Doyon JA12SL_240/60/3 38 Inch Electric Jet-Air Convection Oven with Steam Injection

The Doyon JA12SL_240/60/3 Jet-Air Convection Oven Electric Dual Oven is a commercial-grade cooking appliance designed for high-efficiency bakery and foodservice operations. Its dual full-size decks accommodate (12) 18"x26" pans, providing a substantial capacity for large-scale baking. Equipped with side-loading doors, an integrated steam injection system with shot and pulse modes, and a reversing 2-speed fan system, this unit ensures uniform heat distribution and precise humidity control, ideal for professional kitchens requiring consistent baking results. The model features thermostatic controls, full-view glass doors, stainless steel interior and exterior, and a built-in delay timer for optimized workflow. Its technical specifications include a 73" height, 38.38" width, 37.63" depth, and an overall weight of 820 lbs, making it suitable for installation in high-volume bakery, food processing, and institutional environments.

Top Doyon JA12SL_240/60/3 Features

The Doyon JA12SL_240/60/3 Jet-Air Convection Oven features advanced jet-air circulation for superior baking uniformity and integrated steam injection for moisture control. Its stainless steel construction ensures durability in demanding conditions while stainless steel interior surfaces facilitate easy cleaning and maintenance. The unit’s side-loading design simplifies operation, and the programmable controls with delay timer support scheduling efficiency. Designed for high-volume commercial kitchens, this dual oven enables simultaneous baking on multiple levels, streamlining production workflows for bread, pastries, and other baked goods.

• Capacity: (12) full-size 18"x26" pans for high-volume output
• Construction: Durable stainless steel interior and exterior for longevity
• Controls: Programmable with delay timer for automation and scheduling
• Steam System: Integrated shot and pulse steam injection ensures consistent humidity levels
• Fan System: Reversing 2-speed fan for optimal heat circulation and even baking

Suitable for large-scale baking operations seeking uniformity and efficiency in high-volume environments.

JA12SL_240/60/3 Technical Specs

The Doyon JA12SL_240/60/3 convection oven operates on a 240V electrical supply with a three-phase configuration, drawing approximately 75 amps and consuming a maximum of 18 kW during operation. It features a self-contained, air-cooled system with stainless steel interior and exterior finishes, offering robust corrosion resistance and ease of cleaning. The unit’s dimensions are 38.38" W x 37.63" D x 73" H, with a shipping weight of 820 lbs. It includes a stackable design, two decks for multi-level baking, and conforms to industry standards for food safety with stainless steel materials suitable for daily cleaning routines. The integrated steam system allows for precise humidity control, essential for delicate baked goods, while thermostatic controls enable temperature regulation up to 550°F. The stainless steel door glass provides full-view access for monitoring, and the unit is equipped with casters for mobility and ease of setup.

• Electrical Requirements: 240V, three-phase, 75A, 18 kW
• Cooling Method: Air-cooled system for efficient operation
• Construction & Finish: Stainless steel interior and exterior for durability and sanitation
• Dimensions: 38.38" W x 37.63" D x 73" H; weight 820 lbs
• Temperature Range: Up to 550°F for versatile baking applications
• Food Safety: Food-grade stainless steel surfaces suitable for routine cleaning
• Capacity: 2 decks to support high-volume baking workflows
• Technology & Features: Programmable controls with delay timer, steam injection, reversible fan system
• Cleaning & Maintenance: Easy disassembly for cleaning, stainless steel surfaces

Usage Scenario: Electrical connection for plug-in installation in commercial bakery setups

Space Requirement: Clearances for airflow and maintenance, easy mobility with casters

Ventilation: Proper air circulation to prevent overheating during continuous use

Installation: Needs suitable electrical supply and enough clearance for side loading doors

Operational Environment: Ambient temperature suitable for high-volume baking operations

What is a commercial convection oven?

A commercial convection oven is a durable, high-capacity cooking appliance designed for professional kitchens. It uses fans to circulate hot air evenly across cooking chambers, providing uniform baking and roasting. The Doyon JA12SL_240/60/3 model features two decks, integrated steam injection, and programmable controls, installed in bakery, institutional, or high-volume foodservice settings. With capacity for (12) 18"x26" pans and stainless steel construction, it is ideal for consistent, efficient baking in demanding environments.

Top convection oven for high-volume bakery and foodservice environments

The Doyon JA12SL_240/60/3 offers robust build quality with stainless steel finishes, advanced jet-air circulation, and integrated steam injection, ideal for bakery and large-scale food production. Designed for high-volume operation, it supports multiple decks and automated control features, making it suitable for professional kitchen workflows.

• Operation Type — large bakery and food manufacturing facilities
• Kitchen Setting — high-capacity commercial kitchens and bakeries
• Foodservice Category — industrial baking and hospitality applications
• Workload Qualifier — moderate to high throughput for consistent output
• Use Case — simultaneous baking of multiple product types for efficient service

Why Choose Doyon JA12SL_240/60/3?

Designed with professional baking in mind, the Doyon JA12SL_240/60/3 convection oven combines stainless steel durability, advanced circulation technology, and integrated steam for superior baking results. Its modular stack design, programmable controls, and high-volume capacity reduce workflow complexities and improve operational efficiency in busy commercial kitchens.

• Self-contained, dual-deck design for maximum baking capacity
• Durable stainless steel construction for longevity and sanitation
• Integrated steam injection for moisture-sensitive baked goods
• Reversing two-speed fan ensures even heat distribution
• Programmable controls optimize automation and scheduling