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

Please note: The above photo is for reference only

Bring high-volume cooking performance to your commercial kitchen with the Southbend PCE22B/TI-V Double-Deck Ventless Electric Convection Oven. Engineered for restaurants, bakeries, cafeterias, commissaries, and institutional kitchens, this bakery-depth oven combines two full-size cooking cavities with a space-saving stacked design. The result is more cooking capacity without requiring additional floor space for a second standalone unit. Touchscreen controls provide precise operation and programmable cooking capabilities, while powerful convection airflow promotes even heat circulation and consistent results from rack to rack. For businesses looking to expand production while maintaining a streamlined kitchen layout, the PCE22B/TI-V is a versatile commercial ventless convection oven built for demanding foodservice environments.

The ventless design can deliver important savings and installation advantages compared with a traditional hooded oven setup. Conventional commercial ventilation can add significant costs through exhaust hoods, ductwork, makeup air systems, construction, permits, and installation labor. By incorporating catalytic ventless technology directly into the oven, the Southbend PCE22B/TI-V can provide an alternative to conventional external ventilation in applications where local codes permit. This makes it particularly attractive for leased spaces, food courts, bakeries, compact commercial kitchens, and facilities where installing ductwork is difficult or expensive. Eliminating the need for extensive ventilation infrastructure can reduce project complexity and potentially lower upfront costs, while the double-deck configuration maximizes cooking capacity within a relatively small footprint.

Inside the PCE22B/TI-V, an integrated catalytic oxidation converter helps make ventless cooking possible by treating vapors generated during the cooking process. As hot air moves through the oven, grease-laden vapors and volatile organic compounds (VOCs) are directed through catalytic surfaces designed to promote oxidation. Using the heat already produced during normal operation, the catalyst helps break down these compounds primarily into water vapor and carbon dioxide, reducing grease and VOC emissions in the treated air. This allows the PCE22B/TI-V to manage cooking exhaust without depending on a conventional external hood, subject to local code and installation requirements. For operators seeking a Southbend ventless oven that delivers high production capacity, advanced cooking control, efficient space utilization, and greater installation flexibility, the PCE22B/TI-V is a smart investment for modern commercial kitchens.

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
• 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