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Built for zero-variance multi-unit rollouts.
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White-glove delivery & setup
Southbend PCE75S/SD-V-PRO Platinum PRO Electric Convection Oven | 7.5 kW | Ventless Design
Full Service Package
All-inclusive, done for you
Equipment Only
Shipping calculated at checkout
Ordering 5+ units?
Call for volume pricing: (866) 474-2537
Bulk Procurement Pricing
Tiered discounts applied automatically at checkout
| Backroom Qty | Discount | Price / Unit | Action |
|---|---|---|---|
| 2 Units | -2% | $12,007.33 | |
| 3 Units | -3% | $11,884.81 | |
| 4 Units | -4% | $11,762.28 | |
| 5+ Units | -5% | $11,639.76 |
Bulk discounts bypass normal MAP pricing restrictions for commercial procurement.
Product Description
Overview
The Southbend PCE75S/SD-V-PRO Platinum PRO Convection Oven is an essential piece of commercial kitchen equipment designed specifically for new restaurants aiming to open quickly and operate reliably. This electric convection oven offers a full/standard size with a 7.5 kW power rating, delivering consistent heat and excellent cooking performance. Its ventless design simplifies installation and compliance, making it ideal for fast kitchen buildouts where time and efficiency are crucial.
Key Features
- Full/Standard Size Capacity: Supports up to 5 pans per compartment, with 1 deck, perfect for a range of cooking needs in busy foodservice environments.
- Electric 7.5 kW Power: Provides steady, even heat distribution for dependable cooking results every time.
- Ventless Design: Eliminates the need for external ventilation, reducing installation complexity and costs.
- Stainless Steel Exterior: Durable front, top, and sides withstand the rigors of a commercial kitchen and are easy to clean.
- Porcelain Interior Finish: Enhances the oven’s durability and simplifies maintenance.
- Solid State Controls: User-friendly and precise control over cooking temperatures and times.
- Dependent Doors: Allow for efficient access and operation within tight kitchen spaces.
- Leg Base: Provides stable support while allowing for easy cleaning underneath.
Built for Commercial Success
Designed with the demands of a commercial kitchen in mind, the Southbend Platinum PRO convection oven offers robust construction and user-friendly features that deliver long-term value. This is restaurant equipment you can depend on through thick service periods and multiple menu cycles, ensuring your kitchen maintains peak performance. Its ventless operation and energy-efficient electric heating reduce operational costs, making it a smart investment for your new restaurant’s bottom line.
Specifications at a Glance
- Model: PCE75S/SD-V-PRO
- Type: Electric Convection Oven
- Power: 7.5 kW
- Deck Quantity: 1
- Capacity: 5 pans per compartment
- Size: Full/Standard
- Exterior Finish: Stainless steel front, top & sides
- Interior Finish: Porcelain
- Control Type: Solid state controls
- Base: Legs
- Doors: Dependent
- Ventilation: Ventless
Why Restaurant Owners Choose This
For entrepreneurs and restaurateurs focused on a fast, reliable kitchen buildout, the Southbend PCE75S/SD-V-PRO offers a blend of performance, ease of installation, and durability. Its ventless design streamlines compliance with health and fire codes, while the quality construction ensures it can handle high-volume cooking without failure. Paired with Concept Services’ expert sourcing, inspection, installation, and ongoing support, you get peace of mind knowing your commercial kitchen equipment is optimized for success right from day one.
Critical Specifications
Procurement Pack
Download all required documentation for approval, compliance, and installation in one click.
Rollout & Lead Times
Planning a Rollout?
Get volume pricing, coordinated delivery, and dedicated support when ordering this equipment for multiple locations.
Volume Pricing Tiers
| Units | Discount | Lead Time |
|---|---|---|
| 5-10 | 5% | 2-3 weeks |
| 11-25 | 8% | 3-4 weeks |
| 26-50 | 10% | 4-6 weeks |
| 50+ | Custom | Scheduled Production |
* Final pricing based on total order value and delivery requirements. Contact us for a custom quote.
