Stop compromising output for throughput. This double-deck convection oven combines 90,000 BTU of liquid propane power, bakery-depth compartments sized for five pans each, and touchscreen controls to deliver consistent, high-volume cooking where timing and uniformity matter most. Foodservice teams gain repeatable results, fast recovery, and a stainless steel exterior that withstands daily back-of-house demands.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut gas at source. Remove racks and pans; wash with warm, soapy water. Clean interior porcelain with mild detergent; rinse and dry. Wipe stainless steel front and sides with a soft cloth and approved cleaner. Vacuum and brush vents and burner areas to remove grease. Check door seals for wear and replace if damaged. Clean coils and ventilation regularly to reduce fire risk and improve efficiency. Ensure unit is dry before restoring power and gas.#@@#Additional Info#@#Southbend's PCG180B/TD-LP offers dual-deck convection with two 5-pan compartments, 90,000 BTU LP operation, porcelain interiors, touchscreen controls, stainless steel front and sides, CSA and NSF certifications, and a 38" width for kitchens.#@@#General Info#@#Description #@#
Stop compromising output for throughput. This double-deck convection oven combines 90,000 BTU of liquid propane power, bakery-depth compartments sized for five pans each, and touchscreen controls to deliver consistent, high-volume cooking where timing and uniformity matter most. Foodservice teams gain repeatable results, fast recovery, and a stainless steel exterior that withstands daily back-of-house demands.
#@@# High Capacity#@#
Each compartment holds five full-size pans in bakery-depth chambers, enabling continuous batch production and simultaneous runs. Operators will reduce cycle stacking and increase menu throughput while maintaining even doneness across pans.
#@@# High Heat Output#@#
The unit produces 90,000 BTU total from liquid propane, providing rapid rise times and reliable heat for dense products and continuous loads. Chefs will shorten bake cycles and retain oven temperature stability during peak service.
#@@# Dual Convection#@#
Two convection decks deliver forced-air circulation to ensure uniform heat distribution across each pan level. Kitchen staff will experience minimal product variation between racks and improved product consistency shift after shift.
#@@# Precision Controls#@#
A capacitive touch screen control system offers intuitive programming, precise time and temperature settings, and repeatable recipes. Supervisors will standardize production, reduce operator error, and quickly recall settings for popular items.
#@@# Bakery Depth#@#
Deep interior chambers accept taller product profiles and larger loaf or sheet pan configurations without modification. Bakeries and commissaries will expand product offerings and adapt recipes that require additional vertical clearance.
#@@# Construction & Serviceability#@#
Stainless steel front and sides combine with a porcelain interior to resist corrosion and simplify daily cleaning routines while supporting heavy use.
#@@#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 burners and pilot assemblies on a weekly basis; ensure debris is removed and stable flame patterns are verified to avoid carbon buildup and uneven heat. Monthly, lubricate door hinges with high-temperature grease and tighten fasteners to maintain seal integrity. Quarterly, descale gas orifices and verify manifold pressure according to CSA specifications. After each shift, clean the interior porcelain with a nonabrasive detergent and polish the stainless exterior to prevent corrosion.
