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

Please note: The above photo is for reference only

Built for demanding production environments, the Southbend PCE22B/TD-V is a double-deck ventless electric convection oven that gives commercial kitchens the power to increase output without taking on the footprint of two separate ovens. Designed for restaurants, bakeries, cafeterias, and institutional foodservice operations, this bakery-depth unit provides two spacious cooking cavities for baking, roasting, reheating, and high-volume meal production. The Touchscreen Digital (TD) controls make operation intuitive while providing precise temperature management and programmable cooking functions. Combined with durable stainless steel construction, efficient glass doors, multiple rack positions, and consistent convection airflow, the PCE22B/TD-V is built to support reliable production throughout a busy service day.

A key advantage of choosing a ventless commercial convection oven is the potential to avoid many of the expenses associated with conventional hood installation. Traditional exhaust systems can require a hood, ductwork, makeup air, roof penetrations, construction, permits, and specialized installation, quickly adding to the total cost of a kitchen project. The Southbend PCE22B/TD-V incorporates its ventless technology into the oven, offering greater installation flexibility in applications where local regulations permit ventless operation. This can be especially beneficial for leased restaurants, food courts, bakeries, commissaries, and other facilities where installing external ductwork is challenging or costly. The double-deck configuration further improves space utilization, allowing operators to add substantial cooking capacity while keeping valuable floor space available for other equipment and work areas.

The PCE22B/TD-V's ventless system relies on an integrated catalytic converter to treat cooking exhaust as part of the oven's normal airflow cycle. Grease-laden vapors and volatile organic compounds (VOCs) generated during cooking pass through specially coated catalytic surfaces, where the heat from the cooking process encourages an oxidation reaction. This reaction helps break down the compounds primarily into water vapor and carbon dioxide (CO?), reducing grease and VOC emissions before the treated air is released. Instead of relying on a conventional external exhaust hood, the catalytic system provides an integrated approach to managing cooking vapors, subject to applicable local codes and installation requirements. For businesses searching for a Southbend PCE22B/TD-V ventless oven, this model offers an appealing combination of high-volume cooking capacity, advanced touchscreen control, efficient use of kitchen space, and the potential for significant savings on traditional ventilation infrastructure.

Features:

• 22kW 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