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

Please note: The above photo is for reference only

Increase production capacity and reduce costly kitchen infrastructure with the Southbend PCE75B/TD-V Double-Deck Ventless Electric Convection Oven. Designed for high-volume commercial cooking, this heavy-duty Southbend ventless convection oven delivers 15 kW of total electric heating power across two full-size bakery-depth decks, giving restaurants, bakeries, cafeterias, hotels, schools, healthcare facilities, and institutional kitchens the capacity to bake, roast, and finish multiple products at once. Each oven cavity accommodates full-size 18" x 26" sheet pans in both front-to-back and side-by-side configurations, while independent dual-pane glass doors, two-speed 1/2 HP fan motors, and durable Solid-State digital controls provide dependable operation, precise temperature management, and rapid heat recovery. The stainless steel exterior and coved porcelain interiors are built to withstand demanding daily use while simplifying cleanup.

The Southbend PCE75B/TD-V ventless commercial oven can also deliver substantial advantages when it comes to installation costs and kitchen design. Conventional commercial convection ovens may require a Type 1 exhaust hood, extensive stainless steel ductwork, roof penetrations, permits, makeup air equipment, and significant construction labor. The integrated ventless oven configuration eliminates the need for a traditional overhead exhaust hood in appropriate applications, potentially reducing initial buildout expenses and giving operators far more flexibility when planning their kitchen. Because less conditioned indoor air is exhausted from the building, a ventless cooking system may also help reduce the ongoing HVAC burden associated with replacing heated or cooled air. The double-deck design further increases cooking capacity without requiring the floor space of two separate single ovens, making the PCE75B/TD-V an ideal solution for food courts, airport kitchens, leased properties, restaurants, bakeries, and commercial facilities where conventional ventilation is difficult or cost-prohibitive.

At the heart of the PCE75B/TD-V ventless convection oven is an integrated catalytic converter designed to help treat cooking emissions before they leave the oven. During the cooking process, grease-laden vapors, smoke, and volatile organic compounds (VOCs) are directed through the heated catalytic system, where the catalyst promotes oxidation of airborne grease and hydrocarbon compounds. This process helps break down cooking byproducts into primarily carbon dioxide and water vapor, reducing smoke and odors released into the surrounding kitchen environment. By treating exhaust within the oven itself, the Southbend PCE75B/TD-V commercial ventless oven provides a practical alternative to traditional hood-dependent cooking equipment. For operators searching for a double-deck ventless convection oven, commercial oven without a hood, ventless electric convection oven, or Southbend commercial convection oven, the PCE75B/TD-V combines high-capacity cooking, durable construction, installation flexibility, and potential ventilation and HVAC savings in one powerful package.

Features:

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