Built for continuous commercial use, this electric ventless convection oven provides consistent throughput and programmable precision for high-volume kitchens. The dual-deck configuration supports concurrent production across two compartments, allowing operators to run separate programs and maintain steady output. Engineers designed the unit for institutional settings where uptime, repeatable results, and regulatory compliance are essential.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and allow it to cool. Remove racks and pans; wash with warm, soapy water and a non-abrasive pad. Wipe porcelain interior and stainless steel exterior with a mild detergent, rinsing thoroughly. Clean vents and touch screen gently with a soft cloth. Inspect door seals for wear and replace if damaged. Clean condenser areas to maintain efficiency. Dry all surfaces before reconnecting power to prevent electrical faults.#@@#Additional Info#@#Southbend PCE22S/TD-V stainless steel ventless double convection oven has two decks for five pans each, operates on 10.8–18 kilowatts, and features touchscreen controls.#@@#General Info#@#Description #@#
Built for continuous commercial use, this electric ventless convection oven provides consistent throughput and programmable precision for high-volume kitchens. The dual-deck configuration supports concurrent production across two compartments, allowing operators to run separate programs and maintain steady output. Engineers designed the unit for institutional settings where uptime, repeatable results, and regulatory compliance are essential.
#@@# Power-Dense Electric#@#
A 10.8–18 kilowatt range, rated at 11,000 watts nominal, ensures rapid heat recovery and stable oven temperatures. Chefs achieve consistent cook cycles across repeated loads, which reduces hold times and enhances plate consistency.
#@@# Dual-Deck Capacity#@#
Two independent decks each accommodate five full-size pans, allowing simultaneous batch processing of up to ten pans. Staff can stage multiple menu items without cross-contamination of flavors or schedules.
#@@# Ventless Operation#@#
Integrated ventless technology eliminates the need for external exhaust, simplifying installation in facilities with limited hood infrastructure. Facilities managers can reduce retrofit costs while maintaining compliance with CSA and NSF requirements.
#@@# Touchscreen Controls#@#
A full touchscreen control system offers programmable recipes, precise time-and-temperature settings, and easy retrieval of cooking profiles. Operators can minimize variability and shorten training time through repeatable, menu-specific programs.
#@@# Robust Construction#@#
Stainless steel front and sides combined with a porcelain interior resist corrosion and allow for frequent cleaning cycles. Maintenance teams benefit from predictable service intervals and simplified sanitation procedures.
#@@# Standard Depth Footprint#@#
The standard-depth design, with a 38.5-inch depth and a 38-inch width, fits common kitchen layouts while maximizing internal volume.
#@@#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 door seals weekly and replace worn gaskets to maintain thermal performance. Clean porcelain interiors after each shift using a nonabrasive detergent and warm water to prevent carbon buildup. Vacuum condenser and ventilation paths monthly to ensure airflow and prolong motor life. Calibrate the touch screen controls quarterly and verify temperature accuracy with a certified probe. Drain and inspect condensate lines biannually to prevent clogging and corrosion.
