Handle peak production without sacrificing control or uptime. This double convection oven delivers consistent thermal performance across two independent decks, allowing simultaneous cooking programs that maintain product quality under heavy loads. Operators gain a robust gas-powered solution engineered for continuous service in bakery and high-volume kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and allow oven to cool fully. Remove racks and wash with warm, soapy water; scrub grease with a non-abrasive pad. Clean interior using a mild detergent and wipe dry. Vacuum condenser and vents to remove lint and grease; inspect burners and pilot for debris and flame quality. Wipe exterior with stainless cleaner. Check seals and hinges; tighten or replace worn parts. Perform weekly grease removal in vents to reduce fire risk and food-safety hazards.#@@#Additional Info#@#Southbend's PCG180B/SI-LP platinum double convection oven delivers 90,000 BTU via propane with bakery-depth chambers and independent doors, measuring 38" wide, 66.75" high, 43.5" deep, and weighing 1,180 pounds for high-volume foodservice.#@@#General Info#@#Description #@#
Handle peak production without sacrificing control or uptime. This double convection oven delivers consistent thermal performance across two independent decks, allowing simultaneous cooking programs that maintain product quality under heavy loads. Operators gain a robust gas-powered solution engineered for continuous service in bakery and high-volume kitchens.
#@@# Independent Doors#@#
Separate access to each deck prevents heat loss during service and enables different cooking cycles concurrently. Chefs maintain productivity by removing product from one deck while the other continues a timed cycle, reducing overall batch turnaround.
#@@# High BTU Output#@#
A total of 90,000 BTU supplies rapid recovery and stable temperature under load, ensuring hold times and bake profiles remain consistent during peak shifts. Technicians will appreciate the predictable heat input for calibrating production schedules.
#@@# Bakery Depth#@#
Extended interior depth accommodates full-size sheet pans and larger production trays, increasing per-cycle yield and optimizing rack layouts. Managers achieve higher throughput per deck without rearranging standard pan inventories.
#@@# Liquid Propane#@#
Designed for LP service, the unit fits locations where natural gas is unavailable, providing equivalent thermal capacity with common fuel infrastructure. Maintenance crews find valve and burner access designed for routine servicing.
#@@# Platinum Controls#@#
Standard control systems give precise time and temperature regulation for repeatable results across shifts. Line cooks replicate proven programs quickly, reducing product variance between operators.
#@@# Stainless Construction#@#
Durable stainless surfaces resist corrosion from humid or alkaline cleaning agents and simplify daily sanitation. Facilities extend service life while keeping cleaning cycles efficient and predictable.
#@@#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 buildup with a brass brush to maintain consistent flame patterns. Calibrate thermostat quarterly using a certified thermometer and adjust controls to match setpoints. Lubricate door hinges and check seals monthly; replace seals showing cracks to prevent heat loss. Flush condensate and grease traps during scheduled deep cleans. Train staff on safe lighting and shutoff procedures to reduce repair frequency.
