Doyon 1T4_220/60/3 35 Inch Artisan Stone Four Deck Electric Oven with Programmable Controls

The Doyon 1T4_220/60/3 Artisan Stone Four Deck Oven Electric Ecomode Energy Miser/governor is a commercial deck-type oven designed for high-volume baking operations. Crafted by Doyon Baking Equipment (Middleby), this four-deck electric oven features durable artisan stone hearth bake decks with a standard 8" deck height and independent upper and lower deck heating elements. Its programmable control system per deck allows precise temperature regulation up to 600°F, ensuring consistent baking results. The self-contained steam injection per deck facilitates optimal crust development for artisan breads and baked goods, making it ideal for bakery, pizzeria, and foodservice establishments requiring reliable, energy-efficient performance with a robust stainless steel construction and caster-mounted stand for flexible installation.

Top Doyon 1T4_220/60/3 Features

The Doyon Artisan Stone Four Deck Oven supports demanding baking workflows with four stone hearth bake decks, each capable of holding one pan. Its independent deck heating enhances temperature precision, while Ecomode energy-saving features reduce operational costs. Heavy-duty stainless steel interior and exterior ensure durability in a busy commercial environment. Programmable controls streamline baking cycles, and self-contained steam injection promotes crust quality. The oven’s end load design allows for efficient deck loading and unloading, suitable for mid-volume bakery and restaurant applications.

• Four artisan stone baking decks with 8" height accommodate multiple baked goods simultaneously.
• Independent upper and lower deck elements enable precise temperature adjustments per space.
• Self-contained steam injection features promote crust development and baking uniformity.
• Heavy-duty stainless steel construction ensures longevity and sanitation in high-use kitchens.
• Programmable controls per deck improve workflow efficiency and repeatability.

Ideal for bakery, pizzeria, and foodservice operators seeking consistent, energy-efficient baking capabilities.

1T4_220/60/3 Technical Specs

The Doyon 1T4_220/60/3 features a four-deck stainless steel exterior and interior, with dimensions of 35.75" W x 46.5" D x 62.52" H, and a total weight of 2200 lbs. Designed for standard electrical supply, it operates on 220V, 60Hz, three-phase power, drawing approximately 30 amps, and consuming approximately 3.2 kW during operation. The oven supports a maximum temperature of 600°F, with independent heating zones on each deck, facilitating versatile baking programs. It complies with CE, ETL-Sanitation, and cETLus standards for safety and sanitation. The unit comes mounted on a stand with casters, making repositioning straightforward for kitchen layout adjustments. Its stainless steel finish and self-contained steam injection align with rigorous food safety and maintenance standards.

• Electrical Requirements: 220V, 60Hz, three-phase, 30A, approximately 3.2 kW.
• Dimensions and Weight: 35.75" W x 46.5" D x 62.52" H, 2200 lbs.
• Construction Materials: Stainless steel interior and exterior for durability and sanitation.
• Temperature Range: 100°F to 600°F with independent zone control.
• Control Features: Programmable per deck with digital interface for precise bake settings.
• Usage Compatibility: Compatible with standard commercial bakery and foodservice workflows.

Electrical connection to dedicated 220V power supply for stable operation.

Ventilation considerations: Adequate airflow for heat dissipation in enclosed kitchen spaces.

Clearance for maintenance: Sufficient space around the unit for routine cleaning and deck access.

Drainage and steam system: Self-contained steam injection with drainage platform for hygiene.

Installation note: Mounted on stand with casters to ensure mobility and efficient workspace utilization.

What is a commercial oven deck type?

A commercial oven deck type is a heavy-duty baking appliance designed for high-volume production with multiple decks or layers for simultaneous baking. These ovens are constructed with durable materials like stainless steel and artisan stone hearth decks, supporting precise temperature control and steam injection features. Installed in bakeries, pizzerias, and foodservice operations, the Doyon 1T4_220/60/3 Artisan Stone Four Deck Oven stands out with its independent zone heating, programmable controls, and energy-efficient design, making it suitable for mid-volume bakery or restaurant production, ensuring consistent quality and operational efficiency.

Top commercial deck ovens for bakery and foodservice production

Designed for high-quality baking in bakery and restaurant environments, the Doyon 1T4_220/60/3 offers reliable performance, robust construction, and precise temperature control. Perfect for mid-volume bakery operations requiring energy efficiency and consistent results, this oven supports artisan baking with its stone hearth decks, independent heating zones, and self-contained steam injection, making it ideal for professional bakeries and foodservice establishments focused on premium baked goods.

• Operation Type — suited for bakery and pizzeria kitchens
• Kitchen Setting — ideal for foodservice establishments and commercial bakeries
• Foodservice Category — bakery, pizza, casual dining
• Workload Qualifier — moderate throughput, multiple deck baking
• Use Case — consistent artisan bread and baked product production

Why Choose Doyon 1T4_220/60/3?

Compared to standard deck ovens, the Doyon 1T4_220/60/3 offers advanced independent zone control, artisan stone hearth decks, and energy-saving Ecomode features that improve baking precision and operational efficiency. Its durable stainless steel construction and self-contained steam system support sanitation and ease of maintenance, helping kitchens achieve consistent, high-quality baked goods with reduced energy consumption. Its mobile stand with casters provides flexible placement in busy foodservice settings, ensuring optimal workflow.

• Self-contained steam injection enhances crust quality and moisture control
• Energy-efficient Ecomode system minimizes operational costs
• Multiple decks with independent control optimize baking sequences
• Robust stainless steel build withstands high-volume bakery use
• Modular design for flexible installation and maintenance access