IKON IECO-2 Electric Convection Oven, Stacked Double Deck, 20 kW, 208-240V

The IKON IECO-2 is a stacked double-deck full-size electric convection oven with 10 kW heating per deck (20 kW total), independent electronic timers with buzzers, two-speed 1/2 HP fan per deck, and independent doors with viewing windows on both decks. Each cavity holds five wire racks across 11 rack positions. Porcelain interiors, stainless steel front, top, and sides. Ships with stacking kit, flue, and casters. Each deck wires for 208 to 240V single-phase on its own circuit.

What You Get

• (2) full-size IECO single ovens stacked in one footprint
• 20 kW total electric heating (10 kW per deck)
• (2) 208 to 240V, 60 Hz, single-phase circuits (one per deck)
• Independent controls per deck (run different temps and times simultaneously)
• Electronic timer with audible buzzer per deck
• (2) 2-speed 1/2 HP fan motors (one per deck)
• Independent doors with viewing windows on both decks
• (10) wire racks total (5 per deck)
• 11 rack positions per deck
• 10 full sheet pan capacity (5 per deck, 18 by 26 inch)
• (4) halogen interior lights total (2 per deck)
• Porcelain enamel interiors
• Stainless steel front, top, and sides
• Stacking kit, flue, and casters included
• cETLus, ETL-Sanitation certified

Specs at a Glance

Who the IECO-2 Is For

Pick the IECO-2 when one full-size electric convection oven isn't enough but you don't have floor space for two side-by-side units. Stacked double-deck doubles your sheet pan capacity vertically. Best fit:

• High-volume bakeries, pastry shops, and bake-off operations
• Restaurants in buildings with no gas service or extending gas is cost-prohibitive
• Strip malls, basements, and multi-tenant buildings with gas restrictions
• Operations that can't install a Type 1 grease hood (most electric convections only need a Type 2 condensate hood; check local code)
• School, healthcare, and institutional foodservice with parallel batch cooking
• Banquet kitchens running mixed temperature production simultaneously
• Ghost kitchens and commissary operations on fixed electric rates

Need only one deck? See the single-deck IKON IECO. For gas convection, see IGCO-2 (NG) or IGCO-2-LP (propane). Browse our full convection oven collection.

Independent Decks: Bake Two Things at Once

Each deck on the IECO-2 runs its own thermostat, electronic timer, fan, lights, and independent doors. Bake croissants at 375F on the top deck while roasting chicken at 425F on the bottom. Or run one deck on bake while the other holds at 200F. Each deck wires to its own 208 to 240V single-phase circuit, so you can also de-energize one deck for service while the other stays in production.

Independent Doors on Both Decks

Each deck has two independent doors (left and right) instead of a single drop-down or French-pair operating together. Open only the side you need: pulls a single pan without dropping cavity temperature across the whole oven. Each door has its own viewing window. Door gaskets compress against the cavity opening on closure; check gasket condition quarterly on all four doors.

Electric vs Gas Convection

Electric convection delivers tighter temperature control and faster recovery than gas because there's no combustion lag. Heating elements respond immediately to thermostat calls. Trade-offs vs gas double-decks:

• Pro: No hood required in most jurisdictions for vapor-only output (verify with local AHJ; Type 2 condensate hood may still be required).
• Pro: Tighter thermal control on each deck, faster recovery after door opens.
• Pro: No gas line, regulator, or combustion safety to maintain.
• Pro: Two independent electrical circuits let you take one deck offline for service while the other runs.
• Con: Two 40 to 50 amp dedicated circuits at 208 to 240V required; budget for electrical panel work if your service is undersized.
• Con: Operating cost depends on electric rate. At $0.12 to $0.20 per kWh, both decks at full draw cost $2.40 to $4.00 per hour. Compare to gas rate per therm before committing.

Stacking Kit, Flue, and Casters Included

Ships with everything needed to assemble on-site as a stacked unit: stacking kit, flue, and casters. Saves a separate purchase or sourcing scramble. The casters mount to the bottom deck and let you roll the stacked unit for deep cleaning behind it. Always lock all four casters during operation. Disconnect both electrical circuits before moving more than a few feet.

Halogen Lights and Electronic Timers

Each deck has two halogen interior lights (four total) for browning monitoring through the door windows. Each deck has its own electronic timer with audible buzzer. Timers are independent and separate from the thermostats; oven keeps running at setpoint after buzzer.

Footprint and Floor Loading

Stacked double-deck doubles your oven capacity vertically without expanding the footprint. Verify floor loading capacity in older buildings; stacked electric convections are heavy. Most installations sit on the included casters with seismic restraint as required by local code.

