Stop sacrificing throughput for control. This double-deck liquid propane convection oven delivers consistent heat distribution and programmable control, enabling kitchens to maintain output without compromising product quality. Designed for bakery-depth cooking and continuous service, the unit supports high-volume menus with precise temperature management and independent door operation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and shut the propane supply. Remove racks and clean with warm, soapy water; scrub deposits with a non-abrasive pad. Degrease interior and ventilation with commercial degreaser; rinse and dry. Wipe touchscreen with a soft cloth and mild cleaner. Clean door seals and hinges; replace if worn. Inspect and clean exterior and condenser areas to maintain efficiency and reduce fire risk. Record cleaning dates to meet CSA and health inspections.#@@#Additional Info#@#Southbend's PCG140B/TI-LP Platinum double convection oven offers 70,000 BTU via liquid propane, with bakery-depth chambers, independent doors, and touchscreen controls.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This double-deck liquid propane convection oven delivers consistent heat distribution and programmable control, enabling kitchens to maintain output without compromising product quality. Designed for bakery-depth cooking and continuous service, the unit supports high-volume menus with precise temperature management and independent door operation.
#@@# Touchscreen Controls#@#
The oven features a responsive touchscreen that provides exact temperature and time inputs, enabling repeatable results across shifts. Operators benefit from faster job setup and fewer errors compared to analog controls, which reduces wasted product and labor.
#@@# Independent Doors#@#
Each deck operates independently, allowing simultaneous cooking at different temperatures and cycles to maximize throughput. Chefs can separate batch types without cross-contamination and avoid idle time waiting for a single chamber to become available.
#@@# Convection Performance#@#
A dual-fan convection system supplies uniform airflow across bakery-depth cavities, producing even browning and consistent bake profiles. Teams achieve predictable yields for sheet trays and pans, minimizing rework and margin loss.
#@@# Liquid Propane Power#@#
The unit operates on liquid propane and delivers 70,000 BTU per deck, allowing it to reach setpoints rapidly under load. Kitchens recover temperature quickly after door openings, maintaining schedules during peak service and high rack counts.
#@@# Commercial Dimensions#@#
Measuring 38 inches wide, 66.75 inches high, and 43.5 inches deep, the oven fits standard kitchen workflows while accommodating full-size sheet pans on each deck. Installers can place the unit against typical backline infrastructure with standard clearances for service access.
#@@# Durable Construction#@#
Engineered for heavy use, the oven weighs 1180 pounds and utilizes robust materials suited for continuous operation in institutional environments.
#@@#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 and pilot assemblies weekly; remove carbon deposits with a brass brush and vacuum residue to maintain combustion efficiency. Lubricate door hinges quarterly with food-grade lubricant and tighten fasteners to preserve alignment. Calibrate thermostat biannually using an independent probe; adjust per manufacturer tolerance. Clean condenser and air inlets monthly to prevent heat buildup. Replace gaskets showing cracks; verify ventilation clearance regularly.
