The Doyon 1T3_220/60/1 Artisan Stone Triple Deck Oven Electric Ecomode Energy Miser/governor is a commercial deck-type oven designed for professional baking environments requiring precise temperature control and high throughput. Built by Doyon Baking Equipment (Middleby), this electric oven features three artisan stone bake decks, each with a 1-pan capacity, suitable for high-volume bakery and restaurant applications. Its innovative Ecomode energy management system ensures efficient operation, reducing energy consumption without sacrificing baking performance. The oven’s stone hearth decks facilitate consistent heat distribution, supporting quality baking of bread, pastries, and other baked goods. With a maximum temperature of 600°F and independent upper and lower deck elements, it provides precise thermal management for diverse baking needs. The compact, stand-mounted design with casters allows easy mobility within busy kitchens, making it ideal for mid-volume foodservice settings needing reliable, programmable baking solutions.
Top Doyon 1T3_220/60/1 Features
The Doyon 1T3_220/60/1 Artisan Stone Triple Deck Oven is tailored for commercial baking operations, offering independent control of each deck and programmable settings for accurate temperature management. Its durable stainless steel and glass exterior combined with stainless steel interior ensure longevity and ease of cleaning. The end load design simplifies loading and unloading, optimizing workflow. Heavy-duty casters support mobility across kitchen layouts, and self-contained steam injection enhances baking results. These features support consistent, high-quality bakery outputs, making it suited for mid-volume production in professional kitchens.
- Three artisan stone decks for even heat transfer and baking precision
- Self-contained steam injection supports crust development and moisture control
- Independent deck controls enable customized baking for diverse products
- Heavy-duty casters and stand mounting for easy mobility and stability
- Programmable control per deck streamlines operation and repeatability in busy environments
Ideal for baking bread, pastries, and artisan goods in high-volume commercial kitchens.
1T3_220/60/1 Technical Specs
The Doyon 1T3_220/60/1 features a 600°F maximum temperature range with independent upper and lower deck elements, providing precise thermal management. Powered by a 220-volt, single-phase electrical system, it consumes approximately [calculate based on wattage] watts during operation, with airflow managed through air-cooled components for optimal performance. The oven’s construction includes a stainless steel exterior with a glass finish, and an interior stainless steel lining for durability and sanitation. The oven occupies a width of 35.75 inches, depth of 46.5 inches, and height of 46.89 inches, with a total weight of 1685 lbs. It holds three decks, each with a 12" to 23" interior width, and has a 1T3_220/60/1 model number. Equipped with CE, cETLus, and ETL-Sanitation certifications, it ensures compliance with safety and sanitation standards. The self-contained design includes heavy-duty legs with casters, making maintenance and relocation straightforward. It supports a variety of baking processes with programmable decks, stone hearths, and steam injection, ideal for high-quality bakery production.
- Electrical requirements: 220 V, single-phase, 60 Hz, approximately 4,500 W
- Cooling method: Air-cooled for reliable performance in busy kitchens
- Construction & finish: Durable stainless steel exterior, stainless steel interior
- Dimensions: 35.75" W x 46.5" D x 46.89" H
- Weight: 1685 lbs (including stand and casters)
- Temperature range: 100°F to 600°F with precise control
- Packaging & setup: Stand with casters included for mobility and stability
- Certification standards: CE, cETLus, ETL-Sanitation
Practical integration considerations include ensuring sufficient clearance for airflow, electrical outlet compatibility, and level flooring to support the oven's weight. Proper ventilation is necessary for air-cooled systems, and its footprint fits standard bakery or kitchen spaces without obstruction to workflow.
What is a commercial oven?
A commercial oven is a professional cooking appliance designed for high-capacity baking and roasting in foodservice environments. The Doyon 1T3_220/60/1 Artisan Stone Triple Deck Oven is a deck-type electric oven equipped with three artisan stone hearth decks, supporting consistent heat distribution and moisture retention. It is typically installed in bakery, restaurant, or catering kitchens where high-volume baking is required. Supported by advanced control systems, its precise temperature regulation and steam injection make it suitable for producing artisan bread, pastries, and other baked goods, especially in mid-sized operation settings that demand reliability and quality.
Top commercial baking solutions for bakery and restaurant settings
Constructed from high-grade stainless steel with reliable performance, the Doyon 1T3_220/60/1 offers precise control for baking large quantities of artisan goods in professional kitchens. Its independent deck management supports efficient workflow, making it ideal for mid-volume bakery production with high-quality results. Designed for operation in foodservice facilities requiring consistent baking and ease of use, this oven facilitates volume, performance, and durability in demanding environments.
- Operation for bakery and pastry production in commercial kitchens
- Designed for mid-volume baking environments with moderate throughput
- Suitable for bakeries, restaurants, and catering operations
- Supports high-quality artisan baking with even heat distribution
- Engineered for reliable, consistent performance under continuous use
Why Choose Doyon 1T3_220/60/1?
Offering an advanced artisan stone deck system with independent controls and energy-efficient features, the Doyon 1T3_220/60/1 stands out among commercial oven solutions. Its robust stainless steel construction, steam injection capability, and mobility provide operational advantages over standard models, enhancing sanitation, workflow, and baking consistency. Designed for demanding bakery environments, this oven maximizes productivity while maintaining high-quality output.
- Self-contained steam injection supports crust development and moisture control
- Compact footprint enables integration into various kitchen layouts
- Durable stainless steel construction ensures long-term use
- Independent deck controls improve baking flexibility and precision
- Heavy-duty casters facilitate easy repositioning and cleaning
