BBQ Duck Oven - PKD-16

The PKD-16 is a combi oven purpose-designed for BBQ duck production, holding up to 16 ducks and including a special system to retain duck fat — which is the detail that separates it from a general combi oven, because rendered duck fat is both a valuable product and the thing that ruins an oven that is not built for it. The chamber is 316 marine-grade stainless steel with a 304 food-grade exterior, and it carries an automatic self-cleaning system, HACCP data logging and a USB port for programs. It is a 415 V three-phase, 16.4 kW installation.

Why operators choose the PKD-16

• Purpose-built for duck, not adapted for it — up to 16 ducks and a dedicated fat-retention system. A general combi oven will cook duck; it will not collect the fat cleanly or survive the volume of it
• 316 marine-grade stainless internal chamber — 316 rather than the usual 304 inside. That is the grade specified for corrosion resistance, and in a chamber running fat, salt and steam it is a genuine durability difference
• Fat retention system — rendered duck fat is a saleable product and a cleaning problem. Collecting it deliberately solves both at once
• Automatic self-cleaning — on an oven that renders fat all day, self-cleaning is not a luxury feature - it is what makes the daily routine survivable
• HACCP data logging — cook temperatures and times recorded for your food safety program, rather than written on a clipboard
• 20 programs with up to 5 steps each — multi-stage cooking programmed once and repeated - and a USB port to download or upload them
• Electronically operated exhaust valve — vents excess humidity under control rather than by opening the door
• Programmable and manual modes — program the standard run, override it when you need to
• Touch control — one screen rather than a bank of dials
• Stand available separately (PKD-16-S) — the matching stand is a separate purchase - budget for it if you are not bench or floor mounting

Specifications

Venue suitability

The PKD-16 suits Chinese and Asian restaurants, BBQ meat shops, roast houses and caterers producing BBQ duck as a core line. If duck is an occasional menu item a general combi oven is the more flexible purchase — this is for operations where duck volume justifies dedicated equipment.

See the full combi steam ovens range or browse every commercial oven model we carry.

Installation & delivery

This is a 415 V three-phase oven at 16.4 kW and must be hard-wired by a licensed electrician. That is a substantial load, so have your electrician confirm the switchboard has capacity before you order. Our data does not record the current draw, so the circuit cannot be sized from this page — contact our team for the amperage. It also needs water and drainage for the steam and self-cleaning functions, and extraction appropriate to a high-volume roasting appliance — involve your mechanical contractor. At 1,100 mm square it is a multi-person placement; check the route against the 1200 x 1100 x 1200 mm packed size. Our data records no weight, which you will want before booking a lift.

Frequently asked questions

Q: What makes this different from a standard combi oven?

Two things: the fat. It holds up to 16 ducks and includes a dedicated system to retain the rendered fat. A general combi oven will roast duck, but it will not collect the fat cleanly, and duck fat in volume is hard on an oven that was not designed for it. The 316 marine-grade internal chamber is part of the same reasoning - a higher corrosion-resistance grade than the 304 used in most cavities.

Q: What electrical supply does it need?

415 V three phase plus neutral at 16.4 kW, hard-wired by a licensed electrician. Our data records the kilowatts but not the current draw, so the circuit cannot be sized from this page - ask our team for the amperage before booking electrical work. At 16.4 kW your electrician will also want to confirm the switchboard has the capacity.

Q: How many trays does it hold?

We are not going to give you a tray figure. Our records describe it as a '20 tray' oven, but the internal chamber is 810 mm high, which would put the trays roughly 40 mm apart - tighter than any standard gastronorm pitch. One of those two figures is wrong, so we publish the duck capacity, which is what the oven is designed around, and have flagged the tray claim for checking. Ask our team if tray capacity is central to your decision.

Q: Is the stand included?

No. The matching stand is a separate product, PKD-16-S. Budget for it unless you have a suitable bench or plinth.

Q: Does it record cooking data?

Yes - it has HACCP data logging built in, plus a USB port to download and upload programs. That means your cook temperatures and times are captured for your food safety program rather than recorded by hand.

Q: What warranty does the PKD-16 come with?

Our records do not carry a specific warranty term for this item. Terms vary by product — see our warranty information page for full details.