Doyon 2T1_240/60/1 54 Inch Electric Artisan Stone Deck Oven with Programmable Control

The Doyon 2T1_240/60/1 Artisan Stone Single Deck Oven is a commercial deck-type electric oven engineered for precise baking performance in professional kitchens. Featuring a stone hearth bake deck with independent upper and lower deck elements, it offers consistent heat distribution up to 600°F, enhanced by self-contained steam injection per deck. Designed for high durability, its stainless steel and glass exterior withstands rigorous use, while programmable controls allow exact temperature and process management, making it ideal for bakeries, pizzerias, and pastry shops seeking consistent, artisan-quality results.

Top Doyon 2T1_240/60/1 Features

This electric artisan deck oven provides dual-pan capacity per deck, with independent temperature controls, facilitating batch uniformity. Its stone hearth deck ensures superior heat retention and even baking, while heavy-duty legs with casters enable flexible installation and easy maintenance. The self-contained steam injection supports artisan baking techniques, and the thermal insulation ensures energy efficiency. The unit supports programmable control per deck, optimizing workflow for high-precision baking operations in commercial settings.

• Capacity: (2) pans per deck for high-volume baking
• Durability: Constructed with stainless steel and glass for longevity
• Ease of Maintenance: Retractable doors facilitate cleaning and repair
• Use Case: Perfect for artisan bakeries and pizzerias requiring precise heat control
• Workflow Integration: Programmable control enhances baking consistency and efficiency

Ideal for medium-volume bakery operations seeking consistent, high-quality baking results with flexible installation options.

2T1_240/60/1 Technical Specs

The Doyon 2T1_240/60/1 is a self-contained, electric deck oven with a 54.5-inch width, 46.5-inch depth, and 15.63-inch height, mounted on legs with casters for mobility. Its exterior features stainless steel and glass finishes, providing a durable, professional appearance. The unit weighs 1025 lbs, with a 600°F maximum temperature capacity, and operates on standard electrical requirements suitable for commercial kitchens: 240V, 60Hz, three-phase, with a typical power draw of approximately 6.5kW. The oven’s interior comprises stainless steel surfaces, supporting consistent cleaning routines and food safety standards. It includes independent control panels for each deck, self-contained steam injection, and programmable timers to streamline baking workflows. Its energy-efficient design ensures minimal heat loss during operation, and all features contribute to optimized baking cycles for artisan bread, pizza, and pastries.

• Electrical Requirements: 240V, 60Hz, three-phase, 6.5kW
• Construction & Finish: Stainless steel exterior, stainless steel interior
• Dimensions: 54.5" W x 46.5" D x 15.63" H
• Temperature Range: Up to 600°F maximum
• Food Safety: Durable stainless steel and glass surfaces, compatible with standard cleaning
• Weight: 1025 lbs (product weight)

Installation considerations include sufficient clearance for retractable doors, ventilation for heat dissipation, and electrical connections matching specified voltage and phase. Routine maintenance involves cleaning the stone hearth deck, inspecting steam injection components, and periodic calibration of programmable controls. The unit’s design allows for easy disassembly of panels and parts for cleaning, ensuring sanitation compliance and operational longevity.

• Electrical Compatibility: Requires 240V, 60Hz power supply
• Installation Space: Adequate clearance for doors and maintenance access
• Ventilation: Proper airflow to handle heat and steam exhaust
• Cleaning Routine: Surface disassembly for thorough sanitation
• Workflow Integration: Programmable controls support multi-batch baking operations

What is a commercial deck-type oven?

A commercial deck-type oven is a high-capacity baking appliance designed for precise temperature control on a stone hearth deck. Installed in bakery, pizzeria, and pastry kitchen settings, the Doyon 2T1_240/60/1 offers independent deck controls, steam injection, and durable stainless steel construction. It is utilized for artisan bread, pizza, and baked goods production, supporting medium-volume batch workflows with consistent results and efficient energy use.

Top deck oven for artisan bakery and pizzeria operations

The Doyon 2T1_240/60/1 is a commercial-grade electric deck oven built for medium-volume baking environments requiring precise heat, artisan stone hearth performance, and reliable operation. Its robust construction and programmable features support bakery and restaurant workflows with consistent baked products, making it suitable for high-quality bread, pizza, and pastry production in professional kitchens.

• Medium-volume baking systems—perfect for bakery cafes and pizzerias
• Designed for commercial kitchens—built with durable stainless steel and glass
• Specialized bakery equipment—supports artisan and traditional baking techniques
• Optimized for bakery throughput—programmable controls for consistent results
• Ideal for bakery and pizza stations—fits space-efficient culinary workflows

Why Choose Doyon 2T1_240/60/1?

The Doyon 2T1_240/60/1 stands out among commercial deck ovens due to its independent deck controls, artisan stone hearth construction, and self-contained steam injection. Its rugged stainless steel build ensures longevity and sanitation, while programmable features streamline baking cycles. It offers a combination of energy efficiency, ease of maintenance, and versatile installation options that enhance bakery and restaurant productivity.

• Self-contained steam system: Supports artisan baking techniques
• Independent deck controls: Precise temperature management for each batch
• Robust stainless steel finish: Enhanced durability and sanitation
• Compact yet spacious: Fits medium-volume baking spaces efficiently
• Energy efficient design: Lower operational costs with Ecomode governor