Southbend PCE75B/SI-V Platinum Electric Bakery Depth Ventless Convection Oven

Please note: The above photo is for reference only

Maximize cooking output while minimizing costly ventilation requirements with the Southbend PCE75B/SI-V Single-Deck Ventless Electric Convection Oven. Built for demanding commercial foodservice environments, this high-performance oven delivers 7.5 kW of electric heating power and features a spacious bakery-depth cavity designed to accommodate full-size 18" x 26" sheet pans in both front-to-back and side-by-side configurations. The Southbend PCE75B/SI-V commercial convection oven combines dependable cooking performance with durable construction, including independent dual-pane glass doors, a two-speed 1/2 HP fan motor, and rugged Solid-State (SI) digital controls for accurate temperature management and reliable thermal recovery. A stainless steel exterior and coved porcelain interior provide the durability commercial kitchens require while making routine cleaning faster and easier.

A major benefit of the PCE75B/SI-V ventless convection oven is its ability to provide high-volume cooking capacity without the expense and limitations of a conventional Type 1 exhaust hood. Traditional hood installations can require substantial investments in custom ductwork, roof penetrations, permits, makeup air systems, and construction labor. By incorporating a ventless configuration, the Southbend PCE75B/SI-V can help reduce upfront kitchen buildout costs while eliminating the need to dedicate valuable space to an overhead exhaust system. The reduced ventilation infrastructure can also help lower ongoing HVAC expenses by minimizing the loss of conditioned indoor air. This makes the Southbend ventless electric convection oven particularly attractive for food courts, airports, leased commercial spaces, historic buildings, and other locations where installing exterior ductwork is expensive, restricted, or simply not practical.

The Southbend PCE75B/SI-V achieves its ventless operation with an integrated catalytic converter that treats cooking emissions inside the oven. During operation, smoke, grease-laden vapors, and volatile organic compounds (VOCs) are circulated through the heated cooking environment and directed across the catalyst. The catalyst promotes an oxidation reaction that breaks down airborne grease and hydrocarbon compounds into primarily carbon dioxide and water vapor, helping reduce smoke and cooking odors before exhaust is released. This continuous internal treatment supports a cleaner cooking environment without requiring a traditional overhead hood or external filtration system. For restaurants, bakeries, cafeterias, institutional kitchens, and other foodservice operations searching for a commercial ventless oven, ventless convection oven without a hood, or Southbend electric convection oven, the PCE75B/SI-V offers a powerful combination of baking capacity, durable construction, installation flexibility, and potential HVAC cost savings.

Features:

• 7.5kW high efficiency heating elements
• Ventless
• Single deck convection oven is 55” 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