Installation Requirements

• Electrical: Two separate 208 to 240V, single-phase, 60 Hz dedicated circuits. Each 10 kW deck draws approximately 42 to 48 amps at 240V or 48 to 50 amps at 208V; pull permits and have a licensed electrician install. Hard-wire each deck per manufacturer instructions and local code.
• Ventilation: Electric convection ovens typically need only a Type 2 condensate hood (steam and vapor, no grease). Stacked decks may need a deeper or higher-CFM Type 2 hood; check with your hood vendor and local AHJ. Some jurisdictions exempt electric convections from any hood requirement. See our commercial oven hood guide.
• Clearance: 6 inches rear, 1 inch sides, 6 inches above for service access.
• Floor: Level, verified floor load rating. Lock all four casters during operation.
• Ceiling height: Stacked double-decks are taller than singles. Confirm hood and ceiling clearance plus caster rise before ordering.

How to Use the IECO-2 (25/25 Rule)

The fan moves heat about 25 percent more efficiently than still-air radiant ovens. Convert any conventional recipe by dropping the temperature 25F and cutting the time 25 percent. A 350F / 60 minute conventional roast becomes a 325F / 45 minute IECO-2 roast. Run different protocols on each deck simultaneously. Electric convection recovers faster than gas after door opens, so the time correction is sometimes closer to 20 percent on short-bake items. Full recipe protocols for bread, roasting, and pastry are in our commercial convection oven guide.

Maintenance

• Daily: Wipe porcelain interiors with a damp cloth (cold). Vacuum visible debris near fan intakes. Wipe all four door windows.
• Weekly: Pull racks, clean rack supports, deep wipe cavity walls on both decks, clean glass door windows inside and out. Clean halogen light lenses (4 total).
• Monthly: Vacuum fan housings on both decks. Inspect door gaskets on all four doors. Test electronic timer buzzers on both decks. Verify thermostats against external thermocouple.
• Quarterly: Pull fan baffles, clean blades, inspect heating elements for scale or burn-on on both decks. Inspect caster locks.
• Annually: Replace door gaskets at first sign of compression set. Technician inspection of heating elements, fan motor bearings, electronic timers, halogen lamps, and electrical connections (torque check on both circuits).

The porcelain enamel interior cleans faster than stainless or aluminized steel: spray, wipe, done. Don't use abrasive scrubbers; they micro-scratch the porcelain and trap grease.

Frequently Asked Questions

Are the IECO-2 decks independent?

Yes. Each deck has its own thermostat, electronic timer, fan, lights, and independent doors. Each deck wires to its own 208 to 240V single-phase circuit. Bake at different temperatures on each deck simultaneously, or run one deck while the other is off.

What voltage and amperage does the IECO-2 need?

Two separate 208 to 240V, 60 Hz, single-phase circuits. Each 10 kW deck draws approximately 42 to 48 amps at 240V or 48 to 50 amps at 208V. Verify your panel can supply two dedicated 40 to 50 amp circuits before ordering.

Does the IECO-2 need a hood?

Most jurisdictions allow electric convection ovens with only a Type 2 condensate hood (steam and vapor, no grease). Some jurisdictions exempt electric convections entirely. Stacked decks may need a deeper or higher-CFM Type 2 hood. Check with your local AHJ and hood vendor before ordering.

How many sheet pans does the IECO-2 hold?

Ten 18" x 26" full sheet pans total, five per deck, one per rack. Each cavity has 11 rack positions for adjustable spacing.

What is the total power draw?

20 kW total (10 kW per deck) when both decks run at full draw simultaneously. Each deck wires to its own circuit, so you can run only one deck at a time and cut your active load in half.

What's included with the IECO-2?

Stacking kit, flue, and casters ship with the unit. No separate purchase needed for the stacked configuration.

Does the IECO-2 fit through a standard doorway?

The 38.12 inch width fits through most 42 inch and wider doorways. The decks ship separately and stack on-site using the included stacking kit, which simplifies delivery through tight access. Verify ceiling height plus caster rise before ordering.

Can I run only one deck at a time?

Yes. Each deck has its own thermostat and electrical circuit, so you can run one deck while the other is off or de-energized. Useful for slow periods, energy savings, or staged production where only one cavity is needed at a time.

Why electric over gas convection?

Pick electric when you have no gas service, you can't install a Type 1 grease hood, you operate in a multi-tenant building with gas restrictions, or you want tighter thermal control and faster recovery. The two-circuit design also lets you service one deck while the other stays in production.

How long does an electric convection oven last?

15 to 25 years with proper maintenance, often longer than gas because there's no combustion-related component wear. Door gaskets typically need replacement every 2 to 5 years; fan motors 8 to 15 years; heating elements 10 to 20 years; electronic timers 8 to 15 years; halogen lamps 1 to 3 years. Plan for service on both decks at the same intervals.