Built for continuous high-volume kitchens, this single deck natural gas convection oven delivers consistent heat control and rapid recovery for sustained production. Designed with commercial operations in mind, it balances capacity and efficiency to support peak service without sacrificing product quality. Operators gain precise temperature management across a porcelain interior that simplifies cleaning and maintains finish integrity.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let the oven cool. Remove racks and wash with warm, soapy water. Scrub porcelain interior with a non-abrasive pad and mild detergent. Degrease stainless exterior with a food-safe cleaner; wipe along the grain and dry with a soft cloth. Clean vents and pilot areas to prevent grease buildup. Inspect seals, check burner ports for obstruction, and clean condenser coils to maintain efficiency. Ensure surfaces dry before returning to service.#@@#Additional Info#@#Southbend's PCG70S/SI-NG 38" stainless steel convection oven offers 70,000 BTU natural gas performance, porcelain interior, independent door operation, standard controls, CSA and NSF certifications, 37.25" depth, and weighs 620 pounds.#@@#General Info#@#Description #@#
Built for continuous high-volume kitchens, this single deck natural gas convection oven delivers consistent heat control and rapid recovery for sustained production. Designed with commercial operations in mind, it balances capacity and efficiency to support peak service without sacrificing product quality. Operators gain precise temperature management across a porcelain interior that simplifies cleaning and maintains finish integrity.
#@@# Exterior Durability#@#
Stainless steel front and sides provide corrosion resistance and withstand daily cleaning routines in busy kitchens. Chefs will rely on the rigid exterior to resist dents and preserve appearance under heavy use.
#@@# Power And Recovery#@#
A 70,000 BTU natural gas system supplies immediate thermal response and rapid recovery between loads. Staff can run consecutive pans with minimal hold time, increasing throughput and reducing service delays.
#@@# Cooking Consistency#@#
Convection airflow circulates heat evenly across the single deck cavity to reduce hot spots and produce uniform results. Restaurants achieve repeatable doneness for large batches, improving plate consistency and reducing waste.
#@@# Interior Finish#@#
The porcelain interior resists staining and simplifies sanitation during short turnover windows. Maintenance teams can clean faster, lowering labor time and keeping the oven in operable condition more reliably.
#@@# Control Simplicity#@#
Standard controls deliver straightforward setpoint selection and monitoring without complex programming requirements. Line cooks adapt quickly, minimizing training time and avoiding configuration errors during peak shifts.
#@@# Safety And Certifications#@#
This unit carries CSA certification along with CSA flame approvals and meets NSF requirements for commercial kitchens. Managers obtain regulatory compliance documentation that supports inspection and procurement processes.
#@@#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 gas connections and valves weekly; tighten fittings and verify no leaks using approved soap solution. Clean convection fan blades and chamber interior monthly; remove debris with nonabrasive brushes and a 120–180°F water rinse, then dry thoroughly. Replace door gaskets at first sign of wear to maintain temperature consistency. Calibrate temperature controls quarterly and log results. Schedule CSA and NSF inspections annually and retain service records for warranty compliance.
