Southbend PCE22B/SI-V Platinum Bakery Depth Double Deck Ventless Convection Oven

Please note: The above photo is for reference only

Increase cooking capacity and streamline your kitchen setup with the Southbend PCE22B/SI-V Double-Deck Ventless Electric Convection Oven. Designed for high-demand restaurants, bakeries, cafeterias, and commercial foodservice operations, this double-deck convection oven delivers two full cooking cavities in a vertical, space-efficient design. Its bakery-depth configuration provides the capacity needed for large baking and cooking batches, while convection airflow promotes consistent heat distribution for dependable results. The PCE22B/SI-V is an ideal commercial ventless oven for operators who want to expand production without dedicating additional floor space to multiple standalone ovens.

The integrated ventless configuration can also help reduce the financial and logistical burden of installing traditional commercial ventilation. A conventional hood system may require extensive ductwork, makeup air equipment, construction, roof penetrations, permits, and professional installation—all of which can increase project costs and extend installation timelines. The PCE22B/SI-V provides an alternative for applications approved for ventless operation, allowing businesses to add substantial cooking capacity without the same external ventilation infrastructure. This flexibility is particularly valuable in leased commercial spaces, food courts, compact kitchens, and buildings where structural modifications are limited. By combining two ovens in a stacked footprint, the PCE22B/SI-V helps businesses maximize both kitchen productivity and available space while potentially reducing ventilation-related expenses.

Ventless performance is made possible by the oven's integrated catalytic oxidation converter. As cooking air circulates through the oven, grease vapors and volatile organic compounds (VOCs) are carried through the catalytic system and across specially coated surfaces. The heat produced during normal cooking supports an oxidation reaction that breaks down these airborne compounds primarily into water vapor and carbon dioxide (CO?), helping reduce grease-laden emissions before the treated air exits the oven. This integrated approach gives operators the functionality of a double-deck ventless convection oven without relying on a conventional external exhaust hood, subject to local codes and installation requirements. For foodservice businesses seeking a high-capacity Southbend convection oven with flexible installation options and the potential to lower upfront ventilation costs, the PCE22B/SI-V delivers a powerful combination of production capacity, space efficiency, and ventless technology.

Features:

• 22kW high efficiency heating elements
• 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
• 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