Stop sacrificing throughput for control. This single-deck convection oven delivers consistent thermal performance and programmable operation while supporting heavy-duty, continuous use in commercial kitchens. Operators benefit from a compact 38-inch footprint that balances capacity, energy input, and service accessibility for high-volume applications.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and shut off the propane. Remove pans and racks, then vacuum debris. Mix mild detergent with warm water; scrub porcelain surfaces with a non-abrasive pad and rinse. Clean stainless steel exterior with a pH-neutral cleaner and soft cloth, wiping with the grain. Degrease door hinges and vents; clear vents to reduce fire risk. Inspect seals and controls; dry completely before restoring power and propane. Regular cleaning prevents contamination and failure.#@@#Additional Info#@#Southbend’s PCG70S/TD-LP 38" convection oven delivers 70,000 BTU of propane heat, holds five pans, and features touch screen controls with a porcelain interior and stainless steel exterior; CSA and NSF certified, made in USA, weight 600 pounds.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This single-deck convection oven delivers consistent thermal performance and programmable operation while supporting heavy-duty, continuous use in commercial kitchens. Operators benefit from a compact 38-inch footprint that balances capacity, energy input, and service accessibility for high-volume applications.
#@@# Capacity for Production#@#
A single compartment accommodates five full-size pans to support staggered loads and batch cooking. This configuration maximizes output per cycle while maintaining uniform airflow, enabling predictable hold times and repeatable production schedules.
#@@# Precise Electronic Controls#@#
A touchscreen control package provides repeatable cook profiles and simple adjustments for time and temperature. Chefs can program setpoints and access diagnostics quickly, reducing setup errors and accelerating changeovers.
#@@# Propane-Fired Heat#@#
Liquid propane combustion supplies 70,000 BTU of continuous input to achieve target cook rates for baking and roasting. The gas system delivers robust heat recovery between loads, enabling shorter cycle intervals during busy service windows.
#@@# Durable, Serviceable Construction#@#
Stainless steel front and sides combine with a porcelain-lined interior to resist corrosion and simplify cleaning between shifts. Technicians can access components via a leg-mounted base to perform routine maintenance without disrupting adjacent equipment.
#@@# Air Management System#@#
Convection-driven airflow ensures even temperature distribution across the five-pan capacity, reducing hot and cold spots. Operators maintain product quality across trays, which improves consistency for production runs and reduces waste.
#@@# Compliance and Safety#@#
The unit meets CSA requirements and includes CSA flame and starter approvals, supporting code compliance in commercial installations.
#@@#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 and clean burners and orifices weekly to maintain consistent flame and 70,000 BTU output. Descale and wipe porcelain interior after each service day using nonabrasive detergent; rinse thoroughly. Lubricate door hinges and check dependent doors for proper seal and alignment monthly. Verify touch screen controls respond and update calibration as needed. Replace gaskets when compression drops. Keep condenser vents clear and verify legs remain level for uniform cooking.
