Built for high-volume kitchens where throughput and consistency determine service quality, this triple-deck convection oven runs on liquid propane and delivers 156,000 BTU to handle sustained production without fluctuating performance. Designed for operators who require dependable thermal control, the unit pairs thermostatic regulation with TruVection airflow to ensure repeatable results across full-size pans and multiple racks, reducing rework and schedule disruptions.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and let it cool. Remove racks and wash with warm, soapy water; soak stubborn grease. Wipe interior porcelain with a mild detergent and soft cloth, avoiding abrasive pads. Clean exterior stainless steel with a non-abrasive cleaner, following the grain. Vacuum vents and condenser areas to remove debris. Inspect seals and hinges; replace if worn. Dry all parts thoroughly before reconnecting power to prevent corrosion and electrical faults.#@@#Additional Info#@#Southbend TVGS/32SC TruVection oven uses liquid propane, delivers 156,000 BTU, holds 15 pans across three decks; stainless steel exterior, porcelain interior, thermostatic controls, 120v, leg base, NSF/CSA certified, 36.5" depth, 900 lbs.#@@#General Info#@#Description #@#
Built for high-volume kitchens where throughput and consistency determine service quality, this triple-deck convection oven runs on liquid propane and delivers 156,000 BTU to handle sustained production without fluctuating performance. Designed for operators who require dependable thermal control, the unit pairs thermostatic regulation with TruVection airflow to ensure repeatable results across full-size pans and multiple racks, reducing rework and schedule disruptions.
#@@# Triple Deck Capacity#@#
Each deck accepts five full-size pans, enabling simultaneous cooking of large batches and multiple menu items. Chefs gain consistent load management and spatial efficiency that supports peak-service demands.
#@@# High Thermal Output#@#
The total 156,000 BTU rating provides rapid recovery and uniform heat distribution across decks. Kitchens maintain setpoint temperatures during continuous service, minimizing hold times and product variance.
#@@# Thermostatic Control#@#
A precise thermostatic control system allows accurate temperature selection and maintenance. Operators achieve repeatable cook cycles and reduce overcooking risk for time-sensitive menus.
#@@# TruVection Airflow#@#
Engineered airflow promotes even convection throughout each compartment, improving browning and reducing cold spots. Food quality remains consistent from front to back and top to bottom within the oven cavity.
#@@# Durable Construction#@#
Stainless steel exterior and porcelain interior surfaces withstand commercial cleaning routines and resist corrosion. Maintenance intervals shorten and unit appearance stays professional under heavy use.
#@@# Certified Safety and Power#@#
NSF and CSA certifications confirm compliance with commercial safety and sanitation standards while the 120v electrical requirement supports controls and ignition systems. Facilities receive a code-compliant cooking solution that integrates with existing liquid propane infrastructure.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#Upon confirmation of completed payment, Culinary Depot will ship/deliver the Southbend TVGS/32SC-LP TruVection Convection Oven.#@@#Maintenance Guide#@#Maintain the Southbend TVGS/32SC TruVection oven by cleaning the porcelain interior daily with non-abrasive detergent and soft cloth. Wash racks in soapy water, air-dry fully before reinstalling. Wipe stainless steel exterior with mild cleaner; avoid chloride-based products. Clear burner ports and pilot assemblies of debris monthly. Inspect door seals, lubricate hinges, and schedule annual gas-line checks.