Doyon 3T2_220/60/1 73 Inch Electric Artisan Stone Double-deck Oven with Casters

The Doyon 3T2_220/60/1 Artisan Stone Double-deck Oven is a commercial electric deck-type oven designed for bakery, pizzeria, and foodservice operations requiring high-capacity baking solutions. This model features a durable stone hearth bake deck ideal for artisan baking, with precise temperature control up to 600°F. Its independent upper and lower decks, programmable controls, and self-contained steam injection enable consistent, high-quality results for batch baking in medium-volume kitchens. The oven's robust stainless steel construction and standard end load capacity for three pans per deck make it suitable for demanding food production environments seeking reliability and efficiency in stone hearth baking applications.

Top Doyon 3T2_220/60/1 Features

The Doyon 3T2_220/60/1 Artisan Stone Double-deck Oven offers advanced temperature management with independent electric elements per deck, facilitating precise baking. Its heavy-duty stainless steel and glass exterior ensures longevity and easy cleaning, while the stone hearth decks enhance artisan baking quality. Programmable controls per deck simplify operation, and self-contained steam injection supports crust development. Equipped with heavy-duty legs and casters, it’s designed for easy mobility and robust use in bakery environments requiring consistent heat distribution and reliable maintenance.

• Independent deck heating: Enables precise, simultaneous baking control
• Stone hearth bake deck: Provides optimal heat retention for artisan baking
• Stainless steel & glass exterior: Ensures durability and simplifies cleaning
• Programmable control per deck: Facilitates flexible baking programs for varied products
• Heavy-duty casters & legs: Support mobility and stability in busy commercial kitchens

Ideal for medium-volume bakery or pizzeria operations requiring consistent, high-capacity stone hearth baking

3T2_220/60/1 Technical Specs

The Doyon 3T2_220/60/1 Artisan Stone Double-deck Oven is constructed with a stainless steel interior and exterior finish, measuring 73 inches in width, 46.5 inches in depth, and 31.36 inches in height, with a weight of 1850 lbs. Its electrical requirements include 220 volts, 60 Hz frequency, single-phase power, and sufficient amperage to support high-performance operation. Both decks feature independent electric heating elements capable of reaching 600°F, with each deck accommodating three pans. The oven’s design integrates self-contained steam injection per deck, supporting artisan crust development, and features CE, cETLus, and ETL-Sanitation certifications for safety and sanitation compliance. The unit’s durable construction promises long-term performance in high-demand environments, while its casters and heavy-duty legs facilitate flexible positioning and maintenance. The oven’s dimensions and weight are optimized for installation in prepared commercial kitchen spaces with adequate airflow and clearance for optimal operation.

• Electrical Requirements: 220V, 60Hz, single-phase, high amperage support
• Cooling Method: Air-cooled system ensuring efficient heat dissipation
• Construction & Finish: Stainless steel interior with glass exterior
• Capacity: Three pans per deck, double-deck design for high-volume baking
• Operating Range: Max 600°F with independent controls, supporting diverse baking profiles
• Dimensions & Weight: 73" W x 46.5" D x 31.36" H, weighing 1850 lbs
• Food Safety & Sanitation: ETL-Sanitation, cETLus certified, antimicrobial surface options
• Steam & Temperature Control: Self-contained steam injection per deck with programmable upper/lower heating
• Maintenance & Access: Retractable doors and casters for ease of service and mobility

What is a commercial deck oven?

A commercial deck oven is a high-capacity baking appliance designed for consistent, artisan-quality output in foodservice settings. These ovens typically feature multiple decks with stone or hearth surfaces for enhanced heat retention and crust development. The Doyon 3T2_220/60/1 Artisan Stone Double-deck Oven operates with independent electric decks, supporting precise temperature control and steam injection for specialty baking, making it ideal for bakery, pizzeria, and specialty food operations. Installed in medium-volume bakery or restaurant kitchens, this oven enables production of a wide range of baked goods with uniform results and efficient workflow management.

Top commercial deck oven for bakery and pizza operations in foodservice

The Doyon 3T2_220/60/1 is a robust, bakery-grade double-deck oven built for medium-volume artisan baking, supporting precise controls, durable stone焼decks, and flexible operation—perfect for bakery and pizza kitchens requiring consistent high-quality results. Manufactured by Doyon, it supports efficient operation in demanding foodservice settings.

• Medium-volume bakery and pizza kitchens
• Compact footprint for commercial bakery operations
• Deck-type oven for artisan crusts and bread
• Supports moderate throughput with independent deck controls
• Ideal for bakery, pizzeria, and specialty food production

Why Choose Doyon 3T2_220/60/1

Compared to standard deck ovens, the Doyon 3T2_220/60/1 offers independent electric decks, a stone hearth surface for artisan baking, and programmable controls that enhance workflow and product consistency. Its durable stainless steel construction with casters ensures longevity and mobility in busy commercial kitchens. Built for reliability and precise baking, it improves operational efficiency and renowned bake quality across foodservice environments.

• Enhanced control with independent decks for diverse products
• Heavy-duty stainless steel for long-term durability
• Stone hearth decks optimize artisan baking quality
• Mobility support via heavy-duty casters and legs
• Self-contained steam injection for crust development