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

Please note: The above photo is for reference only

Boost production while reducing the installation challenges associated with traditional commercial ventilation with the Southbend PCE15B/TD-V Double-Deck Ventless Electric Convection Oven. Built for high-volume bakeries, restaurants, cafeterias, and demanding foodservice operations, this double-deck convection oven delivers 7.5 kW of heating power per cavity in an efficient vertical footprint. Each bakery-depth cavity accommodates full-size 18" x 26" sheet pans in both directions and includes five racks with 11 adjustable rack positions, giving operators the flexibility to maximize every inch of cooking capacity. Advanced Touchscreen Digital (TD) controls, independent energy-saving glass doors, and durable stainless steel construction provide precise cooking control, programmable recipes, consistent heat circulation, and reliable performance during demanding production cycles.

The ventless configuration is one of the biggest advantages of the Southbend PCE15B/TD-V for businesses looking to expand cooking capacity without investing in a costly traditional exhaust hood. Conventional hood installations can involve significant expenses for hood equipment, ductwork, makeup air, roof penetrations, electrical work, permits, and professional installation. By using integrated ventless catalytic technology, the PCE15B/TD-V can provide greater installation flexibility while eliminating the need for a conventional external exhaust system where local codes and application requirements permit. This makes the oven particularly appealing for leased commercial kitchens, food courts, bakeries, historic buildings, and other locations where installing ductwork is difficult or expensive. Its double-stack design also increases production capacity vertically, helping operators produce more food without sacrificing additional floor space.

The technology behind the Southbend PCE15B/TD-V ventless convection oven is an integrated catalytic oxidation system that treats cooking vapors before they leave the oven. During operation, grease-laden vapors and volatile organic compounds (VOCs) are drawn through the oven's catalytic converter, where specially coated catalyst surfaces promote an oxidation reaction. Using the heat generated during normal cooking, the catalyst helps break down grease vapors and organic compounds primarily into water vapor and carbon dioxide (CO?), significantly reducing grease-laden emissions. Southbend's published testing reports grease effluent levels of approximately 0.78 mg/m³ per cavity, below the cited 5.0 mg/m³ limit. The result is a high-capacity ventless commercial convection oven that combines two full-size cooking cavities, sophisticated digital controls, and catalytic ventilation technology—giving foodservice operators a powerful solution for increasing throughput while potentially lowering ventilation-related installation costs and simplifying kitchen design.

Features:

• 7.5kW high efficiency heating elements
• Ventless
• Double deck convection oven is 64” in height
• Touch 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