Description
Power through peak production with the Southbend PCE22B/TI-V, a platinum-series double convection oven engineered for high-volume, bakery-depth workflows. Each electric cavity delivers 11 kW, giving chefs the throughput to handle rushes without compromising pace. Its ventless design broadens placement options, streamlining installation in tight or evolving kitchen footprints.
Keep service moving with independent doors that let crews load or pull trays from one cavity without disrupting the other. The bakery-depth format accommodates deeper trays and larger batches, ideal for pastry programs, banquet prep, or roasting runs in commissaries and institutional kitchens. Touch controls help teams set temperatures and timers quickly, supporting fast training and consistent execution across shifts.
Whether you’re scaling a bake-off, finishing proteins, or managing mixed-menu production, this double convection oven is built to enhance line efficiency and throughput. Combine speed, control, and flexible placement to optimize workflow in busy commercial kitchens.
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