Stop compromising throughput for consistency. This double convection oven delivers reliable thermal performance and high-capacity output for busy kitchens that require precise, repeatable cooking across two independent chambers, each rated at 70,000 BTU. Operators gain predictable heat distribution and the ability to run different menus simultaneously without cross-contamination of flavors.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let oven cool. Remove racks and wash with warm, soapy water; soak heavy soils. Vacuum or brush condenser and vent areas to remove grease. Wipe interior surfaces with a mild alkaline cleaner, rinse, and dry. Clean door gaskets with a soft cloth; inspect for cracks. Empty burners and pilot areas of debris. Record cleaning dates and note any wear to prevent failures, fires, contamination, and failed CSA inspections.#@@#Additional Info#@#Southbend's PCG140S/SI-NG Platinum double convection oven has two natural gas cavities at 70,000 BTU each, standard controls, and a 37.25" depth; it offers 38" width, 66.75" height, and a 1,040-pound chassis for restaurant use.#@@#General Info#@#Description #@#
Stop compromising throughput for consistency. This double convection oven delivers reliable thermal performance and high-capacity output for busy kitchens that require precise, repeatable cooking across two independent chambers, each rated at 70,000 BTU. Operators gain predictable heat distribution and the ability to run different menus simultaneously without cross-contamination of flavors.
#@@# Heat Output#@#
Each deck provides 70,000 BTU of natural gas heat, enabling rapid recovery and sustained temperatures under continuous load. Chefs can maintain set points during peak service, reducing hold times and preserving product quality.
#@@# Independent Doors#@#
Separate doors isolate each cooking chamber, allowing staff to stage different items with unique schedules and profiles. Teams achieve simultaneous roasting and baking operations without disrupting the internal environment of the other deck.
#@@# Double Convection#@#
Dual convection systems circulate air evenly, producing consistent color and texture across pans and racks. Kitchen managers will see reduced product variance and higher yield consistency across production runs.
#@@# Standard Depth Design#@#
Standard depth fits common kitchen footprints while aligning with existing worklines and deck ovens for streamlined workflow. Planners benefit from straightforward placement and minimal reconfiguration of service areas.
#@@# Robust Construction#@#
The oven employs commercial-grade materials and controls designed for continuous professional use, supporting long service intervals and straightforward maintenance. Maintenance teams will perform routine service quickly, maximizing uptime.
#@@# Natural Gas Operation#@#
Natural gas operation provides cost-effective fuel delivery with rapid heat response and steady output for high-volume cooking. Facilities with centralized gas supply will integrate this unit without additional fuel conversion.
#@@#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 orifices weekly and clear deposits using a soft brush and low-pressure air to maintain 70,000 BTU output. Clean interior surfaces after each shift with a nonabrasive alkaline cleaner; rinse thoroughly to prevent residue. Verify door seals and hinges monthly; replace worn gaskets to preserve temperature consistency. Flush condensate and drain lines quarterly. Schedule CSA-certified technician service annually for gas train and safety valve calibration.
