Power through peak service with the Southbend PCE22B/TD-V, a Platinum series double convection oven built for busy production lines. Each electric oven delivers 11 kW, while bakery depth chambers support larger trays and sheeted products for efficient batch cooking. This configuration helps chefs and operators move seamlessly from baking to roasting without changing equipment.

Touch controls streamline training and repeatability across shifts, so teams can dial in settings fast and stay on pace. Dependent doors open together to speed loading and unloading, helping maintain temperature consistency between batches. From commissaries to hotel kitchens, it’s an easy fit for prepping pastries in the morning and finishing proteins or casseroles later in the day.

The ventless design supports flexible placement when hood space is constrained, aiding facility planning and remodels. Buyers and managers get a high-output, bakery-depth solution that consolidates throughput in a stacked footprint. Keep your line moving and your menu on schedule with reliable, repeatable convection performance.

• Double-stack, bakery-depth chambers for high-volume production
• Electric heating, 11 kW per oven
• Intuitive touch controls for consistent operation
• Dependent doors that open together for efficient loading
• Ventless design for flexible placement