Southbend PCE22B/TD-V-PRO Platinum PRO 22 kW Electric Convection Oven | Bakery Depth | Fast, Reliable Service
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Product Description
Overview
The Southbend PCE22B/TD-V-PRO Platinum PRO is a commercial-grade, electric convection oven engineered for new restaurants and high-volume foodservice environments. With a 22 kW power rating, bakery-depth footprint, two decks and dependent doors, this model is optimized for consistent baking, roasting, and general-purpose cooking where throughput and reliability matter. Designed with a stainless steel exterior and porcelain interior, the PCE22B combines rugged construction with ease of cleaning — a must for health-code compliance and day-to-day operation. Concept Services positions this oven as a turnkey solution for restaurant openings: we source, inspect, install, and support so you can focus on your menu and guests.
Key Features
- 22 kW electric power (approx. 11 kW per deck): Rapid heat-up and excellent recovery for steady production during busy service periods.
- Bakery-depth design: Deeper cavities accommodate full-sized pans and large batch baking — ideal for bakeries, cafés, and full-service kitchens.
- Two decks with 5-pan capacity per compartment: Flexible cooking zones allow simultaneous baking of different items to optimize workflow.
- Touchscreen controls: Intuitive programming reduces training time, ensures repeatable results, and speeds operations during your restaurant opening.
- Porcelain interior: Smooth, durable surfaces that make cleaning fast and help meet food safety guidelines (NSF friendly design features).
- Stainless steel front & sides: Commercial-grade exterior that resists corrosion and maintains a professional kitchen appearance.
- Dependent doors: Simplifies installation layout and ergonomics in tight kitchen footprints.
- Ventless option: Reduces ventilation requirements, shortens buildout scope, and can significantly cut installation time and cost when allowed by local code.
Built for Commercial Success
The Platinum PRO line is engineered for durability and long service life. Heavy-duty components and straightforward access to service points mean lower downtime and predictable maintenance costs — critical when you need equipment you can depend on for years. For new restaurant owners, that reliability translates into fewer service interruptions, consistent plate quality, and a better bottom line. Concept Services inspects every unit before delivery and coordinates professional installation to ensure optimal performance from day one.
Specifications at a Glance
Manufacturer: Southbend (Middleby)
Model: PCE22B/TD-V-PRO (Platinum PRO)
Type: Electric Convection Oven, 2-deck, Bakery Depth
Power: 22 kW total (approx. 11.0 - 15.99 kW per deck depending on configuration)
Capacity: 5 pans per compartment (per deck)
Controls: Touchscreen controls
Interior: Porcelain
Exterior: Stainless steel front & sides
Base: Legs
Doors: Dependent doors
Ventilation: Ventless option available
Dimensions: Bakery-depth footprint — contact Concept Services for exact footprint and utility clearances tailored to your layout.
Why Restaurant Owners Choose This
You need equipment that supports a fast, compliant, and cost-effective kitchen buildout. The PCE22B/TD-V-PRO reduces startup risk with a ventless, bakery-depth design that minimizes ventilation scope and maximizes flexibility in tight footprints. Its touchscreen programming and two-deck capacity deliver consistent, professional results that reduce prep time and waste. Pair that with Concept Services' full-service approach — expert sourcing, pre-delivery inspection, professional installation, and ongoing support — and you get a partner committed to getting your restaurant open on schedule and operating profitably.
