Stop sacrificing throughput for control. This double-deck convection oven delivers consistent heat distribution, rapid recovery, and programmable precision, allowing kitchens to meet production targets while preserving product quality and achieving repeatable results. Designed for heavy use, the unit features a bakery-depth footprint with dependent doors and touchscreen controls to streamline workflow and minimize operator error.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and shut off the Liquid Propane supply. Remove racks and clean with warm, soapy water; scrub debris from cavities and door gaskets. Degrease exterior and vent areas with a non-abrasive degreaser; rinse and dry. Clean condenser and burners per Southbend guidelines to maintain 50,000 BTU performance and prevent grease fires. Inspect seals and controls; replace worn parts. Record cleaning dates to satisfy CSA and health inspections.#@@#Additional Info#@#Southbend PCG100B/TD-LP features two convection decks powered by liquid propane, each with 50,000 BTU. Touchscreen controls and dependent doors enhance operation.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This double-deck convection oven delivers consistent heat distribution, rapid recovery, and programmable precision, allowing kitchens to meet production targets while preserving product quality and achieving repeatable results. Designed for heavy use, the unit features a bakery-depth footprint with dependent doors and touchscreen controls to streamline workflow and minimize operator error.
#@@# Depth Design#@#
The 43.5-inch bakery-depth configuration increases usable rack space without expanding the kitchen footprint, enabling operators to load full-size sheet pans and tall product profiles. Chefs gain capacity for layered production runs while ensuring consistent airflow across multiple pans.
#@@# Power Output#@#
The oven provides 50,000 BTU of liquid propane-fired power, enabling fast temperature recovery during consecutive bakes and high heat throughput for dense dough and baked goods. Kitchens benefit from reduced cycle time and steady thermal performance under heavy load.
#@@# Dual Deck Layout#@#
Two stacked decks operate with dependent doors to maintain internal temperature when staff access either level, preserving bake conditions and minimizing energy loss. Teams can stage different batches on separate decks while keeping process control centralized.
#@@# Airflow Convection#@#
Forced convection systems deliver uniform heat across each deck to eliminate hot and cold spots and improve browning consistency from edge to edge. Operators achieve predictable color and texture across repeat batches, reducing waste and rework.
#@@# Touchscreen Controls#@#
The touchscreen interface provides programmable bake profiles, time and temperature presets, and simple adjustments to fan and gas settings for precise process control. Staff can reliably reproduce recipes, shorten training time, and limit operator variation.
#@@#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 debris to maintain consistent flame and 50,000 BTU output. Clean condenser and ventilation paths monthly using a soft brush and vacuum to prevent heat buildup. Verify door hinges and gasket alignment quarterly; tighten fasteners and replace seals showing cracks. Calibrate touchscreen controls after any power interruption. Service pilot and ignition assemblies biannually. Record maintenance dates and parts replaced for CSA and warranty compliance.
