Southbend TVES/20SC-V TruVection 2-Deck Electric Convection Oven | Ventless | NSF Certified

Overview

The Southbend TVES/20SC-V TruVection double-deck electric convection oven is a compact, ventless solution designed for restaurants that need professional results without complex hood work. Ideal for new restaurants and tight kitchen layouts, this NSF certified and commercial-grade oven delivers consistent heat, fast recovery, and the durability your operation demands. With a low-profile footprint and ventless operation, the TVES/20SC-V reduces installation complexity during your kitchen buildout so you can get to opening day—and revenue—faster.

Key Features

• Ventless, low-profile design: Eliminates the need for a dedicated exhaust hood in many installs, cutting lead times and installation costs.
• Double-deck configuration: Two independent ovens—each with 3-pan capacity—maximize throughput while maintaining consistent cooking results.
• Solid state thermostatic controls: Precise 150–550°F temperature control and repeatable outcomes for baking, roasting, and proofing.
• Durable construction: Stainless steel front, sides and top with porcelain oven interior for easy cleaning and long service life.
• Powerful performance: (2) 1/2 HP fans and (2) 7.5 kW heating elements deliver rapid recovery and even air flow across racks.
• User-friendly features: 60-minute mechanical cook timer, oven interior light, cool-down fan and stainless steel door handle for reliable daily operation.
• Includes racks: Ships with three racks per oven to get you cooking immediately after installation.
• Certifications: NSF and CSA approvals for compliance with health and safety codes in commercial kitchens.

Built for Commercial Success

Concept Services positions the TVES/20SC-V as a high-value component of your kitchen’s lineup. The oven’s heavy-duty build and proven TruVection technology mean less downtime and predictable performance across service days. When you source this oven through Concept Services, we inspect each unit, confirm electrical requirements, and install it to manufacturer and code standards—protecting your investment and minimizing the risk of costly service interruptions. This is restaurant equipment built to earn back its cost through reliability and consistent food quality.

Specifications at a Glance

• Model: Southbend TVES/20SC-V (TruVection)
• Type: Electric, ventless, low-profile convection oven
• Decks: 2 decks, each with 3-pan capacity (per compartment)
• Temperature Range: 150–550°F, solid-state thermostatic controls
• Power: (2) 7.5 kW heating elements (per oven), (2) 1/2 HP fans
• Controls: Electronic ignition, 60-minute mechanical cook timer
• Finish: Stainless steel front, sides & top; porcelain oven interior
• Included: (3) racks per oven; 6" legs
• Certifications: NSF, CSA

Why Restaurant Owners Choose This

You need equipment that helps you open on time and perform reliably service after service. The TVES/20SC-V reduces installation hurdles with ventless operation and a low-profile footprint so your kitchen buildout moves faster. Its commercial-grade construction and solid-state controls deliver consistent food quality, while Concept Services’ full-service approach—sourcing the correct model, inspecting it prior to delivery, professionally installing to code, and supporting you after opening—means you have one trusted partner through launch and beyond. For new restaurant owners focused on speed to market and long-term reliability, this oven is a smart, practical choice.

Keywords: commercial kitchen equipment, restaurant equipment, new restaurant, restaurant opening, kitchen buildout, foodservice equipment, NSF certified.