Workhorse — runs all day
Easy to clean, easy to install, and it’s held up to daily abuse from a full crew. Highly recommend for any busy operation. — Restaurant owner
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SKU IMP-PCVG-1NG
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Categories: Commercial Ovens, Convection Oven
The Imperial PCVG-1 single full-size natural gas convection oven is designed for long-term use. The front, sides, top, and legs of the unit are all made of stainless steel for strength and resistance to rust and corrosion. The door is fully windowed so operators can view the interior cabinet, and the ergonomic handle at the front provides simple access inside. The one-deck design holds five racks that can be put in 10 different positions. Because the corners are fully curved, food debris is simple to wipe down and clean after use.
This Imperial PCVG-1 natural gas convection oven is simple to operate with side-mounted controls. Through these controls, operators can select the time, temperature, and fan settings—a total of two reachable settings. It’s built in with a cook-and-hold feature to switch to a higher temperature for browning, then configures to a lower temperature for holding until the food is ready to be served. After the cycle is selected, operators can track the elapsed time through the 24-hour digital countdown timer with a simple-to-read LED display. This convection oven measures 38 inches wide by 411/2 inches deep by 64 inches high overall.
| Spec Attribute | Spec Value |
|---|---|
| Manufacturer | Imperial |
| Base | Legs |
| Total BTU | 70000 |
| Controls | Digital |
| Door Construction | Solid/Glass |
| Door Type | Dependent |
| Gas Type | NG |
| Heat | Gas |
| Interior Construction | Stainless Steel |
| Number of Ovens | Single |
| Pans Per Deck | 5 |
| Size | Full Size |
| Special Features | Cook & Hold |
| Special Features | Programmable |
| Type | Floor Model |
| Warranty | 1-year Limited Parts & Labor |
| Rating | Better |
| Product | Convection Ovens |
| Product Type | Cooking Equipment |
| Weight | 521.00 |
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Easy to clean, easy to install, and it’s held up to daily abuse from a full crew. Highly recommend for any busy operation. — Restaurant owner

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