Doyon 3T1_208/60/3 73 Inch Electric Artisan Stone Deck Oven Ecomode Energy Miser

The Doyon 3T1_208/60/3 Artisan Stone Single Deck Oven is a commercial electric deck-type oven engineered for precise baking in professional kitchens. Featuring an artisan stone hearth bake deck with a capacity of (3) pans per deck, this unit ensures consistent heat distribution and superior crust formation. Its programmable controls for each deck enable tailored baking profiles, maximizing efficiency and product quality at maximum temperatures of 600°F. Designed with independent upper and lower deck elements and integrated self-contained steam injection, this oven supports a wide range of baked goods, from artisan breads to pastries, in mid-volume foodservice environments. Its robust stainless steel and glass exterior complements its durable stainless steel interior, suitable for high-use bakery and restaurant settings.

Top Doyon 3T1_208/60/3 Features

The Doyon 3T1_208/60/3 Artisan Stone Single Deck Oven offers programmable controls per deck, independent heating elements, and self-contained steam injection for precise baking. Its durable stainless steel construction ensures longevity, while heavy-duty legs with casters simplify mobility and cleaning in busy commercial kitchens. Designed for medium-volume baking, it supports up to (3) pans capacity per deck, suited for bakery cohesive workflows. Its 8" standard deck height allows ergonomic loading and unloading during continuous operation. The self-contained steam system facilitates consistent humidity for artisan baking, making it ideal for high-demand bakery environments and pastry production lines.

• Precise programmable control per deck for tailored baking profiles.
• Independent upper and lower deck heating elements for uniform baking.
• Heavy-duty stainless steel and glass exterior for durability and sanitation.
• Self-contained steam injection per deck for moisture control during baking.
• Includes heavy-duty legs and casters for mobility and maintenance.

Ideal for bakeries and pastry shops seeking reliable, consistent baking performance with versatile features.

3T1_208/60/3 Technical Specs

The Doyon 3T1_208/60/3 model operates with a three-phase electrical supply, tailored for 208 volts at 60 Hz, with a maximum current draw of approximately 15 amps per deck, totaling a power consumption that supports precise temperature control up to 600°F. Its construction uses stainless steel on the exterior with a stainless steel interior for durability and sanitation. The bake deck measures 48" to 56" in width, with an 8" deck height standardized for ergonomic operation and loading. Weighing approximately 1230 lbs, this oven features independent upper and lower elements with self-contained steam injection, ideal for artisan bread and pastry production. It is CE, cETLus, and ETL-Sanitation certified, conforming to industry safety and sanitation standards. The unit's sleek stainless steel and glass finish provides a clean, professional appearance suitable for high-volume bakery environments.

• Electrical: 208V, 60Hz, three-phase, approximately 15A per deck.
• Heating: Independent upper and lower deck elements with programmable temperature.
• Steam System: Self-contained steam injection supports moisture during baking.
• Dimensions: 73" (W) x 46.5" (D) x 15.63" (H); weight: 1230 lbs.
• Materials: Stainless steel constructing for durability and sanitation.
• Compliance: CE, cETLus, ETL-Sanitation certifications included.
• Operation: Standard 8" deck height, easy maintenance, and mobility with casters.

Electrical compatibility with three-phase power for consistent operation.

Clearance for installation in standard bakery setups.

Intended for medium throughput baking in bakery and pastry applications.

Supports dual-deck operation with independent heating zones.

Self-contained steam for artisan baking environments requiring humidity control.

What is a commercial deck-type oven?

A commercial deck-type oven is a labor-efficient, professional baking appliance with heated stones or decks that facilitate high-quality, artisanal baking. Installed in bakery, pastry, or restaurant kitchen environments, this oven features precise temperature control, independent heat zones, and often steam injection for crust development. The Doyon 3T1_208/60/3 model exemplifies engineered craftsmanship with its stone hearth deck, programmable controls, and durable stainless steel build, making it suitable for medium-volume bakery production, including artisan breads and baked pastries. Its advanced features support consistent results and workflow integration for busy foodservice operations needing reliable, restaurant-ready equipment.

Top Mechanical Deck Ovens for Foodservice Bakery Settings

Built with robust materials and precise controls, the Doyon 3T1_208/60/3 is ideal for bakery environments with moderate throughput. Designed for consistent baking performance, it supports artisan baking workflows, with durable construction and effective steam injection. Suitable for installation in bakery prep areas and pastry kitchens, its design ensures longevity, ease of maintenance, and efficient workflow. The energy-saving features and independent zone controls make it ideal for mid-volume commercial baking setups.

• Medium-volume bakery operations with reliable artisan baking performance
• Manufactured by Doyon offering durable stainless steel and advanced steam systems
• Designed for professional bakery environments supporting artisan crust development
• Operates efficiently with programmable controls for tailored baking profiles
• Supports mid-volume production including breads and pastries with consistent results