Stop sacrificing production for consistency. This single-deck, liquid propane convection oven delivers targeted 90,000 BTU heat output and bakery-depth cooking capacity to support continuous, precision baking and roasting in commercial kitchens. Professionals gain repeatable results, regulatory compliance, and durable construction designed for rigorous daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow the oven to cool. Remove racks and clean with warm, soapy water; scrub porcelain interior using a non-abrasive pad and rinse. Wipe stainless steel exterior with a mild detergent and dry to prevent streaks. Clear grease from vents and burners with a degreaser; inspect seals and replace if cracked. Clean condenser coils and check vents monthly to maintain efficiency, reduce fire risk, and ensure CSA and NSF compliance.#@@#Additional Info#@#Southbend's PCG90B/SD-LP 38" stainless steel convection oven offers 90,000 BTU of liquid propane, a bakery-depth porcelain interior, standard controls, dependent doors, CSA and NSF certifications, weighs 690 pounds, and is U.S.#@@#General Info#@#Description #@#
Stop sacrificing production for consistency. This single-deck, liquid propane convection oven delivers targeted 90,000 BTU heat output and bakery-depth cooking capacity to support continuous, precision baking and roasting in commercial kitchens. Professionals gain repeatable results, regulatory compliance, and durable construction designed for rigorous daily use.
#@@# Convection Performance#@#
Convection airflow provides uniform heat distribution across the bakery-depth interior, reducing cycle variance and improving batch consistency. Operators achieve predictable color and texture on multiple racks without manual rotation or extended cook times.
#@@# Propane Power#@#
Liquid propane fuel supplies a continuous 90,000 BTU output that supports high throughput and rapid recovery between loads. Kitchens maintain schedule adherence during peak service with stable temperature delivery and efficient heat transfer.
#@@# Single Deck Design#@#
A single deck footprint concentrates oven capacity into a compact 38" width, enabling installation in constrained layouts while preserving full professional functionality. Facilities optimize floor plan usage and simplify workflow around a dedicated cooking zone.
#@@# Durable Finishes#@#
Stainless steel front and sides resist corrosion and simplify sanitation, while the porcelain interior withstands repeated thermal cycles and cleans effectively. Staff minimize maintenance time and preserve surface integrity under heavy use.
#@@# Standard Controls#@#
Standard mechanical controls provide intuitive setpoint adjustments and dependable operation without complex programming requirements. Culinary teams reduce training time and sustain consistent process control during staff turnover.
#@@# Regulatory Certification#@#
CSA and NSF certifications confirm compliance with safety and sanitation standards required in institutional and commercial environments. Procurement and facility managers address code requirements and streamline inspection readiness.
#@@#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#@#Service technicians must inspect burners, pilot assemblies, and gas fittings daily to ensure secure connections and correct flame. Remove debris from the combustion chamber and wipe porcelain interiors with a nonabrasive cloth and mild detergent. Clean stainless steel exteriors with a soft cloth and pH-neutral cleaner, then polish along the grain. Vacuum condenser and vent openings weekly and replace damaged gaskets.
