Doyon 4T2_208/60/3 73 Inch Electric Artisan Stone Double-deck Oven with Steam

The Doyon 4T2_208/60/3 Artisan Stone Double-deck Oven, modeled by Middleby, is a high-capacity, commercial-grade electric deck oven designed for precise baking in professional foodservice environments. Featuring dual stone hearth bake decks with side load access, this unit provides optimal heat retention and consistent baking performance. With a standard 8" deck height and independent heating elements for upper and lower decks, it allows for simultaneous baking at up to 600°F, ensuring high throughput for bakeries, pizzerias, and catering operations. Programable controls per deck enable accurate temperature management, making it suitable for artisanal baking, bread-making, and pastry applications. The self-contained steam injection supports moisture retention, improving crust quality and product consistency, ideal for bakery and hospitality industry needs.

Doyon 4T2_208/60/3 Features

The Doyon Artisan Stone double-deck oven offers tailored baking with independent deck controls, heavy-duty stainless steel construction for durability, and programmable systems that simplify operation. Designed for commercial bakeries and pizzerias, its side load configuration enhances workflow efficiency, while the stone hearth ensures even heat distribution, supported by self-contained steam injection for exceptional crust development. Its casters and heavy-duty legs facilitate flexible placement and maintenance in busy kitchens.

• Dual programmable decks: independent control for versatile baking tasks
• Heavy-durable stainless steel: withstands high-volume, daily operation
• Self-contained steam: maintains moisture for consistent crust quality
• Side load design: for quick access and efficient workflow
• Heavy-duty legs & casters: facilitate easy mobility and stable placement

Suitable for bakery, pizzeria, and catering service with high-volume baking needs.

4T2_208/60/3 Technical Specs

The Doyon Artisan Stone double-deck oven operates on a 208V, three-phase electrical system, with a maximum wattage of approximately 37762 watts, providing robust power for optimal heat generation. Its air-cooled design ensures efficient temperature regulation, with a stainless steel and glass exterior finish built for heavy use. The interior features stainless steel surfaces for easy cleaning, and the unit is equipped with programmable controls for each deck, supporting precise temperature and steam injection adjustments. Designed with a total weight of 1700 lbs, the oven measures 73" in width, 54.25" deep, and 31.26" high, making it suitable for integration into medium-sized bakery or restaurant kitchens. Its operational temperature ranges up to 600°F, supporting various baking processes. The unit is NSF, CE, and ETL-Sanitation listed, ensuring compliance with industry sanitation standards.

• Electrical requirements: 208V, three-phase, approximately 37,762W
• Cooling method: Air-cooled with heat dissipation system
• Construction: Stainless steel exterior with stainless interior finish
• Dimensions: 73" W x 54.25" D x 31.26" H
• Weight: 1700 lbs for overall unit
• Temperature operation: Up to 600°F maximum with precise control
• Steam injection: Self-contained per deck for humidity control
• Material safety: Food-safe stainless steel surfaces for easy sanitation
• Mobility & installation: Equipped with casters and heavy-duty legs for flexible placement

What is a commercial deck oven

A commercial deck oven is a heavy-duty baking appliance designed for high-volume foodservice applications, featuring multiple decks with stone or refractory surfaces for even heat distribution. The Doyon 4T2_208/60/3 Artisan Stone Double-deck Oven, with its dual stone hearths and independent controls, supports artisanal baking and bread production in bakeries, pizzerias, or culinary establishments. Installed as a bench-mounted unit, it offers reliable temperature consistency and moisture retention, making it ideal for bakery and restaurant operations requiring precise baking environments.

Top Artisan Stone Double-deck Ovens for Bakery and Hospitality

Designed for medium-volume baking, the Doyon 4T2_208/60/3 offers durable craftsmanship, independent deck control, and moisture management features essential for bakery and foodservice setups. Middleby’s model provides reliable, restaurant-ready performance for artisanal baking, pizza, and pastry production, supporting commercial kitchens with precise temperature regulation and easy maintenance.

• Operation type — baking in bakery and pizzeria kitchens
• Kitchen setting — medium-sized commercial bakery environments
• Foodservice category — bakery, pizza, pastry production
• Workload qualifier — moderate throughput for daily baking needs
• Use case — high-quality crust and consistent product output

Why Choose Doyon 4T2_208/60/3 Artisan Stone Double-deck Oven

Compared to similar commercial ovens, the Doyon 4T2_208/60/3 stands out with its dual-deck design featuring independent programmable controls, heavy-duty stainless steel construction, and self-contained steam capabilities. Its robust build ensures longevity in busy kitchens, while its flexible placement with casters and legs simplifies maintenance and workflow. This model enhances baking efficiency, improves product quality, and ensures sanitation compliance, making it a superior choice for professional bakeries and hospitality operations.

• Self-contained steam injection supports moisture-critical baking
• Heavy-duty stainless steel ensures long-term durability
• Independent programmable controls provide baking flexibility
• Compact footprint with mobility features optimizes kitchen space
• High temperature capacity up to 600°F supports artisanal baking