Stop sacrificing output for control. This double-deck convection oven delivers consistent thermal performance and independent door operation for simultaneous production runs, enabling predictable scheduling in high-demand kitchens. Designed for liquid propane applications, the unit provides a reliable 70,000 BTU total input and a bakery-depth interior that supports sheet pans and proofing racks used in institutional and commercial settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and shut off the Liquid Propane supply before cleaning. Remove racks and wipe interior with a mild detergent and a soft cloth, scrubbing bakery-depth corners. Clean door gaskets and glass with non-abrasive cleaner. Degrease vents and fan housings to prevent fires. Inspect and clean burners and pilot assemblies per Southbend guidelines. Dry all components thoroughly, reconnect power and gas, and run a short heat cycle to confirm operation and efficiency.#@@#Additional Info#@#Southbend's PCG140B/SI-LP Platinum double convection oven offers 70,000 BTU per deck, liquid propane operation, bakery-depth cavity, independent doors, standard controls, 38" width, 66.75" height, and weighs 1,180 pounds for commercial kitchens.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This double-deck convection oven delivers consistent thermal performance and independent door operation for simultaneous production runs, enabling predictable scheduling in high-demand kitchens. Designed for liquid propane applications, the unit provides a reliable 70,000 BTU total input and a bakery-depth interior that supports sheet pans and proofing racks used in institutional and commercial settings.
#@@# Heat Distribution#@#
Engineered convection fans circulate heated air evenly across both decks, which reduces finish variability and shortens bake cycles. Operators gain predictable browning and texture control, supporting menu consistency across high-volume shifts.
#@@# Independent Door Control#@#
Two independently controlled decks let staff run different programs concurrently, eliminating the bottleneck of single-chamber ovens. Chefs can roast on one deck while baking on the other without thermal interference, increasing throughput and menu flexibility.
#@@# Bakery Depth Interior#@#
A deep cavity accommodates full-size sheet pans and tall proofing racks, maximizing usable space for batch production. Kitchens expand capacity per cycle, lowering labor frequency for load handling and reducing turnaround time between runs.
#@@# Liquid Propane Operation#@#
Configured for liquid propane, the oven integrates with LP utility lines common to off-grid or retrofit installations, preserving kitchen gas infrastructure. Technicians will find service access aligns with standard LP components, simplifying maintenance and fueling continuity.
#@@# Robust BTU Rating#@#
Seventy thousand BTU total input provides rapid recovery and steady-state temperatures under heavy loading conditions. Facilities sustain setpoint control during continuous operation, maintaining product quality during peak service periods.
#@@#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#@#Service technicians should inspect burner ports and pilot assemblies monthly, removing carbon deposits with a brass brush to maintain 70,000 BTU output. Verify gas pressure meets Liquid Propane specs and tighten fittings per CSA guidelines. Clean fan blades and convection ducts weekly to sustain airflow; use a nonabrasive degreaser and rinse with potable water. Calibrate thermostats quarterly and record adjustments. Lubricate hinges and door gaskets after cleaning to maintain seal integrity.
