Stop sacrificing capacity for control. This double-deck convection oven runs on liquid propane and delivers 90,000 BTU of consistent, controllable heat to meet high-volume production without compromising oven management or workflow efficiency. Operators will find the bakery-depth interior and dependent door configuration optimize space use and staging for continuous baking cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and shut off the propane supply. Remove racks and wash with warm, soapy water; soak stubborn residue. Clean interior surfaces with a mild degreaser and non-abrasive pad. Vacuum condenser and vents to remove grease; inspect door seals and hinges for wear and tighten as needed. Wipe exterior with a neutral cleaner. Run a short burn-in at service temperature to clear fumes. Regular cleaning prevents fires, stops foodborne illness, lowers energy use, and extends equipment life.#@@#Additional Info#@#Southbend PCG180B/SD-LP is a double-deck convection oven with dependent doors, liquid propane, and 90,000 BTU output; it has 38" width, 66.75" height, 43.5" depth, weighs 1,180 pounds, and is CSA certified for commercial kitchens.#@@#General Info#@#Description #@#
Stop sacrificing capacity for control. This double-deck convection oven runs on liquid propane and delivers 90,000 BTU of consistent, controllable heat to meet high-volume production without compromising oven management or workflow efficiency. Operators will find the bakery-depth interior and dependent door configuration optimize space use and staging for continuous baking cycles.
#@@# Convection Heat#@#
The oven uses forced-air convection to provide uniform heat distribution across both decks for consistent product results. Chefs will reduce hot and cold spots and improve batch-to-batch repeatability through even airflow and rapid recovery.
#@@# Dual-Deck Capacity#@#
Two full decks allow simultaneous baking of separate products, expanding throughput during peak periods. Kitchens will stage continuous production with minimal deck-to-deck interference thanks to independent loading and the dependent door arrangement.
#@@# Bakery-Depth Interior#@#
A deeper cavity accommodates larger pans and sheet configurations common in bakery and commissary operations. Teams will increase per-cycle yield and reduce oven stacking, lowering total cook cycles per shift.
#@@# Liquid Propane Fuel#@#
The unit operates on liquid propane and supplies 90,000 BTU of total input for fast heat-up and sustained output. Facilities with LP service will gain efficient thermal performance and reliable recovery under heavy-duty schedules.
#@@# Durable Construction#@#
The oven measures 38 inches wide, 66.75 inches high, and 43.5 inches deep, with commercial-grade components designed for continuous service. Maintenance crews will appreciate service access and robust build quality that withstands daily professional use.
#@@# Standard Controls#@#
The standard control set balances operational simplicity with essential temperature and time management features. Line cooks receive predictable control behavior that reduces training time and supports consistent program execution.
#@@#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 carbon deposits with a brass brush to maintain stable flame patterns. Calibrate thermostat monthly by comparing oven temperature to a certified probe and adjust controls per Southbend guidelines. Clean condensate and grease traps daily; flush with hot water and a food-safe degreaser. Lubricate hinge pins and check door gaskets for cracks; replace gaskets showing wear. Verify total airflow and clean convection fans quarterly.
