracked. Clear crumbs and grease from the fan and vents; degrease oven cavities and exterior stainless steel, then polish with approved cleaner. Dry all parts completely before reconnecting power to prevent hazards and maintain performance.#@@#Additional Info#@#The Imperial PCVDE-2 38" stainless steel electric convection oven features two bakery-depth decks, thermostatic controls, dual 60/40 doors, five pans per compartment, interior lights, porcelain interior, 208v, 11000 watts, cETLus certified.#@@#General Info#@#Description #@#
Engineered for high-throughput kitchens, this two-deck electric convection oven delivers consistent thermal performance and durable construction for continuous commercial use. Designed for bakery-depth applications, the unit supports simultaneous loading across both decks with five pans per compartment to maintain production flow during peak service periods. Operators gain precise temperature control and visible monitoring via thermostatic controls and dual windows to assure repeatable results.
#@@# Capacity Per Compartment#@#
Each deck accepts five full-size pans, enabling rapid batch turnover for pastries, sheet goods, and cooked proteins. This configuration reduces staging time and increases output without expanding the footprint in constrained kitchens.
#@@# Dual Deck Design#@#
The stacked double-deck arrangement allows independent operation of each compartment, so kitchens can run separate programs concurrently. Technicians set different temperatures and schedules to optimize space utilization and menu variety.
#@@# Convection Air System#@#
A two-speed fan motor circulates heated air to shorten cook cycles and promote uniform browning across pans. The convection system improves product consistency and reduces overall energy per bake compared with static ovens.
#@@# Robust Construction#@#
Manufacturers specified stainless steel for the front, sides, doors, top, and legs for corrosion resistance in rigorous commercial environments. The porcelain interior finish simplifies cleaning and resists pitting under repeated thermal stress.
#@@# Control Precision#@#
Thermostatic controls provide direct setpoint regulation across the 208 volts, 1-Ph electrical configuration, supporting 10.8 to 18 kilowatts of heating capacity. The design yields stable setpoint adherence and repeatable cycle profiles for predictable scheduling.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect condenser and ventilation openings weekly; remove debris to maintain airflow and thermal transfer. Clean interior porcelain surfaces after each baking cycle with a nonabrasive detergent and warm water, then dry thoroughly to prevent corrosion. Verify door seals for compression and replace worn gaskets to preserve oven temperature stability. Lubricate hinges quarterly and torque leg fasteners annually to retain alignment and service access.
