The Southbend PCE22B/SI Platinum double convection oven delivers reliable, even results for busy commercial kitchens. Bakery depth cavities handle larger batches while preserving airflow, and independent doors let teams stage cooks without disrupting other items. Standard controls provide straightforward operation for consistent day-to-day performance.

Equip restaurants, bakeries, and institutional kitchens to bake pastries, roast proteins, and finish sheet-pan meals on schedule. Each electric oven is rated at 11 kW, supporting steady heat and quick turnaround between loads. The stacked configuration expands capacity without requiring additional line space.

Designers and facility managers can streamline workflow by assigning separate menus to each cavity during peak service. Operators can load, check, or unload one side at a time to maintain pace and quality. This model integrates smoothly into electric-only operations and high-volume production lines.

• Electric heating, 11 kW per oven, built for high-volume production
• Double-stack configuration increases capacity within a compact footprint
• Bakery depth cavities support larger batch sizes and tray-based workflows
• Standard controls keep operation simple and consistent across shifts
• Independent doors provide access to one cavity without opening the other