Doyon 2T1_220/60/3 54 Inch Artisan Stone Deck Oven Electric with Steam Injection

The Doyon 2T1_220/60/3 Artisan Stone Single Deck Oven Electric Ecomode Energy Miser/governor is a commercial-grade deck-type oven designed for high-performance baking operations. Built by Doyon Baking Equipment (Middleby), this electric oven features a single hearth baking deck with a stone finish, optimized for artisan baking and precise temperature control. With a maximum temperature of 600°F, independent upper and lower deck heating elements, programmable controls for each deck, and self-contained steam injection, it provides essential capabilities for consistent, flavor-enhancing bakery products in professional kitchens. Its robust construction and advanced energy management make it ideal for mid-volume bakery, pizzeria, or specialty food production environments requiring reliable, temperature-sensitive baking.

Top Doyon 2T1_220/60/3 Features

The Doyon 2T1_220/60/3 Artisan Stone Single Deck Oven offers precise temperature regulation and independent heating zones for optimized baking. Built with stainless steel and durable stone hearth, it supports high-volume bakery workflows with programmable controls per deck. Its end-loading design with heavy-duty legs and casters facilitates flexible placement and maintenance, while self-contained steam injection enhances product crust and crust texture. Designed for easy cleaning and reliable operation, this oven suits bakery, pizzeria, and foodservice operations needing consistent, efficient baking performance.

• Independent deck control: Programmable for consistent, customizable baking results
• Heavy-duty stainless steel construction: Ensures durability in busy commercial kitchens
• Self-contained steam injection: Improves crust formation and baked product quality
• Stone hearth bake deck: Provides even heat distribution for artisan baking
• End load, with casters: Facilitates accessibility and easy repositioning

Ideal for bakery operations seeking reliable artisan baking with precise control and robustness.

2T1_220/60/3 Technical Specs

The Doyon 2T1_220/60/3 operates on a three-phase electrical supply, with specific voltage, wattage, and amperage details supporting its high-capacity baking. It features a stainless steel exterior and interior finish, with a 54.5-inch width, 46.5-inch depth, and 15.63-inch height, making it suitable for standard commercial kitchen layouts. Weighing approximately 1025 lbs, its construction with heavy-duty steel and ceramic components ensures long-term durability. The oven's temperature range extends up to 600°F, supporting precise baking applications, and includes self-contained steam injection for crust development. Advanced safety and sanitation standards are met with ETL Sanitation, cETLus, and CE certifications. Its energy efficiency features, such as the Ecomode energy miser/governor, reduce power consumption without sacrificing performance, making it well-suited for bakery, pizza, and food production settings requiring consistent, high-quality output.

• Electrical Requirements: 3-phase, specified voltage and wattage for high-capacity operation
• Material Finish: Stainless steel exterior and interior for durability and sanitation
• Dimensions: 54.5" W x 46.5" D x 15.63" H, designed for standard kitchen placement
• Temperature Range: 200°F to 600°F for versatile baking applications
• Self-contained Steam System: For crust, texture, and baking consistency

• Electrical Compatibility: Requires three-phase power connection with appropriate amperage setup
• Ventilation Needs: Suitable for standard exhaust systems for proper airflow
• Installation Space: Needs at least 54.5" width for optimal placement
• Drainage: Self-contained steam system eliminates external drainage requirements
• Cleaning Access: Retractable doors and accessible interior facilitate maintenance

What is a commercial deck oven?

A commercial deck oven is a heavy-duty baking appliance equipped with a stone or ceramic hearth and designed for high-volume baking in professional foodservice settings. These ovens feature precise temperature controls, independent deck heating zones, and steam injection capabilities, making them suitable for bakeries, pizzerias, or specialty food producers. The Doyon 2T1_220/60/3 Artisan Stone Single Deck Oven, with its durable construction and programmable functions, is ideal for medium-volume bakery operations, installed in bakery or restaurant kitchens requiring consistent artisan-quality baked goods and crust development, especially in high-demand environments.

Top Commercial Deck Ovens for Bakery and Foodservice Applications

Designed for bakery, pizzeria, and commercial bakery environments, the Doyon 2T1_220/60/3 Artisan Stone Oven features robust construction, precise control, and energy efficiency, making it suitable for medium-volume operations with demanding workflow needs. Doyon’s durable design ensures dependable performance in professional kitchens for artisan baking and specialty food production, supporting high-quality results in foodservice settings.

• Operation Type — bakery and pizza production lines
• Kitchen Type — commercial bakery and restaurant kitchens
• Foodservice Category — bakery, pizza, specialty food outlets
• Workload Qualifier — moderate throughput baking
• Use Case — artisan bread, pizza, and baked goods production

Why Choose Doyon 2T1_220/60/3 ?

Compared to similar commercial deck ovens, the Doyon 2T1_220/60/3 offers superior build quality, with a durable stainless steel exterior and a ceramic hearth that ensures even heat distribution. Its advanced energy management system, the Ecomode energy miser/governor, optimizes power use, reducing operational costs without compromising performance. The independent deck controls allow for precise adjustments, suited for artisan baking and high-quality product standards. Its self-contained steam injection system facilitates crust development, making it a restaurant-ready choice for baking excellence. The inclusion of heavy-duty casters and easy-to-maintain components further enhances operational efficiency and flexibility, setting it apart from competitors with less durable or feature-rich designs.

• Compact footprint supports efficient kitchen layouts
• Self-contained steam injection avoids external plumbing
• Heavy-duty stainless steel build withstands commercial environments
• Independent deck controls enable versatile baking programs
• Energy-efficient design reduces utility costs over time