Doyon 1T1_220/60/1 36 Inch Electric Artisan Stone Single Deck Oven with Steam

The Doyon 1T1_220/60/1 Artisan Stone Single Deck Oven is a commercial-grade electric oven designed for precise baking applications in professional kitchens. Featuring a durable stone hearth bake deck, this oven provides consistent heat distribution for artisanal baking and bread production. Its independent upper and lower deck elements operate at a maximum temperature of 600°F, ensuring versatile bake quality. The oven incorporates programmable controls per deck, self-contained steam injection, and a standard 8-inch deck height, making it ideal for medium-volume bakery operations and culinary establishments requiring reliable, high-performance baking equipment. Its stainless steel and glass exterior coupled with a stainless steel interior facilitate sanitation and ease of maintenance, ideal for foodservice environments demanding efficiency and durability.

Top Doyon 1T1_220/60/1 Features

The Doyon Artisan Stone Single Deck Oven delivers precise thermal control with independent upper and lower heating elements, optimized for artisanal baking. Its heavy-duty stone hearth deck provides superior heat retention, while programmable controls enhance workflow accuracy. The end load design simplifies operation, and self-contained steam injection supports bread crust development. Constructed with stainless steel and glass, it ensures durability and sanitation in busy bakery settings.

• Independent deck heating: complete control over bake zones for optimal results
• Stainless steel construction: durability and sanitation in foodservice environments
• Heavy duty stone hearth deck: superior heat retention and even baking
• Programmable control system: precise temperature management for consistent output
• Self-contained steam injection: supports artisan baking techniques and crust formation

Ideal for bakery production, artisan bread baking, or specialty pastry kitchens requiring precise temperature and humidity control.

1T1_220/60/1 Technical Specs

The Doyon Artisan Stone Single Deck Oven operates on a 220V, 60Hz, single-phase electrical supply with an amperage draw of approximately [internal spec needed] amps and wattage of roughly [internal spec needed] watts. The unit is air-cooled, ensuring efficient dissipation of heat, with a self-contained steam system supporting consistent baking environments. Its construction features stainless steel exterior and interior, with dimensions measuring 35.75" W x 46.5" D x 15.63" H and a weight of 675 lbs. The oven supports a total capacity of one baking pan per deck, with an interior width ranging from 12" to 23". The maximum baking temperature is 600°F, with a standard deck height of 8". It includes heavy-duty stand with casters for mobility, and complies with safety standards such as CE and cETLus. Maintenance routines involve regular cleaning of the steam injection system and surface wiping, with disassembly facilitated by accessible panels and heavy-duty legs for stability.

• Electrical compatibility: 220V, single-phase, 60Hz, suitable for standard commercial outlets
• Cooling Method: Air-cooled design for efficiency and longevity
• Construction & Finish: Corrosion-resistant stainless steel exterior and interior
• Dimensions & Weight: 35.75” W x 46.5” D x 15.63” H; 675 lbs
• Capacity & Performance: One pan capacity per deck, 600°F max temp, self-contained steam
• Installation Requirements: Need clearance for stand with casters, ventilation, and electrical hookup

What is a commercial deck oven?

A commercial deck oven is an industrial baking appliance designed for consistent, high-volume baking with a stone or deck surface that provides even heat distribution. Typically installed in bakery, pizzeria, or culinary production environments, it supports precise temperature control and humidity levels essential for artisan dough and bread baking. The Doyon 1T1_220/60/1 Artisan Stone Single Deck Oven, with its durable stone hearth, programmable controls, and self-contained steam capability, is suitable for medium-volume bakery operations seeking dependable, high-performance bake equipment for artisanal and specialty baked goods.

Top commercial deck ovens for bakery and bread production

Constructed by Doyon, the 1T1_220/60/1 model offers durable design, precise temperature control, and artisan baking features suited for bakery environments with moderate throughput and specialty bread production. Ideal for medium-volume commercial kitchens, it enables efficient workflow, consistent baking quality, and robust performance for bakery-focused foodservice operations.

• Operation Type — medium-volume bakery kitchens
• Kitchen Type — commercial baking facilities
• Foodservice Category — artisanal bakery and bread making
• Workload Qualifier — moderate throughput for daily baking needs
• Use Case — artisan bread and pastry production

Why Choose Doyon 1T1_220/60/1 Artisan Stone Single Deck Oven

The Doyon 1T1_220/60/1 stands out with its robust stone hearth design, independent deck heating, and programmable controls, offering reliability and precision in bakery operations. Its stainless steel durable construction, self-contained steam system, and mobility stand out among competitors, providing a seamless blend of performance, sanitation, and ease of maintenance. This model enhances baking consistency and operational efficiency in professional foodservice environments, making it a preferred choice for artisan bakeries and culinary establishments seeking restaurant-ready equipment with medium-volume capacity.

• Compact footprint with versatile stand and casters for mobility
• Self-contained steam supports artisanal crust development
• Heavy-duty stone hearth improves heat retention
• Independent deck heating for precise baking control
• Durable stainless steel construction simplifies sanitation and cleaning