The double-deck convection oven delivers robust thermal power, ensuring kitchens maintain continuous output while allowing operators to set precise parameters. Designed for propane-fueled operations that require dependable heat, this unit balances capacity and control for demanding service schedules.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and shut off the propane supply. Remove racks and vacuum loose debris. Mix mild detergent with warm water and apply with a non-abrasive pad to interior, doors, and gaskets; scrub vents and fan housings to remove grease. Rinse with clean water and dry with lint-free cloth. Clean external controls with a damp cloth. Inspect seals and burners; replace damaged parts. Clean condenser coils and filters regularly to improve efficiency and reduce fire risk.#@@#Additional Info#@#Southbend's PCG140S/TI-LP Platinum double convection oven offers 70,000 BTU per deck with liquid propane, independent doors, touchscreen controls, 38" width, 37.25" depth, and weighs 1,040 pounds, ideal for commercial kitchens.#@@#General Info#@#Description #@#
The double-deck convection oven delivers robust thermal power, ensuring kitchens maintain continuous output while allowing operators to set precise parameters. Designed for propane-fueled operations that require dependable heat, this unit balances capacity and control for demanding service schedules.
Operators can access programmable cook cycles and temperature accuracy, which helps reduce guesswork and maintain repeatable results across long service periods.
Each deck functions separately, allowing for simultaneous different recipes without impacting temperature or timing. This operation reduces fuel use during partial loads and preserves product quality.
The oven provides significant cooking power distributed across two decks for sustained high-rate production. Strong heat recovery supports quick return to setpoint when doors open, minimizing downtime.
The unit installs into standard-depth kitchen lines without requiring extra floor depth, simplifying layout planning. It accommodates full-size pans while aligning with existing counter and passthrough configurations.
Two stacked decks increase usable chamber area while maintaining a compact footprint, enabling higher throughput within limited floor space. This design allows for staggered cooking schedules to enhance service flexibility.
The oven operates on liquid propane, making it suitable for sites without natural gas infrastructure or where LP offers delivery advantages. This configuration provides consistent combustion characteristics and integrates with common commercial gas fittings.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Service personnel should inspect burner orifices monthly and clear obstructions with a soft brass brush to maintain flame patterns. Replace weathered gaskets when gaps exceed 1/8 inch and apply FDA-compliant lubricant to hinges quarterly. Calibrate thermostat sensors semiannually with a certified probe and log deviations over 2°F. Clean condensate and ventilation paths weekly with a vacuum rated for commercial kitchens. Follow CSA and manufacturer guidelines for gas connections.
