Doyon 1T3_208/60/1 35 Inch Electric Artisan Stone Triple Deck Oven

The Doyon 1T3_208/60/1 Artisan Stone Triple Deck Oven is a commercial-grade electric deck oven designed for bakery and foodservice professionals requiring precise control and durability. It features three independent baking decks, each with a 1-pan capacity, allowing simultaneous multi-product baking. Equipped with stone hearth decks, programmable control per deck, and self-contained steam injection, this oven delivers consistent, artisan results within a robust stainless steel exterior and glass finish. Maximum temperature is 600°F, with independent upper and lower deck elements enabling flexible baking workflows in high-volume culinary environments.

Top Doyon 1T3_208/60/1 Features

The Doyon 1T3_208/60/1 Artisan Stone Triple Deck Oven offers independent control for each of its three decks, facilitating multi-stage baking. Its stone hearth decks provide superior heat retention and uniform baking, while the programmable controls enable precise temperature adjustments for consistent results. Built with stainless steel and glass, it ensures durability and ease of cleaning, suitable for high-demand bakery and commercial kitchen applications. The end load design simplifies operation, and the heavy-duty casters allow flexible placement in busy foodservice setups.

• Independent deck controls: Precise temperature management for optimized baking.
• Stone hearth bake decks: Ensures even heat distribution and artisan-quality results.
• Heavy-duty design with stainless steel: Enhances durability and facilitates cleaning.
• Programmable control per deck: Automates baking cycles, reducing operator oversight.
• Self-contained steam injection: Maintains ideal humidity for bakery products.

Ideal for multi-deck baking in commercial bakery kitchens and high-volume bread production facilities

1T3_208/60/1 Technical Specs

The Doyon 1T3_208/60/1 Artisan Stone Triple Deck Oven operates at 208V with a three-phase electrical requirement, consuming approximately 23,823 watts per hour, suitable for installation in dedicated commercial electrical circuits. Its construction features a stainless steel exterior and interior, providing excellent corrosion resistance and ease of maintenance. The oven measures 35.75 inches in width, 46.5 inches in depth, and 46.89 inches in height, weighing 1,685 lbs for stable operation. With three decks, each 12" to 23" wide and 8" deck height, it supports high-volume baking workflows. The unit includes CE, cETLus, and ETL-Sanitation approvals, highlighting its compliance with safety and sanitation standards. Its temperature range extends up to 600°F, suitable for artisan baking and food processing tasks, with self-contained steam injection for optimal baking humidity.

• Electrical Requirements: 208V three-phase, 23,823W power supply.
• Construction and Finish: Stainless steel exterior and interior, glass panels.
• Dimensions and Weight: 35.75" W x 46.5" D x 46.89" H; 1,685 lbs.
• Capacity: Three baking decks, each supporting one pan, with 12"-23" width.
• Cooling Method: Air-cooled for efficient operation in commercial kitchens.
• Temperature Range: Up to 600°F for artisanal and bakery applications.
• Installation & Maintenance: Stand with casters allows mobility; cleaning via accessible interior surfaces.
• Sanitation & Safety: Certified ETL sanitation and CE compliant for safe food processing.

What is a commercial deck oven?

A commercial deck oven is a professional baking appliance designed for high-volume production, featuring multiple heated decks that enable simultaneous baking of various products. The Doyon 1T3_208/60/1 artisan stone triple deck model provides independent temperature controls and steam injection, making it ideal for bakery, pizzeria, and foodservice operations requiring consistent, artisan-quality results. Installed with heavy-duty casters and durable stainless steel construction, it supports rigorous daily use in high-demand commercial kitchens, perfect for bakeries, cafes, and restaurants focused on quality and efficiency.

Top commercial deck ovens for bakery and foodservice operations

Built with robust materials and advanced controls, the Doyon 1T3_208/60/1 supports moderate workloads in bakery and bakery-café settings. Its independent deck controls, stone hearth decks, and self-contained steam system ensure consistent baking performance, making it suitable for professional baking, artisan bread production, and high-volume commercial kitchens.

• Operation Type — Suitable for bakery and restaurant workflows
• Kitchen Setting — Ideal for cafes, bakeries, and high-volume kitchens
• Foodservice Category— Designed for artisanal baking and bread production
• Workload Qualifier — Supports moderate to high throughput production
• Use Case — Efficient multi-deck baking with precision control

Why Choose Doyon 1T3_208/60/1?

Compared to standard electric deck ovens, the Doyon 1T3_208/60/1 features independently controlled decks, stone hearth baking surfaces, and self-contained steam injection for superior artisan baking. Its heavy-duty stainless steel construction and mobility with casters enhance durability and flexibility in bustling commercial environments. The programmable controls improve workflow efficiency by reducing manual adjustments, making it a reliable, restaurant-ready solution tailored for high-volume bakery operations.

• Enhanced independent controls for custom baking profiles
• Durable stainless steel build for long-term use
• Stone hearth decks for superior heat retention
• Mobility with heavy-duty casters for flexible placement
• Self-contained steam injection for bakery humidity control