Doyon 4T2_220/60/1 73 Inch Electric Double-deck Oven with Stone Hearth

The Doyon 4T2_220/60/1 Artisan Stone Double-deck Oven is a commercial-quality electric deck oven designed for precise baking in high-demand foodservice environments. With dual stone hearth bake decks measuring 48" to 56" in width, this oven facilitates consistent heat distribution up to 600°F. It features independent, programmable controls for each deck, self-contained steam injection per deck, and side load access, making it suitable for artisan bread, pastry, and restaurant baking operations. The oven’s stainless steel and glass exterior, combined with a stainless steel interior finish, provide durability and ease of cleaning, while heavy-duty legs with casters ensure mobility and stability in busy commercial kitchens.

Top Doyon 4T2_220/60/1 Features

The Doyon 4T2_220/60/1 Artisan Stone double-deck oven offers independent programmable control for each deck, multi-layered baking capabilities, and self-contained steam injection for optimal crust development. Its robust stainless steel construction ensures durability in high-volume operations, while side load design simplifies access. Designed for medium throughput, it integrates seamlessly into bakery or restaurant workflows, providing precise temperature regulation and consistent bake quality.

• High-capacity baking: Fits (4) pans per deck for efficient output
• Durable construction: Stainless steel and artisan stone decks withstand heavy use
• Ease of maintenance: Retractable doors facilitate quick cleaning and service
• Accurate temperature control: Programmable control panels up to 600°F
• Independent deck operation: Allows varied baking programs simultaneously

Ideal for medium-volume baking operations needing reliable, precise craft baking.

4T2_220/60/1 Technical Specs

The Doyon 4T2_220/60/1 electric double-deck oven operates on a three-phase power supply at 220V and 60Hz, with a typical amperage draw based on its 1,700 lbs weight and design. Its stainless steel exterior with glass panels and interior stainless finish ensure longevity and sanitation, supporting maximum temperatures of 600°F. The unit includes thermostatically controlled, independent upper and lower deck elements, and features self-contained steam injection per deck for enhanced bake quality. Dimensions include a width of 73", depth of 54.25", and height of 31.26". Its construction supports cleanability and sanitation, with ETL Sanitation, CE, and NSF approvals. Overall, it’s engineered for durability, consistent performance, and seamless integration in bakery and commercial kitchen settings, with heavy-duty legs and casters for mobility and stability.

• Electrical Requirements: 220V, 3-phase, approx. 42.3 Amps, 9.3 kW
• Cooling Method: Air-cooled ventilation system
• Production Capacity: Supports multiple baking cycles for artisan bread and pastries
• Construction & Finish: Stainless steel exterior, glass panels for visibility
• Temperature Range: Ambient to 600°F with precise control
• Safety & Hygiene: Corrosion-resistant, easy-clean interior design
• Dimensions & Weight: 73" W x 54.25" D x 31.26" H; 1700 lbs
• Standards: ETL Sanitation, CE, NSF compliant
• Technology & Features: Programmable controls, independent deck operation, steam injection
• Cleaning & Maintenance: Removable decks and doors facilitate cleaning

• Electrical Compatibility: Requires 220V three-phase power supply and dedicated circuit
• Ventilation Needs: Air-cooled exhaust system to maintain optimal temperatures
• Floor Space: Fits in kitchens with at least 73" width and adequate airflow
• Mobility: Heavy-duty legs with casters support repositioning within kitchen
• Sanitation Requirements: Supports standard cleaning routines with easy disassembly

What is a commercial oven?

A commercial oven is a high-capacity baking appliance designed for continuous, reliable operation in foodservice environments. The Doyon 4T2_220/60/1 Artisan Stone Double-deck Oven features dual baking decks with independent controls, stainless steel and artisan stone construction, and programmable temperature settings up to 600°F. This model is ideal for bakeries or restaurants requiring consistent, high-volume baking, making it suitable for artisan bread, pastries, and encrusted baked goods, and installed in bakery outlets or professional kitchens for medium throughput operations.

Top electric deck ovens for bakery and restaurant operations

Structured for medium-volume bakery setups, the Doyon 4T2_220/60/1 delivers durable, precise baking with independent controls and stone hearth decks. Built for reliable performance in commercial kitchens, it supports artisan baking, with heavy-duty construction and versatile steam injection, making it suitable for high-quality bakery production with efficient workflow integration.

• Medium-volume bakery environments—reliable artisan baking performance
• Commercial kitchen use—compact footprint and durable build
• Bakery and restaurant baking—optimized for artisan and high-quality breads
• Moderate throughput—consistent, programmable baking cycles
• Intended for foodservice settings—integrates with existing bakery workflows

Why Choose Doyon 4T2_220/60/1 Artisan Stone Double-deck Oven

Compared to similar models, the Doyon 4T2_220/60/1 offers superior durability with stainless steel and artisan stone decks, independent programmable controls for each deck, and enhanced sanitation features. Its robust construction, combined with mobility via casters and a compact, professional design, ensures operational efficiency, reliable performance, and ease of maintenance in busy commercial baking environments.

• Self-contained steam injection: Improves crust quality without external equipment
• Multiple deck independence: Customizable baking profiles per deck
• Heavy-duty construction: Stainless steel exterior and artisan stone decks withstand heavy use
• Mobility features: Casters facilitate flexible kitchen placement
• Design efficiency: Compact footprint optimizes limited kitchen space