Doyon 2T4_208/60/3 54 Inch Electric Artisan Stone Four Deck Oven with Steam Injection

The Doyon 2T4_208/60/3 Artisan Stone Four Deck Oven Electric Ecomode Energy Miser/governor is a commercial deck-type oven engineered for high-performance baking environments. This four-deck unit features a durable stainless steel exterior and interior, with precise programmable controls for each deck. It is powered by a 208V, three-phase electric system and includes independent upper and lower deck heating elements, enabling optimal temperature regulation up to 600°F. The oven’s stone hearth bake decks are designed for artisan bread, pastry, and pizza baking, supporting end load operation with (2) pans capacity per deck. Its self-contained steam injection and retractable doors facilitate seamless workflow and maintenance, suited for mid-volume bakery and foodservice applications requiring consistent, high-quality results.

Top Doyon 2T4_208/60/3 Features

The Doyon 2T4_208/60/3 Artisan Stone Four Deck Oven delivers precise temperature control and independent deck operation, ideal for artisan baking in commercial kitchens. Its heavy-duty stainless steel construction ensures durability and ease of cleaning, while programmable controls streamline workflow management. The unit's stone hearth decks provide superior heat retention, supporting high-quality product output. Equipped with self-contained steam injection, the oven enhances crust development and baking consistency, making it suitable for bakery and pizzeria use. Its end load configuration, retractable doors, and caster-mounted legs facilitate quick setup and maneuverability in busy foodservice environments.

• Capacity: Four bake decks supporting two pans each for high-volume baking
• Construction: Heavy-duty stainless steel exterior and interior for durability
• Ease-of-use: Programmable control per deck simplifies temperature management
• Maintenance: Retractable doors and self-contained steam system ease cleaning
• Application fit: Ideal for artisan bread, pizza, and pastry baking in commercial kitchens

Designed for bakery and pizzeria operations requiring consistent high-volume baking with precise control.

2T4_208/60/3 Technical Specs

The Doyon 2T4_208/60/3 Artisan Stone Four Deck Oven operates on a 208V three-phase power supply, with an electrical consumption aligned with its 600°F maximum temperature and independent deck heating elements. Its exterior measures 54.5" wide, 46.5" deep, and 62.52" high, mounted on legs with casters that facilitate mobility and cleaning. The oven’s interior features stainless steel finish for sanitation and durability, with an interior width ranging from 36" to 47". It weighs approximately 2,400 pounds and complies with CE, cETLus, and ETL-Sanitation standards. Its energy use aligns with typical commercial specifications for moderate-volume baking operations, ensuring consistent heat distribution across four stone hearth decks. The self-contained steam injection enhances baked product quality, supporting artisan baking processes that demand precise temperature and moisture control.

• Electrical requirements: 208V, three-phase, 60Hz, 240A inlet, 14.4kW
• Cooling method: N/A (electric heated, self-contained system)
• Construction: Stainless steel exterior and interior for longevity and sanitation
• Dimensions: 54.5"W x 46.5"D x 62.52"H
• Weight: 2400 lbs
• Temperature range: Up to 600°F for versatile baking needs
• Food safety: Materials comply with cleaning and sanitation standards
• Technology & features: Programmable decks, independent heating, self-contained steam injection
• Installation considerations: Requires sufficient clearance for ventilation and mobility

What is a commercial deck-type oven

A commercial deck-type oven is a heavy-duty baking appliance designed for high-volume production in foodservice facilities. It features multiple bake decks with stone hearth surfaces for superior heat retention and even baking. Installed in bakery, pizzeria, and restaurant kitchens, the Doyon 2T4_208/60/3 Artisan Stone Four Deck Oven supports consistent, artisan-quality baking with independent deck controls, self-contained steam injection, and durable construction, making it suitable for mid-volume bakery operations and high-quality pastry production.

Top commercial deck ovens for bakery and pizza operations

Built for medium-volume bakery environments, the Doyon 2T4_208/60/3 features reliable performance, independent deck control, and heavy-duty stainless steel construction, ideal for bakery and pizza shops requiring consistent high-quality baking in compact footprints.

• Operation Type — supporting bakery and pizza production
• Foodservice Setting — suitable for medium-volume commercial kitchens
• Application — artisan baking and pizzeria installations
• Workload — moderate throughput for busy bakeries
• Use Case — baking bread, pastries, and pizzas with precise control

Why choose Doyon 2T4_208/60/3

Compared to similar electric deck ovens, the Doyon 2T4_208/60/3 offers independent deck programmability, rugged stainless steel construction, and self-contained steam injection, ensuring consistent results and streamlined operation. Its four-deck architecture with artisan stone hearths supports high-efficiency baking, reducing operational costs and maintenance time while ensuring durability and sanitation in busy commercial environments.

• Enhanced control with programmable decks for varied baking profiles
• Heavy-duty stainless steel body for long-term durability
• Independent deck operation improves workflow efficiency
• Self-contained steam system boosts baking quality
• Compact footprint for strategic kitchen placement without sacrificing capacity