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

Please note: The above photo is for reference only

Boost commercial kitchen productivity with the Southbend PCE75B/TI-V Double-Deck Ventless Electric Convection Oven, a high-capacity cooking solution designed to deliver professional results without the installation demands of a conventional exhaust hood. With 15 kW of total electric heating power across two full-size bakery-depth oven cavities, the Southbend PCE75B/TI-V commercial convection oven gives restaurants, bakeries, cafeterias, hotels, schools, healthcare facilities, and institutional foodservice operations the ability to increase production while making efficient use of valuable kitchen space. Each deck accommodates full-size 18" x 26" sheet pans in both front-to-back and side-by-side configurations. Independent dual-pane glass doors, two-speed 1/2 HP fan motors, and Solid-State digital controls provide dependable airflow, accurate temperature control, and fast thermal recovery for demanding cooking and baking applications. A heavy-duty stainless steel exterior and coved porcelain interiors add long-term durability while simplifying daily cleaning.

The ventless configuration of the Southbend PCE75B/TI-V can significantly simplify commercial kitchen installation while helping reduce the costs associated with traditional ventilation infrastructure. A conventional Type 1 exhaust hood installation can require custom ductwork, roof penetrations, permits, makeup air equipment, construction modifications, and substantial labor costs. By using an integrated ventless commercial oven, operators can potentially eliminate the need for a traditional overhead hood in appropriate applications, opening up new possibilities for kitchen layouts and equipment placement. The double-deck design provides the cooking capacity of two ovens while conserving valuable floor space, making the PCE75B/TI-V ventless convection oven an excellent choice for restaurants, food courts, airport terminals, bakeries, leased spaces, and facilities where installing exterior ventilation is difficult, restricted, or cost-prohibitive. Reducing the amount of conditioned air exhausted from the building may also help lower the ongoing HVAC load associated with makeup air.

The Southbend PCE75B/TI-V ventless oven uses an integrated catalytic converter to help manage cooking emissions directly inside the oven. As food cooks, grease vapors, smoke, and volatile organic compounds (VOCs) are carried through the oven's heated catalytic system, where the catalyst promotes oxidation of airborne grease and hydrocarbon compounds. This reaction helps convert these cooking byproducts into primarily carbon dioxide and water vapor, reducing smoke and cooking odors before exhaust enters the surrounding kitchen environment. The result is a high-performance ventless electric convection oven that can provide substantial cooking capacity without relying on a traditional overhead exhaust hood. For foodservice operators searching for a double-deck ventless convection oven, commercial convection oven without a hood, Southbend commercial oven, or ventless electric oven for restaurants, the PCE75B/TI-V combines production power, durable construction, flexible installation, and the potential for lower ventilation and HVAC-related costs.

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
• 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