Southbend PCE15B/SD-V Platinum Bakery Depth Double Stack Ventless Convection Oven

Please note: The above photo is for reference only

The Southbend PCE15B/SD-V is a high-capacity ventless double-deck convection oven designed for commercial kitchens that need dependable cooking performance without the installation requirements of a traditional exhaust hood. With two bakery-depth oven cavities, 7.5 kW of heating power per deck, 11-position rack guides, and five racks per cavity, the PCE15B/SD-V provides the capacity needed for high-volume baking, roasting, and general food production. Its ventless configuration also gives operators greater flexibility when installing equipment in leased spaces, food courts, older buildings, or kitchens where conventional hood installation is impractical.

The ventless design of the Southbend PCE15B/SD-V can reduce the overall cost and complexity of adding commercial cooking equipment. Because the ventless system eliminates the need for a traditional hood, operators can potentially avoid the expense of purchasing, installing, and maintaining a large hood and associated ductwork. Southbend also states that its ventless solution requires no additional utilities or space, making it a practical option for expanding kitchen capacity without extensive remodeling. The double-deck bakery-depth configuration further maximizes production in a relatively compact footprint, allowing kitchens to increase oven capacity while preserving valuable floor space.

At the heart of the PCE15B/SD-V's ventless operation is an internal oxidation-style catalytic converter. As heated air circulates through the oven, it is continuously directed through the catalyst positioned around the oven fan. Aluminum-oxide-coated fins react with grease vapors and volatile organic compounds (VOCs) at the molecular level, breaking them down primarily into water vapor and carbon dioxide. This process substantially reduces grease-laden emissions before the treated air is released, allowing the oven to operate without a conventional hood. Southbend's published UL testing reports grease-laden effluent levels of 0.78 mg/m³ per full-size cavity, compared with the EPA 202 limit of 5.0 mg/m³. The result is a flexible ventless commercial convection oven that combines high-volume cooking capacity with easier installation and the potential for significant savings on ventilation infrastructure.

Features:

• 7.5kW high efficiency heating elements per deck
• Ventless
• Double deck convection oven is 64” in height
• Standard Controls
• Patented “plug-in, plug-out” control panel - easy to service
• Slide out control panel for full view servicing
• Stainless steel front, sides and top
• Dependent 2-piece glass doors (Full 180° opening)
• Energy saving high efficiency glass windows
• Heat keeping dual door seal system
• Coved, fastener-free, porcelain enamel finish interior
• Two speed, 1/2 hp, fan motor
• 11-position rack guides and 5 plated oven racks
• Forced cool down fan mode
• Interior oven lights

Warranty:

1 Year parts & labor