Southbend PCE15S/TI-V Platinum Standard Depth Double Deck Ventless Convection Oven

Please note: The above photo is for reference only

The Southbend PCE15S/TI-V is a high-performance ventless electric convection oven designed to give restaurants, bakeries, cafeterias, and commercial foodservice operations reliable cooking capacity without the installation challenges of a traditional exhaust hood. Its bakery-depth cavity provides the space needed for high-volume baking, roasting, and everyday food production, while convection technology promotes even heat circulation for consistent cooking results. Touchscreen controls provide intuitive operation and programmable cooking functionality, making the PCE15S/TI-V an excellent choice for kitchens that want commercial-grade performance, precise control, and the flexibility of a ventless convection oven.

The ventless configuration can provide substantial cost and installation advantages for businesses adding or upgrading commercial cooking equipment. Traditional hood systems can require expensive exhaust hoods, ductwork, makeup air, roof penetrations, permits, structural modifications, and professional installation. By incorporating ventless technology directly into the oven, the Southbend PCE15S/TI-V can help eliminate the need for a conventional external exhaust system where permitted by local codes and application requirements. This creates valuable flexibility for leased locations, food courts, bakeries, smaller kitchens, and facilities where installing ductwork is impractical or cost-prohibitive. The compact single-deck design also helps operators maximize available floor space while adding dependable cooking capacity, potentially allowing more of the equipment budget to be invested in production rather than costly HVAC infrastructure.

The PCE15S/TI-V achieves its ventless functionality through an integrated catalytic oxidation converter that treats cooking vapors inside the oven. As heated air circulates through the cooking chamber, grease-laden vapors and volatile organic compounds (VOCs) are directed across specially coated catalytic surfaces. The heat generated during normal cooking activates the catalyst, promoting an oxidation reaction that breaks down these compounds primarily into water vapor and carbon dioxide. By reducing grease and VOC emissions before the treated air is released, the catalytic system allows the oven to operate without a conventional external exhaust hood where approved. For foodservice operators searching for a commercial ventless oven, Southbend convection oven, or cost-effective alternative to traditional hooded cooking equipment, the PCE15S/TI-V combines efficient space utilization, advanced cooking control, and ventless technology to help increase kitchen flexibility while reducing installation complexity.

Features:

• 15kW 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
• Independent 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