When production demands meet strict timing, this two-deck natural gas convection oven delivers robust throughput and consistent results. Operators can produce full loads across both decks with precise thermostatic control and rapid recovery, supporting continuous service in high-volume kitchens. Engineers designed the unit with stainless steel exteriors and porcelain interiors to withstand constant use while easing sanitation routines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas line and shut off pilot. Remove racks and wipe porcelain interior with mild detergent and warm water. Scrub door glass and exterior stainless with non-abrasive cleaner; rinse and dry. Clean grease from burners, trays, vents and fan housings to reduce fire risk. Vacuum condenser and check seals for wear. Sanitize food-contact surfaces per CSA and local codes. Restore power only when unit is fully dry.#@@#Additional Info#@#Imperial PCVG-2 is a two-deck gas convection oven with 140,000 BTU, thermostatic controls, dual 60/40 doors, two 1/2 HP motors, porcelain interior, stainless steel exterior, 120v 1-Ph 9 amp, and five-pan capacity per deck.#@@#General Info#@#Description #@#
When production demands meet strict timing, this two-deck natural gas convection oven delivers robust throughput and consistent results. Operators can produce full loads across both decks with precise thermostatic control and rapid recovery, supporting continuous service in high-volume kitchens. Engineers designed the unit with stainless steel exteriors and porcelain interiors to withstand constant use while easing sanitation routines.
#@@# High Output#@#
The oven supplies 140,000 BTU shared across two decks, enabling simultaneous cooking of multiple racks without performance loss. Chefs can reduce cycle times and maintain product consistency under sustained load.
#@@# Dual Deck Capacity#@#
Each deck accepts five pans, providing a total capacity of ten pans that suits batch cooking and staggered menu items. Kitchen staff can achieve higher yield per hour and streamline production flow.
#@@# Controlled Convection#@#
Two-speed fan motors circulate heated air to ensure even cooking profiles across each compartment. Culinary teams can realize uniform browning and predictable hold times for plated service.
#@@# Durable Construction#@#
Stainless steel front, sides, doors, top, and legs combine with porcelain interior surfaces to resist corrosion and simplify cleaning. Maintenance crews can minimize downtime and preserve the interior finish through routine sanitation.
#@@# Serviceable Design#@#
Dual open 60/40 doors with windows and interior lights grant immediate visual verification without interrupting cycles. Line cooks can inspect progress quickly and reduce heat loss that would extend cook times.
#@@# Electrical and Certification#@#
The unit operates on 120 volts at 9.0 amps per oven circuit with two 1/2 HP motors and meets cETLus, NSF, CE, CSA Flame, and CSA Star standards. Facility managers can document compliance and integrate the oven into commercial kitchens with recognized safety approvals.
#@@#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 burner ports weekly and remove carbon or debris with a soft brush to maintain consistent flame patterns. Verify gas connections and pressure per manufacturer guidelines and tighten fittings using appropriate torque. Clean oven interior daily; remove racks and soak in warm, soapy water, then dry before reinstallation. Wipe stainless steel exterior with a mild detergent and soft cloth. Test door seals monthly and replace worn gaskets to preserve temperature control.
