Doyon DCO3 24 Inch Electric Convection Oven with Precise Temperature Control

The Doyon DCO3 Please See NU-VU Item# NCO3 is a commercial electric convection oven engineered for precise baking applications in professional foodservice establishments. This model features a robust stainless steel construction designed for durability and ease of maintenance. Equipped with advanced airflow technology, it ensures consistent heat distribution for uniform baking results. The unit is suitable for bakery, pizzeria, and catering operations requiring high-volume throughput and operational reliability. With a compact footprint, it integrates seamlessly into tight kitchen spaces, optimizing workflow efficiency while delivering reliable performance in demanding culinary environments.

Top Doyon DCO3 Features

The Doyon DCO3 convection oven offers precise temperature control, stainless steel durability, and intuitive manual operation ideal for medium-volume commercial kitchens. Its integrated fans facilitate even heat circulation, supporting consistent baking, roasting, and rethermalization. Designed with easy-to-clean surfaces and disassembly, this unit minimizes downtime and maintenance. Its capacity supports multiple baking trays, making it suitable for bakery, cafeteria, and restaurant use. The oven’s thermally insulated chamber maintains stable operating temperatures, ensuring food safety and product quality.

• Precise temperature control: supports consistent baking environments for professional results
• All-stainless steel construction: offers durability and corrosion resistance in high-use kitchens
• Easy disassembly and cleaning: facilitates quick maintenance routines and sanitation
• Supports multiple trays: ideal for medium-volume production scenarios
• Built-in airflow system: ensures uniform heat distribution across cooking chamber

Suitable for bakery production, pizza shops, and cafeteria kitchens manufacturing baked goods and prepared foods

Doyon DCO3 Technical Specs

The Doyon DCO3 is a self-contained commercial convection oven with a 208-240V, 1-phase electrical system rated at approximately 6.5 kW, with an amperage draw of around 27 amps. Its stainless steel build includes a high-temperature chamber resistant up to 850°F (454°C), facilitating rapid heat-up times and stable operation. The unit’s waterless cooling method reduces maintenance complexity. It weighs approximately 150 lbs, ensuring stability during operation, and measures 24 inches wide, 26 inches deep, and 20 inches high, fitting efficiently into compact kitchen layouts. The interior features multiple rack positions for enhanced flexibility, with a standard capacity supporting standard baking trays. Its robust construction and easy-to-access controls support intensive commercial use, with cleaning specified as simple wipe-down and panel removal for thorough sanitation. The unit's operating temperature range is from 200°F to 850°F, supporting a broad set of culinary applications.

• Electrical requirements: 208-240V, 1-phase, 27A, 6.5 kW
• Cooling method: Air-cooled
• Construction: Heavy-duty stainless steel exterior and interior
• Dimensions: 24" W x 26" D x 20" H
• Weight: 150 lbs (approximate)
• Temperature range: 200°F to 850°F (93°C to 454°C)
• Capacity support: Multiple standard baking trays with adjustable rack positions
• Material safety: Food-grade stainless steel with easy-to-clean surface finishes
• Maintenance features: Disassembly for deep cleaning, accessible control panel

• Electrical connection: Requires standard power outlet with dedicated circuit
• Installation clearance: 4 inches around for ventilation and service access
• Ventilation: Adequate airflow to prevent overheating
• Drainage: None necessary due to waterless cooling
• Usage environment: Suitable for enclosed kitchens with proper ventilation

What is a commercial convection oven

A commercial convection oven is a high-capacity appliance designed for even heat distribution through fan-assisted airflow, often installed in professional kitchens for baking, roasting, and rethermalizing food. The Doyon DCO3 is a typical example, featuring a self-contained stainless steel chamber, multiple rack positions, and consistent temperature management. It is commonly used in bakery, cafeteria, and catering operations where volume and reliability are critical, supporting various tray sizes and culinary requirements in fast-paced foodservice environments.

Top commercial convection ovens for medium-volume foodservice settings

These precision-engineered ovens provide uniform thermal performance, robust build quality, and reliable operation suited for medium-volume kitchens. The Doyon DCO3, rated at 6.5 kW, is an effective solution for bakery, restaurant, and cafeteria use, ensuring consistent results and streamlined workflow. Ideal for operations demanding dependable baking capacity and ease of maintenance.

• Operation Type — ideal for bakery and cafeteria production lines
• Kitchen Setting — compact commercial spaces with moderate throughput
• Foodservice Category — suitable for baking, roasting, and rethermalizing
• Workload Qualifier — supports medium-duty daily production cycles
• Use Case — supports multi-tray capacity for batch cooking

Why Choose Doyon DCO3

Designed for durability and high performance, the Doyon DCO3 sets itself apart with a stainless steel construction and advanced airflow system, supporting consistent baking and easy maintenance. Its compact design optimizes kitchen space while offering precise temperature control and reliable operation in busy foodservice environments. This model’s straightforward controls and high-quality build enhance operational efficiency and sanitation, making it well-suited for medium-volume commercial kitchens seeking dependable convection cooking equipment.

• Compact footprint supporting tight kitchen layouts
• Heavy-duty stainless steel reduces corrosion risk
• Advanced airflow technology enhances baking consistency
• Easy disassembly enables quick cleaning and sanitation
• Ideal for bakery, catering, and cafeteria applications