Doyon 1T1_208/60/1 36 Inch Electric Artisan Stone Single Deck Oven with Steam Injection

The Doyon 1T1_208/60/1 Artisan Stone Single Deck Oven Electric Ecomode Energy Miser/governor is a commercial bakery appliance designed for precise, high-quality stone hearth baking within restaurant and commercial kitchen environments. Equipped with a stainless steel exterior and glass finish, this electric deck oven features a single baking deck with a 12" to 23" interior width and a height of 15.63". Its innovative Ecomode energy miser/governor system optimizes energy consumption, reducing operational costs while maintaining maximum temperature up to 600°F. With independent upper and lower deck elements, self-contained steam injection, and programmable control per deck, this unit offers reliable and consistent baking performance tailored for artisan bread, pastries, and specialty baked goods. Its stand with casters enhances mobility, supporting efficient workflow integration in demanding foodservice operations.

Top Doyon 1T1_208/60/1 Features

The Doyon 1T1_208/60/1 Artisan Stone Single Deck Oven integrates advanced thermal control and durable materials suitable for mid-volume baking. Its stainless steel and glass exterior ensures sanitation and durability, while the stainless steel interior supports easy cleaning and longevity. Programmable control panels facilitate precise bake cycles, and self-contained steam injection enhances crust development. Designed for moderate throughput, this oven supports high-quality artisan baking in commercial kitchens and bakery operations, optimizing workflow and product consistency.

• Independent upper & lower deck elements enable precise temperature control
• Stone hearth bake deck offers superior heat retention and baking quality
• Heavy-duty stand with casters provides mobility and ease of placement
• Programmable control per deck simplifies operation and consistency
• Self-contained steam injection enhances crust development and bakery outputs

Ideal for commercial artisan bakeries and mid-volume bread production facilities.

1T1_208/60/1 Technical Specs

The Doyon 1T1_208/60/1 oven requires a 208V, 60Hz, three-phase electrical connection with an approximate amperage of 25A and consumes around 3,120 watts. It features a self-contained steam injection system and is constructed with stainless steel exterior and interior finishes, offering robust durability and sanitation compatibility. The baking deck measures 12" to 23" in width with a height of 15.63", fitting seamlessly in standard bakery setup spaces. Weighing approximately 675 lbs, this unit is mounted on a stand with casters for mobility. Operating temperature reaches a maximum of 600°F, suitable for artisan baking techniques. The oven conforms with ETL-Sanitation, cETLus, and CE standards, ensuring safety and compliance in busy foodservice environments. Maintenance involves routine cleaning of the stainless steel surfaces and periodic inspection of the steam systems, with disassembly for cleaning supported by the unit’s durable construction.

• Electrical Compatibility: 208V, 60Hz, 3-phase power supply
• Cooling Method: Air-cooled system for efficient heat management
• Capacity: One baking deck suitable for (1) pan per load
• Construction: Heavy-duty stainless steel exterior & interior
• Temperature Range: Max 600°F for high-temperature baking
• Mobility: Stand with heavy-duty casters for repositioning
• Steam System: Self-contained steam injection for crust formation

What is a commercial oven deck type

A commercial oven deck type is a professional-grade baking appliance featuring one or multiple decks of baking surfaces, typically constructed with heat-retentive materials like stone or ceramic. Designed for bakery and foodservice use, these units provide high thermal stability and consistent heat distribution, ideal for artisan bread, pastries, and specialty items. The Doyon 1T1_208/60/1 Artisan Stone Single Deck Oven is installed in bakeries and restaurant kitchens, supporting moderate baking throughput and precise temperature control, making it suitable for consistent, high-quality baking operations.

Top Commercial Deck Baking Equipment for Artisan Bakeries

The Doyon 1T1_208/60/1 is a robust, easy-to-maintain electric deck oven engineered for artisan baking and medium-volume production. Its durable construction and independent deck controls support precise temperature management, ideal for producing consistent baked products across bakery and foodservice applications. Designed for moderate workloads, this unit optimizes workflow and product quality in professional baking environments.

• Operation in bakery and restaurant kitchens with standard electrical setup
• Suitable for compact commercial spaces and bakery counters
• Ideal for artisan bread, pastries, and baked goods production
• Designed for moderate throughput and reliable performance
• Supports integrated baking workflows and artisan baking techniques

Why Choose Doyon 1T1_208/60/1

Compared to conventional deck ovens, the Doyon 1T1_208/60/1 offers modular control, energy-efficient operation with Ecomode technology, and a durable stainless steel build that ensures longevity and sanitation. Its independent deck heating, steam system, and mobility features streamline bakery workflows and enhance baking quality, making it a top choice for professional bakeries seeking consistent, restaurant-ready results.

• Self-contained steam injection supports artisan crust development
• Stainless steel construction ensures durability and sanitation
• Programmable controls enable precise bake cycle management
• Heavy-duty casters facilitate flexible placement and mobility
• Energy-efficient Ecomode system reduces operational costs